Description
Indulge in these delightful Snickerdoodle Blondies, a perfect twist on classic snickerdoodle cookies. With a rich buttery base, warm cinnamon flavor, and a sweet cinnamon sugar topping, these blondies bake up soft and chewy, making them an ideal treat for any occasion.
Ingredients
Scale
Blondie Batter
- 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
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking.
- Prepare Baking Pan: Grease a 9×13 inch (23×33 cm) baking pan or line it with parchment paper to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until well combined.
- Cream Wet Ingredients: In a separate large bowl, combine the melted butter, brown sugar, and granulated sugar, mixing until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine Mixtures: Gently fold the dry ingredients into the wet ingredients just until combined, being careful not to overmix to maintain a tender texture.
- Prepare Cinnamon Sugar Topping: In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
- Assemble and Bake: Pour the batter evenly into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool and Serve: Allow the blondies to cool in the pan for 10-15 minutes. Then transfer them to a wire rack to cool completely before cutting into 16 squares to serve.
Notes
- Do not overmix the batter; this helps keep the blondies tender and soft.
- Use parchment paper in the pan for easy removal and cleaner edges.
- Check the blondies at 25 minutes to avoid overbaking; they should be slightly gooey inside.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
