Snickerdoodle Blondies

Snickerdoodle Blondies

Last year around this time I finally discovered the most amazing Snickerdoodle cookie recipe. After many miserable failed attempts, I finally found the one. The perfect snickerdoodle cookie that comes out spectacular each and every time. To celebrate the anniversary of the occasion I decided to bake yet another phenomenal snickerdoodle-esque dessert. I haven’t done too much with blondies to date, but the Coconut Chocolate Chunk ones that I made last year are definitely a favorite. I have been meaning to try more varieties, and these snickerdoodle blondies were a great place to start! With a brownie-like texture that melts in your mouth and the characteristic sugary-cinnamon coating that snickerdoodles are known for.

Snickerdoodle Blondies

The cinnamon-sugar topping forms a fantastic crackly-crust that adds a perfect complementary texture and flavor to the blondie. These smelled amazing while they were baking, and even better once out of the oven with their warm, cozy, cinnamon aroma wafting from the kitchen throughout the house.

Do you have a favorite blondie recipe?

One year ago: Bananas Foster Banana Bread
Two years ago: Homemade Bagels

Snickerdoodle Blondies

Yield: 24 blondies

Prep Time: 15 minutes

Cook Time: 25 to 30 minutes

Total Time: 45 minutes

Ingredients:

2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
ΒΌ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

Directions:

1. Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch baking pan; set aside.

2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.

3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.

4. Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it's a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.

5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

(Recipe adapted from My Baking Addiction)

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107 Responses to “Snickerdoodle Blondies”

  1. Laura on July 9, 2010 at 1:09 am

    I do! I feel like I also have found “the one” when it comes to blondies… I have a recipe that’s just amazing. I posted it with ugly-ish photos (here: http://onecaketwocake.com/2009/08/04/blondies/) but they’re so delicious it doesn’t matter what they look like. I’ll definitely try these as well though, snickerdoodle blondies sound amazing!

    Reply

  2. Lynda on July 9, 2010 at 2:45 am

    Great variation and recipe! Snickerdoodles are a favorite in our house, and I look forward to making this.

    Reply

  3. Paula on July 9, 2010 at 3:24 am

    I`m going to do this!

    Reply

  4. Ange on July 9, 2010 at 7:31 am

    I love snickerdoodles. They are my all-time favorite cookie. I’ve been looking for the perfect blondie to take on a bus trip next weekend and I’ve found it. I’m sold!

    Reply

  5. Tina from PA on July 9, 2010 at 10:13 am

    I like a traditional blondies made with lots of brown sugar , butter, pecans and coconut ! I made the snickerdoodle blondies last week , I was not too crazy about them , I didn’t think they tasted like snickerdoodles at all . I thought the baking powder was over powering . (maybe it was just me )

    Reply

    • Jen on July 10th, 2010 at 7:49 pm

      I didn’t have the same experience at all. In fact i think I like them MORE than snickerdoodles. The only difference I could taste was that I never put nutmeg in my regular ‘doodles. As for the baking powder, i think maybe you accidentally added too much. There wasn’t any flavor of it at all in mine.

      Reply

      • Tina from PA on July 13th, 2010 at 4:15 pm

        Maybe it was the nutmeg, but I was wondering if I was expecting more of the taste of the cream of tarter in snickerdoodle cookies .

        Reply

    • Tania on July 21st, 2010 at 11:51 am

      I didn’t taste the baking powder at all, but I wasn’t crazy about the nutmeg.

      Reply

  6. Alisa on July 9, 2010 at 11:39 am

    Looks like we have almost the exact same snickerdoodle blondie recipe! – http://www.onefrugalfoodie.com/2009/12/13/snickerdoodle-blondies-for-a-successful-party/

    They are yummy.

    Reply

  7. Avanika (Yumsilicious Bakes) on July 9, 2010 at 11:54 am

    These look delicious, and I love snickerdoodles!!

    Reply

  8. Rebecca on July 9, 2010 at 12:32 pm

    although i love all sorts of blondies, i have become quite popular amongst my friends for this recipe from Food & Wine:
    http://www.foodandwine.com/recipes/chocolate-chip-pretzel-bars
    it’s got the great salty-sweet combo. i usually add in M&Ms (because hey – why not?) instead of the sprinkles. my friends demand it now for parties, potlucks, etc!

