Snickerdoodle Bars #Glutenfree #Recipe PegCochran/Margaret Loudon

 

What's easier than making cookies?  Making bars!  My granddaughter really wanted snickerdoodles.  I didn't have a lot of time before dinner to deal with making dough, chilling it, rolling it out and cutting it into cookies but these bars took almost no time at all and were equally delicious with that yummy snickerdoodle flavor!  I over baked these a bit having done the "toothpick test" and thinking they needed more time in the oven. They still turned out fine and frankly, I like the crispy edges! I made these with cup for cup gluten free flour since my daughter is gluten sensitive but regular flour would work just as well.

 

½ cup unsalted butter, softened

½ cup white sugar

¼ cup firmly packed brown sugar

1 large egg

2 teaspoons vanilla extract

1 ¼ cups all-purpose flour or 1:1 gluten free flour

½ teaspoon cream of tartar

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

 

Topping

1 tablespoon white sugar

½ teaspoon cinnamon

 

Preheat oven to 350 degrees.

Line an 8 x 8 inch pan with parchment paper leaving the sides longer to create a “sling.”

Cream butter and sugar until light and fluffy.

 

Add egg and vanilla extract and mix until well combined.

Add flour, cream of tartar, baking soda, salt, cinnamon and mix until combined.

 

Place dough into prepared pan and press dough evenly into pan with hands.

 

Sprinkle sugar/cinnamon topping over dough.

Bake 20 to 23 minutes or until dough in center is just set.  Be careful not to over bake.  

 

Treat yourself to some armchair travel to England with my 

Open Book Series!

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Amazon

When murder taints writer-in-residence Penelope Parish’s charming British bookshop, she must follow the clues to catch a killer before tempers boil over.
 
Penelope Parish thought she’d turned the page on her amateur sleuthing days but when the owner of Upper Chumley-on-Stokes’ proposed first high-end gourmet shop is poisoned, the American novelist starts to wonder if she and her quaint British town are in for another rewrite. It turns out that not everyone was a fan of Simeon Foster’s farm-sourced charcuterie and imported pastries—many of the locals were outraged by the potential new competition.
 
With a full menu of suspects on her hands, this just might be Penelope’s toughest case yet. Luckily, her friends at the Open Book are there to help with every twist of the poisoned pen.