Snickerdoodle Cookie Bars with Pink Vanilla Cream Cheese Frosting

Ingredients List

  • 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

 Directions

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.

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