Snickerdoodle Bars
These snickerdoodle bars are soft and chewy with a creamy cinnamon icing on top.
Servings: 18
Ingredients
For the Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ⅔ cup light brown sugar
- 2 large eggs
- 2 teas vanilla extract
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoons cream of tartar
- 1 teas baking soda
- ½ teas salt
For the Topping
- 3 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
For the Cinnamon Icing
- ¾ cup unsalted butter softened
- 3 cups confectioners' sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon plus more for sprinkling
Instructions
To Make the Cookie Bars
- Preheat oven to 350°F. Grease and line the sides and bottom of a 9 X 13-inch baking pan. Set aside.
- In a bowl with a hand mixer (or a stand mixer with a paddle attachment), mix the butter until creamy. Add the granulated and light brown sugar and mix until fluffy and combined.
- With the mixer on low, add the eggs, one at a time. Add the vanilla and mix to combine.
- Sift in the all-purpose flour, cream of tartar, baking soda, and salt. Mix until the flour begins to incorporate. Switch to a rubber spatula when the dough gets too thick.
- Tip the dough into the prepared pan and begin to smoosh and spread it out. Use an offset spatula to spread until even.
- In a small bowl, combine the 3 tablespoons sugar and 1 ½ teaspoon cinnamon. Sprinkle over the top of the cookie dough.
- Bake for 20 to 22 minutes. When done, the edges should be set but the center still soft.
- Cool the cookie bars in their pan over a wire rack before frosting.
To Make the Cinnamon Icing
- Place the butter in a bowl and mix with a hand mixer (or in stand mixer with the paddle attachment) until creamy.
- Add the confectioners' sugar, milk, vanilla, and cinnamon. Mix on low until incorporated.
- Turn the mixer up to medium and mix until smooth and fluffy.
- Use an offset spatula or the back of a spoon to spread and swirl the icing on top of the cooled cookie bars.
- Sprinkle with cinnamon and slice into 18 bars before serving.
Notes
Store the frosted cookie bars in an air-tight container at room temperature for up to 3 days.
Unfrosted snickerdoodle bars may be frozen. Wrap the cookie bars in plastic then slip into a zip-top bag. Cookie bars can be frozen for up the three months.