Snickerdoodles are a classic cookie. They’re the perfect blend of texture and flavor; something like a sugar cookie, but with crisp edges and a generous coating of cinnamon-flavored goodness. I love them, but, I do not love making cookies. I find it a little tedious, and sometimes too time-consuming. These snickerdoodle squares give me all the flavor and texture, in a quick and easy to make version of the original.
Here’s how this works: you make a regular cookie dough, but add milk to make it into a thick batter. Spread the batter into a pan, sprinkle on the cinnamon sugar, and voila! About fifteen minutes later you will have the very best snickerdoodle cake. You can portion it into squares and enjoy with a cup of tea or coffee, or a glass of cold milk. If you want to fancify your snickerdoodle squares, top each serving with a scoop of dulce de leche ice cream or a dollop of softly whipped cream. I can assure you that your family and friends will thank you, and I’m betting they won’t ask “Where are the cookies?”
A quick and easy version of Snickerdoodle cookies. This sweet and tender cake is perfect with a cup of coffee or tea, or a glass of cold milk. Inspired by the book "Bravetart" by Stella Parks.
- 1/2 cup unsalted butter, at cool room temperature (1 stick, 4 ounces)
- 1/2 cup lard, at cool room temperature (see link in Recipe Notes for source)
- 1 1/2 cup granulated sugar
- 1 tablespoon vanilla paste or extract
- 2 teaspoons baking powder
- 2 large eggs
- 1 teaspoon salt
- 2 3/4 cups unbleached all-purpose flour
- 3/4 cup whole milk
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly-grated nutmeg
Preheat the oven to 350°F. Butter and flour a 9x13-inch baking pan (or line with parchment paper).
In the bowl of a stand mixer, using the paddle attachment, cream together the butter, lard, 1 1/2 cups granulated sugar, vanilla, and baking powder, beating the mixture until smooth. Scrape down the bowl and add the eggs. Beat again until smooth in texture. Add the flour and salt alternately with the milk, beginning and ending with flour. Scrape down the bowl and run a spatula around the edges and bottom to ensure that all the dry ingredients are incorporated.
Scrape the batter into the prepared pan and smooth the surface with an off-set spatula. In a small bowl, combine the 1/3 cup of sugar, cinnamon, ginger, and nutmeg. Sprinkle the spiced sugar evenly over the top of the batter.
Set the pan in the oven and bake for 15 to 18 minutes, or until a tester inserted in the middle comes out clean and the surface is golden and puffy, but firm.
Cool the Snickerdoodle cake in the pan until just warm, then portion into squares and serve. Leftovers can be tightly wrapped and stored at room temperature for about 3 days.