Snickerdoodle Bars

 

I love making bar cookies whenever I need to make dessert for a crowd.  I love to bake, but I also value my time!  Bar cookies/brownies are just easier and quicker than making individual desserts.  I have made these several times now for church functions, and each time people ask me for the recipe!  These are pretty rich (possibly because of the 2 sticks of butter and 2 cups of brown sugar...) so be sure to cut them in small pieces!

TIP- Whenever I bake a type of bar, I always line the pan with foil.  Not only does this make for easier clean-up, but it makes it SO much easier to remove the bars from the pan, and to cut them cleanly.  This is how I do it:

1. Turn the baking dish upside-down, tear off a piece of foil that's bigger than the dish, and mold the foil to the edges of the pan.

 












2. Turn the baking dish over, then place your molded piece of foil inside it.  It should be easy to press the foil into the pan now.  Lightly spray with nonstick spray before adding batter.

This is the cinnamon mixture that you sprinkle on top.  This cinnamon is from Costco, and it's delicious!

 

My little helper, Megan!  This is just before baking the bars.

Recipe source: http://www.browneyedbaker.com/2010/07/09/snickerdoodle-blondies/

Snickerdoodle Bars
Printable version here

2 2/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. grated nutmeg (optional)
2 cups packed brown sugar (14 oz.)
2 sticks (8 oz.) unsalted butter, at room temperature
2 eggs
1 tbsp. vanilla extract
2 tbsp. granulated sugar
2 tsp. cinnamon

1. Preheat the oven to 350º.  Line a 9x13-inch baking pan with foil (or grease the pan); set aside.

2. Whisk the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl; set aside.

3.  Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes.  Add the eggs one at a time, and then the vanilla.  Beat, scraping the bowl, until thoroughly combined.  On low speed, gradually add the flour mixture until just combined.  Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.

4. Spread the dough evenly into the pan- using an offset spatula will help, as it's a thick batter.  Combine the granulated sugar and 2 tsp. cinnamon in a small bowl and sprinkle evenly over the top of the batter.

Bake for 30 minutes or until the surface springs back when gently pressed.  Cool completely in pan before cutting.  Cut into small pieces.  Store in an airtight container at room temperature. (May also be frozen for 1-2 months.)

Why I love it?  I have always loved snickerdoodles, and this is an even faster way to make them!  They have a healthy dose of cinnamon in them, but not too much.  I like that they make a lot and they freeze well!