Cinnamon Sugar Cookie Bars Eggless
Eggless Snickerdoodle or Cinnamon sugar Cookie Bars
Servings: 16 -20
Ingredients
- All Purpose Flour - 1 cup
- Baking soda - 1/2 tsp
- Salt - 1/4 tsp
- Sugar - 2/3 cup
- Butter unsalted at room temperature - 1/2 cup or 1 stick. If you are using salted butter, then skip the salt from recipe
- Vanilla Extract - 1/2 tbsp
- 1 Egg Substitute - 1 tbsp flax meal dissolved in 3 tbsp warm water read the post about egg substitute as mentioned above
Cinnamon Sugar or Snickerdoodle Topping
- Sugar - 1 tbsp
- Cinnamon powder - 1 tsp
Instructions
Preheat the oven at 350*F. Grease a 8x8 inches square baking pan with some melted butter. Set aside.
- In a small bowl mix all purpose flour and baking soda together with a fork and set aside.
- In another small bowl, mix cinnamon and sugar for topping and set aside.
- Take a big bowl and add butter + sugar to it. Beat them together with electric beater till the mix is pale light in color, for about 2 minutes.
- Add salt, egg substitute and vanilla extract to the mix. Beat them together for another 30-40 seconds.
- Now add all purpose flour mix to the batter. Take a wooden spoon or fork and mix all the ingredients together till there is no dry ingredient left from mixing.
- It will form a thick dough.
- Transfer this dough to the prepared greased baking pan and spread it out with evenly in the pan.
- Sprinkle evenly with generous amount of cinnamon sugar mix.
- Bake it for 25-30 minutes, till the cookie dough is set and edges are slightly golden brown.
- DO NOT OVER-BAKE or the cookie bars will be tough.
- Take the pan out of the oven and let stand for 7-8 minutes.
- Now take a knife and cut the baked large cookie square into small or large pieces of your choice. I cut out 16 squares out of that.
- Eat these fresh.
- OR store them in air tight container, once completely cooled down.