Snickerdoodle bars are easy to make and taste just as good as the traditional balls rolled in sugar.
A few weeks ago I shared a recipe for a Cinnamon Streusel Coffeecake that our family loves and has enjoyed on many occasions. Unfortunately, when I first published the post I was unaware of not one, but TWO typographical errors. In typing from my notes, my eyes skimmed over the baking powder and the milk. Yikes!
Early on the first day, savvy readers pointed out that something must be wrong. Where was the leavening? I was able to correct the missing baking powder within a few hours of publication. Whew. (Many thanks and apologies to those gracious folks who followed my error-filled recipe with a good attitude! It goes down in the annals of history as The Day FishMama Tanked Everyone’s Breakfast.)
However, it wasn’t until a day or two later that I made the coffeecake, this time using a printout from the site instead of my notes. Something wasn’t quite right. The batter wasn’t light and fluffy. What’s going on here?
I had already spread it in the pan when I realized my error. There was no milk. Uh oh. Chalk it up to one big fail for the week.
However, all was not lost. Once the thing was baked and sliced into squares, I realized that it was a fabulous cookie! In fact, it tastes like one big snickerdoodle without all the hassle of rolling those dough balls in cinnamon sugar! It’s a sweet cookie that disappeared in a flash.
So there you have it. A very happy accident. One we’ll be making quite often from now on.
Recipe: Snickerdoodle Bars
Ingredients
- 3/4 cup sugar
- 3/4 cup oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups unbleached, all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Topping:
- 1/2 cup brown sugar
- 2 tablespoons unbleached, all-purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350 °. Grease a 9×13 baking pan.
- In a large mixing bowl, combine the sugar and oil. Mix in the egg and vanilla until smooth.
- Add the flour, baking powder, cinnamon, nutmeg, and salt. Blend just until mixed. Spread into the prepared pan. The dough will be fairly thick.
- In a small bowl, combine the topping ingredients and sprinkle them over the batter.
- Bake for 20 to 25 minutes or until crisp.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 16
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{ 12 comments… read them below or add one }
Yummm! These look and sound delicious! I can’t wait to try them when the kids come next.
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Ha! that’s funny! I just pulled a double batch of the coffee cake out of the oven. I’m gonna flash freezer and bag individual squares for quick breakfasts. I love this snickerdoodle idea!
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My son loves those cookies, but they are tiresome to make. This sounds like a perfect dish to make for Super Bowl munchies this weekend. It will help ease his disgruntled opinion about being forced to watch football.
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Jessica Reply:
February 3rd, 2012 at 11:13 am
@Sandi, they are tiresome to make! Hope you enjoy!
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I wonder if that is what happened. The girls and I made the coffeecake last weekend and for some reason I just could not get it to cook all the way. It flattened out and the center never really finished (even after more time in the oven). I still ate it and it was delish but would have been over the top if I did it correctly. Maybe I missed a step. Will be trying the cookies too!!
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Jessica Reply:
February 3rd, 2012 at 11:13 am
@Stacy, my apologies if you used one of the uncorrected versions! The cookie and the coffeecake are both good to go now.
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I did this to my snicker doodle recipe in an effort to eliminate margarine I replaced it with oil, similar recipe, and its become a family fave!
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I am super excited to try this. Maybe I will have time this afternoon to make it, hope so! Thank you for the yummies.
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I made these yesterday for our Super Bowl gathering. They “needed” to be tested last night and I think they turned out great!
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Jessica Reply:
February 5th, 2012 at 12:48 pm
So glad you enjoyed them! We just pulled a pan out of the oven ourselves.
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Made these yesterday, as it was a rainy, chilly Sunday – seemed like a good opportunity to bake something.
These were so yummy and a perfect afternoon snack!
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Jessica Reply:
February 20th, 2012 at 7:12 am
@Amanda, so glad that you liked them.
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Thanks for this great idea! Snickerdoodles are my fav, so I’m excited to try this one. I just pinned it
Krista
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My husband loves snickerdoodles & I don’t really like them. I certainly don’t like them enough to want to deal with rolling them. These sound like a perfect way to keep both of us happy. I’m going to make a batch for his fantasy baseball draft Saturday as a alternative for anyone who doesn’t like brownies. Thanks for sharing them!
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Pulled some of these out of the oven tonight right before our power went off. By the time dessert came around we were cutting it via flashlight but no one complained. Never made snickerdoodles with nutmeg before but could still “get” the taste. Will probably opt to leave the nutmeg out and double the cinnamon next time. Other than that, enjoyed by all. My 14yo son did try to convince me to drizzle a glaze on it. I just scrunched my face. He came in the dark later to get his piece. “I guess we aren’t doing the glaze tonight.” (after 3 hours in the dark, no). I’ll let him make them next time and he can glaze them all he wants, just without nutmeg!
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Jessica Reply:
April 16th, 2012 at 10:05 pm
@Carla, I totally understand. Sometimes nutmeg hits me wrong, too.
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Oh, so good! A bit sad that I baked this pan for the First Communion kids tomorrow.
May have to make another batch…
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