Who doesn't love Snickerdoodles? This iconic cookie is popular with young and old, but they can be a bit labor-intensive to make. This bar has all of the sugar & cinnamon flavor of the traditional cookie, without forming balls and rolling them in sugar. Give them a try!
2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
8 ounces unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1/4 cup buttermilk
1 teaspoon vanilla extract
1/3 cup sugar
1 teaspoon ground cinnamon
Preheat oven to 375-degrees. Coat a 9 X 13-inch pan with non-stick spray.
Whisk together the flour, cream of tartar and baking soda in a bowl and set aside. Place the butter and sugar in the bowl of a mixer and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the buttermilk and vanilla until completely combined. With the mixer on low, gradually add the dry ingredients until combined. Don't over-mix.
Combine the remaining sugar and cinnamon in a small bowl. Sprinkle 2 Tablespoons evenly over the bottom of the prepared baking pan. Drop half of the batter by teaspoonsful evenly over the sugar mixture. Wet fingers with warm water, and pat the dough out into an even layer in the pan, wetting fingers as needed to prevent sticking. (The dough will be impossible to spread if fingers are not very wet!) Sprinkle 3 Tablespoons of the sugar mixture over the dough, the drop the remaining batter over it, and repeat the patting out process. Sprinkle the remaining sugar-cinnamon mixture over the top evenly.
Bake for 22-25 minutes, or until a toothpick inserted in the center of the pan comes out clean.
Cool completely in the pan, then cut into 24 bars. Store tightly covered at room temperature.