Snickerdoodle Blondies
Delicious cinnamon packed snickerdoodle blondies are the perfect bar with your morning coffee or for a potluck!
Servings: 12 blondies
Calories: 394kcal
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 9x13 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
Store your leftover blondies on the counter in an airtight container for up to 4 days. After 4 days the blondies begin to dry out.
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.
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.
Nutrition
Serving: 1g | Calories: 394kcal | Carbohydrates: 58g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 225mg | Fiber: 1g | Sugar: 33g