Snickerdoodle Bars with Cream Cheese Frosting
One package Krusteaz Snickerdoodle Cookie Mix
1 large egg
1/2 cup unsalted butter, softened
1 to 2 teaspoons cinnamon, or to taste
1 Krusteaz Cinnamon-and-Sugar packet
6 ounces cream cheese, softened (lite okay)
1 1/2 cups confectioners’ sugar
1/4 cup (half of 1 stick) unsalted butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon salt, or to taste
about 3 to 4 tablespoons red, green, and white holiday sprinkles
- // BARS – Heat oven to 350F, line an 8×8-inch pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
- // To a large bowl add all the cookie mix, egg, butter, cinnamon, and mix with a handheld electric mixer until combined; dough is dense and stiff.
- // Turn dough out into prepared pan, smoothing the top with a spatula as necessary.
- // Evenly sprinkle the cinnamon-and-sugar over the top and bake for about 23 to 25 minutes, or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow bars to cool completely in pan on a wire rack before frosting.
- // FROSTING - To a large bowl, add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat with a handheld electric mixer until smooth.
- // Turn frosting out over the bars and evenly sprinkle with sprinkles before serving. Bars will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I am comfortable storing frosted items at room temp but if you’re not, store in the fridge.
Averie Sunshine blogging in 2009 as a way to share recipes, and what began as a little hobby, has turned into one of the best things she’s ever done. Sharing recipes, connecting with readers, making lots of friends along the way, and cooking up a storm has been so much fun for Averie.
Averie’s recipes are geared toward real life and the average person who wants fast and easy meals, ready in under 30 minutes, and that taste amazing. You’ll feel proud serving her easy dinners and fuss-free desserts to your family and friends. She uses common, everyday ingredients so you won’t be chasing all over town or spending an arm and a leg on specialty groceries.
In June 2013, her first cookbook, Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America’s Favorite Spread , was released. In October 2014, her second cookbook, Cooking with Pumpkin: Recipes That Go Beyond the Pie, was released.
When Averie is not cooking or taking pictures of the food she creates, you can find her outdoor running, running half marathons, and spending time with her daughter.
Keep it real in the kitchen with these fun ideas