Yields: 12–16 bars | Prep time: 10 min | Bake time: 20–25 min

The Ingredients

For the Batter:

• Butter: ½ cup (113g) unsalted butter, softened 

• Sugar: 1 cup granulated sugar (plus ¼ cup brown sugar for extra chewiness)

• Egg: 1 large egg 

• Sourdough Discard: ½ cup (approx. 125g)

• Vanilla: 1 tsp vanilla extract 

• Flour: 2 cups all-purpose flour

• Leaveners: 1 tsp cream of tartar + ½ tsp baking soda

• Salt: ½ tsp salt 

For the Cinnamon-Sugar Topping:

• 2 tbsp granulated sugar

• 1 tbsp ground cinnamon

The Instructions

1. Prep: Preheat your oven to 350°F (175°C). Grease an 8x8 or 9x9 inch square baking pan and line it with parchment paper for easy removal. 

2. Cream: In a large bowl, beat the softened butter and sugars together until light and fluffy (about 2–3 minutes). 

3. Wet Ingredients: Mix in the egg, sourdough discard, and vanilla until smooth. 

4. Dry Ingredients: Whisk together the flour, cream of tartar, baking soda, and salt in a separate bowl. Slowly fold the dry ingredients into the wet mixture until just combined. Do not overmix, or the bars will be tough. 

5. Assemble: Spread the dough into your prepared pan. It will be thick and sticky, so use a damp spatula or your fingers to press it into the corners.

6. Top: Mix the topping ingredients and sprinkle generously and evenly over the top of the dough.

7. Bake: Bake for 20–25 minutes. The edges should be golden, but the center should still look slightly soft (it will firm up as it cools). 

8. Cool: Let them cool completely in the pan before lifting the parchment paper out and slicing into squares. 

💡 Pro-Tips for Success

• The "Tang" Factor: If you want a more pronounced sourdough flavor, mix the dough and let it sit in the fridge for 2–4 hours (or overnight) before pressing it into the pan and baking.

• Cream of Tartar: Don't skip this! It’s what gives snickerdoodles their signature "zing" and chewy texture.

• Don't Overbake: These are best when they are slightly "fudgy" in the middle. If they look dry on top, they’ve been in too long.

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Option 1: The 8x8 Pan (Recommended for Thickness)

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If you want a thick, chewy, brownie-like texture, go with the 8x8. • Batter Depth: The dough will sit higher in the pan. • Baking Time: 22–27 minutes. * Result: You get those soft, slightly underbaked "fudgy" centers that make snickerdoodle bars so good. Option 2: The 9x9 Pan (Best for Crispy Edges) If you prefer a thinner, crispier cookie bar, use the 9x9. • Batter Depth: The dough will spread thinner.  • Baking Time: 18–22 minutes. (Start checking at 18!) • Result: The bars will be more like a traditional cookie—flatter with a bit more "snap" around the edges.