We adore cookie bars because they are soft and chewy and we can skip the edges and have 3 or 4 sides of thick, moist wonderfulness. These Snickerdoodle Bars are super soft and not overly sweet – there’s just enough sugar in the cinnamon layer so you’re not left feeling awful. This is a great cookie bar to make when you’re hankering for a cinnamon roll but don’t want to go through all the hassle of making them (and when you’d rather skip rolling out individual Snickerdoodle cookies). You can have these puppies done in 45 minutes – forget waiting around for dough to rise.
You’ll spread half the dough in the pan, sprinkle with cinnamon and sugar, and top with the remaining dough to sandwich in that goodness.
Then you’ll top with a glaze that lends just the right amount of sweetness. One of the great things about this recipe is that you can whip it up whenever you need a go-to dessert because you probably already have all of the ingredients in your kitchen: flour, baking powder, butter, sugars, eggs, vanilla, cinnamon, powdered sugar, and milk.
Tip: You know how – when baking – doubling a recipe sometimes, somehow results in a product that is different (a.k.a. lesser) than when you haven’t doubled it? Unfortunately, this is one of those recipes. Singled, these bars are soft and moist. Doubled, they are bread-y and dry. Lame, we know. But better to save you the disappointment earlier than later, right? Get these puppies into the oven as soon as possible so the dough doesn’t have time to become airy and dry.
According to “The Joy of Cooking,” snickerdoodle cookies probably originated in Germany and comes from the word “schnecken,” which means “snail.” A “schnecken” is a type of cinnamon bun that swirls around to resemble a snail shell. Let’s learn a few things about Germany while we’re here:
- Germany is just covered in animal parks (like little zoos) and theme parks (Mom can attest to that – she lived there for 6 years). Germans looooove spending time having fun in the outdoors.
- German athletes have won more Olympic medals than any other country in the world.
- Germans dang near worship soccer.
From: Snickerdoodle Bars
- 2⅓ cups Gold Medal™ all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup butter or margarine, softened
- 1¼ cups granulated sugar
- ½ cup packed brown sugar
- 3 eggs
- 1 teaspoon vanilla
- Cinnamon Filling:
- 1 tablespoon granulated sugar
- 1 tablespoon cinnamon
- Glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- ¼ teaspoon vanilla
- Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, and salt; set aside.
- In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.
- Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.
- Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.
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