A soft, super chewy snickerdoodle cookie bar coated in cinnamon sugar! Perfect for cutting into shapes and decorating as gingerbread men!

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Snickerdoodle Gingerbread Bars
A soft, super chewy snickerdoodle cookie bar coated in cinnamon sugar! Perfect for cutting into shapes and decorating as gingerbread men!
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Servings:
Ingredients
Cookie Cake Dough
- ½ cup unsalted butter (1 stick) You will be melting this
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
Cinnamon Sugar Topping
- 3 tablespoons granulated sugar
- ¾ teaspoon cinnamon
Frosting (optional)
- ¼ cup unsalted butter softened to room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 1-2 tablespoons milk as needed to thin to pipeable consistency
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350°F.
- In a small microwave-safe bowl, melt unsalted butter (1 stick, ½ cup) for 30-45 seconds until fully melted (no chunks).
- Add in light brown sugar (½ cup) and granulated sugar (¼ cup) and use a spatula to stir until combined (* do not use a mixer).
- Add egg (1 large) and vanilla extract (2 teaspoons), then mix.
- Add baking soda (½ teaspoon), cinnamon (½ teaspoon), and salt (½ teaspoon), then mix until combined. Add all-purpose flour (1 ½ cups) and mix until all the flour disappears into the dough.
- Drop chunks of dough into a greased and parchment-lined 9x13" pan, then use a spatula or your hands (sprayed with nonstick cooking spray) to smooth it out. This is a very gooey, sticky dough so spraying the hands work best.
- Mix the topping by combining the granulated sugar (3 tablespoons) and cinnamon (
¾ teaspoons) in a small bowl. Sprinkle on top of the cookie cake until fully covered, then shake off any excess. - Bake at 350 degrees for 11-12 minutes - do NOT overbake or your cookies will not be soft. You want the cookies to be slightly brown on the top and look slightly underbaked (my oven was perfect at 12 minutes). Remove from oven and place entire pan on a cooling rack. Allow the cookie cake to cool completely before removing and cutting.Tip: To remove from pan, use a knife to go around the edges, then use the parchment to slide them out of the pan.
- Use a gingerbread cookie cutter to cut into shapes.
To Make Frosting:
- Beat the softened unsalted butter (¼ cup, i.e. ½ stick) on medium-high speed for 2 minutes until smooth.
- Turn the mixer to low speed then add the powdered sugar (¼ cup at a time, 1¼ cups total). You may need to stop and scrape down sides.
- Add vanilla extract (1 teaspoons), pinch of salt, and cinnamon (⅛ teaspoon) turn mixer to medium speed. One tablespoon at a time, add milk (1-2 tablespoons). Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe.If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency.
- Decorate and enjoy! This frosting will firm up so that you can gently stack them on your cookie tray.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
Storage/Freezing: Store in an airtight container for 2-3 days. If making more than 3 days ahead, I recommend freezing and thawing before serving.
Nutrition information is just an estimate but based on 12 servings.
Nutrition
Calories: 195kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 152mg | Potassium: 38mg | Fiber: 1g | Sugar: 16g | Vitamin A: 257IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg
Did you make this recipe?I'd LOVE to hear your thoughts! Leave a comment below and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on I stagram!