    Reply

  9. Steve on July 9, 2010 at 12:52 pm

    Those look great! Can’t wait to make.

    Reply

  10. Sara on July 9, 2010 at 2:04 pm

    I’ll have to compare my snickerdoodles recipe with yours but I don’t have any good blondies recipe and yours looks soooo yummy!

    Reply

  11. Allison on July 9, 2010 at 2:53 pm

    I’ve made these before and they were so out of this world good! Of course, I think yours turned out prettier than mine did =)

    Reply

  12. Katrina on July 9, 2010 at 4:14 pm

    you’ve made my favorite cookie a blondie! My heaven.

    Reply

  13. Erin @ CelticHeart Designs on July 10, 2010 at 12:58 pm

    I love making snicker doodle bars and cookies! Cinn and Sugar Rock!

    Reply

  14. Brittany on July 11, 2010 at 2:37 am

    Looks so delicious. That crust of cinnamon and sugar…to die for. Isn’t it exciting when you find “the one”

    Reply

  15. Bridget on July 12, 2010 at 1:39 pm

    I tried this recipe on Friday and the whole pan is gone!

    Reply

  16. Maria on July 12, 2010 at 2:22 pm

    I’ve made these with cinnamon chips. Aren’t they so good? Here is my variation. Love your photos!
    http://twopeasandtheirpod.com/snickerdoodle-blondies-with-cinnamon-chips/

    Reply

  17. Cookin' Canuck on July 12, 2010 at 7:45 pm

    Love blondies, love snickerdoodles. These look fantastic!

    Reply

  18. jaclyn@todayslady on July 12, 2010 at 10:51 pm

    I have never had a snickerdoodle OR a blondie yet have wanted to make both….. why not kill two birds with one stone!! This recipe is perfect for that!! They look so yummy with the cinnamon sugar topping!

    Reply

  19. Theresa on July 12, 2010 at 11:50 pm

    I made these today. And the kitchen smelled wonderful! I don’t usually put nutmeg in snickerdoodles. It was a nice addition, but I am not sure I will put it in next time. My son and daughter love snickerdoodles. They thought these were really good. I take treats for the teachers I work with. I think they will be a hit! Thank you for sharing the recipe!

    Reply

  20. Melissa on July 13, 2010 at 7:43 am

    I made these, and they were really good! I took them to work and they were gone before I could even take my first break. One guy even ate 6 pieces of it! My first try at blondies, and I’ll be addicted.

    Reply

  21. Tracy on July 13, 2010 at 10:37 am

    To answer your question, I love my pumpkin blondies. But these look wonderful too!

    Reply

  22. mara on July 13, 2010 at 10:46 am

    wow, these look tasty. love the idea of combining the two, great idea.

    Reply

  23. Debbie on July 13, 2010 at 2:12 pm

    I knew right away when I saw this I would have to make it. We love blondies, but sometimes it’s nice to have a break from all things chocolate (did I just say that…). These are fantastic. Love your blog!

    Reply

  24. Baking Serendipity on July 13, 2010 at 2:53 pm

    These look delicious! Anything with this much cinnamon and sugar is definitely a win in my book :)

    Reply

  25. Jen @ My Kitchen Addiction on July 13, 2010 at 3:06 pm

    Yum! These look lovely… I love the cinnamon sugar crust on the top of those blondies!

    Reply

  26. Jen @ How To: Simplify on July 13, 2010 at 5:54 pm

    Oh my goodness…these look absolutely delicious!

    Reply

  27. Gitte on July 13, 2010 at 6:09 pm

    Snickerdoodle Blondies, perfect. What else is there to say. Just perfect.

    Reply

  28. Steve on July 13, 2010 at 7:10 pm

    How can you not like anything called “snickerdoodle”.

    Reply

  29. Kocinera on July 14, 2010 at 3:21 am

    Ohhhhh wow! These look so incredible. They’re definitely gonna be making an appearance in my kitchen!

