Scroll to find recipe and step by step instructions.
Servings Size:
makes 16 bars
Measurements:
(Recipe in grams below!)
Cookie Dough
1 cup butter (browned)
1 & 1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
1 tbsp molasses
2 cups All-Purpose Flour
1 tsp baking powder
Cinnamon Sugar
1/2 cup sugar
1 tbsp cinnamon
Glaze
1 cup powdered sugar
1 tsp vanilla extract
2-3 tbsp milk
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Brown your butter by swirling it around on a pan at medium heat for 8-10 minutes until it turns a golden-brown color. Let this sit for 10-20 minutes before using.
Step 2
Mix browned butter and granulated sugar together until well combined.
Add in egg, mixing quickly to prevent egg from cooking in warm butter mixture.
Step 3
Add in vanilla extract and molasses until combined.
Step 4
Mix in dry ingredients—All Purpose Flour and baking powder—until dough is formed.
Butter a 9x9 square pan and flatten out 3/4ths of your cookie dough into pan.
Mix together cinnamon sugar mixture and sprinkle on top of cookie dough.
Crumble leftover cookie dough onto the bars and sprinkle even more cinnamon sugar on top.
Step 5
Bake at 350 degrees Fahrenheit for 22-24 minutes.
Let cool and then drizzle caramel syrup and vanilla glaze (simply combined the ingredients together until smooth) on top. I also added my pumpkin truffles.
Cut 4x4 and serve fresh or store in the fridge for up to 10 days!
