Frosted snickerdoodle bars from Midwest Made: Big, Bold Baking from the Heartland (page 168) by Shauna Sever

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Running_with_Wools on May 25, 2021

    I love snickerdoodles and the idea of making bars. When I tried the recipe, I was not able to get them to lose thier puffiness, so my batch came out more like a snickerdoodle cake. Next time, I'll be more agressive with the pan banging.

  • Foodycat on April 17, 2020

    New technique for me, making a cake-y base and deliberately deflating it to give a flatter bar. I only had true cinnamon, not Saigon cinnamon so I added a drop of cinnamon oil to it as well, but even with that the cinnamon flavour was much more subtle than I expected.

  • Jviney on April 13, 2020

    These are great! I felt like the bars weren’t quite done after the last five minute bake, and let them go another five which I would not do next time...they are cake-ier than the picture and more than I would like. I’ll make them again!

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