Description
Snickerdoodle blondies are a delightful twist on the classic snickerdoodle cookie, combining the rich, buttery flavor of blondies with warm spices. They are soft, chewy, and topped with cinnamon sugar for a sweet crunch.
Ingredients
Scale
- 1 cup unsalted butter (226 g), melted
- 1 cup brown sugar (packed, 220 g)
- 1/2 cup granulated sugar (100 g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (250 g)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for cinnamon sugar topping)
- 1 teaspoon ground cinnamon (for cinnamon sugar topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9×13 inch (23×33 cm) baking pan by greasing it or lining it with parchment paper.
- Mix the dry ingredients: whisk together flour, baking powder, ground cinnamon, and salt.
- Cream the melted butter, brown sugar, and granulated sugar until smooth. Add eggs one at a time, mixing well, then stir in vanilla extract.
- Combine the wet and dry ingredients gently until just mixed.
- Prepare the cinnamon sugar topping by mixing granulated sugar and ground cinnamon in a small bowl.
- Pour the batter into the prepared pan, sprinkle the cinnamon sugar mixture on top, and bake for 25-30 minutes.
- Let the blondies cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before cutting into squares.
Notes
- Use fresh ingredients for the best flavor and texture.
- Avoid overmixing the batter to keep blondies soft and chewy.
- Adjust baking time for desired texture: 25 minutes for chewy, 30 minutes for cake-like.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: snickerdoodle, blondies, dessert, baking, easy recipe