Light and Fluffy Snickerdoodle Bars
Light and fluffy dessert bars that will remind you of a snickerdoodle.
Servings: 12 people
Ingredients
- ⅓ cup Light butter substitute I used I Can’t Believe It’s Not Butter, Light!
- ½ cup Granulated sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 ¼ cup All-purpose flour
- ½ tsp Baking soda
- ¾ tsp Cream of tartar
- ¼ tsp Salt
Cinnamon Sugar Topping
- 1 tbsp Granulated sugar
- ½ tsp Cinnamon
Instructions
- Preheat oven to 350°F. Make the cinnamon sugar and set aside. In a medium bowl, gently mix together the light butter substitute and the granulated sugar. (The substitute I used is rather soft, so I didn't have to soften it).
- Once combined, add the egg and vanilla extract and stir to combine. Add the dry ingredients and gently fold everything until a dough forms. Do not overmix; stop mixing once the flour blends in. The dough will be slightly loose but still thick enough to spread.
- Spread the dough into a greased or parchment-lined 9 x 9 baking dish. Once you have it in an even layer, scatter the cinnamon sugar mixture on top and gently press it into the dough to coat the entire surface.
- Bake the snickerdoodle bars in the 350°F oven for 22 to 27 minutes or until thoroughly baked. Be careful not to overbake them because reduced-sugar treats tend to dry out quicker. It is okay if they look soft; a toothpick or knife inserted should come out pretty clean with just a few moist crumbs, and the bars should not look wet or shiny.
- Slice into 12 even portions and enjoy!
Notes
5 WW points per serving when sliced into 12 even bars.
Nutrition
Serving: 32g | Calories: 101kcal | Carbohydrates: 18g | Protein: 1.8g | Fat: 2.1g | Saturated Fat: 0.6g | Cholesterol: 14mg | Sodium: 104mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 8.4g | Calcium: 4.1mg | Iron: 0.2mg