Sunday, 14 October 2012

Snickerdoodle Bars


I love baking in the fall. There are certain smells that I just always associate with autumn baking and they make me feel warm and cozy inside!

Things like gingerbread, cinnamon, ginger, nutmeg, cloves...they all just smell so delicious. It makes me think of baking with my mom or grandmother and always puts a smile on my face. Naturally, when October rolls around, all my festive spices come out and I'm ready to do some hardcore baking.


I made these squares near the end of September (I was a little bit eager to get the autumn season started!) and they were SO tasty! The boyfriend LOVED them and I could barely manage to save a couple to give to the other guys in the house. He was not pleased that I was sharing with other people...

I've actually never had real snickerdoodle cookies before, but if they taste anything like these bars, then I think I need to make some cookies ASAP.

Hope you enjoy this recipe, and just a heads up, keep an eye out for a lot more Autumn baking :)


Older Posts: Simple Chocolate Ice Cream

Snickerdoodle Bars
Bake Time: 25-30 minutes     Yields 35 squares

Ingredients:
2 2/3 cups flour
2 tsp baking powder
1 tsp salt
3 tsp cinnamon, divided
1/4 tsp ground nutmeg
2 cups brown sugar, packed
1 cup unsalted butter, room temp
2 eggs
1 Tbsp vanilla extract
2 Tbsps sugar

Directions:
1) Preheat oven to 350 F. Grease a 9x13 baking pan, set aside.
2) Combine flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg in a bowl, set aside.
3) In a separate bowl, beat together butter and brown sugar until completely combined and light/fluffy, about 3 minutes. Add the eggs, one at a time, then add vanilla and beat until completely combined.
4) At a low speed, add the dry ingredients and beat until just combined, being sure to scrape the bowl.
5) Pour batter into prepared pan and spread evenly. Combine sugar and remaining 2 teaspoons of cinnamon in a small bowl and sprinkle evenly over the top of the batter.
6) Bake for 25-30 minutes, until surface springs back when gently pressed. Cool completely, then cut into squares.

(Recipe adapted from Browneyedbaker)

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