I’ve made an amazing discovery this week…SIMPLE can be good. Really, really, really good. Thanks to being extremely short on time and ingredients, I happened to find a recipe that I now want to make over and over again. These Snickerdoodle Bars are snickerdoodle perfection, totally chewy and buttery and cinnamony and sugary. Ya know, all those yummy adjectives that end in “y”.
Take an hour or so this weekend and whip these up. You won’t be sorry, I promise.
2 1/3 c. AP Flour
1 1/4 t. Baking Powder
1/2 t. Salt
3/4 c. (1 1/2 sticks) Unsalted Butter, softened
1 1/4 c. Granulated Sugar
1/2 c. Packed Brown Sugar
2 t. Pure Vanilla Extract
2 T. Granulated Sugar
2 T. Cinnamon
Heat oven to 350 degrees. Grease the bottom and sides of a 9×13 baking pan.
In a bowl, whisk together the flour, baking powder and salt; set aside. In a mixer, beat the butter and both sugars on high speed until light and fluffy. Beat in eggs, one at a time and then the vanilla. On low speed, beat in the dry ingredients until combined.
Spoon two-thirds of the batter into the baking pan and spread evenly. Mix the cinnamon and sugar together in a small bowl and sprinkle evenly over the batter. Dollop tablespoon size amounts of the remaining batter evenly over the cinnamon-sugar mixture.
Bake 25 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool completely.
1 c. Powdered Sugar
2 T. Heavy Whipping Cream
1 T. Milk
1/4 t. Pure Vanilla Extract
1/4 t. Almond Extract
Whisk together all the ingredients at once until smooth and drizzle over the cooled bars.
Makes 24 bars