Ingredients:

  • 1/2 cup Granulated Sugar (for topping)
  • 2 tablespoons Ground Cinnamon (for topping)
  • 2 1/2 cups All-Purpose Flour, spooned and leveled
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cream of Tartar
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter, softened
  • 1 cup Granulated Sugar (for dough)
  • 3/4 cup Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 2 teaspoons Vanilla Extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan lightly and line completely with parchment paper, ensuring there is an overhang on two sides for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
  3. In a small, shallow bowl, thoroughly combine the 1/2 cup granulated sugar and 2 tablespoons cinnamon for the topping. Set aside.
  4. In a stand mixer, beat the softened butter, 1 cup granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides.
  5. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract until just combined.
  6. Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture. Mix only until just combined; do not overmix.
  7. Transfer the dough to the prepared baking pan. Using lightly floured fingers or a spatula, press the dough evenly into the pan.
  8. Sprinkle the reserved cinnamon-sugar mixture evenly over the dough surface. Lightly press the topping into the dough using the back of a spoon.
  9. Bake for 25 to 30 minutes. The edges should be set and lightly golden, with the center slightly soft.
  10. Let the bars cool completely in the pan on a wire rack (at least 1 hour). Use the parchment paper handles to lift them out, then slice into 16 squares.