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!
Coming August 1

Love snickerdoodle cookies! This recipe is even better and faster! Thank you for sharing it, Peg!!!! Luis at ole dot travel
ReplyDeleteBars are great!
ReplyDeleteAs Lucy/Roberta pointed out, you can cut them to almost any size you want.
Yes--an enormous piece for hubby and a small piece for me!
DeleteYummy! Thank for the recipe.
ReplyDelete2clowns at arkansas dot net
Thank you for the delicious recipe-I love snickerdoodles. aprilbluetx at yahoo dot com
ReplyDelete