Snickerdoodle Cookie Bars

Since I just updated last weekend, I really don’t have much to add. I’m going home a lot more on the weekends- the drive is so beautiful and it’s just a great time of year to be out and about. Plus I can never get enough time at home with my baby! By the way, we’ve successfully made it a year and three months together now and I couldn’t be happier about it. It’s so cliche, but he truly means the world to me and I can’t wait to spend the rest of my life with him !

Anyway, I’m sure you don’t want to hear any more of that sappy stuff. Last weekend at Lyman’s Orchard I bought pumpkin butter but sadly I never got the chance to use it because I didn’t have time to run to the store to grab any pumpkin puree to make a pie or muffins or anything. So I thought I’d warm up to autumn by using cinnamon (and a lot of it) in these snickerdoodle cookie bars.

Snickerdoodle Cookie Bars

Dine & Dish

• 1½ cups flour
• 1 tsp. cream of tartar
• ½ tsp. baking soda
• ½ tsp. salt
• ½ cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 Tbsp. sugar
• ½ tsp. cinnamon

1. Preheat oven to 350° F. Grease a 9×9″ pan
2. Whisk together the flour, cream of tartar, baking soda, and salt; set aside
3. Cream butter and sugar until light and fluffy. Add egg. Gradually add flour mixture. Spread into pan
4. Combine sugar and cinnamon in a small bowl; sprinkle over dough
5. Bake for 14-18 minutes, or until golden brown (or a toothpick inserted near center comes out clean). Let cool in pan. Cut into bars

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