I try very hard to keep a baking schedule that allows me a full day off every week, but as with everything, there are exceptions. For example, a friend of mine had a fully-vaxxed get-together last weekend. You know I couldn’t show up empty-handed!
Enter these Snickerdoodle Squares, the perfect low-maintenance party treat. They have all the flavor and texture of classic, cinnamon-crusted Snickerdoodle cookies, but bake up in a square pan with limited fuss!
These soft, chewy squares are easy as can be, with slightly tangy sugar cookie centers and crisp cinnamon-sugar edges. The base is very similar to my favorite blondie recipe, with the biggest deviation being the additions of baking powder and cream of tartar for a more cookie-like texture. It’s an easy, no-mixer batter that requires few ingredients and almost no time to whip together.
Heads up: there is no substitute for cream of tartar—it is a classic snickerdoodle ingredient that gives these squares that signature tang. If you don’t have any on hand, you can leave it out without any major consequences, but the flavor will be a bit less snickerdoodly. Snickerdoodlesque?
Now onto the main event: the cinnamon sugar! You simply can’t have a snickerdoodle without cinnamon sugar—it’s basically the whole point. Here, it’s scattered in the bottom of the buttered pan before being topped with the batter and more cinnamon sugar. As the squares bake, the top layer expands and cracks with the batter, while the bottom layer melts and caramelizes. After the squares cool completely in their pan, that bottom layer will be extra-crispy, like a thin layer of cinnamon sugar glass against all that cookie square goodness! Textural diversity for the win.
Y’all, these Snickerdoodle Squares are as satisfying as they are simple. All the flavor and texture of a perfect, soft snickerdoodle and half the work! The combination of the crunchy, crystalline cinnamon sugar on the top, the crackling-crisp layer on the bottom, and the thick, chewy centers is irresistible. I, for one, will be hauling these to every picnic, party and anything else I’m invited to this summer, and I have an inkling you will be, too.
makes one 8- or 9-inch square pan, about 16 squares
3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cream of tartar
1/2 teaspoon Kosher or sea salt
Preheat oven to 350F. Grease an 8- or 9-inch square pan well with butter. Line with parchment, leaving overhang on two sides for removal. Grease again.
Make cinnamon sugar. In a small bowl, use a fork to whisk together sugar and cinnamon.
Sprinkle 1 tablespoon of the cinnamon sugar in the bottom of the prepared pan. Tilt the pan around to coat the bottom. Set aside both the pan and the remaining cinnamon sugar.
Make the batter. In a medium mixing bowl, whisk together melted butter, granulated sugar and light brown sugar. Mix in the egg, followed by the vanilla. Add the flour, baking powder, cream of tartar and salt, and whisk just until combined.
Transfer batter to prepared pan. Use a silicone spatula or wooden spoon to gently spread it to the edges, covering the layer of cinnamon sugar. Sprinkle remaining cinnamon sugar over the top, taking care to get all the way to the edges. Tap full pan on the counter a couple of times to knock out any large air bubbles.
Bake squares for 20-22 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs (not wet batter). Let squares cool completely in the pan on a rack.
Once cooled, use the parchment overhang to lift the bars onto a cutting board. Discard parchment. Slice into 16 squares with a large, sharp chef’s knife. Serve.
Leftovers will keep well covered at room temperature for up to four days.