Oh man, another crazy week. I made these last weekend as a thank you and get well gift for the friends who let us stay with them in Park City. They were leaving the next day to visit their daughter, who is also a good friend of mine, and they brought these with them. The whole family got to enjoy them, and I heard rave reviews back about these Snickerdoodle Bars.
I have been on a bar kick lately because they are so quick and easy. No mixer, no fussing with any fancy kitchen tools, just a bowl and a whisk. My 8×8 baking pan hasn’t gotten a break in weeks, while my cookie sheets are collecting dust. You can get these snickerdoodle bars ready for the oven in the time it takes to preheat the oven. Thats my kind of baking.
Hope you enjoy these as much as my friends did!
Snickerdoodle Bar – Adapted from Averie Cooks
Yield: 12 – 16 Squares
1/2 Cup Unsalted Butter, melted
1 Large Egg, room temp
1/2 Cup Sugar
1/3 Cup Light Brown Sugar, packed
1 Teaspoon Vanilla
1 Cup Flour
1/4 Teaspoon Cream of Tartar
1/4 Teaspoon Salt
1/4 Cup Sugar
2 Teaspoons Cinnamon
- Preheat oven to 350. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute.
- Wait 5 minutes before adding the egg so you don’t scramble it. Add the egg, sugars, vanilla, and whisk just until smooth.
- Add the flour, cream of tartar, optional salt and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
- For Sprinkling – In a small bowl, combine the sugar, cinnamon, and stir.
- Using a small spoon, evenly sprinkle cinnamon-sugar mixture over the prepared pan. Looks like a lot but it sinks down and soaks in while baking.
- Bake for about 20 to 22 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Place pan on top of a wire rack to cool for at least 30 minutes before slicing and serving.