Snickerdoodle Cookie Bars | Redpath Sugar

Ingredients

• 9-inch square baking pan
• Parchment paper
• Scale OR dry measuring cups
• Measuring spoons
• Large bowl
• Whisk
• Stand mixer fitted with the paddle attachment OR large bowl with hand mixer
• Rubber spatula
• Small bowl
• Skewer OR toothpick
• Wire cooling rack
• Cutting board
• Chef’s knife OR serrated bread knife
• 1¼ cup (156 g) all-purpose flour
• 1 cup (120 g) bread flour (see Chef’s Tips)
• 1½ tsp (5 g) cream of tartar
• 1½ tsp (5 g) ground cinnamon
• ¾ tsp (4 g) baking soda
• ½ tsp (3 g) salt
• ¼ tsp (1 g) baking powder
• 1 cup (227 g) butter, melted and slightly cooled
• 1 cup (217 g) Redpath® Golden Yellow Sugar
• ¼ cup (50 g) Redpath® Granulated Sugar
• 1 large egg
• 1 large egg yolk
• 2½ tsp (12 ml) pure vanilla extract
• 1 tbsp (13 g) Redpath® Granulated Sugar
• 2 tsp (6 g) ground cinnamon
• 3 tbsp (39 g) Redpath Simply Raw™ Turbinado Sugar