A few days ago, when the air turned crisp and the trees whispered with falling leaves, I stumbled upon an old index card buried in my mother’s battered recipe tin. It was yellowed at the edges, flecked with cinnamon smudges, and labeled simply: Frosted Snickerdoodle Bars.
Just seeing her handwriting pulled me back to afternoons when she’d hum Patsy Cline in the kitchen, a wooden spoon in one hand and cinnamon sugar in the other. We didn’t always frost them—sometimes we ate them warm straight from the pan—but when we did, it felt like a celebration.
That day, I baked a batch for my granddaughter’s bake sale. The moment they hit the table, I watched a quiet line form. People whispered, then smiled, then came back for seconds. That frosting—sweet, creamy, with just enough cinnamon—was like a warm blanket for the soul. It reminded me that recipes are more than measurements. They’re little pieces of love, passed through generations.
Since then, I’ve added a few small touches of my own. A smidge of cream of tartar for that classic tang, a swirl of extra vanilla, and of course, a generous crown of spiced frosting. This recipe has become a go-to not just for holidays, but for any day that needs a little sweetness. And I’m so happy to share it with you here.
Short Description
Soft, buttery snickerdoodle blondies topped with creamy cinnamon frosting—these bars combine classic cookie flavor with the rich, chewy texture of a blondie. Perfect for gatherings or cozy afternoons at home.
Key Ingredients
For the Blondie Bars:
- 1 cup unsalted butter, melted
- 1½ cups packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp cream of tartar (optional, but recommended)
- ½ tsp salt
For the Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk or cream (adjust for consistency)
- ½ tsp cinnamon
Tools Needed
- 9×13-inch baking pan
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Parchment paper or nonstick spray
- Cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or grease it well to prevent sticking.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add in the eggs and vanilla extract, beating until fully incorporated.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk the flour, baking powder, cinnamon, salt, and cream of tartar. This ensures even distribution of leavening and spice.
Step 4: Combine Wet and Dry
Gradually stir the dry mixture into the wet ingredients. Mix until just combined—don’t overmix or the bars may turn dense.
Step 5: Bake the Blondies
Pour the batter into the prepared pan and spread it evenly. Bake for 25–28 minutes, or until the edges are golden and the center is just set. A toothpick inserted should come out with moist crumbs. Let cool completely before frosting.
Step 6: Make the Frosting
Beat the softened butter until smooth and fluffy. Slowly add powdered sugar, then cinnamon and vanilla. Add milk or cream 1 tablespoon at a time until the frosting is thick yet spreadable.
Step 7: Frost and Slice
Once the bars are cool, spread frosting evenly over the top. For extra charm, sprinkle with cinnamon sugar. Slice into squares or rectangles and serve.
Why You’ll Love This Recipe
– Chewy, soft texture with rich, buttery notes
– Classic snickerdoodle flavor in bar form
– Quick to prepare—no rolling or chilling dough
– Perfectly spiced frosting that complements the blondie
– Great for parties, potlucks, or gifting
– Can be made ahead and stored for several days
Mistakes to Avoid & Solutions
1. Overbaking the bars
Issue: Bars turn dry.
Solution: Bake only until the center is just set and edges pull away. Check at 25 minutes with a toothpick.
2. Melting the butter too hot
Issue: Hot butter scrambles eggs.
Solution: Let melted butter cool for a few minutes before mixing with sugar.
3. Skipping cream of tartar
Issue: Missing that distinct tang of snickerdoodles.
Solution: While optional, cream of tartar adds authenticity—include it if you have it.
4. Frosting bars while warm
Issue: Frosting melts and runs.
Solution: Allow bars to cool completely—use a wire rack for quicker cooling.
5. Runny frosting
Issue: Frosting slides off.
Solution: Add milk gradually; if it’s too thin, beat in more powdered sugar.
Serving and Pairing Suggestions
Cut into small squares for a dessert tray or buffet
Serve larger bars with a cup of hot coffee or chai
Add a scoop of vanilla bean ice cream for an indulgent treat
Sprinkle crushed pecans or a dash of nutmeg on top for a festive touch
Perfect addition to cookie swaps, lunchboxes, or cozy afternoon snacks
Storage and Reheating Tips
Refrigerator: Store in an airtight container for up to 5 days. Let come to room temperature before serving.
