Snickerdoodle Blondies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
20
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Course
Dessert
Snickerdoodle Blondies
Description
This recipe begins with a dough that blends all-purpose flour, baking powder, cinnamon, nutmeg, and salt combined with creamed butter and brown sugar. Eggs and vanilla provide richness and moisture. The batter’s texture resembles cookie batter but is spread evenly in a 9×13 inch pan.
A topping mixture of granulated sugar, cinnamon, and nutmeg is sprinkled over the batter before baking at 350°F for 25 to 30 minutes. Baking until the top springs back when gently pressed ensures the blondies are set but still tender.
After cooling, the blondies can be cut into bars offering the characteristic snickerdoodle spice of cinnamon and nutmeg with a soft, chewy texture and the rich sweetness from brown sugar and butter. These bars serve well as a dessert or snack and can be enjoyed as a classic cinnamon treat with a new form.
Ingredients
For the dough:
- 2 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg grated or ground
- 1 teaspoon salt
- 2 cups brown sugar packed
- 1 cup butter room temperature
- 2 egg at room temperature
- 1 tablespoon vanilla extract pure
For the topping:
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- pinch nutmeg
Instructions
- Preheat oven to 350° F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
- In a large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
- Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat like a cookie batter, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
- Bake 25-30 minutes or until the surface springs back when gently pressed. Cool before cutting.
Notes
- This recipe is adapted from Dozen Flours, a trusted source for baked goods.
User Reviews
Overall Rating
4.5
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