Sunday, July 31, 2011

Snickerdoodle Bars

There is just something about a good snickerdoodle cookie.  The cinnamon sugar, the soft chewy texture, and that tang of cream of tartar.  Snickerdoodles are one cookie my mom made fairly often when I was growing up--they were a fairly easy treat that everyone liked.  I love, love the smell of them baking.  I can honestly say that they are not my favorite cookie (can you say chocolate?!), but they are one that when I want one, I HAVE to have one!

Unfortunately for the defenseless snickerdoodles, I can be a lazy baker.  Yes, I'll happily roll out dozens of sugar cookies and painstakingly apply 5 colors of royal icing, but I hate, hate, hate rolling dough into tiny balls (disclaimer:  oreo truffles are excluded from this generalization).  There is just nothing worse than rolling, dipping, rolling, dipping, wash your hands off because the dough is beginning to stick, rolling, dipping... (can you get my drift without me repeating this 3 dozen times?).  Enter the snickerdoodle bar.  Mix your dough, spread your dough, sprinkle, and enjoy.  Tres simple, no?  I've found a few recipes for snickerdoodle bars that are okay, but I finally had to combine about 4 and tweak to get that perfect chewy, tangy, spicey taste.  I used a Large Bar Pan from Pampered Chef (Large Bar Pan), but any jelly roll pan would work (Wilton Jelly Roll Air Pan).  You could also use 3/4 the ingredients and bake in a 9x13 dish.  Give it a try and let me know what you think!

Snickerdoodle Bars
2 cups brown sugar
1 cup white sugar
3 sticks butter at room temperature
3 eggs at room temperature
2 Tbs. vanilla
4 cups Flour
3 tsp. baking powder
2 tsp. cream of tartar
1 1/2 tsp. cinnamon
1/2 tsp. salt

Preheat your oven to 350° and brush your pan lightly with vegetable oil (grease normally for a jelly roll pan).  Using an electric mixer (or strong arms) beat your butter and sugars until completely combined and it's slightly fluffy.  Add in the eggs one at a time.  Beat in the vanilla.  In a separate bowl, whisk together the dry ingredients, and add into the butter mixture.  Spread into the pan and top with Cinnamon/sugar (recipe below).  Bake for 25 minutes, or until a toothpick comes out clean. Let cool completely and cut into squares.  

Cinnamon Sugar
3 Tbs. sugar
3 tsp. cinnamon

What's cooking with you today??

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