Snickerdoodle Bars with Cream Cheese Frosting
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.