Snickerdoodle Crumb Bars

I am drawn to cinnamon-sugary desserts in the fall. Especially if streusel is involved. 🙂 I wanted to bake this snickerdoodle-coffee cake hybrid dessert the second I saw the recipe. I was not disappointed! These cookie bars are not only delicious, they are versatile as well. They could be served for a special breakfast, snack, or dessert.

This recipe was adapted from Martha Stewart Living. We ate them for dessert. They were extra-fabulous served with a scoop of vanilla ice cream.

For the Streusel:

  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 stick cold unsalted butter (4 tablespoons), cut into pieces

For the Topping:

  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar

For the Bars:

  • 1 1/2 sticks unsalted butter, melted and cooled, plus more for dish
  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature

  1. Make the Streusel: Whisk together flour, brown sugar, and salt. Using your hands or a pastry cutter, cut in butter until small to medium clumps form. Refrigerate until ready to use.
  2. Make the Topping: Stir together cinnamon and granulated sugar; set aside.
  3. Make the Bars: Preheat oven to 350 degrees, preferably on convection. Butter an 8-inch or 9-inch square baking dish and line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. (I used cooking oil spray.)
  4. Whisk together flour, baking soda, cream of tartar, and salt.
  5. In a separate bowl, whisk together butter, both sugars, and eggs. Add flour mixture; stir to combine.
  6. Spread half of batter into bottom of dish.
  7. Sprinkle with half of cinnamon sugar.
  8. Dollop remaining batter on top; spread evenly with an offset spatula or the back of a spoon.
  9. Sprinkle evenly with streusel, then remaining cinnamon sugar.
  10. Bake until a tester inserted in middle comes out clean, 25 to 28 minutes in a convection oven, or 30 to 35 minutes in a standard oven.
  11. Let cool completely. (In order to keep the layers intact, the cake must be completely cool before cutting it into bars.)
  12. Transfer to a cutting board using parchment overhang and cut into bars to serve, or store in an airtight container at room temperature up to 3 days.

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Churro Cupcakes with Cinnamon Cream Cheese Frosting

My kids had friends over for a taco dinner the other night, and we “needed” a special dessert. These churro cupcakes were perfect for our theme!

This recipe was adapted from Lady Behind the Curtain, via Sweet Carolines Cooking. I loved the cinnamon-sugar topping underneath the cinnamon cream cheese frosting. Although we did debate whether or not these cupcakes were more “churro” or “snickerdoodle,” we all agreed they were tasty. 🙂

I’m sharing this party food at Angie’s Fiesta Friday #140 this week, co-hosted by Julie @Hostess at Heart and Linda @Fabulous Fare Sisters. Enjoy!

Yield: Makes 24 cupcakes

For the Cupcake Batter:

  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 1 T baking powder
  • ½ tsp coarse salt
  • 1½ T ground cinnamon
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1¾ granulated sugar, plus 2 T for dusting
  • 4 large eggs, at room temperature
  • 2½ tsp vanilla extract
  • 1¼ cups milk (I used 1 percent)

For the Cinnamon-Sugar Topping:

  • 4 T unsalted butter, melted
  • ½ cup sugar
  • 1½ tsp ground cinnamon

For the Cinnamon Cream Cheese Frosting:

  • ½ cup (1 stick) unsalted butter, at room temperature
  • 8 oz. (1 brick) cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 1½ tsp ground cinnamon
  • 3 cups confectioners’ sugar
  • 1 tsp milk, if needed to thin consistency

