This recipe takes the dough for making snickerdoodles and puts them into bar form. The result is a dessert that has the texture of an extremely soft brownie but tastes like a cinnamon cookie.

Basically, they are thick snickerdoodles.

THICCerdoodles…

It’s okay, I’ll see myself out.

Thiccerdoodles

Ingredients

2 ¾ Cups AP Flour

2 tsp. Baking Powder

1 tsp. Cinnamon

½ tsp. Kosher Salt

1 Cup Unsalted Butter, softened

1 Cup Granulated Sugar

1/2 Cup Brown Sugar, packed (light or dark)

2 Large Eggs, at room temperature

1 tsp. Vanilla Extract

Extra Unsalted Butter for greasing pan

Cinnamon Sugar:

3 tbsp. Granulated Sugar

3 tsp. Ground Cinnamon (Korintje recommended!)

Vanilla Glaze:

1 Cup Confectioners Sugar

2 Tbsp. Unsalted Butter, melted

1 Tsp. Vanilla Extract

3-4 Tbsp. Milk

Steps

1. Sift together the dry ingredients into a large bowl, (flour, baking powder, cinnamon, salt).

2. In the bowl of a stand mixer, cream the sugars and butter together at medium speed, beating until light and fluffy, 3-5 minutes, scraping down the sides as necessary.

3. Reducing to a low speed, mix in vanilla and eggs one at a time, mixing until just incorporated.

4. Continuing at low speed, slowly add the dry ingredients until fully combined, (stopping to scrape down the sides of the bowl is okay). Do not over-mix.

5. Cover with plastic and chill rapidly in the freezer for about 15-25 minutes, (depending on how fast your freezer chills the dough).

6. Preheat the oven to 350 degrees F and adjust the rack to the middle position.

7. In a shallow dish, stir together the sugar and cinnamon for a delicious mixture.

8. Grease the bottom and sides of a 9” x 9” baking tray using unsalted butter. (Don’t be afraid to REALLY lather up that tray!)

9. Coat the bottom and sides of the dish with roughly half of the cinnamon-sugar mixture you just prepared. (A good strategy is to sprinkle it with your hands and tilt the dish around to evenly coat the tray with the sugar.)

10. Remove the dough from the freezer and press the dough into the baking tray. Don’t press on the top too hard, but just enough pressure to create an even layer. (A good hack for this is, if you have two identical baking pans, use the bottom of the one you aren’t using to press the top of the dough.)

11. Dust the top of the dough with the remaining cinnamon-sugar.

12. Place tray in the oven and bake for 20-25 minutes.

13. Remove from the oven and allow to cool for roughly 30-60 minutes. (Prepare the glaze when the top starts to feel close to room temperature.)

14. In a small bowl, sift in the confectioners sugar, then add melted butter, vanilla, and milk, then stir to combine.

15. Once the glaze is ready, pour it over the top of the baked dough. (If it doesn’t look even, you can spread the glaze around with an offset spatula or the back of a spoon.)

16. Allow glaze to set, about 2-3 hours, then remove the baked dough from the tray and cut into slices.

17. Enjoy!