The Times - Serving Waitsburg, Dayton and the Touchet Valley

Snickerdoodle Bars

Teeny McMunn: My Recipe Box


It seems fitting that these should follow a healthy recipe, and if I'm looking for a reason, these would make a great dessert for the harvest crew.

I tasted these at the Women's Christian Luncheon, really like them, so googled the recipe, of which there a few.

My oldest son's favorite cookie is a snickerdoodle, so since his birthday is coming up next month, I thought I'd make them.

Do you or someone in the family not like chocolate, then this recipe is for you.


½ c. butter, softened 2 ¾ c. all-purpose flour

½ c. shortening 1 ½ tsp cream of tartar

1 ½ granulated sugar 1 tsp baking soda

2 eggs ¼ tsp salt

2 tsp vanilla 1 ½ Tbsp white sugar

1 tsp cinnamon


Preheat oven to 350 degrees

Cream together butter, shortening, and 1 ½ cups granulated sugar

Add eggs, and vanilla and mix well. Add the flour, cream of tartar, baking soda, and salt and stir until combined

Lightly grease 9 x 13" pan. Press the dough into an even layer on the bottom of the pan. In a small cup or bowl, mix the 1 ½ tablespoons granulated sugar and 1 teaspoon cinnamon. Sprinkle mixture evenly over the top of the dough.

Bake for 22-26 minutes (don't over bake). Remove and allow to cool completely before cutting and serving.


The snickerdoodle bar cookie I had was soft and slightly chewy, much like the cookie itself, so I can see why it says not to overbake, though one doesn't want to under-bake either. Also, I wouldn't substitute the shortening for more butter. I have found that in some cookies, shortening is better.

Thinking of vanilla, geez, it's up to $35 for a large bottle.



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