Chewy Snickerdoodle Cookie Bars

Instructions

1. Preheat your oven to 350°F and line a 9x13 inch baking pan with parchment paper. Leave a two-inch overhang on the edges so you can easily lift the sticky bars out later.
2. In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and kosher salt. Make sure there are no clumps of baking soda hiding in the mixture.
3. Beat the softened unsalted butter and granulated sugar in a large bowl on medium speed. Stop when the mixture looks pale, fluffy, and perfectly creamy.
4. Add the room temperature eggs one at a time, beating well after each addition. Pour in the vanilla extract and mix just until the liquid is absorbed.
5. Pour the dry flour mixture into your wet ingredients all at once. Gently fold everything together using a silicone spatula just until the white flour streaks disappear.
6. Transfer the thick dough into your prepared baking pan. Use your hands or a flat spatula to press it out into an even layer from corner to corner.
7. Stir the cinnamon and granulated sugar together in a small dish until it looks like fine brown sand. Sprinkle this sweet mixture generously over the entire surface of the raw dough.
8. Bake for 22 to 25 minutes until the edges are golden brown and the center is set. You will notice the top developing those beautiful signature crinkles as it bakes.
9. Let the bars cool entirely in the pan before lifting them out by the parchment paper overhang. Slice them into neat squares and drizzle with the optional sweet vanilla glaze if desired.