Snickerdoodle Bars – perfect for a picnic!

More Cinnamon!! I needed a cookie that would not melt in the heat.
We had our community block party and anything melty would be a huge mess.
These bar cookies are quick and easy since you throw them in a pan and
then cut into squares when they are done baking.
They are dense, buttery goodness topped off with cinnamon sugar
and have all the ingredients of a snickerdoodle.
What makes them taste like a snickerdoodle is the Cream of Tartar.

Check out this link — http://dish.allrecipes.com/cream-of-tartar/

Here are some quotes from that article:

What is cream of tartar?

First of all, it’s not creamy. It’s a dry, powdery, acidic byproduct of fermenting grapes into wine. Its sciency name is potassium bitartrate, aka potassium hydrogen tartrate or tartaric acid (hence the name). But you can find it in the spice aisle labeled as plain ol’ cream of tartar.

Why is cream of tartar in snickerdoodle cookies?

It’s what separates a tangy, chewy snickerdoodle from an ordinary cinnamon-coated sugar cookie. The acid in cream of tartar gives snickerdoodles their distinctive tangy flavor, and the chew happens because cream of tartar prevents sugar in the cookie dough from crystalizing into crunchiness. Science!

Got it? Now that it all makes sense, here are the ingredients:

2 ½ cups flour
1 1/2 teaspoons baking powder
1 teaspoon cream of tartar
1/2 teaspoon kosher salt

1 1/2 cups sugar
1/2 cup dark brown sugar
2 sticks unsalted butter, at room temperature
2 eggs
1 Tablespoon pure vanilla or vanilla bean paste

Topping:

3 Tablespoons sugar
1 Tablespoon cinnamon

DIRECTIONS:

Preheat oven to 350 degrees.

Mix together the flour, baking powder, cream of tartar and salt.