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Snickerdoodle Bars

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.

Snickerdoodle Bars

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

2 eggs

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

  1. 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).
  2. 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.
  3. Scrape down edges and add eggs and vanilla. Beat to combine.
  4. 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.
  5. Whisk remaining 1/4 c. sugar and cinnamon in a small bowl. Sprinkle evenly over batter. Bake for 25 minutes.
  6. Let cool completely in pan then use sling to remove to cutting board. Cut into squares and serve or freeze.