Frosted Cinnamon Sugar Cookie Bars Recipe

There’s something magical about the comforting aroma of cinnamon and sugar baking together in the oven — it instantly transforms any kitchen into a cozy haven. These Frosted Cinnamon Sugar Cookie Bars capture that warm, nostalgic feeling in every bite. Soft, buttery, and topped with a sweet cinnamon frosting, they’re perfect for sharing during chilly evenings, festive gatherings, or quiet weekend moments at home.

Inspired by the classic cinnamon-sugar cookies we all grew up loving, this bar version takes things to the next level. It’s quicker to make — no rolling, no cutting — just spread, bake, and frost. Whether you’re preparing treats for a bake sale, bringing dessert to a family get-together, or simply craving something sweet with your morning coffee, these cookie bars deliver pure comfort and homemade charm in every square.

Why You’ll Love These Cinnamon Sugar Cookie Bars

These bars are everything you want in a dessert — soft, chewy, and perfectly spiced. Here’s why they’ve become a favorite for so many:

• Simple to make: No need to shape individual cookies. The dough spreads easily into a pan for quick baking.

• Perfect texture: Soft and tender in the center with lightly crisp edges.

• Deliciously spiced: A touch of cinnamon enhances the sugar cookie base, creating warmth and depth of flavor.

• Crowd-pleasing frosting: The creamy cinnamon butter frosting melts slightly into the bars, making each bite irresistible.

• Ideal for any occasion: Great for holidays, bake sales, potlucks, or as a comforting weeknight treat.

Ingredients

For the Cookie Bars

• 2 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 ½ teaspoons ground cinnamon

• 1 cup unsalted butter, softened

• 1 ¼ cups granulated sugar

• ½ cup light brown sugar, packed

• 2 large eggs

• 2 teaspoons pure vanilla extract

For the Cinnamon Frosting

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 1 teaspoon ground cinnamon

• 2 tablespoons milk (plus more as needed for consistency)

• 1 teaspoon vanilla extract

Directions

1. Preheat the Oven
   Set your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang for easy removal later.

2. Mix the Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

3. Cream the Butter and Sugars
   In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy — about 2 to 3 minutes using an electric mixer.

4. Add Eggs and Vanilla
   Beat in the eggs one at a time, followed by vanilla extract. Scrape down the sides of the bowl to ensure everything mixes evenly.

5. Combine Wet and Dry Ingredients
   Gradually add the dry mixture into the butter mixture, mixing on low speed until just combined. Avoid overmixing to keep the bars soft.

6. Spread the Dough
   Transfer the dough to the prepared baking pan. Use a spatula or your hands to evenly press the dough into the corners.

7. Bake the Bars
   Bake for 20–25 minutes, or until the edges are lightly golden and the center looks set. Avoid overbaking for the softest texture.

8. Cool Completely
   Let the cookie bars cool completely in the pan on a wire rack before frosting.

9. Make the Cinnamon Frosting
   In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed. Add cinnamon, milk, and vanilla, then beat until smooth and fluffy. If needed, add more milk for a spreadable consistency.

10. Frost the Bars
    Spread the cinnamon frosting evenly over the cooled cookie bars. For a decorative finish, sprinkle lightly with cinnamon sugar or drizzle with a simple vanilla glaze.

11. Cut and Serve
    Lift the bars out of the pan using the parchment paper overhang. Slice into even squares or rectangles and enjoy!

Prep Time, Cook Time, Total Time, Yield

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: About 24 bars

Tips for Perfect Cinnamon Sugar Cookie Bars

• Room temperature butter is key: It creams more easily with the sugar, resulting in a smoother dough and lighter texture.

• Avoid overmixing: Once you add the flour, mix just until combined to prevent dense bars.

• Don’t overbake: The bars continue to bake a little in the pan after you remove them from the oven. Take them out when the center is just set.

• Cool completely before frosting: If the bars are warm, the frosting will melt and lose its creamy texture.

• Use high-quality cinnamon: A good cinnamon makes a noticeable difference in both aroma and flavor.

Variations to Try

• Snickerdoodle Bars: Add a cinnamon-sugar topping before baking for a snickerdoodle-inspired twist.

