What's great about this recipe is that you probably already have the ingredients in your kitchen. They take really no time to prepare, they make your house smell great while they are baking, they travel really well and their flavor improves with age. These bars have a loyal fan following. You can see different variations and (way better) photos from other bloggers:
- Ingrid at The 3B's. These bars are her children's favorite!
- Linda at Weekend Cook
- Sydney at Weekend Cook added fresh nutmeg for a twist.
- Sarena at The Non-Dairy Queen's blog created a special dairy-free version of this recipe
- Jin at at Smell & Taste Are My Memory
- Erik at Baking in Oregon made Pumpkin Pie Snickerdoodle verison
- Charity at Sweet Charity Pie made a browned butter version. Wow!
- Jamie at My Baking Addition
- Cristine at Cooking with Cristine
- Maria at Two Peas and Their Pod made a version she calls Cinnadoodles and are made with cinnamon chips
- Smitten Sugar at Smitten Sugar
- ... and a whole bunch more!
Yields: Approximately 15 - 30 servings (depending on how you cut them)
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt*
2 cups packed brown sugar (light or dark works, but I prefer light brown)
1 cup unsalted butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons white sugar
2 teaspoons cinnamon
Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.
Sift together flour, baking powder and salt* and set aside. *Only add the salt if you're using unsalted butter.
In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish.) Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.