Snickerdoodle Lemon Bars Recipes

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LEMON SNICKERDOODLES



Lemon Snickerdoodles image

This spin on snickerdoodles packs a bright lemony punch. The sugar on the outside creates such a crisp, sweet crust to contrast the soft, pillowy inside.

Provided by Melissa Gray

Categories     Healthy Cookie Recipes

Time 50m

Number Of Ingredients 10

¾ cup all-purpose flour
¾ cup white whole-wheat flour
4 teaspoons lemon zest
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons unsalted butter, softened
¾ cup granulated sugar plus 2 tablespoons, divided
1 large egg
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Whisk all-purpose flour, whole-wheat flour, lemon zest, cream of tartar, baking soda and salt together in a small bowl.
  • Beat butter and 3/4 cup sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, 2 to 3 minutes. With the mixer running, add egg and vanilla, beating until just combined. Reduce speed to low and gradually add the flour mixture, beating until just combined.
  • Place the remaining 2 tablespoons sugar in a small bowl. Using a 1 1/2-inch scoop, portion the dough into about 20 pieces. Shape each piece into a ball and roll in the sugar to coat. Shake off any excess sugar and place the balls 2 to 3 inches apart on the prepared baking sheets.
  • Bake 1 sheet at a time until the cookies are lightly golden brown around the edges and set in the center, 11 to 12 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.

Nutrition Facts : Calories 121 calories, Carbohydrate 16 g, Cholesterol 25 mg, Fat 6 g, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 94 mg, Sugar 9 g

SNICKERDOODLE BARS



Snickerdoodle Bars image

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h45m

Yield about 16 bars

Number Of Ingredients 10

Nonstick cooking spray
2 sticks (1 cup) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon fine sea salt
2 teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment, leaving a 2-inch overhang on the long sides for lifting out the finished bars.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter with 1 cup of the granulated sugar and all of the brown sugar until light and fluffy, 4 to 5 minutes.
  • Scrape the bowl well with a rubber spatula, then add the eggs one at a time and mix on medium speed after each addition until well combined. Beat in the vanilla.
  • Add the flour, baking powder and salt and pulse until they start to combine, then scrape the bowl well and mix on low speed until the dough is uniformly combined.
  • Scoop the dough into the prepared pan and press into an even layer. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bars.
  • Bake until the edges are golden and the center is set, 25 to 30 minutes.
  • Let cool completely in the pan, then run a small spatula around the edge. Use the parchment overhang to carefully lift the bars out of the pan. Cut into 16 equal bars.

ZESTY LEMON SNICKERDOODLES



Zesty Lemon Snickerdoodles image

These cookies bake crispy on the outside, soft on the inside, with a delicious citrus twist and a crunchy cinnamon-sugar coat. An absolute Christmas killer! They smell absolutely heavenly when being baked. Fairly easy to make and the kids will love rolling them in the cinnamon-sugar before you bake them! Excellent with hot tea, milk, and coffee. They're great for dipping and stay crispy after dunking!

Provided by sinfullygood

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 40m

Yield 18

Number Of Ingredients 12

1 ¼ cups white sugar
¾ cup salted butter, softened
¼ cup vegetable oil
3 egg yolks
3 tablespoons lemon zest
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
2 tablespoons white sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside.
  • Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla.
  • Combine flour, baking soda, and cream of tartar in a separate bowl. Sift until combined. Add the dry ingredients to the butter and sugar mixture in 2 batches, stirring with a wooden spoon until just combined.
  • Mix 2 tablespoons sugar, cinnamon, and nutmeg together in a small bowl. Shape the cookie dough into walnut-sized balls and roll them in the sugar mixture until thoroughly coated. Space cookies 2 inches apart on the baking sheets.
  • Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Allow the snickerdoodles to cool on the baking sheets for 2 to 3 minutes before transferring to a wire cooling rack.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 29.3 g, Cholesterol 54.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 5.7 g, Sodium 126.3 mg, Sugar 15.5 g

SNICKERDOODLE LEMON BARS



Snickerdoodle Lemon Bars image

Make and share this Snickerdoodle Lemon Bars recipe from Food.com.

Provided by Food.com

Categories     Bar Cookie

Time 55m

Yield 30 bars

Number Of Ingredients 15

1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, softened to room temperature
1/2 cup sugar
1 teaspoon vanilla extract
nonstick cooking spray
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 large eggs
2 cups sugar
1 tablespoon lemon zest
2/3 cup lemon juice
1/2 cup confectioners' sugar, for topping

Steps:

  • Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray, line with parchment paper, leaving overhang. Spray the parchment.
  • To make the Snickerdoodle crust, in a medium bowl, whisk to combine the flour, cinnamon and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and well blended. Reduce the speed to low and add the flour mixture, stirring until just combined, then stir in the vanilla extract.
  • Press the dough in an even layer into the prepared baking dish and refrigerate for 20 minutes. Dock the dough with a fork, then bake for about 20 minutes until the edges are starting to turn golden. Remove and let cool while you make the filling.
  • To make the filling, in a small bowl, whisk to combine the flour, baking powder and salt. In a medium bowl, whisk to combine the eggs, sugar, lemon zest and lemon juice. Add the flour and whisk to combine.
  • Pour the filling over the crust and bake until set, about 28-30 minutes. Transfer to a wire rack and let cool completely, then refrigerate until completely set, about 1 hour and up to overnight.
  • Use the edges of the parchment paper to lift the lemon bars from the pan. Place 8-10 long wooden skewers randomly over the top and dust over confectioners sugar. Cut into 2-inch squares and serve.

