Cinnamon Sugar Cookie Squares
I have a bit of an addiction to baking bars. To me, they’re the best of all baking worlds. Seriously, I could dedicate this entire blog to bar recipes. If I were to do that, I might start to bore some of you, so I soldier on with a little more variety. Today, though, we have bars!
I happened upon this recipe purely by accident over at Gilt Taste. The folks at Momofuku Milk Bar were featured in a series of articles about their favorite family cookie recipes. As soon as I saw this recipe for a bar that resembles a cinnamon sugar cookie, I was sold.
I very rarely make sugar cookies. I love their brilliant simplicity, but I ultimately skip over them in favor of something else. These bars offered just enough variation and interest to get me hooked.
These were simple to make and received a slew of compliments. They are very buttery and soft and just plain delicious. The original recipe indicates that these should be made into bite-size bars, yielding 150 bars. I cut mine a little larger and liked them that way. I still had plenty to share. If you’re baking for a crowd, which is not uncommon this time of year, bite-size will definitely give you enough bars to feed a lot of people.
- 1/2 cup butter, at room temperature
- 2 cups granulated sugar
- 1/2 cup canola oil
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- cinnamon sugar*
Preheat oven to 350°. Grease an 11″x 15″ baking pan.
Mix butter, sugar, oil, eggs, and milk with an electric mixer. Mix in vanilla. Add flour, salt, and baking soda, and mix well.
Pour batter into prepared pan. Spread evenly with off-set spatula or knife. Sprinkle with cinnamon sugar.
Bake 20 minutes, or until edges are light brown. Allow to rest for 10 minutes. Then, cut into squares.
*To make cinnamon sugar, mix 1/2 tablespoon ground cinnamon for every 1/4 cup granulated sugar.