Description
These thick, gooey bars combine a tender cinnamon-sugar base with a tangy cream cheese layer and a crisp, caramelized top. It’s a minimal-effort, 5-ingredient dessert that captures the nostalgic flavor of snickerdoodles in a substantial bar form.
Ingredients
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 1 cup (200g) granulated sugar (for dough)
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp fine sea salt
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 8 oz (225g) full-fat brick cream cheese, softened
- ¼ cup (50g) granulated sugar (for cream cheese layer)
- ½ tsp vanilla extract (for cream cheese layer)
- ½ cup (100g) granulated sugar (for topping)
- 2 tsp ground cinnamon (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the sides, and grease lightly.
- In a large bowl, beat the softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract and salt until just combined.
- Reduce mixer speed to low. Gradually add the flour and baking powder, mixing only until just combined. Do not overmix.
- Transfer the dough to the prepared baking dish. Use wet hands or a spatula to press it evenly into the pan to form a uniform base layer.
- In a separate bowl, beat the softened cream cheese, ¼ cup sugar, 1 egg, and ½ tsp vanilla until smooth and creamy. Spread this layer evenly over the dough base.
- Mix the remaining ½ cup sugar with 2 tsp cinnamon. Sprinkle evenly over the cream cheese layer. Use a knife or skewer to gently drag through the layers in a zigzag pattern to create swirls.
- Bake for 30-35 minutes, until edges are golden brown and the center is set but slightly jiggly.
- Let the bars cool in the pan for at least 20 minutes before cutting. For clean cuts, chill in the fridge for 30 minutes before slicing.
Notes
Ensure all ingredients (butter, cream cheese, eggs) are at room temperature for the best texture. Do not overmix the flour to avoid dense bars. The cream cheese layer should be thick but spreadable; if too runny, your cream cheese may be too warm. For clean cuts, chill the bars before slicing. These can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 26
- Sodium: 180
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: snickerdoodle bars, sheet pan dessert, fall baking, cream cheese bars, easy dessert, cinnamon sugar, cozy recipes, 5-ingredient dessert