Thick and Chewy Snickerdoodle Bars
(From My Own Sweet Thyme)
Makes 16 bars
2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups brown sugar, packed
1 cup butter, softened
1 tablespoon vanilla
2 tablespoons white sugar
2 teaspoons cinnamon
1. Preheat oven to 350 degrees. Coat 9×9 inch baking pan with non-stick spray.
2. In a medium bowl, combine flour, baking powder and salt. Set aside.
3. In a large bowl, add brown sugar, butter, eggs and vanilla. Beat with hand-mixer until well blended. Add flour mixer and continue to beat until combined.
4. Pour batter into the greased pan and spread evenly.
5. In a small bowl, mix the white sugar and cinnamon. Sprinkle overtop of the batter in the pan.
6. Bake about 22-25 minutes or until edges are slightly brown and pull away from side of pan. Let cool 5-10 minutes, cut into squares and serve.
Baking note: One thing I have learned from my snickerdoodle-baking experience is that it’s best to slightly undercook them, because they always, always set up just right after they cool. If you wait until they seem completely cooked before taking them out of the oven, they will turn crunchy when they cool. If you ask me, a crunch snickerdoodle = no bueno. Soft and chewy is where it’s at with these comforting treats.
*Keeps well in airtight container for several days!