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Discover the perfect blend of classic snickerdoodles and rich brown sugar frosting with these irresistible snickerdoodle bars. Soft, gooey, and loaded with cinnamon flavor, these chewy snickerdoodle bars are topped with a smooth and unique brown sugar frosting that adds an extra layer of decadence. If you’re a fan of snickerdoodles, this combination is the deligthful twist you didn’t know you needed. Perfect for any occasion, these bars are sure to be a hit with family and friends.
I love taking a cookie recipe, like this classic snickerdoodle cookie, and transforming it into bar form, also known as a bar cookie or even a blondie. It makes it a simple treat to bake! If you enjoy easy dessert recipes as well, then you have to try my Sugar Cookie Bars, Chocolate Peanut Butter Oatmeal Bars Recipe, and my Double Peanut Butter Bars.
The Chemistry of Snickerdoodle Bars with Brown Sugar Frosting
The secret of these soft and gooey snickerdoodle cookie bars lies in the combination of butter, cream cheese, and the proper mixing technique. Cream cheese adds a slight tang and a rich texture, while butter provides moisture and flavor. Cream of tartar is a key ingredient in traditional snickerdoodles, giving the bars their distinctive tang and chewy texture. The unique brown sugar frosting, made by whipping butter and brown sugar together, adds a caramel-like richness that perfectly complements the cinnamon-sugar topping on the bars.
What is in snickerdoodle bars with brown sugar frosting?
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.
Cream cheese
Provides a unique, tangy flavor. When baked it adds moisture to your treat.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Cream of Tartar
Stabilizes the egg whites, ensuring they hold their structure when whipped.
Cinnamon
A seasoning that adds a nice spice to your treat.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Cinnamon & Sugar
Adds the classic snickerdoodle flavor to the bars.
Unsalted butter
Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
How do you make snickerdoodle bars with brown sugar frosting?
Bars
- Preheat your oven to 350 degrees
- Add cream cheese, butter & both brown and white sugar to a bowl of a stand mixer with the paddle attachment. Stir until combined, then whip on high for 1-2 minutes until lighter in color. Make sure to stop every 30 seconds or so to scrape the sides of the bowl down with a rubber spatula. If you do not want to use a standing mixer, you can also use a medium bowl and electric mixer.
- Add eggs & vanilla and stir until just combined. Be sure not over to mix.
- In a separate bowl, stir together salt, cinnamon, tartar, soda & flour
- Start your standing mixer on low, slowly pour in the dry ingredients into the sugar mixture
- Stop mixing as soon as dough comes together. Be sure to not over mix
- Press the cookie dough into a greased and parchment paper-lined 9×13 pan. Make sure you make an even layer in the pan.
- Sprinkle as much cinnamon-sugar mixture on top of the bars while still uncooked as you desire.
- Bake for 15 minutes. It should be slightly golden brown when done.
- Remove from oven & allow them to cool in the pan.
Frosting
- In a standing mixer add butter, brown sugar and powdered sugar.
- Mix on low until everything comes together
- Turn the speed up to medium-high and whip until lighter in color and texture.
- Spread on top of the cooled bars with an offset spatula, and enjoy!
Storage Tips
To keep your snickerdoodle blondies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to a week. Freezing is an excellent option if you need to store them even longer.
These bars are best enjoyed within the first few days of baking when they are soft and gooiest. At room temperature, they will stay fresh for about five days. Refrigeration extends their shelf life to about a week, and freezing can preserve them for up to 3 months.
Freezing Instructions
To freeze the bars, arrange them in a single layer on the baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. This prevents them from sticking together and makes grabbing just one or two at a time easy. Thaw them at room temperature or in the refrigerator before serving.
Making Ahead
These bars are prefect for making ahead of time. You can prepare the dough and freeze it in the baking pan before baking. When you’re ready to bake, place the frozen dough in the preheated oven, adding an extra minute or two to the baking time if necessary. You can also make the frosting ahead and store it in the refrigerator for up to a week.
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Why make snickerdoodle bars with brown sugar frosting?
These snickerdoodle bars with brown sugar frosting are a delightful twist on the classic cookie. Soft, gooey, and topped with rich frosting, they will surely become a favorite in your dessert repertoire. Perfect for any occasion, these bars are as fun to make as they are to eat.
Snickerdoodles were a family favorite growing up, but I always loved experimenting with new flavors and textures. These Snickerdoodle bars take the classic cookie to a new level by adding a layer of rich, brown sugar frosting. The result is a soft, gooey, and absolutely irresistible bar.
FAQs
Can I make these bars gluten-free?
Yes, you can make these bars gluten-free by substituting the all-purpose flour with a gluten-free blend suitable for baking. Make sure the blend contains xanthan gum or another binder to maintain the bars’ structure and texture.
How should I store these Snickerdoodle bars?
Store the bars in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months.
Can I use light cream cheese instead of regular?
Yes, you can use light cream cheese, but the texture might be slightly different. Light cream cheese has less fat, which can affect the richness and moisture of the bars.
How do I prevent the bars from becoming dry?
To keep the bars moist, do not overbake them. Remove them from the oven as soon as they are set and starting to turn golden around the edges. Also, avoid over-mixing the dough, which can lead to tougher bars.
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Snickerdoodle Bars with Brown Sugar Frosting
Ingredients
Bars
- 1 cup unsalted butter
- 4 oz. cream cheese
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp fine sea salt
- 2 tsp cream of tartar
- 1 tsp cinnamon
- 1 tsp baking soda
- 3 1/4 cup all-purpose flour
- cinnamon sugar mix ratio is personal preference
Frosting
- 1 cup unsalted butter
- 1 cup brown sugar
- 2 cups powdered sugar
Instructions
Bars
- Preheat your oven to 350 degrees
- Add cream cheese, butter & sugars to a standing mixer. Stir until combined, then whip on high for 1-2 minutes until lighter in color.
- Add eggs & vanilla, stir until just combined. Be sure to not over mix.
- In a separate bowl, stir together salt, cinnamon, tartar, soda & flour
- Start your standing mixer on low, slowly pour in the dry ingredients into the sugar mixture
- Stop mixing as soon as dough comes together. Be sure to not over mix
- Press the cookie dough into a greased and parchment paper-lined 9×13 pan.
- Sprinkle as much cinnamon and sugar mix on top of the uncooked bars as you desire.
- Bake for 15 minutes.
- Remove from oven & allow them to cool in the pan.
Frosting
- In a standing mixer add butter, brown sugar and powdered sugar.
- Mix on low until everything comes together
- Turn the speed up to medium-high and whip until lighter in color and texture.
- Spread on top of the cooled bars and enjoy!
Nutrition
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