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Warm welcome to all the home bakers, cookie lovers, and cinnamon aficionados out there! Today, we’re veering off the beaten path of traditional cookie baking to bring you a delightful twist on a classic recipe – Snickerdoodle Blondies!
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Cinnamon Sugar Blondies
Now, if you’ve been wondering what happens when the heavenly aroma of cinnamon collides with the buttery goodness of a blondie, you’ve come to the right place. We’re about to delve into the making of this indulgent treat that perfectly bridges the gap between a classic cookie and a rich, fudgy blondie.
Snickerdoodle Blondies are a beautiful marriage of the crisp cinnamon-sugar topping we all know and love from snickerdoodle cookies and the dense, chewy texture of a blondie. These scrumptious bars embody the nostalgic warmth of snickerdoodles, infused with the depth and richness of a blondie. They’re simple enough for a casual afternoon bake, yet deliciously satisfying to be the star of your next gathering.
Whether you’re a seasoned baker or just beginning your baking journey, this recipe is easy to follow, and the results are irresistibly rewarding. So, get ready to fill your kitchen with the comforting aroma of cinnamon, sugar, and baked bliss as we embark on the journey of making Snickerdoodle Blondies. Let’s get baking!
How to Make Snickerdoodle Blondies
To make these blondies, we will need the following ingredients:
- Salted Butter: Butter adds richness, moisture, and flavor to the blondies. The salt in the butter also enhances the other flavors in the recipe.
- Brown Sugar: Brown sugar is responsible for the sweet taste in the blondies. It also contributes to their chewy texture and adds a subtle hint of caramel flavor due to the presence of molasses.
- Eggs: Eggs work as a binding agent, giving structure to the blondies. They also add moisture and richness.
- Vanilla Extract: This enhances the flavors of the other ingredients and provides its unique, aromatic sweetness.
- Ground Cinnamon: A signature spice in snickerdoodle recipes, cinnamon provides a warm, sweet-spicy flavor that contrasts beautifully with the sweet, buttery blondies.
- Baking Powder: This is a leavening agent that helps the blondies rise and become light and soft.
- All-Purpose Flour: The main structural component of the blondies, flour gives them their shape and texture.
To make these blondies, we will use the following process:
- Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or nonstick cooking spray.
- Using an electric hand mixer, cream together the butter and 2 cups of brown sugar in a large bowl. Mix on high speed until the ingredients are smooth and homogenous.
- Once the butter and sugar are thoroughly creamed together, add the eggs and vanilla. Mix again, maintaining a high speed with the hand mixer, until the eggs are fully incorporated into the mixture.
- Gently fold in the baking powder, flour, and 2 teaspoons of cinnamon until no pockets of dry ingredients remain anywhere in the blondie batter.
- Spread the batter evenly into the prepared baking dish. Whisk together the remaining sugar and cinnamon. Sprinkle this cinnamon sugar mixture on top of the blondies and bake for 35 minutes, or until a toothpick can be cleanly removed from the center of the pan.
- Slice, serve, and enjoy!
Tips and Tricks to Perfect Snickerdoodle Blondies
Use Room Temperature Ingredients: This helps the butter, eggs, and other ingredients to mix together evenly, resulting in a smoother batter and ultimately, a more evenly baked blondie.
Cream Your Butter and Sugar Properly: This step is essential to achieving the right blondie texture. The process incorporates air into the butter, which helps the blondies rise during baking.
Don’t Overmix: Once you add the flour, mix just until it’s incorporated. Overmixing can result in a tougher texture as it develops more gluten.
Use Fresh Cinnamon: The flavor of cinnamon can fade over time. To get that classic snickerdoodle flavor, make sure your cinnamon is fresh and fragrant.
Line Your Pan: Use parchment paper to line your baking pan. This not only makes removing the blondies easier but also helps with cleanup.
Don’t Overbake: For that perfect chewy texture, pull the blondies out of the oven when they’re just set and starting to turn golden at the edges. They’ll continue to cook a bit in the hot pan.