  1. Preheat oven to 350 degrees, preferably on convection. Line 2 muffin pans with liners. Set aside.
  2. In a medium bowl, whisk together both flours, baking powder, salt and cinnamon.
  3. Using a stand mixer with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating until each is incorporated. Scrape down the sides of the bowl as needed. Beat in vanilla extract.
  5. Reduce speed to low, then add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each.
  6. Fill each cupcake liner three-quarters full. Bake 17-20 minutes, or until cupcakes bounce back at the touch of a finger.
  7. Remove cupcakes from oven and place cupcakes on wire racks to cool.
  8. Meanwhile, make the cinnamon-sugar topping: Place the butter in a small bowl and microwave for 30 seconds, or until melted.
  9. In another small bowl, combine the sugar and cinnamon.
  10. When the cupcakes are completely cooled, brush melted butter on the tops and dip into the cinnamon sugar mixture, making sure to entirely coat the top of the cupcake.
  11. Make the frosting: Using a stand mixer with the paddle attachment, beat butter and cream cheese until light and fluffy, about 2-3 minutes. Add vanilla and cinnamon.
  12. Add confectioners’ sugar, one cup at a time, until incorporated and desired consistency is reached. If the frosting is too thick, add a teaspoon or so of milk to thin.
  13. Using a pastry bag with a fluted tip, frost cupcakes. Be careful not to coat the outer edge of the cupcakes so that the cinnamon sugar can shine through.
  14. Refrigerate until ready to serve.

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Milk Bar Sugar Cookie-Cake Squares

My word. These were yummy. Easy too. We had them as part of our Memorial Day cookout along with a skillet chocolate chip cookie– and ice cream, of course! All-American, right? 😉

This recipe was adapted from Milk Bar Life by Christina Tosi, via the Washington Post. Apparently, these cookie squares are known as “The Greta” (named after Tosi’s mother) at Momofuku Milk Bar. They would be perfect with red (or even red, white, and blue!) sprinkles for the Fourth of July. I opted to top them with cinnamon sugar which is another tasty option. 🙂

Yield: 2 dozen 2-inch cookie-cakes

  • 2 sticks, 16 T, unsalted butter, at room temperature, plus more for the pan
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup canola, grapeseed, or other neutral oil
  • 1 1/2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp coarse salt
  • 1 tsp baking soda
  • 1/2 cup whole milk
  • 2 to 4 T decorative sprinkles or sparkling sugar OR 1 T granulated sugar mixed with 1 tsp ground cinnamon
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Generously grease a 9 x 13-inch deep sided baking pan with butter. Line with parchment paper- hanging over all sides of the pan. Coat the parchment paper with cooking oil spray.
  3. Combine the butter and sugar in the bowl of a stand mixer and beat on high-speed for 3 minutes, until fluffy and homogenous. Stop to scrape down the bowl.
  4. Add the eggs, oil, and vanilla extract. Beat on medium-low speed for 1 minute, or until just combined. Stop to scrape down the bowl.
  5. Add the flour, salt, and baking soda. Beat on medium-low speed until just combined, about 30 seconds, then add the milk and beat for about 30 seconds to form a soft dough.
  6. Using an offset spatula, spread the dough evenly in the pan, making sure it gets into the corners.
  7. Scatter the cinnamon-sugar or sprinkles on top generously.
  8. Bake on the center rack for 20 (if you desire a slightly under-baked in the center cookie) to 30 minutes (for a firmer cookie), or until the cookie slab has puffed, lightly browned and is firm to the touch.
  9. Cool completely in the pan.
  10. Using the parchment paper, remove cookie the cookie from the pan. Cut into 24 two-inch squares.

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Gooey Cinnamon Squares

Wow. These super moist cookie-cake squares were good. They are snickerdoodle meets creme brûlée meets coffee cake (maybe even (our favorite) King Cake!?!). Deb Perelman of Smitten Kitchen has shown me- once again- why she is an amazing food blogger… This is her own description of this dessert:

“The base is slightly more cake than cookie, the topping is a cross between toasted marshmallow and cinnamon toast, and if you just read that and haven’t shut this book to make this happen in your kitchen immediately, I’ve failed.”

She didn’t fail to encourage me to make them- and we were very pleased with the results. 🙂 This recipe is from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb Perelman. I used coarse salt instead of table salt. Traditionally cream of tartar is used, but 2 teaspoons of baking powder could be substituted for both the cream of tartar and the baking soda. I used the traditional corn syrup but Perelman noted that honey or golden syrup would work equally well. Great!!

