1-Getting started: Getting started with Frosted Snickerdoodle Bars is as easy as turning on your oven. First, preheat your oven to 350°F and grease a 9×13-inch baking pan, then line it with parchment paper for easy removal later. This step sets the stage for a smooth baking process and helps your bars come out clean.

2-In a large bowl, cream the softened butter with granulated sugar and light brown sugar until it’s fluffy and light. Beat in the eggs one at a time, followed by the vanilla extract, to create a rich base for your dough. Don’t rush this it’s what gives those bars their wonderful flavor.

3-Next, sift together the flour, cream of tartar, baking soda, and salt, then gradually add this dry mix to your butter mixture. Stir until just combined, and finish mixing with a spatula to keep things even. Spread this thick, sticky dough evenly in your prepared pan using an offset spatula for the best results.

4-Adding the Topping and Baking: Mix the topping by combining 3 tablespoons of granulated sugar with 1 ½ teaspoons of ground cinnamon, then sprinkle it evenly over the dough. Pop the pan into the oven and bake for 20-22 minutes, until the edges are set but the center stays soft. This shorter bake time compared to cookies keeps the bars chewy inside.

5-Once baked, let the bars cool completely in the pan on a wire rack. For the icing, beat ¾ cup of softened unsalted butter until creamy, then mix in 3 cups of confectioners’ sugar, 1 tablespoon of milk, 1 teaspoon of vanilla extract, and ½ teaspoon of ground cinnamon until smooth and fluffy. Spread this over the cooled bars, swirl it for a pretty look, and sprinkle with extra cinnamon before slicing into 18 bars.