Snickerdoodle Bars

By exdircomp

Ingredients

• Ingredients
• 2-2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 2 cups packed brown sugar
• 1 cup (8 ounces) unsalted butter, at room temperature
• 2 eggs
• 1 tablespoon vanilla extract
• 2 tablespoons granulated sugar
• 2 teaspoons cinnamon
• 1/2 tsp cream of tartar
• Frosting (optional)
• 1/4 cup butter, softened
• 1/4 cup cream cheese, softened
• 1 tsp vanilla
• 4 cups powdered sugar (use a little more or less to achieve desired consistency)

Preparation

Step 1

Preparation
Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.
Whisk together the flour, baking powder, salt, cream of tartar,cinnamon and nutmeg in a medium bowl; set aside.
Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
Spread the dough evenly into the pan (I used my hands then an offset spatula). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

Optional Frosting:

Beat together cream cheese and butter until fluffy.
Add the vanilla and powdered sugar until the frosting is the consistency you want. I prefer mine thick so added a little more powdered sugar (about 1/2 cup). Once the bars have completely cooled, frost and enjoy.