Snickerdoodle Bars With Cream Cheese Frosting
Snickerdoodle

Snickerdoodle Bars With Cream Cheese Frosting

  • June 22, 2022

The classic snickerdoodle recipe is turned into bar form for an amazing dessert that is going to become a new favorite.We are big dessert fans and if you are too, you need to try these Fluffernutter Stuffed Cookies or this Cinnamon Apple Bread.Since fall is almost here, make these fluffy pumpkin favorites and eat them while the leaves start changing colors!When I was trying to come up with the best recipe to celebrate my blogs birthday I knew I needed something that represented Home Cooked Harvest well.Ok, so these snickerdoodle bars aren’t huge and flashy, but they are amazing and delicious and you are going to love them.This Tasty Snickerdoodle Recipe is Packed With Cinnamon Flavor.If you love the flavor of cinnamon then you need to try these snickerdoodle cookie bars.In fact, these almost taste like a cinnamon roll in bar form.Cream of tartar give them a tanginess which matches perfectly with all of the cinnamon.Once the bars have cooled down they get topped with a thick, creamy cinnamon frosting.A scrumptious cream cheese frosting that has lots of cinnamon mixed in, but not a ton of sugar.The bars are sweet enough on their own, so I didn’t want an overly sugary frosting.These do require a little chilling time in the fridge because this dough is super soft.Chilling the dough will make it easier to spread over the layer of sugary cinnamon.You could forego the chill time, but it will make the dough harder to spread.The rolled dough gets a bath in a bowl of cinnamon and sugar to make a delicious outer layer.Cream of tartar is a very important ingredient when making snickerdoodles, it gives them some of their specific traits.Also, with traditional snickerdoodles, you have to form all of the dough into tablespoon sized balls and then those each get rolled in cinnamon and sugar.Granulated sugar will be in the bars themselves and also in the cinnamon mixture that is sprinkled in the center.Be Sure to Check Use Fresh Ingredients and Make Sure Baking Soda is Still Active.Make the Cinnamon Cream Cheese Frosting Sweeter by Adding More Powdered Sugar.In a medium sized bowl, whisk together flour, cream of tartar, baking soda, and salt.Create a sling out of parchment paper and press it into the baking pan.Drop dough by the spoonful over the top of the sugar and cinnamon layer.In the bowl of a stand mixer, add softened butter, cream cheese, and vanilla extract.But, because these bars have a layer of cinnamon and sugar, it makes it easier to spread the dough on if it has been chilled.But, because these bars have a layer of cinnamon and sugar, it makes it easier to spread the dough on if it has been chilled.Make sure not to over bake these bars or they will end up hard instead of nice and soft.Make sure not to over bake these bars or they will end up hard instead of nice and soft.Trouble adding dough onto cinnamon sugar layer.If you are having trouble spreading the dough onto the cinnamon sugar layer, I find that the method that works best is to put a little butter on your hands and gently press the dough into place, trying to cover as much of the cinnamon sugar layer as possible.If you are having trouble spreading the dough onto the cinnamon sugar layer, I find that the method that works best is to put a little butter on your hands and gently press the dough into place, trying to cover as much of the cinnamon sugar layer as possible.Cooked snickerdoodle bars freeze well (see directions below under storage instructions).Cooked snickerdoodle bars freeze well (see directions below under storage instructions).Grapes contain tartaric acid salt which builds up on the sides of the wine barrels during the process.Grapes contain tartaric acid salt which builds up on the sides of the wine barrels during the process.How to Refrigerate: The frosted snickerdoodle bars need to be kept in the fridge.How to Freeze Snickerdoodles: Let the bars cool off completely and cut them into squares.Put them into an airtight glass, BPA-free freezer-safe bag or freezer-safe plastic container.Put them into an airtight glass, BPA-free freezer-safe bag or freezer-safe plastic container.The classic snickerdoodle recipe is turned into bar form for an amazing dessert that is going to become a new favorite.pinch of salt Instructions In a small bowl, combine together the granulated sugar and cinnamon.In a medium sized bowl, whisk together flour, cream of tartar, baking soda, and salt.Create a sling out of parchment paper and press it into the baking pan.Drop dough by the spoonful over the top of the sugar and cinnamon layer.In the bowl of a stand mixer, add softened butter, cream cheese, and vanilla extract.Notes If you are having trouble spreading the dough onto the cinnamon sugar layer, I find that the method that works best is to put a little butter on your hands and gently press the dough into place, trying to cover as much of the cinnamon sugar layer as possible.Chill the dough for 30 minutes to make it easier to spread on cinnamon layer.Frosted snickerdoodle bars will last 3-4 day in an airtight container in the refrigerator.Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. .

