Snickerdoodle Bars

adapted from Baked by Rachel

Makes 1 9x13 inch pan

Prep time: 10 minutes

Cook time: 25-30 minutes

Cost: $2.75 (or about $.11/bar--take that Starbucks)

butter: 1.25, sugar: .20, brown sugar: .40, eggs: .20, flour: .35, spices and vanilla: .20, topping stuff: .15


1 C butter, softened

1 C granulated sugar

1 C brown sugar, packed

2 eggs

1 1/2 tsp vanilla

1/2 tsp salt

1 tsp baking powder

1 1/2 tsp cinnamon

2 1/2 C all purpose flour


Topping: 

1/4 C granulated sugar

1 1/2 tsp cinnamon


Preheat oven to 350. You can line your 9x13 inch pan with parchment paper--in a way that makes removal easier, but it also slips around when you put the thick batter in so you might just want to grease your pan well instead. 


In a large bowl, cream butters and sugars. Then add eggs and vanilla. 


Add dry ingredients and mix until fully incorporated (but don't mix the poor cookies to death. 


Spread it out in the pan (it will be thick and fabulous). (You can grease your hands and press it in if this makes life easier.) Mix up the topping ingredients and sprinkle that over the top. Don't be stingy now--add it all on; you won't regret it (unless you're dieting; then you'll regret it, but if you're dieting, seriously--just skip making this all together, okay). 


Bake 25-30 minutes or until you can stick a fork in and have it come out clean or with moist crumbs.


You can serve warmish or cool. They're seriously fabulous either way. 


Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com

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