For the Soft Cookie Base:

  • 8 T (115 g, 1 stick) unsalted butter, at room temperature, plus more for the pan
  • 1 1/2 cups (188 g) all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp coarse salt
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg
  • 1/4 cup (60 ml) milk (I used 1 percent)

For the Gooey Layer:

  • 1/4 cup (60 ml) light corn syrup, golden syrup, or honey
  • 1/4 cup (60 ml) milk, half & half, or heavy cream
  • 1 T vanilla extract
  • 12 T (170 g, or 1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup plus 2 T (225 g) granulated sugar
  • 1/4 tsp coarse salt
  • 1 large egg
  • 1 1/4 cups (155 g) all-purpose flour

For the Topping:

  • 2 T (25 g) granulated sugar
  • 1 1/2 tsp ground cinnamon

IMG_3265

  1. Preheat the oven to 350 degrees. (I used the convection setting.)
  2. Line the bottom of a 9×13-inch cake pan with at least 2-inch sides with parchment paper and either butter the paper and sides of the pan or coat them with non-stick spray.
  3. Prepare the Soft Cookie Base: Whisk the flour, cream of tartar, baking soda, and salt in a medium bowl.
  4. In the bowl of an electric mixer, beat the 8 T butter with sugar until light and fluffy, about 3 minutes.
  5. Add the egg and the milk, and beat until combined, scraping down the bowl and then beating for 10 seconds more.
  6. Beat in the dry ingredients until just combined.
  7. Dollop cookie base over the bottom of the prepared pan and spread it into an even layer with a butter knife or offset spatula. Set pan aside.
  8. Prepare the Gooey Layer: Whisk liquid sweetener, milk, and vanilla together in a small bowl and set aside.
  9. In the bowl of an electric mixer, cream the butter, sugar, and salt until light and fluffy, about 3 minutes.
  10. Beat in the egg, scrape down sides of the bowl, and mix 10 seconds more.
  11. Add 1/3 of the flour and mix, then 1/2 of the vanilla mixture and mix. Repeat again, twice, until all of the flour has been mixed until just combined.
  12. Dollop over the cookie base and spread carefully with an offset spatula or butter knife.
  13. Make the Topping: Mix the sugar and cinnamon in a tiny dish and sprinkle it over the entire gooey layer. It will be thick but will come out of the oven almost like a creme brûlée lid, i.e. awesomely.
  14. To Bake & Serve: Bake for 25 to 30 minutes until the cookies have bronzed on top. The gooey layer will rise and fall in the oven but will still be a bit liquidy under the cinnamon crust when the squares are done.
  15. Let cool completely on a rack, then cut into 1-inch squares.

Note: The squares keep at room temperature in an airtight container for at least a week.

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Snickerdoodles

I have been craving snickerdoodles!! Initially, every recipe I found required shortening- which I really didn’t want to use. I was worried that substituting butter may cause the cookies to spread too thin when baking. Then I found this all-butter recipe in Food and Wine. Yay! I believe the addition of cream of tartar may have helped keep the volume in these crispy cookies.

Snickerdoodles originated in 19th-century New England. The dough is usually coated in cinnamon, but this cookie dough is rolled in cinnamon-sugar before baking. My daughter and I made these cookies to bring to a friend to accompany Root Beer Pulled Pork Sandwiches and Coleslaw– an all-American meal! 🙂 I had to keep a few extra for my family too, of course.

This recipe was adapted from Food and Wine, contributed by John Currence of Hill-Country Cookout.

  • Yield: Makes 32 cookies
  • 2 sticks (1/2 pound) unsalted butter, softened
  • 1 1/2 cups plus 2 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 2 teaspoons cinnamon
  1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter with 1 1/2 cups of the sugar until light and fluffy. Beat in the eggs. Add the flour, cream of tartar, baking soda and salt and beat at low speed until a smooth dough forms. Cover the dough with plastic wrap and refrigerate until firm, about 1 hour or overnight. (or freeze for 30 minutes!)
  2. Preheat the oven to 350°. In a small bowl, mix the remaining 2 tablespoons of sugar with the cinnamon. Scoop the dough into tablespoon-size balls and roll in the cinnamon-sugar to coat. IMG_6029
  3. Arrange the balls 2 inches apart on cookie sheets and bake for about 15 (on convection) to 20 minutes, or until golden on the bottom. Leave the cookies on the sheets for 2 minutes, then transfer them to a rack to cool.

One Year Ago:

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