This makes a 9x13 inch pan. If you like cinnamon, you will like these.
Frosted Snickerdoodle bars
2 3/4 cups flour
2 tsp. cream of tartar
1 1/4 tsp. fine sea salt
1 tsp baking soda
1 teaspoon ground cinnamon (I used Vietnamese Cinnamon)
1 cup unsalted butter, room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
1 1/2 tsp vanilla
2 large eggs
1/4 cup whole milk
Frosting:
3/4 cup unsalted butter, room temperature
1 1/2 cups confectioner's sugar
1 tsp. ground cinnamon
1 T. + 1 tsp whole milk
1/4 tsp fine sea salt
Using an electric mixer, beat the butter until creamy. Add the brown and granulated sugar and vanilla. Beat until light and fluffy. Beat in the eggs, one at a time. Beat in the milk. Reduce mixer speed to low and gradually add the dry ingredients.
Line the 9x13 inch pan with aluminum foil or parchment paper. Lightly spray the foil or parchment with pan spray. Spread the batter evenly in the pan. Bake for 25-30 minutes or until the bars look puffy. Gently rap the pan to deflate the bar and return to oven for 5 more minutes. Bars are done when they start to pull away from the sides or a toothpick inserted in the center comes out clean.
For the frosting use an electric mixer. Beat the butter until creamy. Add confectioner's sugar, cinnamon, milk, vanilla and salt. Beat until smooth. Increase the mixer speed and beat until fluffy. Spread over the cooled bars. If desired, finish with a light dusting of cinnamon.
