Snickerdoodle Cookie Bars
I love the one-pan ease of cookie bars. Soft cinnamon and sugar squares will make your meal end with a smile. Don't forget the cold glass of milk!
|2 1/2 cups||all-purpose flour|
|2 teaspoons||cream of tartar|
|1 teaspoon||baking soda|
|1 cup||unsalted butter (2 sticks), softened|
|1 cup||packed brown sugar|
|3/4 cup||granulated sugar|
|1 1/2 teaspoons||vanilla extract|
|2 tablespoons||melted butter|
|2 teaspoons||ground cinnamon|
|1/2 cup||granulated sugar|
1 Preheat oven to 375 degrees F. Line a 9x13” baking dish with parchment paper. Spray with nonstick cooking spray.
2 In a medium bowl, whisk together the flour, cream of tartar and baking soda. Set aside.
3 Cream softened butter, brown sugar and ¾ cup granulated sugar in a large bowl with a hand mixer on medium speed until light and fluffy, about 5 minutes.
4 Add eggs, one at a time, beating on medium speed until blended. Beat in buttermilk and vanilla. Add flour mixture to creamed mixture and beat just until combined.
5 In a separate bowl, whisk together the Cinnamon and Sugar Topping
6 Sprinkle 2 tablespoons cinnamon sugar in the bottom of prepared dish. Spread half of the dough evenly over cinnamon sugar (its okay if the cinnamon sugar spreads). 7 Sprinkle 3 more tablespoons cinnamon sugar over dough.
7 Drop remaining dough by spoonfuls over the cinnamon sugar layer (it will be thick). Dip a spatula in the melted butter and carefully spread dough in an even layer, repeatedly dipping spatula in butter as necessary. Sprinkle top with remaining cinnamon and sugar.
8 Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Let cool completely in the dish, then cut into 24 bars.
9 Cover bars and store at room temperature.