These soft and chewy Snickerdoodle bars taste just like snickerdoodle cookies.
Minus the work of dragging out your mixer, or making individual cookies.
I love cookies! On Sunday it always seems to be the perfect day for a treat.
I made these little lovelies about a week ago and my husband could not stop eating them! He made me promise that next time he needs to take a treat to work that I make this yummy combination. You need to make these right now!
Ingredients: Click to Print:
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup butter, softened
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups white chocolate chips
- 2 teaspoons ground cinnamon
- 1/3 cup sugar
Preheat oven to 350 degrees. Line a 9×9 inch baking pan with aluminum foil or parchment paper, leaving enough overhang on the sides to easily pull the cookies out of the pan and cut.
In a small bowl, combine flour, baking powder, and salt. Set aside. Using a hand or stand mixer fitted with a paddle attachment beat the butter on high speed in a large bowl. Beat for at least 1 minute until creamy. Add sugars and beat until light and fluffy.
Scrape down the sides and bottom of bowl as needed. Beat in the eggs and vanilla on high speed, scraping down the sides and bottom of the bowl as needed. On low speed, beat in dry ingredients until just combined. With a large wooden spoon or rubber spatula, fold in the white chocolate chips.
Spoon half the batter into the pan. It will be a thin layer, but try to spread it across the pan evenly. Combine the cinnamon and sugar and sprinkle on top of the bottom layer, reserving 1 Tablespoon for the top. Spread the remaining batter over top. Some of the cinnamon-sugar will mix into the top layer as you spread it, which is fine. Sprinkle the top with remaining cinnamon-sugar.
Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely for about 1 hour.
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