Snickerdoodle Crumb Bars

I am drawn to cinnamon-sugary desserts in the fall. Especially if streusel is involved. 🙂 I wanted to bake this snickerdoodle-coffee cake hybrid dessert the second I saw the recipe. I was not disappointed! These cookie bars are not only delicious, they are versatile as well. They could be served for a special breakfast, snack, or dessert.

This recipe was adapted from Martha Stewart Living. We ate them for dessert. They were extra-fabulous served with a scoop of vanilla ice cream.

For the Streusel:

1/2 cup unbleached all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon kosher salt
1/2 stick cold unsalted butter (4 tablespoons), cut into pieces

For the Topping:

1 teaspoon ground cinnamon
2 tablespoons granulated sugar

For the Bars:

1 1/2 sticks unsalted butter, melted and cooled, plus more for dish
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs, room temperature

Make the Streusel: Whisk together flour, brown sugar, and salt. Using your hands or a pastry cutter, cut in butter until small to medium clumps form. Refrigerate until ready to use.
Make the Topping: Stir together cinnamon and granulated sugar; set aside.
Make the Bars: Preheat oven to 350 degrees, preferably on convection. Butter an 8-inch or 9-inch square baking dish and line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. (I used cooking oil spray.)
Whisk together flour, baking soda, cream of tartar, and salt.
In a separate bowl, whisk together butter, both sugars, and eggs. Add flour mixture; stir to combine.
Spread half of batter into bottom of dish.
Sprinkle with half of cinnamon sugar.
Dollop remaining batter on top; spread evenly with an offset spatula or the back of a spoon.
Sprinkle evenly with streusel, then remaining cinnamon sugar.
Bake until a tester inserted in middle comes out clean, 25 to 28 minutes in a convection oven, or 30 to 35 minutes in a standard oven.
Let cool completely. (In order to keep the layers intact, the cake must be completely cool before cutting it into bars.)
Transfer to a cutting board using parchment overhang and cut into bars to serve, or store in an airtight container at room temperature up to 3 days.

One Year Ago:

Two Years Ago:

Buttermilk Biscuits

Three Years Ago:

Four Years Ago:

Five Years Ago:

Glazed Maple Cookies

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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