For some reason having a cookie is not enough sometimes. I don’t know if it’s just me, but I crave a soft, chewy treat that doesn’t have the crisp edges of a cookie. Preparing cookie bars like these are much less of a fuss because you do not have to wait for the dough to chill, roll them out, or form individual cookies. Topped with a cinnamon sugar using Mendocino Spices Ground Cinnamon and homemade vanilla icing. The little details are what makes these sweet treats so delicious.
- 1 cup salted butter
- 1 cup granulated sugar
- 2 eggs, room temperature
- 2 ¼ cups all-purpose flour
- 3/4 tsp cream of tartar
- 3/4 tsp baking powder
- 1 tbsp vanilla extract
- 1/2 tsp Mendocino Spices Ground Cinnamon
CINNAMON SUGAR TOPPING:
- 1 ½ tbsp granulated sugar
- ½ tsp Mendocino Spices Ground Cinnamon
ICING:
- 2 tbsp salted butter, softened
- ¼ cup + 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Milk, to thin
1. Preheat oven to 350 degrees. Grease and line a 9 x 9 baking pan with parchment paper and set aside.
2. In a standing mixer with a paddle attachment or a hand mixer, cream the butter and sugar on high speed until combined. Add in the egg and vanilla extract and mix until well combined.
3. In a separate bowl, combine flour, cream of tartar, baking powder, and Mendocino Spices. Fold dry ingredients into the wet ingredients. Mix until combined. Place into prepared baking pan.
4. Mix additional sugar and Mendocino Spices over bars. Bake for 25-28 minutes, or until the cookie bars have puffed up, then allow to cool completely before cutting into squares.
5. To make the icing, add the butter, powdered sugar, and vanilla to a bowl and mix with an electric hand or stand mixer. Slowly add 1 tsp of milk at a time until the icing is thick and creamy.
6. Transfer to a piping bag and then drizzle the top of the bars with the icing. Alternatively, you can drizzle the icing on top with a spoon.
7. Store at room temperature for up to 3 days and enjoy.