Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Did Snickerdoodle cookies get even easier? Just spread the cookie dough in a 9x13-inch baking pan, top with cinnamon-sugar, and bake.
Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee unsalted butter, melted and cooled | ||
| 2 ½ c. Hy-Vee granulated sugar, divided | ||
| 2 Hy-Vee large eggs | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| 1 ½ c. Hy-Vee all-purpose flour | ||
| 2 tsp. Hy-Vee baking powder | ||
| ½ tsp. Hy-Vee salt | ||
| 2 tbsp. Hy-Vee ground cinnamon | ||
| ½ tsp. pumpkin pie spice |
Things To Grab
Directions
In a large bowl, combine melted, cooled butter, 2 cups sugar, eggs, and vanilla. Stir in flour, baking powder and salt. Spread in prepared pan. Combine remaining 1/2 cup sugar, cinnamon and pumpkin pie spice and sprinkle on top of mixture in pan.
Bake 25 to 30 minutes or until golden brown and cooked through. Remove from oven and cool completely. Cut into bars to serve.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 30mg
- Sodium: 135mg
- Total Carbohydrates: 38g
- Protein: 2g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 10%
0%
Iron 10%
0%
Calcium 2%
Recipe Source:
Hy-Vee Test Kitchen