Snickerdoodle Cookie Bars
Servings 24 bars
Ingredients
- 2 3/4 cups all purpose flour
- 2 tsp cream of tarter
- 1 tsp baking soda
- 1/4 tsp ground nutmeg
- 1 1/2 cups granulated sugar
- 1/4 cup powdered sugar
- 1 cup butter softened
- 1 tsp pure vanilla extract
- 2 large eggs
- Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 2-3 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F. Liberally spray a non-stick 13 x 9-inch baking pan with cooking spray. Set aside.
- In a medium bowl, use a whisk to sift together flour, cream of tarter, baking soda salt and nutmeg.
- Using an electric mixer on medium high speed cream together granulated sugar, powdered sugar and butter with vanilla for 2 minutes or until fully combined.
- Add the eggs one at a time beating well after each addition. Stop and scrape the bowl occasionally.
- Lower the speed of the mixer and gradually add the sifted dry ingredients. After all has been added, increase to medium-high beating just until fully incorporated. Press cookie dough evenly into prepared pan.
- In a small bowl, mix together granulated sugar and cinnamon. Sprinkle evenly over the top of the cookie dough.
- Bake for 25-30 minutes or until a toothpick inserted into the center shows moist crumbs.
- Cool in the pan on a cooling rack. Store leftovers in an airtight container at room temperature for up to 4 days.
Notes
When mixing the cinnamon sugar topping start with 2 tsp and taste. Use as is or add more cinnamon to your personal preference.