Cinnamon Bars

Cinnamon Bars are made from a rich brown sugar cookie dough and topped with plenty of cinnamon-sugar for a soft and chewy dessert bar. It's the perfect blend of sweetness and spice for a cozy treat any time of year!

Author Amber Brady

Prep Time 20

Cook Time 30

Total Time 50

Yields bars

Ingredients

2 ⅔ cups (320 g) all-purpose flour, (stir, spoon & level)
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 cup (226 g) unsalted butter, (2 sticks) softened
2 cups (400 g) light brown sugar, gently packed
2 large eggs, room temperature
1 Tbsp vanilla extract

Cinnamon-Sugar

2 Tbsp granulated sugar
2 tsp ground cinnamon

Instructions

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 13×9-inch baking pan with cooking spray or line with parchment paper, leaving a couple inches of overhang to lift the dessert out of the pan.
Cream the butter and brown sugar together with an electric mixer. Add the eggs and vanilla and mix until light and fluffy making sure everything is combined well. Scrape bowl.
Whisk the flour, baking powder, salt and cinnamon together in a large bowl. Gradually add the flour mixture to the butter mixture and mix until just incorporated.
Press cookie dough evenly into the prepared pan. (I used my mini rolling pin dusted with some flour to prevent sticking.)
Combine sugar and cinnamon and sprinkle over the top. (Tip: Can gently spread with hands or a pastry brush to cover the full surface of the bars.)
Bake at 350˚F for 25-30 minutes until a toothpick comes out clean or with a few moist crumbs from the center of the dessert. (NOTE: The edges of the dessert come up higher than the center. You can use a spatula to press the edges of the bars down to even it out while the dessert it still warm.) Cool, cut and serve.

Notes

TO SERVE: Cut into 15 pieces (3 rows by 5 rows). If you used parchment paper you can lift the whole dessert out of the pan with the overhanging paper, then place it on a cutting board and cut it.
STORAGE: Tightly cover leftovers in pan with plastic wrap or foil. Alternately store leftovers in an airtight container. Store at room temperature for up to 3-4 days.
FYI: The edges get quite crisp. Feel free to cut them off, if desired.

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