Snickerdoodle BarsJuly 19, 2017 By Cathy — 7 Comments
The sweet cinnamon sugar topping and tangy, chewy crumb that you love in snickerdoodle cookies now in easy to make bars!
I like my kids. You may think that’s an obvious statement, but not for me. I love my kids unconditionally, but since we’re being honest here, I don’t always like them.
There were those pre-preschool days of flailing and tantrumming. Little round bodies rolling across the floor because the chicken touched the broccoli on their plates. The hard fought battles of parcheesi resulting in a tough loss for a whiny seven-year old that threw the dice and stomped off to his room. Or the more recent desperate pleas for a phone because he was “the only kid in his entire school” that didn’t have one. Followed up with an exasperated sigh and exaggerated eye roll.
So, you can imagine as the teenage years are only a few short months away from striking, I have been bracing for the next wave of frustrating behavior. I have steeled my spine and begun mentally preparing to go to battle over screen-time, bedtime and homework-time. But surprise, surprise…all is (generally) quiet on the eastern front. Sure there are the occasional reminders to take out the garbage, put away their laundry, make their beds. But then they go and do it. No huffing and puffing and woe is me, but instead I’m met with “sorry mom” and “oops, my bad”.
Now, I am certainly not delusional that we won’t have our hiccups or even an all out war in the upcoming years, but for right now I am really liking these boys. We have great conversations over dinner, they’re helpful around the house and we can watch movies together that we actually all want to see. They are also becoming far less picky eaters and are willing to try lots of new dishes (current obsession sushi and sashimi).
Since we’re in this all-out love like-fest I wanted to make them a little treat. They both love cinnamon sugar and Jack is nuts for snickerdoodles. So I took my favorite snickerdoodle cookie recipe and turned them into bars. The dough is simply spread into a greased pan (be patient, it’s thick) and finished with a cinnamon sugar topping. Bake, cut, enjoy!
- 8 oz unsalted butter (2 sticks), softened
- ¾ cup sugar
- ⅓ cup light brown sugar, packed
- 2 eggs
- 2 ½ tsp vanilla extract
- 2 ½ cups all purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- Cinnamon Sugar Topping
- 4 oz unsalted butter, melted
- ⅓ cup light brown sugar, packed
- ⅓ cup sugar
- 1 Tbsp cinnamon
- ½ cup all purpose flour
- pinch of salt
- Preheat the oven to 350 degrees.
- Cream together the butter and sugars with an electric mixer until light and fluffy, 2-3 mins.
- Add the eggs one at a time, beating after each addition. Mix in the vanilla extract.
- Sift the flour, cream of tartar, baking soda and salt together and mix it into the butter mixture on low speed until combined. The batter will be very thick.
- Grease a 9x13 inch pan and line it with parchment paper if desired.
- Spread the batter into the pan and smooth. You can use cooking spray to grease a spatula to help you spread it into an even layer. Set aside.
- Cinnamon Sugar Topping: Combine all the ingredients in a bowl and stir to combine.
- Drop on top of the batter in spoonfuls and smooth over with a knife.
- Bake for about 20 mins or until the topping is just set.
- To serve, slice into 16 squares.