I wanted to bake something for the guys at work that didn’t include chocolate for once. I love bar cookies and I have been craving snickerdoodles, so I was excited when I came across this recipe. I dramatically increased the amount of cinnamon, since the dough just tasted like a butter cookie. It came out pretty cakey, which I liked, but it also needed a slightly longer cooking time. This is gonna sound strange, but the cookies actually taste better COLD.
This is the “before” baked product with all my wonderful Tupperwares scattered behind it. I’m thinking instead of taking pictures of the food, I’m gonna start taking pictures of the mess I make when I’m baking, because it’s actually phenomenal. Sometimes I wonder if I purposely flail brown sugar, the hardest to mop up, all over the floor to make me work out my arms with the mop.
Adapted from: http://kaitlininthekitchen.blogspot.com/2009/08/snicerdoodle-bars.html
Ingredients (including my changes):
- 2 sticks butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon cinnamon-sugar to sprinkle on top (2 parts sugar, 1 part cinnamon)
Directions:
Preheat oven to 350°. Take out a nonstick 13-by-9-inch metal baking pan and set aside.
Cream butter and sugars with an electric mixer at high speed until fluffy. Add baking soda, cinnamon and salt, then mix at low speed to blend–This is where I tasted the batter and decided it needed more cinnamon. I suggest tasting it as well. Add eggs and vanilla extract and beat at medium until just incorporated. Add flour and mix on low speed until blended. Scrape dough into pan, smoothing it into an even layer. Bake until lightly golden and set in center, about 30 minutes–took me more like 36. Transfer pan to a rack to cool. If desired, sprinkle cinnamon-sugar over warm bars, and then let cool completely before cutting into bars. I cut this into 28 bars, but you can do whatever your little heart desires!
These smelled incredible while baking. Luckily I have a terribly stuffy nose so I only caught slight whiffs, but let me tell you. But anyways, can anyone tell me why they are called snickerdoodles? Honestly, that is probably the stupidest name ever. I’m surprised I didn’t come up with it.
