Best Snickerdoodle Lemon Bars Recipes

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SNICKERDOODLE BARS



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.

SNICKERDOODLE LEMON BARS



Snickerdoodle Lemon Bars image

Make and share this Snickerdoodle Lemon Bars recipe from Food.com.

Provided by Food.com

Categories     Bar Cookie

Time 55m

Yield 30 bars

Number Of Ingredients 15

1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, softened to room temperature
1/2 cup sugar
1 teaspoon vanilla extract
nonstick cooking spray
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 large eggs
2 cups sugar
1 tablespoon lemon zest
2/3 cup lemon juice
1/2 cup confectioners' sugar, for topping

Steps:

  • Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray, line with parchment paper, leaving overhang. Spray the parchment.
  • To make the Snickerdoodle crust, in a medium bowl, whisk to combine the flour, cinnamon and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and well blended. Reduce the speed to low and add the flour mixture, stirring until just combined, then stir in the vanilla extract.
  • Press the dough in an even layer into the prepared baking dish and refrigerate for 20 minutes. Dock the dough with a fork, then bake for about 20 minutes until the edges are starting to turn golden. Remove and let cool while you make the filling.
  • To make the filling, in a small bowl, whisk to combine the flour, baking powder and salt. In a medium bowl, whisk to combine the eggs, sugar, lemon zest and lemon juice. Add the flour and whisk to combine.
  • Pour the filling over the crust and bake until set, about 28-30 minutes. Transfer to a wire rack and let cool completely, then refrigerate until completely set, about 1 hour and up to overnight.
  • Use the edges of the parchment paper to lift the lemon bars from the pan. Place 8-10 long wooden skewers randomly over the top and dust over confectioners sugar. Cut into 2-inch squares and serve.

Nutrition Facts : Calories 184.2, Fat 7.5, SaturatedFat 4.3, Cholesterol 65.9, Sodium 109.9, Carbohydrate 27, Fiber 0.4, Sugar 18.8, Protein 2.8

LEMON SNICKERDOODLES



Lemon Snickerdoodles image

This spin on snickerdoodles packs a bright lemony punch. The sugar on the outside creates such a crisp, sweet crust to contrast the soft, pillowy inside.

Provided by Melissa Gray

Categories     Healthy Cookie Recipes

Time 50m

Number Of Ingredients 10

¾ cup all-purpose flour
¾ cup white whole-wheat flour
4 teaspoons lemon zest
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons unsalted butter, softened
¾ cup granulated sugar plus 2 tablespoons, divided
1 large egg
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Whisk all-purpose flour, whole-wheat flour, lemon zest, cream of tartar, baking soda and salt together in a small bowl.
  • Beat butter and 3/4 cup sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, 2 to 3 minutes. With the mixer running, add egg and vanilla, beating until just combined. Reduce speed to low and gradually add the flour mixture, beating until just combined.
  • Place the remaining 2 tablespoons sugar in a small bowl. Using a 1 1/2-inch scoop, portion the dough into about 20 pieces. Shape each piece into a ball and roll in the sugar to coat. Shake off any excess sugar and place the balls 2 to 3 inches apart on the prepared baking sheets.
  • Bake 1 sheet at a time until the cookies are lightly golden brown around the edges and set in the center, 11 to 12 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.

Nutrition Facts : Calories 121 calories, Carbohydrate 16 g, Cholesterol 25 mg, Fat 6 g, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 94 mg, Sugar 9 g

SNICKERDOODLE BARS



Snickerdoodle Bars image

I have tried some other snickerdoodle bar-type recipes, but they were too sweet and too cake-like for my family's taste. After some experimentation, I came up with these. WARNING...Addictive! They taste even better when they have cooled. These are a great cookie if you want to make something ahead of time that will keep well and taste great for days!

Provided by Deb from Ca

Categories     Bar Cookie

Time 31m

Yield 30-36 bars

Number Of Ingredients 10

2 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons cinnamon
1 teaspoon kosher salt
1 1/3 cups brown sugar
1 cup butter, softened
2 eggs
2 teaspoons vanilla extract
2 teaspoons cinnamon
2 tablespoons granulated sugar

Steps:

  • Preheat oven to 375 degrees. Grease a 9X13 inch pan.
  • Mix together first 4 ingredients in a small bowl. In a large mixing bowl, beat brown sugar and butter til fluffy. Add eggs and beat til well blended then beat in vanilla. Stir in flour mixture til well combined.
  • Spead mixture in pan (Using dampened hands helps works the best for me). Combine granulated sugar and cinnamon and sprinkle over the dough.
  • Bake for 20-23 minutes. Do not overcook. The center surface of the bars should stay very slightly depressed when done.

Nutrition Facts : Calories 135.2, Fat 6.5, SaturatedFat 4, Cholesterol 28.7, Sodium 138, Carbohydrate 17.9, Fiber 0.4, Sugar 10.4, Protein 1.5

ZESTY LEMON SNICKERDOODLES



Zesty Lemon Snickerdoodles image

These cookies bake crispy on the outside, soft on the inside, with a delicious citrus twist and a crunchy cinnamon-sugar coat. An absolute Christmas killer! They smell absolutely heavenly when being baked. Fairly easy to make and the kids will love rolling them in the cinnamon-sugar before you bake them! Excellent with hot tea, milk, and coffee. They're great for dipping and stay crispy after dunking!

Provided by sinfullygood

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 40m

Yield 18

Number Of Ingredients 12

1 ¼ cups white sugar
¾ cup salted butter, softened
¼ cup vegetable oil
3 egg yolks
3 tablespoons lemon zest
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
2 tablespoons white sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside.
  • Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla.
  • Combine flour, baking soda, and cream of tartar in a separate bowl. Sift until combined. Add the dry ingredients to the butter and sugar mixture in 2 batches, stirring with a wooden spoon until just combined.
  • Mix 2 tablespoons sugar, cinnamon, and nutmeg together in a small bowl. Shape the cookie dough into walnut-sized balls and roll them in the sugar mixture until thoroughly coated. Space cookies 2 inches apart on the baking sheets.
  • Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Allow the snickerdoodles to cool on the baking sheets for 2 to 3 minutes before transferring to a wire cooling rack.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 29.3 g, Cholesterol 54.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 5.7 g, Sodium 126.3 mg, Sugar 15.5 g

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