    Reply

  30. Heather @ (The Single Dish) on July 14, 2010 at 11:33 am

    I love this recipe! I love blondies and snickerdoodles, so putting them together looks amazing!

    Reply

  31. Nicole on July 14, 2010 at 12:53 pm

    We made these last Sunday and they are delicious! We like them better than snickerdoodle cookies.

    Reply

  32. Heather I. on July 14, 2010 at 1:18 pm

    I cannot wait to try these! Snickerdoodles are a childhood favorite of mine, but I rarely make them. These look even easier. So far, my favorite blondie recipe has been this: http://sweetandsavorytooth.com/?p=152. These could be a new favorite, though!

    Reply

  33. Fuji Mama on July 14, 2010 at 6:01 pm

    Oooooh, I had never thought of doing anything like this! These sound and look amazing! It helps that I LOVE snickerdoodles. :)

    Reply

  34. Just Food Snobs on July 14, 2010 at 6:14 pm

    You had me at cinnamon sugar crusted topping, thanks for sharing! I love anything snickerdoodle and will be baking these soon!

    Reply

  35. Janna M on July 15, 2010 at 12:11 pm

    Snickerdoodles are one of my favorite cookies. The recipe that I have is great but doesn’t make enough cookies. I’m going to try out your recipe next time.

    Reply

  36. katie on July 16, 2010 at 2:05 am

    Wow!! These look fabulous! I adore cinnamon and snickerdoodles.

    Reply

  37. Amber on July 16, 2010 at 12:27 pm

    I am heading to the kitchen to make these right now. Wow, they sound really good. I’ve recently found your blog and I’m really enjoying it. Your tutorial on blog photography has really helpe me. Thanks!

    Reply

  38. madge @ vegetariancasserolequeen on July 16, 2010 at 1:51 pm

    I have never made nor eaten anything but the traditional blondie, but this one looks amazing! Beautiful pic, too…

    Reply

  39. Mackenzie@ The Caramel Cookie on July 18, 2010 at 11:01 am

    Oh my gosh!!!! Snickerdoodles are one of my favorite cookies! These look great!

    Reply

  40. lindsay on July 19, 2010 at 9:24 am

    i made these last night…yum! thank you for sharing the recipe!

    Reply

  41. Becki Sue on July 19, 2010 at 4:21 pm

    I made these last night. The only change I made was to cut the vanilla back to 2 tsp. My blondies turned out exactly like your pictures. They smelled divine while cooking. Everyone is enjoying. My husband really likes them with his morning coffee.

    Reply

  42. Tania on July 21, 2010 at 11:56 am

    I made these over the weekend and they were great! The barely lasted 24 hours! The texture was fantastic, but I didn’t care so much about the nutmeg. I don’t recall ever using nutmeg for snickerdoodles and although it was interesting I think I may just omit it or cut in half next time. I also didn’t use all of the topping. That I will be cutting in half next time. I was able to give a good coating to the top with just half of that mixture. Great recipe!

    Reply

  43. MamaOnDaGo on July 26, 2010 at 6:39 pm

    Was looking for a new recipe. This one looks like a winner!!!!

    Reply

  44. Becky Sue Cook on July 26, 2010 at 10:01 pm

    Okay so, I sent this recipe to my friend and she made them for our Grand Canyon Trip. They were a hit! I am making them tonight! Thanks so much for this recipe. They are so yummy! Just goes to show not all things need to be chocolate. :)

    Reply

  45. Monica on July 28, 2010 at 10:12 am

    Omg! i made these over the weekend and they were .. .AMAZING!! everybody loved them and they were soooo easy to make!!!!!

    Reply

  46. sumac on July 30, 2010 at 6:33 am

    Just going to have to force myself to have one more piece to make sure I like it…! Force? Yeah right…so good. My sister loves cinnamon, this is definately the one for her b’day. Now I’m going to have to try to make these snickerdoodle cookies you all seem to love – I’ve never heard of them in Australia.

    Reply

  47. Misa on August 11, 2010 at 5:33 pm

    Thanks so much for posting this recipe!
    I just made it to bring to work tomorrow. They’re amazing!!

