Snickerdoodle Bars

Snickerdoodle bars

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.

Snickerdoodle Bars
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

3 eggs

1 teaspoon vanilla

Cinnamon filling

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


Snickerdoodle Bundt Cake

A few years ago, I came across this snickerdoodle bundt cake recipe.  I knew that my husband would love it because it looked like a cross between his favorite cookie and his favorite cake, pound cake.  But, silly me, I printed out the recipe and filed it into my giant recipe box.  So, of course, it got lost in my abyss of recipes.  Well, I knew my obsession with Pinterest would payoff eventually and it did.  I came across this recipe again and this time, I wasn’t going to take any chances.  I would make it right away!

This cake has the taste and texture of pound cake, but with a hint of brown sugar.  And, who wouldn’t love a ribbon of cinnamon sugar running through the middle?  But, the best part is the coating of cinnamon sugar on the outside.  Not only does this give the cake its snickerdoodle flavor, but it also gives the outside a crispy, cinnamon sugar crust.  Unfortunately, I have had quite a few baking failures past 2 weeks.  So, I was nervous that the problem here would be in the release.  A broken cake can be so frustrating.  But usually for me, it is the bottom that sticks.  So, I just flip it upside down and hide it with whipped cream and strawberries.  It still tastes delicious.  But, to my surprise, this cake released super easily.  It must have been the sugar crust.  Hmmm…maybe I’ll sprinkle a bit of sugar on the pan of my next pound cake?

When I take pictures, I usually take them outside because I have such trouble with light if it isn’t natural.  So, I left a piece of cake on the table for my husband while I took my pictures outside, in the heat, like a crazy person.  (I wonder what my neighbors think?)  All of a sudden, our sliding door swings open and my husband yells, “Oh. My. God!  This has to be the best thing you ever made!”  So, I guess he liked it okay. 😀  Usually, I give out most of what I bake.  But, for this, Justin was not going to share. Nope, he said he’ll eat the whole thing himself by Saturday.  Well, he might have some competition though.  My son, Jack, just had two pieces and was asking if two was all he was allowed to have.   Yes, two is plenty and besides, I think dad is keeping tabs.

Snickerdoodle Bundt Cake

For the cinnamon sugar topping/swirl
2 teaspoons ground cinnamon
1 cup white sugar

For the cake:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature

In a small bowl, combine 1 cup sugar and 2 tsp cinnamon. Mix together until uniformly combined.  Set aside.

Preheat oven to 325F.

To make the cinnamon sugar crust: Using a nonstick spray product,  generously spray a 9 inch Bundt pan.  Be careful to spray into all the creases and coat the tube.  Gently dust the entire inside of the pan with about 1/4 to 1/2 cup of the cinnamon sugar.  You want to try and evenly coat the inside surface of the pan, including the tube.  (Pour some cinnamon sugar into the pan and turn the pan like a steering wheel to get it all around the pan.)  Set aside the remaining cinnamon sugar.

Sift together the flour, baking powder, baking soda and salt. Set aside.

Beat just the butter on medium x 1 minute. Add the white sugar and mix x 3 minutes, until light and fluffy. Scrape down the bowl and blade.  Add the brown sugar.  Mix x 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each x 1 minute.  Mix in the vanilla. Add the flour mixture alternately with the sour cream (I did flour-sour cream-flour-sour cream-flour). Beat well until all incorporated.

Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the batter. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.

Bake for 55 – 65 minutes, or until a toothpick inserted into the cake comes out clean.  Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

Source:  Dozen Flours

Snickerdoodle Whoopie Pies

When I made the vanilla whoopie pies yesterday, I also made snickerdoodle whoopie pies.  I just didn’t post them because my pictures turned out terrible.  It’s not easy taking a pretty picture of something that is almost all brown 😀  Besides, these were so yummy, they deserved a post all their own.

My husband loves snickerdoodles and he asked me if I could make a snickerdoodle whoopie pie sometime.  Justin rarely makes requests, so I wanted to make these for him.  I looked in my books for a recipe, but I couldn’t find one.   I figured that a snickerdoodle is basically a sugar cookie coated in cinnamon sugar.  So, I could make a vanilla whoopie pie and just sprinkle it with cinnamon sugar for the same effect.  I had Justin taste them to make sure they were what he was looking for.  Well, he ate 8 pies in a half hour, so I guess they were! 😀

Usually I send most of what a bake with Justin to school to share with his students.  But, mid-whoopie pie he turns to me and says “These I am not sharing.”  Sorry kids. 😦

Snickerdoodle Whoopie Pies:

1 recipe vanilla whoopie pie cakes

Cinnamon sugar- I just eyeballed it, heavy on the cinnamon  (If you’re not into eyeballing it, Martha Stewart uses 1/4 cup sugar with 2 tablespoons ground cinnamon to coat her snickerdoodles)

1 recipe marshmallow filling

Follow the recipe for vanilla whoopie pies, except before baking, sprinkle the top of the batter liberally with cinnamon sugar.  Bake according to the recipe.

Source:  Vanilla whoopie pies from Whoopie Pies: Dozens of Mix’ em, Match’em, Eat’em Up Recipes and the marshmallow filling from Martha Stewart

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