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We love the simple deliciousness of classic snickerdoodle cookies. They’re easy to make, but do you know what’s even easier? Making a big pan of snickerdoodle bars! Pour the batter into a pan, bake, and slice into bars for lunch boxes or to keep on hand when friends drop in for coffee.

Snickerdoodle Bars

1 cup butter, melted
1 1/2 cups sugar
3 large eggs
1 tbsp vanilla
2 cups flour
1 1/2 tsp cream of tartar
1/4 cup sugar
2 tsp cinnamon

Preheat oven to 350˚F. Whisk together the melted butter and first measure of sugar in a large bowl. Add the eggs and vanilla and stir until combined. Add the flour and cream of tartar and stir until combined. Spray a 9 x 13″ baking pan with non-stick spray and line with parchment paper, with an overhang on the short ends of the pan. Scrape batter in the prepared pan and smooth with a spatula so that the top is even.

Stir the second measure of sugar and the cinnamon together in a small bowl then sprinkle evenly over top of the snickerdoodle batter. Bake for 25 minutes or until the edges are slightly brown and a toothpick inserted in the middle comes out clean. Let cool slightly then lift out of the pan by the edges of the parchment. Cut into bars and serve.

Makes about 24 bars.

This recipe is available in the book Best of Bridge Weekday Suppers.

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