A delicious twist on a classic cookie, these snickerdoodle bars topped with an easy brown butter frosting are a foolproof way to get a soft and cinnamon-sugar packed bite every time.
Equipment
- Mixing Bowl
- Mixer
- Spatula
- 9"x9" Pan
- Parchment Paper
- Small pot
- Measuring Cups
- Measuring Spoons
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
Instructions
- Start by browning the butter for your frosting so it has time to set. Place your butter in 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 the heat and pour into a heat-proof bowl. Leave to cool at room temperature for 15 minutes before placing in the fridge for about an hour to harden to a softened, room temperature state
- Preheat your oven to 350°F and line a 9x9 baking pan with parchment paper
- For the cookie base, start by creaming together your butter, shortening, and sugar in the bowl of a mixer. Then 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
- Spread evenly into a parchment-lined 9 x 9 pan
- Bake for 23-25 minutes. Allow to cool in the pan for 15 minutes before removing (with parchment paper) and placing on a wire rack to cool for at least 30 minutes
- Place your softened (not melted!) browned butter into the bowl of a mixer and beat to smooth out. Sift in your powdered sugar and cinnamon and mix to combine. Beat in your vanilla and cream
- Spread your cinnamon frosting over your snickerdoodle cookie base and cut it into 18 bars
- Enjoy!
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
