Snickerdoodle Bars with Cream Cheese Frosting

Prep 10 Minutes
Total Time 34 Minutes
Servings ONE 8X8-INCH PAN



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

  1. // BARS – Heat oven to 350F, line an 8×8-inch pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
  2. // 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.
  3. // Turn dough out into prepared pan, smoothing the top with a spatula as necessary.
  4. // 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.
  5. // FROSTING - To a large bowl, add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat with a handheld electric mixer until smooth.
  6. // 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.