Snickerdoodle Cookie Bars

I love snickerdoodles and I’m always game to try a new snickerdoodle recipe. I’ve made the traditional ones and chocolate ones. I made snickerdoodle cupcakes, although we ate those before I posted them to my blog. I saw this recipe and knew I wanted to make it right away. Snickerdoodle? Cookie bar? Sounds good to me.

These are super easy to make, and you likely have everything you need on hand. I even had sour cream, which was nice. I didn’t have to go to the store at all. This gives you the option of butter or shortening. I like the flavor of butter but shortening does make for a chewy cookie. I decided to split the difference and use ½ cup of each. The cinnamon sugar that you make is heavier on the cinnamon that what I typically use, plus I’m using Vietnamese cinnamon, so these have a good cinnamon flavor.

These bars are extraordinarily forgiving. I put these in the oven and then my husband was making dinner and I didn’t hear the timer go off at all. I didn’t realize they were still in the oven until my husband was ready to put dinner in to cook. They baked for about 40 minutes rather than 30. They looked a little dry around the edges but I hoped they would be ok. I let them cool and when I cut them they were soft and seemed no worse for the wear. I think these taste a little different from snickerdoodles, but the resemblance is there. These are a fine addition to my snickerdoodle repertoire!

1/3 cup sugar
1 tablespoon cinnamon

1 cup butter or shortening
1 1/2 cups sugar
3 eggs
1/4 cup sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1 tablespoon cinnamon

Preheat oven to 350 degrees. Grease a 9” x 13” pan.

In a small bowl, combine the 1/3 cup sugar and the cinnamon. Sprinkle half of the cinnamon sugar mixture into the bottom and up the sides of the prepared pan. Set aside the remaining cinnamon sugar.

In a large mixer bowl, cream the sugar and butter/shortening. Add the eggs one at a time, beating for one minute after each addition. Stir in the sour cream. In a separate bowl, combine the flour, soda, cream of tartar, powder and salt. Add to the mixer bowl and stir to combine.

Spread the dough in the pan and then cover with the remaining cinnamon sugar. Bake for 30 minutes or until the center is moist but not doughy.

Recipe from Frugal Antics of a Harried Homemaker