Best Snickerdoodle Crumb Bars Recipes

Snickerdoodle Crumb Bars image

Provided by Martha Stewart

Time 55m

Yield Makes 16 bars

Number Of Ingredients 14

1/2 cup unbleached all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon kosher salt
1/2 stick cold unsalted butter (4 tablespoons), cut into pieces
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
1 1/2 sticks unsalted butter, melted and cooled, plus more for dish
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs, room temperature

Steps:

Streusel: Whisk together flour, brown sugar, and salt. Using your hands or a pastry cutter, cut in butter until small to medium clumps form. Refrigerate until ready to use.
Topping: Stir together cinnamon and granulated sugar; set aside.
Bars: Preheat oven to 350 degrees. Butter an 8-inch square baking dish and line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. Whisk together flour, baking soda, cream of tartar, and salt.
In a separate bowl, whisk together butter, both sugars, and eggs. Add flour mixture; stir to combine. Spread half of batter into bottom of dish. Sprinkle with half of cinnamon sugar. Dollop remaining batter on top; spread evenly with an offset spatula or the back of a spoon. Sprinkle evenly with streusel, then remaining cinnamon sugar. Bake until a tester inserted in middle comes out clean, 30 to 35 minutes. Let cool completely. Transfer to a cutting board using parchment overhang and cut into bars to serve, or store in an airtight container at room temperature up to 3 days.

Snickerdoodle Bars image

Provided by Erin Jeanne McDowell

Categories dessert

Time 1h45m

Yield about 16 bars

Number Of Ingredients 10

Nonstick cooking spray
2 sticks (1 cup) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon fine sea salt
2 teaspoons ground cinnamon

Steps:

Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment, leaving a 2-inch overhang on the long sides for lifting out the finished bars.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter with 1 cup of the granulated sugar and all of the brown sugar until light and fluffy, 4 to 5 minutes.
Scrape the bowl well with a rubber spatula, then add the eggs one at a time and mix on medium speed after each addition until well combined. Beat in the vanilla.
Add the flour, baking powder and salt and pulse until they start to combine, then scrape the bowl well and mix on low speed until the dough is uniformly combined.
Scoop the dough into the prepared pan and press into an even layer. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bars.
Bake until the edges are golden and the center is set, 25 to 30 minutes.
Let cool completely in the pan, then run a small spatula around the edge. Use the parchment overhang to carefully lift the bars out of the pan. Cut into 16 equal bars.