Snickerdoodles are such a classic cookie, aren’t they? Today, we are using them to celebrate.
I took Hippie Chick driving on the road for the first time today. Teaching your youngest child to drive is a weird experience. I was less terrified because I had been through it before, more terrified because she’s my only daughter, and sort of relieved that this will be the last time I do this.
Reminded me of potty training, truth be told.
My boys were so different behind the wheel. They had this, “I can do this, leave me alone,” kind of attitude. Like they were annoyed that I had to be sitting next to them. Hippie Chick has a more, “everything is scary, tell me I can do this,” kind of attitude. I’m not sure which is more frightening.
On the bright side, she is a fast learner. She’s also less likely to drive us into the gutter than her brothers. (Not completely UNlikely, mind you, just LESS likely.)
So we are celebrating with snickerdoodle bars.
These little gems are pretty much exactly like their rounder counterparts, but with the bonus of not having to scoop 5 dozen cookies onto a baking sheet. Since I pressed these into a 9×13 pan, I only have to bake once, wait for them to cool, and cut them into bars.
I cut the edges off first, and then cut into 16 long bars, but you could really cut any number you like. If you like squares, I recommend doing 20.
I thought about frosting these, but they didn’t need it. They are perfect just the way they are!
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups flour
- 6 tablespoons sugar
- 2 teaspoons cinnamon
- Preheat oven to 350F. Prepare a 9x13 pan by greasing or lining with parchment or wax paper.
- Cream butter and sugar. Add eggs and mix well.
- Add vanilla, cream of tartar, salt, and soda and mix well. Add flour and mix just until combined. Mixture should be dry and crumbly.
- Press dough into prepared pan. It will have an uneven top, but if you prefer it to be very flat, you can use a spatula or wooden spoon to press the dough flat.
- Mix sugar and cinnamon topping in a bowl or shaker. Sprinkle a generous amount over the top of the dough.
- Bake for 25-30 minutes. Let cool before cutting into 16 long or 20 square bars.