Editor's note: We're sharing eight straight days of Christmas treats! It's time to bake!
My husband doesn't have much of a sweet tooth, but he's on board with a couple of cookies varieties - especially snickerdoodles. And these snickerdoodle bars are always a hit.
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Crunchy on the outside and moist on the inside, these bars are so easy to make.
Snickerdoodle Bars
Adapted from Betty Crocker
2 1/3 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/4 cups granulated sugar
1/2 cup brown sugar, packed
3 eggs
1 teaspoon vanilla
Cinnamon Filling
1 tablespoon granulated sugar
1 tablespoon cinnamon
Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla
Preheat your oven to 350 degrees. Spray the bottom only of a 13x9-inch baking pan with cooking spray. I also layer it with some parchment paper so I can just lift the bars out of the pan once they are done.
In a large bowl, beat the butter until it's creamy with a mixer. Add the sugar and cream it together with the butter. Add the eggs and vanilla and mix. Add the dry ingredients, beating on low speed until it's all combined.
In your pan, spoon out half the batter and spread it out evenly. Sprinkle that cinnamon-sugar mixture over the batter. Then, using a spoon, put teaspoon size amounts of the remaining batter evenly over the cinnamon-sugar.
Here's how it went for me:
Bake at 20 to 25 minutes or until golden brown and a toothpick stuck in the middle comes out clean. (It takes my oven about 35 minutes to bake it completely, but start checking at the 20-minute mark). Let it cool completely.
Once it's cooled, make the glaze. In a bowl, whisk the glaze ingredients together. It's ready once it's smooth and easy to drizzle over the bars. Drizzle the bars with the glaze in any pattern you choose. As you can tell, mine wasn't beautiful this time:
Cut the bars in whatever size you'd like and eat!
Stay tuned for another Christmas recipe tomorrow! And check WRAL.com's recipe database for more.