Fall is here ya’ll!  If you want to make your home smell like cinnamon and fall then Snickerdoodle Cookie Bars are for you!  This recipe was tucked in my binder so unfortunately, I don’t have a source. They are similar to the cheesecake sopapilla recipe floating around as 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 the 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 the remaining 1/4 cup granulated sugar and cinnamon.  Sprinkle on top of the 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 the 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.