Snickerdoodle Bars recipe

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Ingredient

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Direction

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Add water and tapioca starch to a large bowl. Combine with whisk. Combine the remaining wet ingredients (melted butter, agave, cane sugar, vanilla).

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Almond, coconut, salt, baking soda, cream of tartar, and cinnamon are the remaining dry ingredients. Fill pan with sugar cookie batter. With more parchment paper and a rubber spatula, flatten the dough evenly. From a small bowl, sprinkle cinnamon-sugar on dough.

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After 14-15 minutes, the tops will turn golden brown. Cool on a wire rack after removing from oven. Refrigerate the bars for an hour before icing once they cool.

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Add frosting ingredients to a clean mixing bowl. With an electric hand mixer, whip frosting on medium speed until smooth.

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Use parchment flaps to gently pull bars from the pan and lay them on a cutting board to frost. Top bars with frosting and cinnamon. Cut into big bars or cute squares.

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Snickerdoodle Bars recipe

Ingredient

Direction

Add water and tapioca starch to a large bowl. Combine with whisk. Combine the remaining wet ingredients (melted butter, agave, cane sugar, vanilla).

Almond, coconut, salt, baking soda, cream of tartar, and cinnamon are the remaining dry ingredients. Fill pan with sugar cookie batter. With more parchment paper and a rubber spatula, flatten the dough evenly. From a small bowl, sprinkle cinnamon-sugar on dough.

After 14-15 minutes, the tops will turn golden brown. Cool on a wire rack after removing from oven. Refrigerate the bars for an hour before icing once they cool.

Add frosting ingredients to a clean mixing bowl. With an electric hand mixer, whip frosting on medium speed until smooth.

Use parchment flaps to gently pull bars from the pan and lay them on a cutting board to frost. Top bars with frosting and cinnamon. Cut into big bars or cute squares.

also see

also see

Gluten Free Christmas Crack recipe