Linda Barnett's Snickerdoodle Bars
Betty
Crocker Snickerdoodle Bars
Prep time: 20 min
Total Time: 1 hour 45 min
Makes: 24 bars
2 1/3 cups unbleached all-purpose
flour
1 ¼ tsp. baking powder
½ tsp salt
¾ cup unsalted butter, softened
1 ¼ cups granulated sugar
½ cup packed brown sugar
3 eggs
1 tsp vanilla
Cinnamon Filling
1 Tbl. granulated sugar
1 Tbl. cinnamon
Glaze (optional)
1 cup powdered sugar
1 to 2 Tbl milk
¼ tsp vanilla
1. Heat oven to 350 degrees. Spray or
grease bottom only of a 13x9 inch baking pan with cooking spray. In small bowl,
combine flour, baking powder, and salt; set aside.
2. In large bowl, beat butter with electric
mixer on high speed until creamy. Beat
in sugars. Gradually beat in eggs and vanilla into sugar mixture until
combined. On low speed, beat in dry ingredients until combined.
3. Spoon half the batter into pan;
spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter. If desired
sprinkle 1/3 cup cinnamon chips or chopped pecans over cinnamon-sugar filling
in center of bars.
4. Dollop teaspoon size amounts of
remaining batter evenly over cinnamon-sugar mixture.
5. Bake 20 to 25 minutes or until golden
brown and toothpick inserted in center comes out clean. Cool completely, about
1 hour.
6. In small bowl, stir glaze ingredients
until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into
6 rows by 4 rows.
LeeAnn Rick's Coconut Sugar Cookie Bars
Ingredients
For the
Bars:
- 2½ cups flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup coconut oil, soft
- 1 cup sugar
- 1 large egg
- 2 TBS sour cream
- 1 tsp coconut extract
- 1 tsp vanilla extract
For the
Frosting:
- 5 TBS butter, softened
- 3 TBS milk
- 1 TBS vanilla
- 1 tsp coconut extract
- 4 cups powdered sugar
- 1 cup shredded sweetened coconut, divided
Instructions
1.
Preheat
your oven to 375 degrees.
2.
In
a medium sized bowl, combine your flour, baking powder and salt. Set aside.
3.
In
a large bowl, cream together your coconut oil and sugar for about 3 minutes
until light and fluffy.
4.
Add
in your egg, sour cream, coconut, and vanilla extract and stir until combined.
5.
Slowly
add in your flour mixture while stirring until everything is combined. Dough is
crumbly.
6.
Press
the dough into a greased 9x13 baking pan and spread out evenly.
7.
Bake
for 14-15 minutes until edges are barely a golden color.
8.
Allow
to cool completely.
9.
Meanwhile
mix together your butter, milk, vanilla extract, coconut extract and powdered
sugar for your frosting until nice and creamy. Fold in about ⅓ - ½ cup of
shredded coconut into your frosting.
10.
Spread
your frosting evenly over the top of your cooled cookie bars.
11.
Sprinkle
remaining shredded coconut evenly over the top.
12.
Slice
into squares and serve.
