Recipe: Apple Butter Snickerdoodle Bars
Snickerdoodles are one of my favorite childhood cookies (I’m slightly convinced cinnamon-sugar may actually be catnip for kids…). There’s something about their uber-soft, slightly chewy texture and tangy, cinnamon-sugar flavor that’s just…incredible! The problem with snickerdoodle cookies: they can take a while to make, especially if your recipe requires refrigeration for the dough before baking. These bars combine the delicious, mouthwatering texture and flavor of a snickerdoodle and take at least half the time to make–who says perfection doesn’t exist?
These snickerdoodle bars are a bit different than your average snickerdoodle bar (or cookie, for that matter!). They use one of the most delectable inventions ever created: apple butter! If you’re as into apple butter as I am, you’ll love these (and, on a side note: check out my amazing apple butter sticky buns!). I make an aromatic apple butter filling to put in the center of these bars…because who just eats normal bars these days? I. Want. Layers!!! Seriously, though…the apple butter layer in these bars adds the finishing touch to this cinnamon-sugar masterpiece.
While you are definitely welcome to make your own homemade apple butter (I salute those of you who do!), I usually will just buy apple butter to make my filling. The most important thing is that your apple butter is not sweetened with extra sugars…it will ruin the tart-sweet balance that makes these bars so moreish!
Now, on to the recipe:
Apple Butter Snickerdoodle Bars
Equipment
- 9 x 13 inch baking pan
Ingredients
For the Dough:
- 2 sticks butter, softened
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 2 eggs
- 1 tbsp. vanilla extract
- 1 tbsp. cinnamon
- 1 tsp. baking soda
- 1 1/2 tsp. cream of tartar
- 1/4 tsp. salt
- 2 3/4 cups AP Flour
For the Apple Butter Filling:
- 4 tbsp. butter
- 1/2 cup Unsweetened apple butter, store-bought or homemade
- 2/3 cup brown sugar
- 3 tbsp. milk
- 1 tbsp. cinnamon
For Cinnamon-Sugar Topping:
- 1/2 cup granulated sugar
- 2 tbsp. cinnamon
Instructions
- First, we'll make the Apple Butter filling. In a medium saucepan, melt the 4 tbsp. butter on medium heat. Once melted, add the apple butter and sugar, whisking until combined. Let cook for 2-3 minutes. Add in the milk and cinnamon and let cook another 2-3 minutes. Set aside to cool.
- Preheat your oven to 350 degrees Fahrenheit.
- To make the dough, start with creaming together the butter and the sugars for 3-5 minutes, until light and fluffy.
- Beat in the eggs and vanilla.
- Add the cinnamon, baking soda, cream of tartar, and flour, mixing on low speed until a smooth dough forms.
- In a lined 9 x 13 inch baking pan, spread about half the dough (I find that a rubber spatula or even your fingers work well for this!). Try to keep the layer as even as possible.
- Spread the apple butter mixture over the dough evenly; you want it completely covering the top of the dough but not too thick (I often have a little left over–that's fine).
- Gently, spread the other half of the dough over the apple butter mixture. It might be a little messy, but don't worry about it looking perfect (the cinnamon-sugar topping will take care of any surface-level imperfections).
- Mix together the sugar and cinnamon for the cinnamon-sugar topping and then sprinkle it over the top of the dough. Press the bars flat and even again with your palms (I find that the cinnamon-sugar mixture makes it easier to make sure the top layer is even, as it prevents sticking).
- Bake the bars for 30 minutes. The edges should feel set and slightly springy; the center may still feel a bit soft, but that's okay (it will finish setting up in the pan).
- Let the bars cool completely before cutting (patience is truly a virtue…). Enjoy 🙂
Notes
Happy baking, everyone!