Freezer: Freeze individual bars (unfrosted or frosted) tightly wrapped for up to 2 months. Thaw overnight in the fridge.
Reheating: Gently warm bars in the microwave for 10–15 seconds to refresh texture (if unfrosted). Avoid microwaving frosted bars—frosting may melt.
FAQs
1. Can I make these bars gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour blend. Ensure it includes xanthan gum for best texture.
2. How do I know when the bars are done baking?
The edges should be golden and firm, while the center is set but soft. A toothpick should come out with a few moist crumbs—not wet batter.
3. What’s the purpose of cream of tartar?
It adds the signature tang and chewiness typical of snickerdoodle cookies. It’s subtle but worth including.
4. Can I double the frosting for extra-thick topping?
Absolutely. If you’re a frosting lover, doubling it creates a bakery-style finish.
5. How far in advance can I make these?
You can bake and frost them a day or two ahead. Store covered at room temperature or refrigerated, depending on climate.
Tips & Tricks
Use a plastic knife or warm metal knife to slice cleanly through frosting.
For a decorative swirl, use the back of a spoon to create peaks in the frosting.
Let blondies rest overnight—the flavor deepens beautifully.
Add a pinch of nutmeg to the batter for a deeper spice profile.
Line the pan with parchment so you can lift out the bars easily for clean cutting.
Recipe Variations
1. Chai-Spiced Snickerdoodle Bars
Swap cinnamon with a mix of ½ tsp each of ground cardamom, ginger, and nutmeg. Adds a warming twist. Keep frosting the same or add a touch of chai concentrate to it.
2. Maple Frosted Version
Replace vanilla in the frosting with 1 tbsp pure maple syrup. Adds depth and natural sweetness. Reduce milk slightly for consistency.
3. Chocolate Chip Snickerdoodle Bars
Fold in ½ cup mini chocolate chips before baking. Pairs beautifully with the cinnamon spice and makes it a kid favorite.
4. Pumpkin Snickerdoodle Bars
Replace ¼ cup of butter with ½ cup pumpkin purée. Add ½ tsp pumpkin spice to both batter and frosting. Bake 3–5 minutes longer.
5. Cream Cheese Frosting
Use ¼ cup softened cream cheese and ¼ cup butter in the frosting for a tangier topping. Especially great for fall celebrations.
Final Thoughts
They’re the kind of treat that disappears quickly, not because they’re trendy, but because they’re timeless. The balance of chewy and soft, cinnamon and sugar, warmth and cream—it’s all here in every bite.
I often find myself sneaking one after breakfast with my coffee, or offering them to neighbors who pop by just to say hello. It’s amazing how something so simple can bring so much joy, how a square of blondie topped with frosting can start conversations, kindle memories, and brighten an ordinary day.
I hope it finds a place in your kitchen, and maybe one day, in your recipe tin too. Happy baking, friend.
Frosted Snickerdoodle Bars
Print ThisIngredients
- For the Blondie Bars:
- 1 cup unsalted butter, melted
- 1½ cups packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp cream of tartar (optional, but recommended)
- ½ tsp salt
- For the Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk or cream (adjust for consistency)
- ½ tsp cinnamon
Instructions
Step 1: Preheat the Oven
Heat oven to 350°F (175°C). Line a 9×13-inch pan with parchment or grease well.
Step 2: Mix Wet Ingredients
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla; mix well.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, cinnamon, cream of tartar, and salt until combined.
Step 4: Combine Mixtures
Stir dry ingredients into the wet just until combined. Avoid overmixing.
Step 5: Bake
Spread batter evenly in pan. Bake 25–28 minutes, until edges are golden and center is just set. Cool completely.
Step 6: Make Frosting
Beat softened butter until creamy. Add powdered sugar gradually, then cinnamon and vanilla. Add milk as needed until spreadable.
Step 7: Frost & Slice
Frost cooled blondies evenly. Sprinkle with cinnamon sugar if desired. Slice into bars and enjoy.
