My Snickerdoodles are one of the most popular (and requested) cookies I bake for friends and family. Of course I’m thrilled that people like them so much, but… I just don’t find it fun to bake the same stuff all the time… So this time I compromised, and turned my Snickerdoodles into bars!
Ok, so it’s not a whole new recipe. I mean (confession time), it’s literally the exact same cookie they already love. But without all the rolling… In fact, so much the same, that I actually kind of felt like I was cheating by posting it here. So I added a glaze!
They were an immediate hit!
Keep in mind that nobody likes a dry Snickerdoodle, so be really careful to not over bake them. Also, I like to slice the crusty edges off my bars which makes them look nicer and helps to keep the texture more uniform… plus I get a “baker’s bonus”.
If you try this recipe snap a picture and tag me @themisfitbaker on Instagram. I’d love to see yours
Glazed Snickerdoodle Bars
Recipe Type: dessert
Makes: 16 – 20 bars
- 1 cup Vegan Butter (I used Earth Balance)
- 1 1/2 cup Granulated Sugar
- 1/2 cup Pureed Silken Tofu
- 2 3/4 cup All-Puropse Flour
- 2 tsp Cream Of Tartar
- 1 tsp Baking Soda
- 1 tbsp Granulated Sugar
- 1 tbsp Ground Cinnamon
- 1 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 2 – 3 tbsp Coconut Milk (canned, full fat)*
Preheat oven to 400°F. Line a 9×13 pan with foil and lightly grease.
Make the topping by stirring together the sugar and cinnamon until combined. Set aside.
Whisk together the flour, cream of tartar, and baking soda. Set aside.
To make the dough, cream the vegan butter until smooth. Add sugar and beat until light and fluffy. Add the pureed tofu and beat on medium-high for 60 – 90 seconds, scrapping the sides of the bowl when necessary. Beat in the flour mixture just until mixed (be careful to not over beat).
Spread the batter into the prepared pan. Sprinkle 4 (somewhat evenly spaced) lines of the cinnamon mixture down the length of the dough. Then swirl a butter knife back and forth through the cinnamon, widthwise across the pan, using an up and down motion (so some of the cinnamon cuts into the dough). Gently pat down the surface to level it out.
Bake for 20 – 25 minutes until an inserted toothpick comes out clean. Be careful to not overbake. Cool for about 45 minutes before glazing.
To make the glaze, whisk the sugar, vanilla, and coconut milk in a small bowl until combined and smooth.
Glaze the bars and allow to set before slicing the bars.
Store in an air tight container for up to 3 days.
*I used coconut milk for added richness this time, but have substituted almond milk when I didn’t feel like opening a can.
-For aesthetics and to keep the texture uniform, I cut off the edges before slicing the bars.