snickerdoodlecobbler-112I love snickerdoodle cookies. Back in grade school, I always chose snickerdoodles as my cookie of choice to bring to school on my birthday. They are so tasty and, while most people have had and enjoy a good snickerdoodle, they aren’t always in the normal cookie rotation and are therefore always an unexpected treat.

snickerdoodlecobbler-140So I was playing with snickerdoodles last week. (I had out of town guests and generally have this compulsion to cook and bake constantly whenever I have guests. It’s a thing.) I tried a new recipe from a website and thought it was pretty terrible, which made me sad and also pricked my pride. Therefore I had to make up for this baking disaster immediately. I went back to my tried and true recipe, but found that I didn’t want to make straight up cookies. I know this recipe makes good cookies, so I decided to go another direction. I dug a jar of homemade strawberry jam from the pantry (Thank you Dad – the jam was excellent) and decided to make some kind of snickerdoodle bar.

I used the basic cookie recipe and simply turned the dough into a base and topping, while using the jam for a filling. The results were pretty excellent. A dense buttery crust with that characteristic snickerdoodle flavor from the cinnamon and cream of tartar, combined with the the sweet, tart jam all came together for one hell of a bar.

My friends, who had doggedly eaten the prior disgraceful cookies before I wrested them away and into the trash, took one bite and actually said, “oh wow.” My suggestion to take some over to my neighbor was met with glares and accusations of my trying to give their treats away. Boys. They never grow up. I suppose it is part of what makes them so much fun to feed.

 

snickerdoodlecobbler-1

 

1/2 C Butter, unsalted, softened
1/2 C Shortening, softened
1 1/2 C + 2 Tbs Sugar, divided
2 Eggs
2 tsp Vanilla
2 3/4 C Flour
2 tsp Cream of Tartar
1 tsp Baking Soda
1/2 tsp Salt
2 tsp Cinnamon
2/3 – 3/4 C Strawberry or Raspberry Jam (depending on how jammy you like it)

 

snickerdoodlecobbler-7

 

Preheat the oven to 35oºF and prep an 9×9 baking dish. I line the dish with parchment paper so the paper covers the bottom and two of the sides, with a fair amount overhanging the edges – all the better for removing the bars later on.

Cream together the butter, shortening and 1 1/2 C sugar until light and fluffy. My butter and shortening were very soft, so I did all my mixing by hand and used a fork.

Mix in the eggs and the vanilla until incorporated.

 

snickerdoodlecobbler-14

 

Sift (or whisk) together the flour, cream of tartar, baking soda and salt. Stir the flour mixture into the wet. The dough will probably be very soft and sticky; that’s okay.

 

snickerdoodlecobbler-18

 

 Combine the cinnamon and the remaining sugar in a small bowl and pat about 3/4 of the dough into the bottom of the baking dish. Sprinkle a small amount of the cinnamon & sugar over the dough and cook for approximately 15 minutes.

snickerdoodlecobbler-24

 

 While the base is cooking, turn to the jam and the remaining dough. If the dough is too soft to roll into small balls, put it in the fridge to chill briefly.When the dough is firm enough, roll the dough into 16 small balls and then roll the balls in the cinnamon/sugar mixture to coat them. Set them out on a piece of parchment paper and gently press them with your thumb or the back of a spoon to flatten a little.

snickerdoodlecobbler-27

 

When the base comes out of the oven, let it cool for about 5 minutes. You’ll probably notice that the edges of the base have risen more the middle, which creates a nice edge to contain the jam.

 

snickerdoodlecobbler-35

 

Warm the jam in a small sauce pan until just runny and nicely spreadable. Spread the jam over the base and then place the flattened dough disks over the jam (4×4). Sprinkle the remaining cinnamon and sugar over entire dessert.

 

snickerdoodlecobbler-41

 

Return the dish to the oven and cook for another 10 – 14 minutes – until the dough on top colors slightly and just sets.

Remove from the oven and let cool completely in the dish.

 

snickerdoodlecobbler-68

 

Once the bars have cooled, lift them out of the dish and onto a cutting board and cut into bars. I think 16 squares yields a nice size, but if you are feeding munchkins or this is part of a larger dessert array, smaller would probably be appropriate.

 

The bars can be eaten as soon as they’ve cooled and are cut into bars, however, I think that they are even better after a few hours in the fridge. Everything has solidified a bit and just comes together. Scrumptious.

 

snickerdoodlecobbler-143

 

Snickerdoodle Cobbler Bars
 
Recipe By:
Serves: 16
Ingredients
  • ½ C Butter, unsalted, softened
  • ½ C Shortening, softened
  • 1½ C + 2 Tbs Sugar, divided
  • 2 Eggs
  • 2 tsp Vanilla
  • 2¾ C Flour
  • 2 tsp Cream of Tartar
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 2 tsp Cinnamon
  • ⅔ - ¾ C Strawberry or Raspberry Jam (depending on how jammy you like it)
Instructions
  1. Preheat the oven to 35oºF and prep an 8x8 baking dish. I line the dish with parchment paper so the paper covers the bottom and two of the sides, with a fair amount overhanging the edges - all the better for removing the bars later on.
  2. Cream together the butter, shortening and 1½ C sugar until light and fluffy. This can all be done by hand, if the butter and shortening are soft enough.
  3. Mix in the eggs and the vanilla until incorporated.
  4. Sift (or whisk) together the flour, cream of tartar, baking soda and salt. Stir the flour mixture into the wet. The dough will probably be very soft and sticky; that's okay.
  5. Combine the cinnamon and the remaining sugar in a small bowl and pat about ¾ of the dough into the bottom of the baking dish. Sprinkle a small amount of the cinnamon & sugar over the dough and cook for approximately 15 minutes.
  6. While the base is cooking, turn to the jam and the remaining dough. If the dough is too soft to roll into small balls, put it in the fridge to chill briefly.When the dough is firm enough, roll the dough into 16 small balls and then roll the balls in the cinnamon/sugar mixture to coat them. Set them out on a piece of parchment paper and gently press them with your thumb or the back of a spoon to flatten a little.
  7. Warm the jam in a small sauce pan until just runny and nicely spreadable.
  8. When the base comes out of the oven, let it cool for about 5 minutes before spreading the jam over it. You'll probably notice that the edges of the base have risen more the middle, which creates a nice edge to contain the jam. After spreading the jam, place the flattened dough disks over the jam (4x4) to cover up the jam. Sprinkle the remaining cinnamon and sugar over entire dessert.
  9. Return the dish to the oven and cook for another 10 - 14 minutes - until the dough on top colors slightly and just sets.
  10. Remove from the oven and let cool completely in the dish.
  11. Once the bars have cooled, lift them out of the dish and onto a cutting board and cut into bars. I think 16 squares yields a nice size, but if you are feeding munchkins or this is part of a larger dessert array, smaller would probably be appropriate.
  12. The bars can be eaten as soon as they've cooled and are cut into bars, but they are even better after a few hours in the fridge.
snickerdoodlecobbler-67