Fall cannot get here quick enough. Flipping through my new issue of Life:Beautiful magazine I spied a recipe for Snickerdoodle Cookie Bars. I thought it might be nice for Miss Bee to come home from school to the house smelling like cinnamon and a plate of these waiting with a glass of ice cold milk. These do not disappoint and will be added to my permanent recipe collection. They are perfect for tailgating and potlucks because they hold up well.
This month’s issue is so new that the recipe is not yet listed on the Life:Beautiful website otherwise I would link you to the recipe. Since it’s not, I feel it’s my duty to share how to make them. They are delish. Both Bees said it tasted like the cheesecake sopapilla recipe. They are a dense bar with a lovely layer of cinnamon and sugar baked till crispy on top.
Snickerdoodle Cookie Bars
2 cups of all-purpose flour
1/2 tsp cream of tartar
1/2 tsp salt
1 cup of unsalted butter, melted and cooled
2 large eggs
1 cup plus 1/4 cup granulated sugar, divided
2/3 cup packed brown sugar (I accidentally used 3/4 cup and it was fine)
2 tsp vanilla extract
2 tsp ground cinnamon
Preheat oven to 350 degrees. Line an 8×8 baking pan with foil, leaving about 1 inch of the foil extending over the edges of the pan. Grease foil (I used butter-flavored Crisco) and set pan aside.
In a medium bowl, stir together flour, cream of tartar and salt. Set aside. In another medium bowl, whisk together butter, eggs, 1 cup granulated sugar, brown sugar and vanilla until smooth. Stir in the flour mixture until just combined.
Pour batter evenly into prepared pan. For the topping, in a small bowl, combine remaining 1/4 cup granulated sugar and cinnamon. Sprinkle on top of butter.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Use foil to lift uncut bars out of pan. Cut into bars.
For something different – try cutting your bars into triangles. This is a trick Sister Bee taught me. It makes your goodies look really special.