• Cinnamon Roll Bars: Swirl in a thin layer of cinnamon brown sugar filling before baking, then drizzle with cream cheese icing.

• Maple Cinnamon Bars: Substitute half of the milk in the frosting with pure maple syrup for a deeper, fall-inspired flavor.

• Cinnamon Sugar Blondies: Fold in white chocolate chips or cinnamon baking chips for a gooier texture.

• Apple Cinnamon Bars: Mix in ½ cup of finely diced apples to bring an extra layer of cozy flavor.

How to Store

Room Temperature: Store the frosted bars in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, refrigerate for up to 6 days. Let them come to room temperature before serving.
Freezer: Freeze unfrosted bars for up to 2 months. Thaw overnight in the fridge, then frost before serving.

Make-Ahead Option

If you’re planning for a gathering, you can bake the bars a day or two ahead. Simply keep them covered tightly with plastic wrap or foil until you’re ready to frost. The frosting can also be prepared in advance and refrigerated — just bring it to room temperature and beat briefly before spreading.

Serving Suggestions

• Afternoon Treat: Pair a bar with coffee or hot chocolate for a cozy afternoon break.

• Holiday Dessert Table: These bars make a beautiful addition to cookie platters or dessert buffets.

• Lunchbox Sweet: Cut into small squares and pack them for a midday pick-me-up.

• Gift Idea: Wrap bars individually in parchment and tie with string for a homemade, heartfelt gift.

The Secret to Soft and Chewy Bars

The secret lies in the balance of moisture and bake time. Using both brown and white sugar keeps the bars moist and flavorful. Brown sugar adds depth and a slight caramel note, while white sugar ensures that classic cookie sweetness. Baking until just set — not overdone — keeps them chewy instead of crumbly.

For even softer bars, slightly underbake them and let them cool completely before cutting. This technique traps a bit of that gooey center magic without being raw.

Frosting Perfection Tips

A smooth, creamy frosting can make or break these bars. Follow these tips for the best results:

• Use softened butter: It should be soft enough to press easily with your finger but not melted.

• Sift the powdered sugar: This prevents lumps and makes the frosting silky smooth.

• Adjust consistency: If your frosting feels too thick, add milk one teaspoon at a time. Too thin? Add more powdered sugar.

• Spread evenly: Use an offset spatula for clean, even coverage across the top.

If you want an extra-special touch, top with a sprinkle of cinnamon sugar or a dusting of powdered sugar for a bakery-style finish.

The Cozy Flavor of Cinnamon

Cinnamon has long been associated with warmth, comfort, and nostalgia. It’s a spice that feels like home — instantly familiar yet endlessly versatile. In this recipe, cinnamon isn’t just a background note; it’s the star. Its sweetness blends perfectly with the buttery cookie base and creamy frosting, creating layers of flavor that feel indulgent but approachable.

Cinnamon also enhances the natural sweetness of sugar without overpowering it, making these bars a dessert that pleases both kids and adults alike. It’s no wonder they’ve become a seasonal favorite for so many home bakers.

Why This Recipe Works

These Frosted Cinnamon Sugar Cookie Bars work because they combine all the best parts of classic baking: buttery richness, balanced sweetness, and cozy spice. The base is sturdy enough to hold the frosting without being dense, while the frosting adds a creamy contrast that melts beautifully on the tongue.

By skipping the hassle of individual cookies, this recipe saves time without compromising flavor or texture. The result is a dessert that’s as impressive as it is easy — perfect for busy bakers or anyone who wants a homemade treat without hours in the kitchen.

Common Questions About Frosted Cinnamon Sugar Cookie Bars

Can I make these cookie bars without frosting?

Absolutely! These Frosted Cinnamon Sugar Cookie Bars are perfectly delicious even without frosting. The cookie base itself has a soft, buttery texture and just the right amount of cinnamon-sugar sweetness, making it a treat all on its own. If you prefer a simpler finish, try sprinkling a light layer of cinnamon and granulated sugar on top of the dough before baking. This creates a slightly crisp, caramelized surface that gives you the same warm flavor but with a subtle crunch. Another option is to dust the cooled bars with powdered sugar for a delicate, bakery-style touch. Skipping the frosting also makes them easier to pack for lunch boxes, picnics, or bake sales where you want something easy to handle and mess-free.

