Cinnamon Roll Sugar Cookie Bars

19 Feb

My husband came upstairs and said, “Whatever that is that you made – it actually tastes really good.” To some, this may seem a little…snarky? But coming from my husband – a man who’s dessert intake in strictly limited to rice crispy treats and brownies – it was a huge compliment. He ate one of my desserts, of his own free will, and he liked it.

These turned out a little more cake-y than sugar cookie-y for me…it was my first try and I very well could have mixed them funny (I think I forgot to press the batter into the pan) – but regardless, they were really good. Definitely a repeat!

photo 3

Ingredients

    • 2 1/4 cups + 2 Tbsp all-purpose flour
    • 2 Tbsp cornstarch
    • 1 Tbsp cinnamon
    • 1 1/2 tsp baking powder
    • 1/2 tsp salt
    • 3 1/2 Tbsp powdered milk
    • 10 Tbsp unsalted butter, softenend
    • 2/3 cup packed light-brown sugar
    • 1/3 cup granulated sugar
    • 2 large eggs
    • 3 Tbsp sour cream
    • 1/2 tsp vanilla extract
Cream Cheese Frosting
  • 6 oz cream cheese, softened
  • 6 Tbsp salted butter, softened
  • 1/2 tsp vanilla extract
  • 2 1/2 – 3 cups powdered sugar

Directions

  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, cinnamon, baking powder, salt and powdered milk for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until pale and fluffy, scraping down sides and bottom of bowl occasionally. Add in eggs one at time mixing until combined after each addition. Blend in sour cream and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Butter and 13 by 9-inch baking dish, then with buttered hands gently press and spread cookie dough into an even layer in dish. Bake in preheated oven until toothpick inserted into center comes out clean, 17 – 21 minutes. Allow to cool completely then frost with cream cheese frosting. Cut into squares and store in an airtight container.
  • For the cream cheese frosting:
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy, occasionally scraping down sides and bottom of bowl. Stir in vanilla. With mixer set on low speed, slowly add in powdered sugar and continue to mix until fluffy.

photo 2

Original recipe: http://www.cookingclassy.com/2013/08/cinnamon-roll-sugar-cookie-bars/

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