I found these on a blog the other day and made them Saturday morning. They are delicious! Made the house smell great while they were baking, too.
Snickerdoodle Bars
2 2/3 c. all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 tsp. salt
2 c. packed light brown sugar
1 c. butter, softened
2 eggs, at room temperature
1 Tbsp. vanilla extract
Topping:
2 Tbsp. granulated sugar
2 tsp. cinnamon
pinch of nutmeg
Preheat oven to 350 degrees. Lightly grease or line a 9×13″ baking pan.
Combine flour, baking powder, cinnamon, nutmeg, and salt; set aside.
In large bowl, beat together butter and brown sugar for 3-5 minutes. Add the eggs, one at a time, then vanilla. Beat until smooth.
Stir in the flour mixture until well blended. Spread evenly into prepared pan with greased spatula or hands. Combine topping: granulated sugar, cinnamon, and nutmeg. Evenly sprinkle cinnamon sugar mixture over top of batter.
Bake 25 minutes or until surface springs back when gently pressed. Cool. Makes 24 bars.
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 tsp. salt
2 c. packed light brown sugar
1 c. butter, softened
2 eggs, at room temperature
1 Tbsp. vanilla extract
Topping:
2 Tbsp. granulated sugar
2 tsp. cinnamon
pinch of nutmeg
Preheat oven to 350 degrees. Lightly grease or line a 9×13″ baking pan.
Combine flour, baking powder, cinnamon, nutmeg, and salt; set aside.
In large bowl, beat together butter and brown sugar for 3-5 minutes. Add the eggs, one at a time, then vanilla. Beat until smooth.
Stir in the flour mixture until well blended. Spread evenly into prepared pan with greased spatula or hands. Combine topping: granulated sugar, cinnamon, and nutmeg. Evenly sprinkle cinnamon sugar mixture over top of batter.
Bake 25 minutes or until surface springs back when gently pressed. Cool. Makes 24 bars.
Sounds good! Snickerdoodles are kinda of a pain to make since they have to be rolled in the cinnamon-sugar, but this eliminates that!
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