Snickerdoodle Bars with Cream Cheese Frosting ⋆ Growing Up Cali

Snickerdoodle Bars with Cream Cheese Frosting ⋆ Growing Up Cali

Snickerdoodle Bars with Cream Cheese Frosting ⋆ Growing Up Cali

I love how these bars stay true to the classic snickerdoodle cookie recipe by using cream of tartar in the batter.This is what helps give snickerdoodle cookies their signature chewy texture and delicious tanginess.While it’s tempting to skip this step, using room temperature ingredients will help ensure the bars come out super soft and chewy.While it’s tempting to skip this step, using room temperature ingredients will help ensure the bars come out super soft and chewy.It acts as a leavening agent in baked goods and helps stabilize whipped egg whites.It acts as a leavening agent in baked goods and helps stabilize whipped egg whites.Make-Ahead and Storage : Store the frosted bars in an airtight container at room temperature for up to 2 days or in the refrigerator up to up to 5.Just thaw overnight in the fridge, and then bring to room temperature, frost, and cut when ready to serve.: Store the frosted bars in an airtight container at room temperature for up to 2 days or in the refrigerator up to up to 5.Just thaw overnight in the fridge, and then bring to room temperature, frost, and cut when ready to serve.Ingredients Scale 1x 2x 3x For the Cookie Bars: 2 3/4 cups unbleached all-purpose flour, spooned and leveled.fine sea salt 1 teaspoon ground cinnamon (plus extra for sprinkling on top of bars).ground cinnamon (plus extra for sprinkling on top of bars) 1 cup unsalted butter ( 2 sticks), at room temperature.Add the butter to a bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy.Rotate the pan 180 degrees, and while doing so, rap the baking dish on the oven rack until the bars deflate.Add the powdered sugar, vanilla extract, milk, and salt and beat until light and fluffy, about 3 minutes. .

Snickerdoodle Blondies

Snickerdoodle Blondies

Snickerdoodle Blondies

Subtly tangy, topped off with a generous shower of cinnamon and sugar, a tender, melt-in-your-mouth cookie crumb, I think you’re going to love these.Most of the ingredients we’re using are pretty standard ones you’ll be familiar with if you’ve made any of my other bar or cookie recipes.We’re also melting our butter, which not only makes it easy to stir our batter together by hand (no mixer required), but also makes these snickerdoodle blondies especially soft and chewy and infuses every molecule with buttery flavor.As with many of my recipes, I opt to use unsalted butter and add salt so that we have full control over the flavor.This ingredient provides a signature tang that makes these taste like actual snickerdoodles and not just sugar cookie bars.Butter that is too hot will melt your sugar, and you could end up with a greasy dough that doesn’t bake properly in the oven.Snickerdoodle blondies should be stored at room temperature in an airtight container.Head on over to my YouTube channel where I’ve already uploaded over 200 recipe videos that you can watch for free!4.81 from 121 votes Print Pin Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 24 squares Calories: 199 kcal Author: Sam Merritt Ingredients ▢ 1 cup unsalted butter melted and cooled until no longer warm to the touch (227g).▢ 1 ½ teaspoon ground cinnamon Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350F (175C).In a separate bowl, combine flour, baking powder, cream of tartar and salt.Bake on 350F (175C) for 25-28 minutes or toothpick inserted in center comes out clean or with moist crumbs (not wet batter).*This recipe was originally published in May of 2014 and has been updated to add more notes, a step-by-step video, a splash of vanilla extract, and new photos.Feel free to entertain yourself with some examples of my early photography from the original post. .

Recipe: {amazing} Snickerdoodle Bars with Cream Cheese Frosting

Recipe: {amazing} Snickerdoodle Bars with Cream Cheese Frosting

Recipe: {amazing} Snickerdoodle Bars with Cream Cheese Frosting

I don’t even really know why, cause I’ll spend hours slaving over a cake or cupcakes.But since she lives a zillion miles away now I’ve just completely put these little bites of heaven from my mind.And even though it’s probably saved me countless calories over the years I’m just a little miffed that I didn’t think of this glorious idea myself.Cream the butter and sugars together, then add the eggs, vanilla, and cinnamon, mixing until well combined.**I added extra baking time to the original recipe and they were perfectly chewy/crispy on the outside and soft in the middle**.I also had the (not) brilliant idea that to double the recipe and use a 9×13 pan so my bars ended up very, very thick.But if you don’t want to bring 2/3 of the pan back from the gathering you’re attending then I wouldn’t recommend doubling.Parties I link to: Craft-O-Maniac, Lines Across My Face, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, Creating My Way to Success, Moms Crazy Cooking, The Girl Creative, The Southern Institute, Chef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Sweet Little Gals, Vintage Wanna Bee, Sugar Bee Crafts, Funky Polkadot Giraffe, The Kurtz Corner, Todays Creative Blog, Tip Junkie, Reasons to Skip the Housework , Mandy’s Recipe Box,Rook No.17, the Sasse Life, Trendy Treehouse, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Polka Dots on Parade, Night Owl Crafting, Ginger Snap Crafts, Southern Lovely, Seven-thirty-three, House of Hepworths, The Crafty Blog Stalker, Somewhat Simple, Something Swanky, A Glimpse Inside, Crafty Scrappy Happy, Fireflies and Jellybeans, 5 Minutes Just for Me, Delicate Construction, Simply Sweet Home, Tidy Mom, Fingerprints on the Fridge, Fun to Craft, Creation Corner, Kojo Designs, Simply Designing, Thirty Handmade Days, Sassy Sites, Tatertots and Jello, Bacon Time, Flamingo Toes, Six Sisters Stuff, Sweet as Sugar Cookies, Naptime Creations, Crazy for Crust, A Little Nosh, Lolly Jane Boutique, Head2Head Showdown Saturday, Between U & Me, My Favorite Finds. .

