Let’s talk about the easiest thing I ever did. Snickerdoodle cookie mix topped with a quick buttercream= great party food in a flash.
People were all like, “Lauren, these are so good.”
And I was all like, “I know, they’re from a box.”
And they were all like, “Wutttt? A box? Lauren, I didn’t think you were capable of making something from a box. You’re better than that.”
And I was all like, “There are no depths I wouldn’t sink to. I like Kraft Mac and McDonald’s and homemade chicken pot pie and great espresso. I love it all, so don’t hate on the box mix. And besides, as my pastor likes to say, the ground at the foot of the cross is level.” Meaning I can make things from a box if I have a need.
Plus, these actually were good, and I know snickerdoodles inside and out. Great quick party food if you’re in pinch. If you’re looking for some from-scratch snickerdoodle action, I’ve already covered this territory. Check out
- Snickerdoodle Muffins
- Snickerdoodle Cupcakes
- Snickerdoodle Cookies
- Browned Butter Snickerdoodles and Fat, Fluffy Snickerdoodles
- Caramel-Stuffed Pumpkin Snickerdoodles
Snickerdoodle Cookie Bars
1 package Betty Crocker snickerdoodle cookie mix
8 tablespoons butter
3-4 cups powdered sugar
a few tablespoons of milk
Prepare the cookie mix according to package directions (you’ll probably need an egg and some water for this. Press the dough into the bottom of a pan. I think my pan 8 x 11. The smaller your pan, the thicker your bars. Sprinkle half of the cinnamon sugar mix from the package on top of the bars. Bake at 350 degrees F until set and crackled on the top, maybe 12-15 minutes. Let cool.
Beat the butter until fluffy, then slowly stir in the powdered sugar, one cup at a time, until incorporated. Add a couple tablespoons of milk and the other half of the cinnamon sugar packet, increase mixer speed and beat until light and fluffy. Spread frosting over cooled bars. Sprinkle with sprinkles, if you want.