Snickerdoodle Bars.

Summer is winding down.  You can feel the seasons start to shift.  The parade of 90-plus-degree days are fading in the distance, and a couple of recent evenings have required a cardigan.  I love it.

I adore fall and all that it brings.  I firmly believe that fall is the prettiest time in the Midwest.  The abundance of trees turn a fiery mix of colors.  I’m totally looking forward to apple picking, pumpkin carving, thinking up a clever Halloween costume, and trying out countless autumnal recipes.

In the mean time, I’ll savor these last days of summer — but these snickerdoodle bars definitely bring crisp leaves and cool nights to mind.

They’re super easy to make and turn out so soft and chewy.  Perfectly delicious any time of year.

Snickerdoodle Bars

Recipe adapted from Dozen Flours

You will need:

2 and 2/3 c. all-purpose flour

2 t. baking powder

1 t. salt

2 c. packed light brown sugar

1 c. (2 sticks) butter, softened

2 eggs

2 t. vanilla

2 T. sugar

2 t. cinnamon

1. Preheat oven to 350 degrees.  Line a 9×13″ pan with foil and spray with non-stick spray.

2. Sift together flour, baking powder, and salt.  Set aside.

3. In large bowl of a mixer, cream butter and brown sugar together until light and fluffy.  Add eggs and vanilla and blend until smooth.

4. Slowly add flour mixture into wet mixture and mix until just combined.  Fold batter with a spatula to ensure flour is well incorporated.  Pour into prepared pan.

5. Combine sugar and cinnamon in a bowl.  Sprinkle evenly on top of  batter.

6. Bake 20-30 minutes, or until surface springs back when gently pressed.  Cool and slice into bars.  Store in an airtight container.


    • Hi Brooklyn! Thanks so much for your question. I’ve never tried it with Crisco and water instead of butter — I have tried just Crisco, and that works fine. Let me know how yours turn out!


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