Skillet Snickerdoodle Bars
Servings: 24
Ingredients
- 1 ⅓ c all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ c butter, unsalted, room temperature
- ¾ c granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
For the Topping
- 1 ½ teaspoon granulated sugar
- ½ teaspoon cinnamon
- ½ teaspoon turbinado sugar
Instructions
- To begin, preheat your oven to 350°(F).
- Combine the all-purpose flour, baking soda, cream of tartar, salt and cinnamon in a bowl. Stir these together and set it aside for now.
- Combine the butter and sugar together in a mixing bowl, and beat until fluffy.
- Add in the egg and vanilla extract, and mix in.
- Add the dry ingredient mixture to the mixing bowl, and mix together.
- Line a 10 inch cast iron skillet with parchment paper.
- Spread the dough into the pan. It will be sticky. I find it easiest if I put my hand inside a plastic bag and then press the dough into the pan that way.
- Combine the topping ingredients in a small dish, and stir them together.
- Sprinkle the topping all over the top of the dough.
- Bake for 25 minutes or until it tests done with a wooden pick.
- Cool completely.
- Cut into bars, and enjoy!
Notes
If you don't have a 10 inch cast iron skillet, you can bake these in a 9x9 inch baking pan.
If you don't wish to use parchment paper, you can simply grease the pan.
See This Recipe:
https://cosmopolitancornbread.com/skillet-snickerdoodle-bars/Equipment Used
Nutrition
Calories: 88kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 80mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 128IU | Vitamin C: 0.003mg | Calcium: 4mg | Iron: 0.4mg