Let Them Cool: As tempting as it might be to dive right in, let the blondies cool completely in the pan before cutting into them. This helps them set up and makes cutting easier.
Storing and Freezing: Snickerdoodle blondies keep well in an airtight container at room temperature for up to 3 days, or can be frozen for up to 3 months.
FAQs
Snickerdoodle Blondies are denser and chewier than a typical cake but lighter and less dense than a brownie. They strike a balance between a cookie and a brownie, hence the term “blondie”.
Absolutely! Adding nuts like pecans or walnuts, or even white or dark chocolate chips can add a nice crunch or sweetness to your blondies.
The main difference lies in the texture. Snickerdoodle Cookies are typically soft and slightly chewy, while Snickerdoodle Blondies are denser and fudgier, similar to a brownie.
Yes, you can substitute the all-purpose flour with a gluten-free blend and use vegan butter and a flax egg to make them vegan.
They can be stored in an airtight container at room temperature for up to three days, or in the refrigerator for a week. They can also be frozen for up to three months.
Overbaking is usually the culprit when blondies turn out dry. Be sure to check them a few minutes before the recipe’s suggested baking time to avoid this.
Yes, the recipe can be easily doubled. Just be sure to use an appropriately-sized pan and adjust the baking time as necessary.
What to Serve With Snickerdoodle Blondies
Ice Cream: A scoop of vanilla ice cream goes well with Snickerdoodle Blondies. The coolness and creaminess of the ice cream pairs wonderfully with the warm, cinnamony sweetness of the blondies.
Coffee or Tea: The robust flavors of coffee or a spiced chai tea can balance out the sweet and cinnamon flavors of the blondies.
Fruit Compote or Fresh Fruit: A fruit compote, like apple or peach, can complement the cinnamon flavor of the blondies. Fresh berries would also add a nice contrast.
Caramel Sauce: Drizzle some warm caramel sauce over the blondies for an extra level of indulgence.
Whipped Cream: A dollop of lightly sweetened whipped cream can add a nice, light contrast to the dense blondies.
Cheese Plate: For a more sophisticated pairing, serve the blondies as part of a cheese plate with sharp cheddar or tangy blue cheese and some fresh fruits and nuts.
Snickerdoodle Blondies Recipe
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Snickerdoodle Blondies
Equipment
Ingredients
- 1 cup salted butter softened
- 2 ¼ cups brown sugar divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 teaspoons ground cinnamon divided
- 2 teaspoons baking powder
- 3 cups all-purpose flour
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or nonstick cooking spray.
- Using an electric hand mixer, cream together the butter and 2 cups of brown sugar in a large bowl. Mix on high speed until the ingredients are smooth and homogenous.
- Once the butter and sugar are thoroughly creamed together, add the eggs and vanilla. Mix again, maintaining a high speed with the hand mixer, until the eggs are fully incorporated into the mixture.
Gently fold in the baking powder, flour, and 2 teaspoons of cinnamon until no pockets of dry ingredients remain anywhere in the blondie batter. - Spread the batter evenly into the prepared baking dish. Whisk together the remaining sugar and cinnamon. Sprinkle this cinnamon sugar mixture on top of the blondies and bake for 35 minutes, or until a toothpick can be cleanly removed from the center of the pan.
- Slice, serve, and enjoy!
Notes
You can use unsalted butter if you add ½ teaspoon of salt to the batter with the rest of the dry ingredients.
The cinnamon sugar mixture helps give the blondies a nice crunchy exterior that is very similar to the exterior texture of traditional snickerdoodle cookies.
You can use either light or dark brown sugar. Dark brown sugar will give you slightly sweeter blondies due to the increased amount of molasses.
Using a plastic knife makes cutting these blondies a breeze if you are wanting nice, crisp, perfect lines. Allowing the blondies some time to cool will also make them easier to slice.
These blondies are great on their own or served with a scoop of vanilla ice cream.
