Welcome to Snickerdoodle week on my blog! I recently created this recipe and another inspired by snickerdoodle cookies so I am declaring this week snickerdoodle week! I am working on finding my perfect snickerdoodle cookie recipe so if I do, I will also be sharing that later this week.
I love creating new recipes and I get so excited when they turn out amazing. This dessert just blew me away. I had thought about it for a while but when it came down to actually tasting my creation, I seriously could not believe it!! The taste is amazing. It’s like nothing I’ve ever had which made it so unique and out-of-this-world!
The base of these bars is a delicious shortbread. I based the recipe from my Candy Bar Shortbread. I love this shortbread. It’s sweet and slightly crumbly and just so darn good! It’s also very easy to make!
Once the shortbread is completely cooled (with the help of the fridge or freezer), you make the delicious snickerdoodle cookie dough. I based this recipe from The Cookie Dough Lover’s Cookbook but changed it up a bit.
Then to top it off I sprinkled on cinnamon and a touch of sugar! It’s so pretty and even more delicious. Trust me. It will blow you away! The textures of the shortbread and cookie dough complement each other more perfectly than I ever could have imagined. Then you have a nice hint of cinnamon to take it up a notch. Trust me, you are going to want to try this and share it with all your friends!
What are you waiting for?
- 2 sticks butter, room temperature
- ¾ cup packed light-brown sugar
- 1 tsp. coarse salt
- 2 cups all-purpose flour
- ½ cup (1 stick) butter, room temperature
- ¾ cup granulated sugar
- 1 tablespoon milk or cream
- 1 tsp. vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¾ teaspoon granulated sugar
- Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, about 3 minutes. With mixer on low, add flour in three additions and beat until combined.
- Line an 8-inch square baking dish with foil and spray with non-stick spray. Press dough evenly into baking dish. Bake until golden brown about 30 minutes. Let cool on a wire rack for 30 minutes then place in fridge or freezer to cool completely while you make the cookie dough.
- In a large bowl, beat butter and granulated sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed until incorporated. Gently spread cookie dough onto cooled shortbread, smoothing the top into an even layer.
- Mix together the cinnamon and granulated sugar in a small bowl and sprinkle desired amount on top of bars. Lift foil out of pan. Cut bars into squares.
- Refrigerate in an airtight container, will keep for up to 3 days.
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