I love cookies of all kinds but I have a soft spot for snickerdoodles cookies.
However, it’s faster to make bars than it is to make cookies.
As I always say with bars, they are wham-bam-slap-it-in-a-pan whereas cookies require individual loving and more one-on-one attention.
And the frosting on top makes me extra happy.
I do like sugar cookies but I like snickerdoodle cookies more so I tweaked the ingredients and reduced the yield to an 8 x 8 pan because I didn’t “need” a 13 x 18 pan of bars.
I knew this post was going to be revealed on the day before Valentine’s Day, so I made pink vanilla cream cheese frosting, sprinkled the bars with red sanding sugar, and added red, white, and pink candy bits.
I hope Cupid approves.
These bars are like snickerdoodle cookies, but in bar form.
The cinnamon and sugar and the vanilla undertones tickled my snickerdoodle fancy.
The texture is soft and chewy, like a deep dish cookie.
The frosting is vanilla-infused, and has a little bit of a tang from the cream cheese, balancing the sweetness.
And everything tastes better when it’s pink and has candy bits and sprinkles on top.
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Snickerdoodle Cookie Bars
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
Pink Vanilla Cream Cheese Frosting
- 1/4 cup butter, softened
- 1/4 cup cream cheese, softened
- 1 teaspoon vanilla extract
- 3 to 4 1/2+ cups powdered sugar
- splash of milk or water, if needed
- (pink) food coloring, optional
Bars – Preheat oven to 375F and prepare a 8×8 or 9×9-inch pan by lining it with foil and then spraying it with cooking spray. In a large mixing bowl, cream together the butter and sugars. Add the eggs, vanilla, cinnamon and mix until combined. Add the flour and mix until just combined. Pour batter into prepared pan. The batter will be very thick and sticky, like cookie dough. Use your hands if necessary to spread it evenly. Bake at 375F for 19 to 22 minutes, or until toothpick inserted in the middle of the pan comes out clean. While the bars are baking, prepare the frosting.
Pink Vanilla Cream Cheese Frosting – In a large mixing bowl, mix the butter and cream cheese until combined and it begins to fluff. Add the vanilla and powdered sugar (one-half cup at a time after 3 cups) and mix until desired frosting consistency is reached. I like very thick frosting and used 4 1/2 cups powdered sugar with a splash of half and half. Carefully add the food coloring, one drop at a time, until desired color is reached. After the bars have cooled, frost them. Optionally, garnish with sprinkles, candy bits, sanding sugar, or any optional garnish of your choice. Consider storing the bars in the refrigerator because of the cream cheese and butter in the frosting; the bars freeze well and will keep in the freezer for up to three months.
Amount Per Serving: Calories: 446Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 66mgSodium: 63mgCarbohydrates: 77gFiber: 1gSugar: 60gProtein: 4g
And if you haven’t already completed your Valentine’s Day baking (or springtime, baby-shower, bridal shower, Easter, or girlie birthday party baking needs), there’s:
Peanut Butter and Jelly Thumbprint Cookies (No-Bake, Vegan, GF)
And here’s a Valentine’s Day Roundup post with Food, Kitchen items, and shoes
Happy Valentine’s Day!