Apple Butter Snickerdoodle Bars
Apple butter snickerdoodle bars made with a soft chewy snickerdoodle dough pressed into a nine by thirteen pan with apple butter, cinnamon, nutmeg, and allspice, topped with cinnamon sugar and baked for twenty to twenty two minutes. The key is pulling them slightly underdone and letting them cool completely for the softest chewiest bar. The ultimate easy fall dessert that comes together in one bowl in about thirty minutes.
Ingredients
Dry Ingredients:
- 2 ⅔ cups flour
- 1½ tsp baking powder
- ½ tsp cream of tartar
- 1 tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- 2 cups brown sugar packed
Wet Ingredients:
- 1 cup butter room temp
- 1 egg at room temperature
- ¼ cup apple butter or add an extra egg
- 1 Tbs vanilla
Topping:
- 2 Tbs white sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350℉. Grease a 9×13 baking dish and set aside.
- In a medium bowl, whisk together dry ingredients: flour, baking powder, cream of tartar, salt, cinnamon, nutmeg and allspice.
- In the bowl of a stand mixer (or large mixing bowl if using a hand mixer) cream together butter and brown sugar until light and fluffy.
- Add egg, apple butter and vanilla and mix until combined.
- Slowly add dry ingredients to wet ingredients and mix until just combined.
- Transfer dough into prepared baking dish and flatten. (I find that lightly floured hands work best for this)
- Combine white sugar with cinnamon and sprinkle over the top of the dough.
- Bake at 350 for about 20-22 min until just golden brown. The trick is to not overtake because they will continue to bake out of the oven and once they cool the dough will settle.
- Allow snickerdoodle bars to cool and cut into bars and enjoy!