Yes, you guessed it, another Pinterest find. Whenever I see the word snickerdoodle and it’s not a cookie, I am immediately interested. Why? Well, because it’s my husband’s favorite cookie. But, you can only have so many snickerdoodle cookies. Or, maybe not, if you are a die-hard snickerdoodle fan. I have seen quick breads, cupcakes, muffins, even pancakes. All are worth trying because who doesn’t like just about anything covered in cinnamon sugar?
It was Thursday night and I was supposed to make these snickerdoodle bars for a coworker’s last day in my department. But, my husband is back coaching volleyball, so by the time I fed and bathed the kids, and then prepared everything for school the next day, I was way too tired. My husband gets up for work at 5am and I couldn’t go back to sleep. I don’t start work until 9, so I got up to make the bars. Let me warn you, the first layer of batter is really hard to spread. The problem is sticky batter and a well-greased pan are not conducive to spreading. But, by dolloping and a lot of patience, something I didn’t have much of at 5am, it will spread. The rest is easy. You just cover it with a generous layer of cinnamon sugar and dollop on the remaining batter. Luckily, there is no more spreading. You want to see that cinnamon peaking through. After the bars bake and cool, you drizzle them with a quick vanilla-scented, powdered sugar glaze. That’s it.
Everyone at work was raving about these bars. I had to grab a small piece, you know, for quality control. How else could I tell you how they taste? And, I must say, they taste pretty amazing. Hands down one of the best things I’ve baked in a while. So, good in fact, I made a another pan for my husband the very next day because I just couldn’t keep the deliciousness of these bars from him. Justin proceeded to eat 6 bars for dessert, stuffing himself until he was sick. These bars are so good, he went ahead and did the same thing at breakfast. I guess they’re worth it.
Yield: 13×9 pan
2 1/3 cups Gold Medal® all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 1/4 cups granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
1 tablespoon granulated sugar
1 tablespoon cinnamon
1 cup powdered sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla
1 tsp of melted butter Optional (Note tsp not tbsp)
Preheat oven to 350° F. Spray the bottom only of a 13×9-inch baking pan with Pam. In a small bowl, combine flour, baking powder and salt. Set aside.
In the bowl of your KitchenAid, beat butter on high until creamy. Beat in both sugars. Beat in the eggs one at a time. Beat in the vanilla. On low, beat in dry ingredients until combined.
Spoon half of the batter into pan by the dollop. Spread evenly. It takes awhile to spread the batter since it is sticky and the pan is slick. Sprinkle cinnamon-sugar evenly over batter.
Dollop the remaining batter by the teaspoon evenly over cinnamon-sugar
Bake 20 to 25 minutes or until golden brown, turning the pan at 10 minutes. Test with a toothpick inserted in center. The bars are done when the toothpick comes out clean. Cool completely, ~ 1 hour.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. I put the glaze in a Ziploc bag, cut off the corner, and drizzled over the bars.
Source: Betty Crocker