Sheet-Pan Sweet Corn Snickerdoodle Bars

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1/3 cup finely ground cornmeal
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 3/4 cup fresh sweet corn kernels, patted dry
• 3 tbsp cinnamon sugar mix
• 1 tbsp extra melted butter for brushing

Instructions

1. 1Preheat oven to 350°F. Line a 9-by-13-inch sheet pan or quarter sheet pan with parchment, leaving overhang on the long sides for easy lifting.
2. 2In a stand mixer or large bowl cream the softened butter with both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until fully incorporated.
3. 3In a separate bowl whisk flour, cornmeal, cream of tartar, baking soda, and salt. Add the dry ingredients to the butter mixture on low speed just until a soft dough forms.
4. 4Fold in the patted-dry corn kernels by hand so they stay intact. Press the dough evenly into the prepared pan, reaching all corners and smoothing the top with damp fingers or an offset spatula.
5. 5Brush the surface lightly with melted butter, then sprinkle the cinnamon sugar mix in an even blanket so every bite gets the classic snickerdoodle crackle.
6. 6Bake 22 to 26 minutes until the edges are set and golden, the center looks slightly underdone but no longer wet, and the cinnamon sugar has formed a crackly crust.
7. 7Cool completely in the pan on a wire rack at least 45 minutes; the bars firm as they cool and the corn stays tender-sweet. Use the parchment overhang to lift the slab out.
8. 8Cut into large bars or 12 smaller squares. Store airtight at room temperature up to three days; the cornmeal keeps them soft and chewy.