snickerdoodle cookie bar
(2 ratings)
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The first snickerdoodle blondie that I made was a total disaster. I was so disappointed that I went on a mad hunt for a new recipe, with a little tweaking, here it is. This one is called a "cookie bar", it still means the same. I hope that you will like it, too! I love the snickerdoodle cookies because it reminds me of my mom. But these blondie-type bars are the bomb!!! You can add whatever you please into the batter. Personally, I love to put in lightly toasted macadamia nuts and toffee bits . . . YUM!!!
(2 ratings)
yield
9 x 13 Pan
Ingredients For snickerdoodle cookie bar
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1/3 csugar
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1 Tbspcinnamon
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1 cbutter
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1 1/2 csugar
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3eggs
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1/4 csour cream
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1 cflour
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1 cmochiko (japanese rice flour)
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1 tspcream of tartar
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1 tspbaking soda
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1 tspbaking powder
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1/2 tspsalt
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1 tspvanilla extract
How To Make snickerdoodle cookie bar
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1Preheat the oven to 350 degrees. Prep a 9 x 13 inch pan with non-stick cooking spray.
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2In a small bowl, combine the 1/3 sugar and 1 Tbsp. cinnamon. Sprinkle half of it onto the bottom and sides of the pan. Set aside the remaining cinnamon/sugar mixture.
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3In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time, mixing after each egg. Stir in the sour cream until just blended.
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4In a separate bowl, combine the flour, mochiko, baking soda, cream of tartar, baking powder and salt, blend.
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5Add to the butter/sugar mixture in 3 increments, blending with each addition. Add the vanilla extract last, blend.
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6Spread the dough evenly into the prepared pan and sprinkle the remainder of the cinnamon/sugar mixture on the top, covering it completely.
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7Bake for 30 minutes or until the center is moist but not doughy.
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8Remove from the oven onto a rack to cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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