Snickerdoodles are a classic cookie. It’s really hard to go wrong with cinnamon-sugar-covered bites of yum, ya know? That being said, a snickerdoodle has to be soft and fluffy and they can be really easy to overbake (whether it’s because they are or I’m just scared of overbaking them, i don’t know). Taking them into crunchy territory (which is a cookie territory I rarely want to be in). So that’s where a bar comes in…

These Snickerdoodle bars are foolproof ways to ensure that your cookie is both fluffy and perfectly balanced between the flavor and the bite. Plus, I just like holding a bar in my hands (like these rosemary shortbread bars, I just can’t get enough). Flattening your cookie dough into a square pan ensures it will have just the right fluff, in every bite.

You may be wondering: but Hannah, if I’m not rolling it in cinnamon sugar, how will it taste like a proper Snickerdoodle? Fear not my faithful friend! The cookie dough itself is all kinds of cinnamon-y and we top these bars with a decadent brown butter cinnamon frosting. Cinnamon and sugar in every bite.

Yields: 18 bars

Ingredients:

COOKIE

• ½ cup butter, softened

• ½ cup shortening

• 1 ½ cups sugar

• 2 eggs

• 2 ¾ cups flour

• 2 tsps cream of tartar

• 1 teaspoon baking soda

• ¼ tsp salt

• 2 tsp cinnamon

FROSTING

• 1 cup butter

• 3 cups powdered sugar, sifted 

• 2 tsp ground cinnamon

• 1 tsp vanilla extract

• 3 tbsp whipping cream

Directions:

• Preheat oven to 350F and line a 9x9 baking pan with parchment paper

• For the cookie base: Cream together your butter, shortening, and sugar in the bowl of a mixer. Mix in your eggs. In a separate bowl, combine your flour, cream of tartar, baking soda, salt, and cinnamon. Pour your dry ingredients into your mixing bowl and stir until just combined. Pour into a parchment-lined 8x8 pan and flatten with a spatula. Baked for 23-25 minutes. Allow to cool in pan for 15 minutes before removing (with parchment paper) and placing on a wire rack to cool for at least 30 minutes

• Brown the butter for your frosting by placing your butter into a small pot over medium-low heat, swirling the pot occasionally. As it melts, the milk fats will separate and rise to the top before eventually falling to the bottom and browning. Once those bits are a nice golden brown, remove from heat and pour into a heat-proof bowl. Place in the fridge to firm up. Once firm, remove from the fridge and allow to soften at room temperature - you want it soft, not melted!

• Place your soft browned butter into the bowl of a mixer and beat to loosen up. Sift in your powdered sugar and cinnamon and mix to combine. Beat in your vanilla and cream.

• Spread your cinnamon frosting over your cookie base and cut it into 18 bars

• Enjoy! 

If you love these bars (which, of course) snap a picture or a video and tag @accentgolden in your post on social!

Notes:

• When it’s time to remove the cookie from the oven the middle will look a little questionable. Have no fear, it will set as it cools. Do not over bake!!

• The cookie base for this recipe has been adapted from the 1975 Betty Crocker Cookbook recipe for snickerdoodles