Nothing beats a Preacher Cookie. Or a No-Bake Cookie. Or a Boiled Cookie. Or whatever you call them. NOTHING…in my opinion.
Snickerdoodles though? They sure do come close.
The texture and spice (and now, I think all the BUTTER) makes them so delicious and ADDICTING!
As I scrolled through Facebook the other day, sponsored content, which normally I’d hate, popped up on my feed.
Once I saw the picture, I knew I HAD to bake them.
Cause what makes a Snickerdoodle even better? FROSTING!!!
I got in our kitchen the other day to try my hand at replicating the recipe.
Overall, not bad. Not bad whatsoever! Really surprised myself with these. Not to mention Sam.
The bars are delicious, but frosting takes them to the next level. Though, not just any kind of frosting. THIS frosting!
It reminds me of the cinnamon butter you get at Texas Roadhouse. Yup, that TASTY!
You’re going to LOVE these.
So, here’s how I did it, which DOES differ from the original because…
- I forgot to set the butter and eggs out to warm to room temperature.
- I wasn’t about to go buy whole milk when I had skim in the fridge.
- I didn’t want to go to the store to get “fine” sea salt when my course sea salt was just FINE.
- I also forgot to adjust the rack to center in my oven.
- All of the above caused my bars to not rise, therefore, I couldn’t deflate them as they baked.
Now that I think about it…all those reasons could also explain why they don’t look like the picture shown…
However, the flavor’s still there! I promise you that.
If you want that classic Snickerdoodle texture though, which I don’t blame you if you do, disregard my instructions and follow The Kitchn’s version.
After all, I’m not a professional baker.
I’m just a gal on the radio who likes to occasionally bake and blog about the process, the fails, the surprises – being honest, open and REAL about it.
For The Bars
- 2 3/4 c flour
- 2 tsp cream of tartar, sifted
- 1 1/4 tsp course sea salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 sticks unsalted butter, not quite at room temperature
- 3/4 c light brown sugar
- 3/4 c granulated sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs, not quite at room temperature
- 1/4 c fat-free milk
Preheat over to 325.
Line a 9×13 baking sheet with aluminum foil. Apply a nice amount of nonstick cooking spray.
In one bowl, make sure it’s relatively big, mix together the flour, cream of tartar, salt, baking soda, and cinnamon.
In a separate bowl, use an electric mixer to beat the butter until it’s creamy.
Add the brown sugar, granulated sugar and vanilla, next. Don’t forget the vanilla like I almost did.
Mix until the consistency is light and fluffy.
Then, drop in your eggs. One at a time. Wait until the first is completely incorporated before slipping in the second one.
Now, pour in the milk.
Make sure to set mixer to a slower speed as the flour’s dumped gradually into the wet mixture.
Trust me, I’ve made that mistake before. Numerous times, actually. The dry ingredients get EVERYWHERE otherwise.
To guarantee the batter’s completely blended, stir with a handheld spatula/spoon to finish.
Good luck spreading the bars into the prepared pan.
I had a bit of a tough time with this part. The batter was a little sticky and not as pliable as I wanted.
Honestly, I lost my patience, and Sam did it for me.
So…yeah…may the batter be in your favor.
Bake for 25 to 30 minutes. Then, rotate the pan 180 degrees to bake for 5 more minutes.
It should be golden brown in color…just maybe NOT as golden brown as mine…
Check to make sure it’s cooked in the center, either by using a toothpick or fork. If batter sticks to either, it’s not done.
Once it’s not as warm, transfer to a wire rack to cool completely.
Now, on to the best part! THE FROSTING!
For The Frosting
- 1 1/2 sticks unsalted butter, not quite at room temperature
- 1 1/2 c powdered sugar
- 1 tsp ground cinnamon
- 1 tbsp & 1 tsp skim milk
- 1 tsp vanilla extract
- 1/4 tsp course sea salt
You may event want to double this recipe. It made enough to cover my bars, but it was not enough to create a thick, rich layer. Not that it really needed it. They were good with the amount we applied.
In the bowl, that can be used with an electric mixer, beat the butter until it becomes creamy.
The powdered sugar, cinnamon, milk, vanilla, and salt go in next.
Mix until it’s light and fluffy.
Does it NOT look like the cinnamon butter from Texas Roadhouse? Tell me it doesn’t!
Anywho…ensure it’s combined. If not, finish up by stirring with a handheld spatula or spoon or whisk!
Mine was not properly mixed, and as I was spreading the frosting, I dealt with globs of butter. So, double check!
When the bars are not warm to touch, work frosting over them.
Cut, enjoy and try not to eat them in one day!
If you have enough willpower to savor and leave some bars for later, refrigerate!