Cranberry Snickerdoodle Cookie Bars
One of my favorite cookies of all time happens to be a classic snickerdoodle! So with the holiday season here, I decided to mix up a cranberry-infused snickerdoodle cookie, and…well, although cookies are delicious, they also happen to be a bit time-consuming. So instead, I decided, why not make them into cookie bars?! That means you can be devouring these Cranberry Snickerdoodle Cookie Bars even faster.
1 1/2 cups organic sugar
1/2 cup Kerrygold Salted Butter, softened
1/2 cup organic shortening
1 tbsp vanilla
2 3/4 cups Bob’s Red Mill Gluten Free All-Purpose Flour
1 tsp xanthan gum
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp Himalayan salt
1 tbsp cinnamon
1 cup dried cranberries
1/2 cup sugar crystals
Preheat oven to 350°F. Grease a standard cookie sheet.
In a mixing bowl, cream together butter, shortening, eggs, vanilla, and sugar.
In a separate bowl, combine flour, xanthan gum, tartar, baking soda, cinnamon, and salt. Next, slowly mix the dry ingredients into the creamed ingredients.
Gently fold in the cranberries, then press the cookie dough into the prepared cookie sheet, and sprinkle sugar crystals across the top. Bake for 20 minutes.
Place the cookie bars into the fridge to allow to cool completely. Once they have cooled, cut evenly into squares. Then, drizzle with white chocolate and sprinkle with cranberries, and enjoy these Cranberry Snickerdoodle Cookie Bars!