Iced Snickerdoodle Bars: Soft and Chewy Cookie Bar Recipe

Iced Snickerdoodle Bars: Soft and Chewy Cookie Bar Recipe

Iced Snickerdoodle Bars: Soft and Chewy Cookie Bar Recipe

Make a basic cookie bar dough (see full recipe below) and spread half into a greased baking dish.Carefully spread the dough out using the back of a spoon until evenly covering the bottom layer.Place cut up snickerdoodles bars on a cookie sheet – spaced out so they aren’t touching.Freeze for 1 hour and then place in an air-tight container or freezer safe bag.Snickerdoodle bars can be stored in an air-tight container at room temperature, up to 5 days.1 tablespoon ground cinnamon Icing 1 cup powdered sugar.Pour half of the snickerdoodle dough into the prepared baking dish.Sprinkle half of the cinnamon sugar over the snickerdoodle bar dough.Slowly spread it out using the back of a spoon until it covers the cinnamon sugar and is in an even layer.Bake for 25 minutes, until a toothpick inserted in the center of the snickerdoodle bars comes out clean.Mix together powdered sugar and milk to create a glaze and drizzle over the cooled snickerdoodle bars.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red.Pyrex Easy Grab Glass Oblong Baking Dish with Red Plastic Lid (2-quart) Nutrition Information Yield 15 Serving Size 1 snickerdoodle bar. .

Snickerdoodle-Apple Cream Cheese Bars Recipe

Snickerdoodle-Apple Cream Cheese Bars Recipe

Snickerdoodle-Apple Cream Cheese Bars Recipe

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var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();.Inspired by fall, snickerdoodle cheesecake bars are a combination of apple pie, cheesecake, and snickerdoodle cookies in one dessert, what could be better?1/4 teaspoon ground cinnamon Bars 2 cups peeled, cored, coarsely chopped apples (2 medium).1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough.3 In 10-inch nonstick skillet, cook apples, 2 tablespoons sugar and 1 teaspoon of the cinnamon over medium-high heat 4 to 5 minutes, stirring frequently, until apples are crisp-tender.4 Meanwhile, in medium bowl, break up cookie dough.Add remaining 1 teaspoon cinnamon; mix with spoon, or knead with hands until well blended.5 In medium bowl, beat cream cheese, remaining 1/2 cup sugar, the flour and egg with electric mixer on medium speed until smooth and creamy.Crumble and sprinkle reserved 1/2 cup dough over apples.7 Bake 45 to 50 minutes or until deep golden brown and firm to the touch.(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeSteps_e8af84a8-5198-47ca-bc1c-daf22247ecf7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22rb0e09699cac14ab4a776f4b914230906\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpSteps\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22RecipeSteps\x22\x7d'); var configuration = {"initAreImagesHidden":false,"hideImagesEventName":"HideStepShots","showImagesEventName":"ShowStepShots","hideImagesButtonText":"Hide Images","showImagesButtonText":"Show Images","hideImagesClass":"rdpHideStepImages"}; var moduleName = 'recipeStepShots'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();.Tips from the Pillsbury Kitchens tip 1 Use your favorite variety of baking apple in this recipe, including Braeburn, Granny Smith or Honeycrisp.tip 2 Line the pan with foil to remove and cut bars more easily.tip 3 You can use a glass or metal baking pan for this recipe, though we prefer one with straight sides so every bar bakes into a similar shape.tip 4 Store leftover bars covered in refrigerator.Nutrition Information 220 Calories, 10g Total Fat, 2g Protein, 29g Total Carbohydrate, 20g Sugars Nutrition Facts Serving Size: 1 Bar Calories 220 Calories from Fat 90 Total Fat 10g 16% Saturated Fat 5g 25% Trans Fat 0g Cholesterol 30mg 10% Sodium 140mg 6% Potassium 40mg 1% Total Carbohydrate 29g 10% Dietary Fiber 0g 0% Sugars 20g Protein 2g Vitamin A 4% 4% Vitamin C 0% 0% Calcium 0% 0% Iron 0% 0% Exchanges: 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choice 2 *Percent Daily Values are based on a 2,000 calorie diet.*Percent Daily Values are based on a 2,000 calorie diet.More About This Recipe If you have a lot of fresh fall apples from your orchard haul, check out more recipes to make with fresh apples!(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_08a820da-25f8-4245-b54a-6db4bd4051a3\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22Simple\x22,\x22deferId\x22\x3a\x22r8692abd311fb42f0b6a29d6a910db465\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpFeatureAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/pillsbury/recipe/300x250_AutoRefresh_top","minPageWidth":"1000","maxPageWidth":"9999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","size":"[300, 250]","refreshWhenViewed":true,"adContainerId":"eb456095-28d9-4e50-9d07-2b63bad5aaad","doubleClickAdContainerId":"9861a73b-7ec3-4d9a-b5d3-9ea8e8d55f06","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert","Apple"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; 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Snickerdoodle Bars

