Snickerdoodles are some of my family’s favorite cookies. I always make them with my largest cookie scoop so they turn out like bakery cookies. My kids love the cinnamony, chewy treats. About a year ago, I started noticing snickerdoodle blondies floating around the food blogs. I knew they were something I wanted to try, but as with most of my bookmarked recipes, I just didn’t get around to it….until now.My snickerdoodle cookie bars use shortening. I am not usually a fan of using it because of the bad fat in it, but that was before I discovered that Spectrum Naturals® makes a non-hydrogenated shortening. Now I use it for all of my recipes that call for shortening.
These snickerdoodle cookie bars follow the same line of thought that any cookie bar does. Instead of baking trays and trays of cookies, transferring them to a rack to cool, etc, you just bake them all in one pan at one time. The trickiest part of the recipe is to remember to coat your 9X13 pan with cinnamon and sugar before putting the dough into it. That gives the “dipped in cinnamon & sugar before baking” taste to these chewy bars.
- 1 cup shortening
- 1½ cups sugar
- 3 eggs
- ¼ cup sour cream
- 2 cups flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp baking powder
- ½ teaspoon salt
- ⅓ cup sugar
- 1 Tbsp cinnamon
- Cream shortening and sugar.
- Add eggs, one at a time, scraping down the bowl between eggs.
- Mix in sour cream.
- Combine flour, baking soda, cream of tartar, baking powder and salt.
- Mix into shortening/sugar mixture.
- In a separate, small bowl, combine ⅓ cup sugar and cinnamon.
- Sprinkle half the cinnamon sugar mix into a 9X13 pan.
- Spread batter on top.
- Top with remaining sugar mixture.
- Bake 350 degrees for 25-30 minutes.
- You don't want this too much like cake, so opt for less time if you need to.
This is a sponsored post written by me on behalf of Spectrum Naturals®.