Nutrition Facts : Calories 184.2, Fat 7.5, SaturatedFat 4.3, Cholesterol 65.9, Sodium 109.9, Carbohydrate 27, Fiber 0.4, Sugar 18.8, Protein 2.8

AUDREY'S LEMON MERINGUE BARS



Audrey's Lemon Meringue Bars image

We are always trying to find new ways to use the fruit from our lemon tree. My 13-year-old daughter, Audrey, decided to combine two of my lemony favorites: lemon bars and lemon meringue pie. After several intense hours in the kitchen (and warding off her horde of brothers), these delicious lemon meringue bars were born. -Monica Fearnside, Rancho Palos Verdes, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 cup cold butter
1-1/3 cups sugar
1/2 cup lemon juice
4 large eggs, room temperature
1/4 cup all-purpose flour
2 tablespoons grated lemon zest
3 large egg whites, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon cream of tartar
7 tablespoons sugar

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake until light golden brown, 20-25 minutes. Cool completely on a wire rack., For filling, in another large bowl, mix sugar, lemon juice, eggs, flour and zest until combined. Pour over crust. Bake until set and top is dry, 22-27 minutes., Meanwhile, for meringue, in a large bowl, beat egg whites with lemon zest and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread or pipe over hot filling., Bake until meringue is golden brown, 15-18 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 200 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 105mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.

SNICKERDOODLE CRUMB BARS



Snickerdoodle Crumb Bars image

For a bite of pure bliss, sink your teeth into this hybrid of coffee cake and a snickerdoodle cookie. Layers of rich batter, crumbly streusel, and a topping of crunchy cinnamon sugar add up to irresistible; cream of tartar lends a subtle tang and a nice chew. Better yet, the ingredients are pantry basics, so you can bake up a batch on demand.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 55m

Yield Makes 16 bars

Number Of Ingredients 14

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
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
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

Steps:

  • 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.
  • Topping: Stir together cinnamon and granulated sugar; set aside.
  • Bars: Preheat oven to 350 degrees. Butter an 8-inch square baking dish and line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. 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, 30 to 35 minutes. Let cool completely. 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.

CARAMEL SNICKERDOODLE BARS



Caramel Snickerdoodle Bars image

What did I do when I couldn't decide between two of my favorite desserts? I combined them! This snickerdoodle-blondie hybrid proved even better with caramel, always a favorite ingredient. -Niki Plourde, Gardner, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 13

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
3 teaspoons ground cinnamon
2 cans (13.4 ounces each) dulce de leche
12 ounces white baking chocolate, chopped
1/3 cup heavy whipping cream
1 tablespoon light corn syrup

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend over sides by 1 in., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan., In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake until edges are light brown, 25-30 minutes. Cool completely in pan on a wire rack., Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, at least 1 hour., Lifting with parchment, remove from pan. Cut into bars. Refrigerate leftovers.

Nutrition Facts : Calories 197 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 137mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.

EASY SNICKERDOODLE BLONDIES



Easy Snickerdoodle Blondies image

Number Of Ingredients 8

2 2/3 cups flour
2 tsp baking powder
2 cups packed brown sugar
1 cup salted butter, room temperature
2 eggs
1 Tbsp vanilla
2 Tbsp white sugar
2 tsp ground cinnamon

Steps:

  • Combine the butter, eggs, brown sugar, and vanilla. I used my mixer and it worked great!
  • Add in the dry ingredients (flour and baking powder).
  • Spread in a greased 9x13 inch pan. The batter will be thick almost like a cookie mixture.
  • Combine the cinnamon topping ingredients and sprinkle over the top.
  • Bake at 350 degrees for 25-30 minutes or until top springs back when pressed. Once it cools, it will harden more.

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From homecookedharvest.com


SNICKERDOODLE BARS • LONGBOURN FARM
2022-05-31 Preheat oven to 350ºF. Whisk together flour, salt, baking soda, and cream of tartar. Cream together butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well between each addition. Add milk and vanilla extract, beat until combined.
From longbournfarm.com


TRY NOT TO SMILE WHEN TAKING A BITE OF SNICKERDOODLE BARS
2020-04-18 How to Make Snickerdoodle Bars. Preheat your oven to 375 degrees F. Place your butter into a mixing bowl, and beat on high speed for 1 minute. Add the sugar and mix to combine.
From devourdinner.com


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