What kind of cinnamon should I use?

Cinnamon may seem like a small detail, but it truly influences the final flavor of your bars. The two most common types used in baking are Saigon and Ceylon cinnamon, and each brings its own charm. Saigon cinnamon (also called Vietnamese cinnamon) is the stronger of the two, with a bold, sweet-spicy flavor and a rich aroma. It’s perfect if you want that signature “bakery cinnamon” punch that fills the kitchen with warmth. Ceylon cinnamon, often referred to as “true cinnamon,” has a softer, more floral taste and works beautifully if you prefer a delicate, nuanced flavor. Either type will make these cookie bars shine, but Saigon is ideal if you love a rich, sweet-spice contrast, while Ceylon offers a refined, classic touch.

Can I double the recipe?

Yes, doubling this recipe works wonderfully — especially when baking for larger gatherings or holiday events. To double it, use a standard half-sheet pan (around 11×17 inches) to give the bars enough room to bake evenly. The baking time will increase slightly, usually by 3 to 5 minutes, depending on your oven. Keep an eye on the edges; once they turn golden and the center looks set, it’s ready. Be sure to let the bars cool completely before frosting, as a larger batch can retain heat longer. Doubling the frosting ensures every bar still gets that luscious, creamy layer everyone loves.

How do I cut clean slices?

Getting neat, bakery-perfect slices is easier than it looks. The trick is to use a sharp, non-serrated knife and wipe it clean between each cut to remove frosting buildup. For extra precision, chill the bars for 20–30 minutes before slicing — the frosting firms up slightly, helping the knife glide through smoothly. If you prefer perfectly square portions, use a ruler or bench scraper to measure even lines before cutting. This small step gives your dessert platter that polished, professional look while keeping each bar neat and uniform.

Frosted Cinnamon Sugar Cookie Bars Recipe

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• Author: Michelle Davis
• Total Time: 40 minutes
• Yield: 24 bars 1x

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Description

There’s nothing more comforting than the sweet scent of cinnamon sugar filling your kitchen. These Frosted Cinnamon Sugar Cookie Bars are soft, buttery, and topped with a creamy cinnamon frosting that makes every bite melt in your mouth. Perfect for holidays, bake sales, or simply when you crave something cozy and homemade, this recipe delivers all the flavor of classic cinnamon-sugar cookies without the extra work of rolling or cutting.

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Ingredients

Scale 1x2x3x

• 2 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 ½ teaspoons ground cinnamon

• 1 cup unsalted butter, softened

• 1 ¼ cups granulated sugar

• ½ cup light brown sugar, packed

• 2 large eggs

• 2 teaspoons pure vanilla extract

For the Cinnamon Frosting:

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 1 teaspoon ground cinnamon

• 2 tablespoons milk (plus more if needed for consistency)

• 1 teaspoon vanilla extract

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Instructions

• Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.

• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

• In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.

• Add eggs one at a time, followed by the vanilla extract. Scrape down the bowl as needed.

• Gradually add the dry ingredients to the butter mixture, mixing on low speed until combined. Do not overmix.

• Spread the dough evenly into the prepared pan, pressing it into the corners.

• Bake for 20–25 minutes, or until edges are lightly golden and the center looks set. Avoid overbaking for soft bars.

• Let bars cool completely in the pan on a wire rack before frosting.

• To make the frosting, beat softened butter until creamy. Gradually add powdered sugar, cinnamon, milk, and vanilla. Beat until smooth and fluffy. Adjust consistency with a bit more milk if needed.

• Spread the frosting evenly over the cooled bars.

• Lift bars from the pan using the parchment overhang, slice into squares, and serve.

Notes

• For extra cinnamon flavor, sprinkle the frosted bars with a pinch of cinnamon sugar before serving.

• Cool the bars completely before frosting to prevent melting.

• Use Saigon cinnamon for a stronger, sweeter flavor or Ceylon cinnamon for a milder taste.

• Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

• These bars freeze well for up to 2 months — thaw and frost before serving for the best texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Michelle Davis