Snickerdoodles were one of my favorite cookies when I was a youngster and nothing makes me feel more youthful than a culinary walk down memory lane. These White Chocolate Snickerdoodle Bars are a wonderful spin on my favorite and make an excellent addition to your holiday dessert platters.
I love desserts that are easy to transport and OK to eat with your hands – that always makes them more fun! To make sure these really taste like Snickerdoodle cookies, there is a cinnamon in the batter as well as the topping. Sweet with a touch of spice from the cinnamon, they are a delight to share with your family and friends!
One trick to make them easier to cut and serve is to use parchment paper to line the pan and make a sling. Nothing sticks to parchment and the sling helps you easily lift the whole bar out of the pan. From there cutting it into squares is simple!
Boy do these bars make your house smell good as they are baking! I hope you love these White Chocolate Snickerdoodle Bars and that they find a place in your holiday celebrations this year.
When you are converting recipes, use the ratio of 120 grams of your flour blend for each cup of flour called for in the recipe. About 95% of the time the recipe will turn out on the first try. If it doesn’t, make an adjustment or two, notate them on the recipe, and try again. When you make notes, you can use them the next time you make the recipe. Flour blends do vary slightly and that can be enough to require adjustments. That’s the “fun” of gluten-free baking!
White Chocolate Snickerdoodle Bars (Gluten Free)
Adapted from a recipe by Averie Cooks
Yield: about 16 servings
These are a fun and unusual addition to your holiday dessert platters, one that everyone will reach for and then fondly remember their childhood days! Feel free to decorate the top with colored sugar if you prefer.
1 cup (120g) gluten-free flour blend or all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp kosher or fine sea salt
1/2 cup butter, melted
1/2 cup (100g) granulated sugar
1/3 cup (66g) firmly packed brown sugar
1 large egg
2 tsp vanilla extract
1/4 cup mini white chocolate chips
1/3 cup granulated sugar
2 to 3 tsp ground cinnamon
Preheat the oven to 350°F. Butter an 8-inch square baking pan and line with parchment paper leaving two ends hanging over the edge to create a sling. You’ll use the sling to remove the bars from the pan later.
In a bowl, whisk together the flour blend, cinnamon, baking soda, cream of tartar, and salt. Set aside.
Melt the butter in the microwave or in a saucepan on the stove. Pour into the bowl of your stand mixer. Let cool for a few minutes. Beat in both sugars, the egg, and vanilla, mixing until smooth. Add the dry ingredients and mix just until incorporated with no streaks. Scrape the edges and bottom of the bowl to be sure there are no hidden pockets of dry ingredients. Mix in the white chocolate chips.
In a bowl, whisk together the topping ingredients.
Scoop the batter into the prepared pan, spreading it to the edges. Sprinkle with the topping, evenly covering the top.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs on it. Transfer the pan to a wire rack and cool 30 minutes. Run a knife around the uncovered edges. Let the bars cool completely, then use the parchment sling to lift them out of the pan and place on a cutting board. Cut into squares and serve.
Store, covered, at room temperature up to 1 week and freeze for longer storage.
Create a New Tradition Today!