# What you'll need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, melted and slightly cooled
05 - 1 cup light brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 1 tablespoon vanilla extract
→ Cinnamon Swirl
09 - 1/3 cup unsalted butter, softened
10 - 1/2 cup light brown sugar, packed
11 - 1 1/2 tablespoons ground cinnamon
→ Vanilla Glaze
12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons milk
14 - 1/2 teaspoon vanilla extract
# Method:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for lifting bars after baking.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking soda, and salt until combined. Set aside.
03 - In a large bowl, blend melted unsalted butter, light brown sugar, and granulated sugar until the mixture is smooth. Add eggs and vanilla extract, whisking until fully incorporated.
04 - Gradually stir the dry ingredients into the wet mixture until just combined without overmixing.
05 - Using a small bowl, mix softened butter, light brown sugar, and ground cinnamon until smooth and creamy.
06 - Spread about two-thirds of the cookie dough evenly into the prepared pan. Drop spoonfuls of the cinnamon swirl over the surface and gently swirl using a butter knife or offset spatula. Top with remaining cookie dough, distributing as evenly as possible.
07 - Bake in the preheated oven for 23 to 26 minutes until the edges turn golden and the center is just set. Do not overbake to retain a chewy texture.
08 - Place the pan on a wire rack and allow bars to cool completely before glazing.
09 - Whisk sifted powdered sugar, milk, and vanilla extract in a bowl to form a smooth glaze. Drizzle evenly over cooled bars, then cut into 16 square portions.
