Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a recipe they created for Ella’s 1st grade teacher and her daughter. Let kids join the fun by measuring ingredients, adding them to the mix, and being your personal timer for the mixer. :)

Ms. V’s Snickerdoodle Cookie Bars

Makes approximately 24 regular size squares or 60, 1-inch cubes (our preference)

Club Notes:

- To make pumpkin spice flavor, reduce cinnamon to 1 teaspoon and add 1 teaspoon of ground pumpkin spice to cinnamon sugar blend that goes on top.

2 ½ cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 teaspoon cream of tartar

1 cup unsalted butter, at room temperature

1 ½ cups granulated sugar, 1/4 cup set aside

1/2 cup packed light brown sugar

2 large eggs, room temperature

1 ½ teaspoons vanilla extract

2 teaspoons ground cinnamon (1 teaspoon if using pumpkin spice)

1. Preheat oven to 350°F. Coat a 9x13 inch baking pan with cooking spray and line the bottom with parchment paper, leaving a slight overhang on the long sides.

2. In a large bowl, whisk together the flour, baking powder, salt, and cream of tartar.

3. In a separate large mixing bowl or bowl of a stand mixer, beat the butter, 1 ¼ cups granulated sugar, and the brown sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the eggs and vanilla, mixing well and scraping down the sides of the bowl, as needed.

4. Reduce the mixer speed to low and beat in the flour mixture in 3 batches, turning the mixer off as you add each batch. Mix until just combined after each addition- no need to overmix.

5. Transfer the dough to the prepared baking pan and spread it gently in an even layer. You can use a small offset spatula, knife, or gently pat it down using a sheet of parchment paper.

6. In a small bowl, stir together the remaining 1/4 cup granulated sugar and cinnamon (and pumpkin spice, if using). Sprinkle the cinnamon sugar mixture evenly over the top of the dough- you may not need to use it all.

7. Place the pan in a preheated oven and bake until the bars are light golden brown and the center is puffed slightly, about 22-25 minutes- do not overbake. Let cool completely in the pan, remove from the pan using the parchment paper overhang, and slice into squares, bars, or like us, 1-inch size cubes.

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Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.