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
Makes: 12
A soft, super chewy snickerdoodle cookie bar coated in cinnamon sugar! Perfect for cutting into shapes and decorating as gingerbread men!
Ingredients
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Instructions
- Preheat oven to 350°F.
- In a small microwave-safe bowl, melt ½ cup unsalted butter (1 stick) for 30-45 seconds until fully melted (no chunks).
- Add in ½ cup light brown sugar and ¼ cup granulated sugar and use a spatula to stir until combined (* do not use a mixer).
- Add 1 large egg and 2 teaspoons vanilla extract, then mix.
- Add ½ teaspoon baking soda, ½ teaspoon cinnamon, and ½ teaspoon salt, then mix until combined. Add 1 ½ cups all-purpose flour 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 3 tablespoons granulated sugar and ¾ teaspoon cinnamon 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 ¼ cup unsalted butter on medium-high speed for 2 minutes until smooth.
- Turn the mixer to low speed then add the 1 ¼ cups powdered sugar, ¼ cup at a time. You may need to stop and scrape down sides.
- Add 1 teaspoon vanilla extract, pinch of salt, and ⅛ teaspoon cinnamon and turn mixer to medium speed. One tablespoon at a time, add 1-2 tablespoons milk. 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.
Notes from Melissa
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.
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So easy and delicious! My family loved them! Soft and chewy.
Thank you so much for leaving a review, Nicki!
My new favorite Snickerdoodle recipe! Made these today for my grandsons and they love them!
Thank you so much for leaving a review, Angie!
So good, they won’t last long! These cookies are very soft and chewy. I did 12 minutes and was a little worried they were under done, but followed the recipe and they were perfect!
Thank you so much for taking the time to leave a review, Kari! I really appreciate it!
Delicious cookies and such a quick and easy way to make them super festive! I’m team snickerdoodle>gingerbread for life!