Snickerdoodle Bars

Snickerdoodle Bars - made September 21, 2021 from Who Needs a Cape?

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 cups packed brown sugar

1 cup butter, softened

2 eggs, room temperature

1 tablespoon vanilla extract

Topping

2 tablespoons granulated sugar

2 teaspoons ground cinnamon

1. Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and brown sugar until well combined and fluffy. Beat in eggs and vanilla until combined. Add the flour mixture, mixing until just combined and no flour streaks remain. Do not overmix. Spread batter evenly in prepared pan.
4. In a small bowl, stir together granulated sugar and cinnamon until well combined. Sprinkle evenly over top of batter, covering completely. 
5. Bake for 25-30 minutes or until toothpick inserted near the center comes out clean or with a few moist crumbs. Edges should be golden and center set. Cool completely before cutting.

I'm working my way through my pinterest boards, trying to clear out recipes I pinned so long ago that I could've sworn I'd made them already; they've been on my boards for so long that they've become familiar without my actually trying them.

This was one of them. I like snickerdoodles and often mail them in care packages, especially for Soldiers Angels. Snickerdoodle bars capture a similar flavor but are easier to package and ship and presumably fare better in mailing since they're less prone to drying out.

I deliberately underbaked these by a minute or so, mostly to make sure they were moist and wouldn't dry out in mailing. They had a "fudgy" texture which worked well with the cinnamon sugar flavor. For the purists, this isn't strictly a snickerdoodle as it doesn't have cream of tartar. But they were still good nonetheless and I'm glad I finally made them.