Ingredients
Scale
- 2 1/4 cups (293g) all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (224g) unsalted butter, melted
- 1 1/2 cups (310g) sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- For Cinnamon Sugar Mixture: 1/4 cup sugar, 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (180°C). Prepare a 9×13 inch cake pan with non-stick baking spray and parchment paper that hangs over the sides.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, whisk together melted butter and sugar. Add eggs and vanilla and whisk until combined.
- Add dry ingredients and mix until just combined.
- Combine sugar and cinnamon. Sprinkle half on bottom of pan.
- Drop cookie dough bits evenly over cinnamon sugar, press into an even layer.
- Sprinkle remaining cinnamon sugar on top.
- Bake 17–20 minutes until edges lightly golden and top is puffy.
- Cool completely, lift bars from pan, cut, and serve.
- Store leftovers in airtight container at room temperature for 4–5 days.
Notes
- You can adjust cinnamon sugar amount to taste.
- Ensure parchment overhang for easy lifting.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American