Soft & Thick Frosted Snickerdoodle Bars
Ever since I discovered that Trader Joe’s sold a cinnamon sugar grinder, I’ve been figuring out ways to use it! I like to use a little on top of oatmeal, on english muffins, and in my pork rub, but I’ve been dying to use it for snickerdoodles! So the other day when I was asked to make treats for an activity I grabbed it and used in on these soft & thick frosted snickerdoodle bars.
Snickerdoodle bars? Yes. Snickerdoodle bars. Everything you love about snickerdoodles only in bar form…. and frosted with a light and fluffy cinnamon vanilla buttercream. Dreamy. Even my husband who sighs every time I make something with cinnamon loved these! That’s a big deal folks.
The thing I love most about these bars is how easy and mess-free they are. Don’t get me wrong, I love a good rolled cookie (especially my mom’s ginger cookies and these perfect peanut butter cookies), but I was in a rush to get things done and didn’t have time for multiple batches of cookies. These were the perfect solution. All you need to do is whip up the cookie dough (a basic sugar cookie dough with extra egg yolk and cornstarch to keep the moist and soft plus some cream of tartar and cinnamon for flavor), press it into a foil-lined square baking pan and toss it in the oven until it’s nice and golden brown. Once they’ve cooled, slather on the frosting. As you can see from the pictures there’s definitely a generous layer of frosting on them. You can always halve the recipe which will give you a layer about 1/4″ thick.
For a finishing touch I used my grinder to add a little sprinkle of cinnamon and sugar on top. I thought it made sense… snickerdoodles are covered in it after all! I know similar grinders are now available at most grocery stores, but if you’re unable to find one coarse sugar and a pinch of cinnamon will do the job too! Enjoy & happy baking!
- ½ c. butter, room temperature
- ¾ c. sugar
- 1 egg + 1 egg yolk
- 1½ tsp. vanilla extract
- 1½ c. all-purpose flour
- ¼ tsp. salt
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cornstarch
- 1 tsp. cream of tartar
- 1½ tsp. ground cinnamon
- ¾ c. butter, room temperature
- 2¼ c. powdered sugar
- 3 tbsp. heavy cream
- 1 tsp. vanilla extract
- ½ tsp. ground cinnamon
- pinch of salt
- Cinnamon & coarse sugar for dusting (optional)
- Preheat oven to 350 degrees. Line one 8x8" or 9x9" baking pan with aluminum foil, set aside.
- In the bowl of a stand mixer, cream the butter, sugar and vanilla until light and fluffy, about 2-3 minutes. With mixing speed on low, add the egg, and egg yolk.
- In a separate bowl, whisk together the flour, salt, baking powder, baking soda, cornstarch, cream of tartar and cinnamon. With mixing speed on low speed, gradually add the dry ingredients to the wet ingredients, mixing until no flour pockets remain. Be careful not to overmix.
- Using a rubber spatula or the palm of your hand, press the dough into the prepared baking pan. Bake for approximately 22-26 minutes or until very lightly browned on top (be careful not to overbake). Remove from the oven and allow the bars to cool in the pan for 30-45 minutes before frosting.
- While the bars are cooling, prepare the frosting by placing the butter in the bowl of a stand mixer, Beat until light and creamy, about 2-3 minutes. With mixing speed on low, add the powdered sugar, cream, vanilla extract, cinnamon and salt. Beat on high for 2-3 minutes until it becomes fluffy.
- Using the foil as handles, remove the cooled bars from the pan. Frost the bars with a thick layer of frosting and garnish with additional cinnamon and coarse sugar.
-These bars have a very thick layer of frosting on top of them. If you prefer less frosting, halve the recipe.
Recipe source: adapted from Sally's Baking Addiction, Frosted Sugar Cookie Bars