We’ve made it to the last month of the year…!?
I’m both continually surprised that it’s here, and not at all shocked that it is. How I can be both things at once, is beyond me. Since it has been a year filled with sweets, I figured one more time, why ruin a good thing when I’ve done mostly desserts all year anyway, so here is one more.
I chose to make the snickerdoodle bars I found on her blog because snickerdoodles are one of our favorites. Anna had adapted the recipe to fit her preferences from another blog, where the recipe came from a Betty Crocker book, likely one I have sitting around somewhere and would have otherwise missed completely. And I like the idea that snickerdoodles could be easier and faster to make.
Since we think everything is better with some frosting I also made a quick cream cheese sour cream frosting that could be dolloped on top of the bars for those that wanted it. The bars definitely don’t need it the frosting, but the contrast of the slightly tart frosting with the cinnamon and sugar sweetened chewy cookie was perfect.
My changes to the recipe were mostly along the lines of making a smaller portion that a full 9×13 pan. Having an excess of treats at our house is usually too much of a good thing so by cutting the recipe down by 1/3 and baking the bars in a 8×8 pan instead was a good move for us.
I also wanted a higher cinnamon and sugar ratio, and a bar that was more on the buttery, chewy side that fluffy. Otherwise it would seem too much like coffee cake and not actually like a snickerdoodle.
Adapted from BCMom’s Kitchen
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup sugar
- 1/3 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon sugar
- 1 teaspoon ground cinnamon
- Butter an 8×8-inch square pan and line with parchment paper. Set aside.
- Preheat the oven to 350 degrees F.
- In a small bowl stir together the cinnamon and sugar and set aside.
- Cream the butter and sugars together in a large bowl until smooth and a little fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
- Add the eggs and vanilla and beat together until fluffy, about 2 minutes.
- In a medium bowl, whisk together the flour, baking powder and sugar. Add gradually to the butter mixture and stir together until combined and a fairly thick dough is created.
- Spread half the dough evenly in the bottom of the prepared baking pan. You can use slightly dampened hands to press the dough down into the corners and make an even layer.
- Sprinkle the cinnamon and sugar mixture over the dough.
- Dot the remaining dough all over the cinnamon sugar layered dough in the pan and spread and press it down as evenly as possible, if some cinnamon and sugar is showing that is fine.
- Bake the bars until golden and set, about 25-28 minutes. Remove the pan from the oven to cool on a wire rack. Cut and serve slightly warm, or cool completely and serve with the frosting below.
Double Cream Frosting
- 1 8-oz container whipped cream cheese
- 2 tablespoons sour cream
- 1/2 teaspoon vanilla
- 3 tablespoons sifted powdered sugar
- Whisk all ingredients together in a small bowl until smooth and still slightly fluffy. Serve in a bowl with a spoon for adding a dollop to the bars after they are cooled and cut.