Since baby #3 joined us, (which has already been 2 months – boy, how time does fly!!), menu planning has become even more important to me. I have to have a plan.
Adding to the craziness, we are a 1 car family right now. Which means the kids and I are home all day, unless we want to all venture out and take daddy to work. Most days, it’s just not worth it. But this means that there are no more “I just need one ingredient for this recipe” days. If I’m missing an ingredient, I either have to make do without or choose something else to make. So yes – planning is essential.
But what do you do when you are craving to make something sweet, but there wasn’t anything planned on the menu for the week? These are the times when it is good to have a recipe on hand that is made from pantry staples. Sure, you could always make regular old chocolate chip cookies, but how about something different this time?
Snickerdoodles are one of my favorite cookies. So it’s only natural that I’d gravitate towards this recipe. All the goodness of snickerdoodles, but no rolling cookies. (I don’t know why I don’t make bars more often – they sure are easier!!) And not one crazy ingredient to be found in this recipe. I’m betting that the majority of you could go into your kitchen right now and be able to make these. Dangerous, yes – but it is a good thing for when those cinnamon cravings hit!!
- 2⅓ cups all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup butter, at room temperature
- 1¼ cups sugar
- ½ cup brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 tablespoon sugar
- 1 tablespoon cinnamon
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- ¼ teaspoon vanilla
- Preheat the oven to 350F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a small bowl, combine the flour, baking powder and salt.
- In a large bowl, beat together the butter and both sugars until light and fluffy. Gradually beat in the eggs, scraping the sides of the bowl as needed. Beat in the vanilla. Add in the dry ingredients and beat on low until combined.
- Spoon half of the batter into the prepared pan. Spread evenly. (Use your hands if needed to spread evenly.) Sprinkle the cinnamon sugar mixture evenly over the batter. Drop teaspoon sized amounts of the remaining batter over the cinnamon sugar layer.
- Bake in the preheated oven for 20-25 minutes, until golden brown. Cool completely.
- In a small bowl, combine the glaze ingredients. Drizzle over the bars.
- Cut and serve.
- recipe from Betty Crocker
Love snickerdoodles? Check out these other recipes:
linked up to Buns in My Oven, Shaken Together, Lady Behind the Curtain, Lemons for Lulu, Mandy’s Recipe Box, Kitchen Meets Girl, Real Housemoms, Chocolate, Chocolate and More, Your Homebased Mom, Or So She Says, What’s Cooking With Ruthie, Six Sisters Stuff