Apparently, I said yes. I think I did make cookies for the whole world. It was the weekend before finals. What else was I going to do? I made 20 dozen cookies and mailed 13 packages.
Let me warn you – if you’re going to mail cookies, mail bar cookies. They don’t crumble as much, they’re easier to make and boys are happier, because they get more cookie per package square inch.
These are snickerdoodle bars. I had never considered snickerdoodle bars before, but suddenly, I was faced with at least 6 different cookie types and the idea of rolling several dozen snickerdoodles into balls, then in cinnamon sugar… it wasn’t going to happen.
Makes 39 bars. Allow at least 40 minutes.
2 2/3 cups flour
2 teaspoons baking powder
2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger, dried and ground
1 cup brown sugar, packed
1 cup sugar
1 cup butter, room temperature
1 tablespoon vanilla extract
1/4 cup sugar
2 teaspoons cinammon
2) Cream butter and brown sugar together until light and fluffy, 4 or 5 minutes. Add eggs one at a time, then vanilla and beat till smooth.
3) Combine dry ingredients in separate bowl, then stir dry ingredients into wet.
4) Combine topping ingredients in the now empty dry ingredients bowl.
5) Spread cookie dough evenly into pan with greased spatula*. Sprinkle with topping mixture and bake for 28-30 minutes, or until dough springs back lightly when touched.
6) Cool on rack, in pan, until room temperature. Cut into 1″ x 3″ bars.
* If you don’t want to use a spatula, wet your fingers in water and spread the dough by hand. Re-dampen your fingers whenever the dough starts to stick.