    Reply

  48. Stacy Baker on August 20, 2010 at 8:41 am

    I really enjoyed these, especially the texture. Nice and soft, with a slight crunch from the cinnamon topping. I liked that they stayed soft, without drying out. My kids and husband ate them, but didn’t rave about them. I think they were too plain for their liking – they prefer treats with chocolate! I’ll try your chocolate/coconut blondies next. Regardless, I enjoyed these Snickerdoodle Bars. I probably won’t be making them again, however, because it looks like I’m the one eating most of the pan!

    Reply

  49. Foodlvr on August 24, 2010 at 11:41 am

    OMG this looks wonderful. I love snicker doodles and have baked my share of them. Never thought of putting Snickerdoodles together with Blondies. I can see these in my sons lunch box in the future, if the pan makes it that far!

    Reply

  50. Kristin on October 4, 2010 at 2:50 pm

    I have a question for you. I loved these blondies and want to adapt them to make a pumpkin version. I’m looking at this compared to a pumpkin snickerdoodle recipe I found on this site: http://www.recipegirl.com/2007/11/05/pumpkin-snickerdoodles/ . The cookie recipe uses a lot more flour and 1 less egg to accomodate the pumpkin puree, but I’m not sure that ratio would give the same dense, chewy texture that I love about these blondies. What would you suggest? Would using 1 egg and only 1/4 c. of pumpkin work, or would that be too little pumpkin flavor? I’m not as familiar with creating recipes due to the crazy amount of science that’s involved with all the ratios. :) I appreciate any ideas you have! Thanks.

    Reply

    • Michelle on October 5th, 2010 at 11:44 am

      Hi Kristin, I’ve actually been wanting to do this very thing. I am going to do some testing this week and hopefully have a recipe up next week. Is that okay or were you looking to make them sooner?

      Reply

      • Kristin on October 5th, 2010 at 12:26 pm

        That’s fantastic! There’s no rush, it was just a thought I had for fall/Thanksgiving. I was thinking of making a cream cheese swirl in them as well. Thanks!

        Reply

  51. Courtney on November 11, 2010 at 10:05 pm

    Very good!
    I thought the nutmeg was a nice touch.
    Chewy and moist on the inside,
    crispy on the outside.

    Thank you for the recipe!

    Reply

    • Michelle on November 14th, 2010 at 8:43 pm

      You’re welcome Courtney, glad you enjoyed them!

      Reply

  52. Leslie on January 13, 2011 at 8:55 pm

    I made these today, and they turned out perfectly in spite of my persnickety oven. Yum! Thanks!

    Reply

  53. Hannah at FleurDeLicious on March 26, 2011 at 12:08 am

    i love love love these blondies. they always make the house smell AMAZING, and they’re always incredibly popular. one of my top 3 blondie recipes! i combined the snickerdoodle aspect with my favorite peanut butter blondie recipe recently…PB + cinnamon sugar is a fantastic combo!

    Reply

  54. Carmella on April 14, 2011 at 7:21 pm

    My blondies just finished cooling on the counter and I have to say that, I absolutely LOVE this recipe! I actually like these better than I like my beloved snickerdoodle cookie recipe that I use! I can’t wait to share them! I used freshly grated nutmeg and although I was skeptic I used and was glad that I did! Thanks for the recipe!

    Reply

  55. Katharina on April 26, 2011 at 8:13 am

    Blondies and snickerdoodles are very new to me (tried them for the first time about two months ago), so I don’t have a favorite recipe. Perhaps after I bake these, this will be my favorite! I love cinnamon :) I also really enjoyed those two baked goods so I have a feeling I’m going to be loving them, and I won’t be the only one on the boat.

    XO, Thanks for sharing!

    Reply

  56. Kathy on May 15, 2011 at 12:31 pm

    Made these last night and brought to share at bible study, they are SO yummy and rich! Everyone loved them! Thanks for sharing!

    Reply

  57. Renate on June 26, 2011 at 6:18 pm

    I made these tonight, and they were a big hit! I found out too late that all my brown sugar was hardened beyond rescue, so I substituted it with part demerara sugar, part white sugar, mixed with honey – worked like a charm!