Snickerdoodle Bars

Snickerdoodle Bars

Thick, soft, and chewy snickerdoodle bars are covered in an ooey, gooey cinnamon sugar vanilla glaze frosting.Snickerdoodle Bars fall under the jurisdiction of minimal effort equalling big time pay out.If you ever need an easy, last minute dessert recipe to throw together in no time, you’re in luck.Walking into a party with a pan of Snickerdoodle Bars means your presence will be grossly overshadowed by the goods you’re carrying.A very simple and quick frosting is drizzled over top to make these brownies over-the-top perfection.Cream of tartar gives snickerdoodle cookies and bars that wonderful soft, doughy texture.Stir together melted butter, sugar, milk, and eggs in a large bowl.If you purchase a product through an affiliate link, I make a small commission – at no cost to you. .

Frosted Snickerdoodle Bars

Frosted Snickerdoodle Bars

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.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.For a finishing touch I used my grinder to add a little sprinkle of cinnamon and sugar on top of these Snickerdoodle Bars.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!Prep Time: 10 mins Cook Time: 25 mins Servings: 16 Bars Calories: 293 kcal Author: LifeMadeSimpleTeam Print Recipe Ingredients Snickerdoodle Bars ▢ 1/2 cup salted butter - room temperature.▢ 1 1/2 tsp ground cinnamon Frosting ▢ 3/4 cup salted butter - room temperature.In the bowl of a stand mixer, cream the butter, sugar and vanilla until light and fluffy, about 2-3 minutes.Using a rubber spatula or the palm of your hand, press the dough into the prepared baking pan.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.Recipe source: adapted from Sally’s Baking Addiction, Frosted Sugar Cookie Bars. .

Snickerdoodle Bars Recipe

Snickerdoodle Bars Recipe

Snickerdoodle Bars Recipe

Actually, you had me at the cover of this new cookbook from food writer Shauna Sever, Midwest Made: Big Bold Baking from the Heartland, before I even knew something snickerdoodle was included.I love regional cookbooks—heck I just wrote one!—because they give you a glimpse of how people live and eat elsewhere.Except that community includes a broad swath of a dozen states with diverse landscapes, immigrant groups, and urban culinary scenes.These carbs are named things like Swedish flop, a combination of buttercream and a “fluffy, yeasted cake,” as Sever describes it, or Houska, a challah-like braided bread with Czech origins.Or the Nebraskan Runza, a pocket sandwich loaded with savory ingredients.Other desserts you may be familiar with, such as the Ohio Shaker Pie and the Poke Cake make an appearance, and Sever puts spins on classics such as buckeyes, those peanut butter and chocolate gems, and turns them into bars.Whatever you call it, the cookie version of the snickerdoodle is typically both crispy and soft, fragrant with cinnamon sugar.Sever turns them into bars and then tops them with a cinnamon frosting that is not shy.Just wrap them individually in wax paper and then freeze in a container or zip-top bag.It’s best to defrost them in the fridge overnight or for at least a few hours, but if you’re impatient, you can gently zap them in the microwave.You can also freeze them unfrosted but wrapped individually in wax paper for at least a month.One of the first things I did when starting to sketch out the book was trying to put my finger on this exact thing—what is it about living and eating in the Midwest that sets it apart and makes it so beloved?The biggest inspiration for this book was learning about all the different immigrant influences that are so deeply embedded in Midwestern culture that most people don’t even know they’re there, even outside of the urban centers.I think the greatest surprise has been from lifelong Midwesterners who see the book and find things they’ve never heard of.The biggest challenges were taking the really beloved, retro, kitschy recipes that run on all processed ingredients or pre-packaged mixes and give so many people warm, fuzzy feelings, and trying to remix them to be all from-scratch recipes. .

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