Snickerdoodle Bars
Snickerdoodle Bars are loaded with delicious spices and drizzled with a sweet vanilla icing. They’re perfect for dessert, or with your morning cup of coffee.
Servings 24 bars
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened (I used Challenge Butter)
- 1 ¼ cups granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
For the Filling
- 1 tablespoon granulated sugar
- 1 tablespoon homemade pumpkin pie spice
For the Glaze
- 1 cup powdered sugar sifted
- 1 to 2 tablespoons milk
- ¼ teaspoon pure vanilla extract
Instructions
- 1. Preheat oven to 350° F. Line the bottom of a 13x9-inch baking pan with parchment paper or spray the pan with nonstick cooking spray.
- 2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- 3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter on medium speed for about 2 minutes. Add in sugars and beat for an additional 2 minutes. Add in eggs and vanilla and mix until thoroughly combined. Turn the mixer to low speed and gradually add in dry ingredients, mixing until just combined.
- 4. Spoon half the batter into pan and use an offset spatula to spread evenly. In a small bowl, stir together the sugar and pumpkin pie spice. Sprinkle the pumpkin pie spice mixture evenly over batter.
- 5. Spoon teaspoon size amounts of remaining batter evenly over pumpkin pie spice mixture.
- 6. Bake in preheated oven for 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely.
- 7. In small bowl, whisk together the powdered sugar, milk and vanilla until smooth. Use a spoon to drizzle the glaze over the bars.
Notes
Bars will store in an airtight container at room temperature for up to 3 days.
If you do not have pumpkin pie spice, simply sub in one tablespoon of cinnamon.