I had to make dessert for a group at church – two or three dozen – and I felt like trying a new recipe out. I stumbled across this one and it seemed easy; I had everything, and though normal snickerdoodle always call for cream of tartar (which I always seem to run out of), this recipe did not. Plus it baked all at once (nice time saver). I saved two little semi-burnt pieces for the kids and packaged up the rest. The swooning that ensued over the semi-burnt pieces encouraged me to make a second batch.It was such a winner I can’t even tell you. Rich, buttery, with a nice chew and all the lovely flavor of a regular snickerdoodle cookie. They ate a few for after school snack and I froze the rest. At this point in December, I freeze any baked good I can to prepare for the onslaught of Christmas events.
By Erin Jeanne McDowell – Food Network
Makes 9×12 pan
2 sticks butter (1 c.), softened to room temperature
1 1/4 c. sugar, divided
3/4 c. brown sugar
1 1/2 tsp. vanilla extract
2 1/2 c. all purpose flour
1 tsp. baking powder
3/4 tsp. table salt
2 tsp. cinnamon
- Preheat oven to 350. Line a 9×13 inch glass baking dish with parchment paper so that it overhangs the edges, making a sling of sorts. Spray with nonstick spray (especially edges that don’t have the paper).
- Beat butter and 1 c. of the sugar (NOT TOTAL AMOUNT) along with brown sugar in a standing mixer bowl (or large mixing bowl with handheld mixer) until light and fluffy, about 5 minutes.
- Scrape down edges and add eggs and vanilla. Beat to combine.
- In a smaller bowl, whisk flour, baking powder and salt to combine. Add all at once to butter/sugar and beat on low until just combined. Scrape batter into prepared pan and smooth to edges.
- Whisk remaining 1/4 c. sugar and cinnamon in a small bowl. Sprinkle evenly over batter. Bake for 25 minutes.
- Let cool completely in pan then use sling to remove to cutting board. Cut into squares and serve or freeze.