snickerdoodle gooey bars
ooey, gooey, and LOADED with cinnamon
I use cinnamon all the time. In pancakes, waffles, oatmeal, even my coffee.
But it isn’t until fall that I really start to crave all things cinnamon and spice.
Cinnamon rolls, muffins, apple fritter bread, and of course snickerdoodles. When Stella pleaded with me the other day to make dessert, I had every intention of making snickerdoodles. Mother Nature may not agree, but it is time for fall, and nothing says fall like a plate of cinnamony snickerdoodles and a PSL.
But it has been a busy week. On top of our usual school, homework, football schedule shenanigans, we moved.
I happen to be one of those people that NEED everything unpacked immediately, so as soon as the truck was unloaded on Tuesday afternoon, I got to work and by Wednesday morning we were done.
What does this have to do with snickerdoodles? Nothing really, except that scooping and rolling cookies seemed like too much work.
These snickerdoodle bars have not one, but two layers of cinnamon goodness, in the middle and on top, and just to kick things up a bit, glaze too.
It’s the glaze that makes them ooey gooey snickerdoodle bars, and it is worth every sticky bite.
- for the bars -
- 2 1/4 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) butter, room temperature
- 1 cup sugar
- 1 cup brown sugar, packed
- 3 eggs
- 1 tsp vanilla
- for the cinnamon and sugar filling and topping -
- 3 Tbsp cinnamon mixed with 1/4 cup sugar
- for the glaze
- 1 cup powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla
- heat the oven to 350 degrees
- line a 9x9 baking pan with foil
- combine the flour, baking powder, and salt - set aside
- cream together the butter and sugars until light - about 5 minutes
- scrape down the sides of the bowl and add the eggs one at a time, mixing well after each addition
- add vanilla, and then slowly add flour
- mix only until everything is combined
- spread half of the batter into the prepared pan
- top with half of the sugar and cinnamon mixture, then drop the remaining batter as evenly as possible, and gently spread
- add the remaining cinnamon and sugar
- bake @350 degrees for 35 - 45 minutes ( you want the bars soft, but not raw in the center)
- to make the glaze whisk together the powdered sugar milk, and vanilla
- allow the bars to cool completely before glazing,and then allow the glaze to harden before slicing
adapted from Julies Eats and Treats
bars from friends –
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