White Chocolate Cranberry Snickerdoodle bars

It always used to surprise me when people would tell me that their favorite cookie was a snickerdoodle.

To me they were nothing more than sugar cookies rolled in cinnamon and sugar. The caveat for some that cream of tartar must be used.

Maybe that’s just it. The beauty in simplicity. 

After making this recipe I can say that I now have a deeper appreciation for snickerdoodle cookies. However, I have a much stronger preference for these white chocolate cranberry snickerdoodle bars.

The fresh cranberries folded in with the white chocolate is a classic pairing perfect for the holidays, or anytime of the year!

Yield: 9

Author: Alicia Maxey

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Cranberry White Chocolate Snickerdoodle bars

These white chocolate cranberry snickerdoodles are sweet and tangy goodness with a beautifully crunchy cinnamon sugar top.

Prep time: 5 MinCook time: 30 MinInactive time: 20 MinTotal time: 55 Min

Ingredients

Cinnamon Sugar topping

• 2 tbsp white granulated sugar
• ½ tbsp ground cinnamon

Bars

• 1 ⅔ cups (200g) all-purpose flour
• ½ tsp baking soda
• 1 ½ tsp cream of tartar
• ¼ tsp kosher salt
• ¾ cups (185g) unsalted butter, melted
• ¼ cup (50g) granulated sugar
• ¾ cup (150g) dark brown sugar
• 1 large egg
• 1 cup (100g) fresh cranberries
• ½ cup (80g) white chocolate chips
• 1 tsp of vanilla

Instructions

1. Preheat the oven to 350°F, and place the rack in the middle of the oven.
2. Prepare an 8x8 pan with cooking spray and parchment paper.
3. In a small bowl whisk together the white granulated sugar and ground cinnamon for the topping. Set aside.
4. In a medium bowl whisk together flour, baking soda, cream of tartar, and salt. Set aside.
5. In another medium bowl whisk together melted butter, and sugar until fully combined.
6. Whisk in the egg and vanilla.
7. Fold in dry ingredients until fully combined.
8. Fold in cranberries and white chocolate chips until fully incorporated
9. Evenly smooth the blondie batter into the prepared baking dish.
10. Sprinkle an even layer of the cinnamon sugar mixture on top of the batter.
11. Bake for 25-30 minutes or until or until a cake tester or toothpick comes out with no batter. A little bit of crumbs is okay.
12. Let rest for 20 minutes before transferring to a cooling before transferring to a wire rack to completely cool.
13. Cut into desired pieces.

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Bars should an be left at room temperature for one day or refrigerated for up to a week.