    Reply

  58. nadia white on June 30, 2011 at 12:43 pm

    I thought this would be a yummy recipe. But I was very disappointed. The texture was not at all chewy, more cakelike. The topping overpowered the blondie which was flavorless. I even used top quality ingredients because I was giving them to a next door neighbor as a thank you. I’m very glad I tasted first. My husband (who eats anything–like Mickey) smeared some peanut butter on it and said that helped. The addition of nuts, chopped apples or raisins would have helped, too. But I’m not going to make these again. Sorry to be so negative, but I have to call it like I see (taste) it. There is another recipe I’m planning to try. If that doesn’t come out any better, I will not try any others. Sorry.

    Reply

    • Tania on June 30th, 2011 at 1:42 pm

      I have made this a couple of times and both times I have only using light sprinkling of the topping. It makes a world of difference for anyone who doesn’t like biting into something so sugary. I also think that if yours came “cake-like” it is probably the size of the pan that you used. The smaller the pan the more cake-like they will be. I hope this helps because they truly are delicious. I am making them for the 3rd time tomorrow ; )

      Reply

  59. Kristen on September 2, 2011 at 8:55 pm

    I know this was posted over a year ago but I just made these and they are delicious! And my house smells great =]

    Reply

  60. Amy on September 3, 2011 at 2:09 am

    I am baking these in the oven right now! I hope they are as good as they look! :)

    Reply

  61. Katy on September 6, 2011 at 10:11 pm

    hi michelle! I just wanted to let you know, since you have posted this recipe, I have made this many times– they are SOOO delicious and are a highly requested sweet treat in my house! :)

    Reply

  62. Becky Sue on October 18, 2011 at 11:41 pm

    Can I just say that these are a hit with every party that I take them too!!!! So good! I use and share this recipe again and again!!! :)
    <3 Becky sue

    Reply

  63. Ashleigh on December 3, 2011 at 4:41 pm

    Good Blondies, but a little too salty! Next time, I will cut the salt in half! =)

    Reply

  64. Molly on January 9, 2012 at 5:39 pm

    This looks great! Thanks so much for the idea…and the Sugar Rush!

    Reply

  65. Joy on January 15, 2012 at 9:01 pm

    I just made these and I’m the world’s worst cook! And I am typing this thank you to you over my husband’s and friends’ moans!!

    Reply

  66. Kristin on January 17, 2012 at 12:53 pm

    I was wonder if you had the calorie information for one of serving? thanks! i made them and my family and i are absolutely addicted. The only thing i changed it i put in 2c white flour and 2/3c whole wheat, couldnt even tell!

    Reply

    • Michelle on January 17th, 2012 at 2:41 pm

      Hi Kristin, I am actually working on including the nutritional information for each recipe, I hope to roll it out within the next month or so.

      Reply

  67. Patty on January 23, 2012 at 9:39 am

    I took these bars to a football party last night and they were a huge hit. Loved them!!! I love making any type of bar. Much easier than cookies. This one is a keeper. Thank you!!

    Reply

  68. Lindsay on February 14, 2012 at 8:48 am

    I made these last night and they are AMAZING!!! Absolutely perfect, my boyfriend ate like 4 of them immediately. Definitely a keeper recipe!

    Reply

  69. Sarah Jo on February 28, 2012 at 3:39 pm

    INCREDIBLE recipe. Very easy and one of the best blondies I’ve ever had. Thank you for sharing!

    Reply

  70. tara on February 28, 2012 at 4:02 pm

    Made these yesterday, they were AWESOME!!!! Thx for another great recipe.

    Reply

  71. Rebecca on March 26, 2012 at 4:05 am

    These look yummy and simple. This recipe looks easy to cut in half too. I think I’ll be making a half batch tomorrow. :)

    Reply

  72. Rebecca on March 26, 2012 at 10:01 pm

    Yum! These are SO good! I made a half recipe and baked them in an 8×8 square pan for about 27 minutes. Soft chewy and delicious!

    Reply

  73. Stefanie on May 15, 2012 at 2:38 am

    As these blondies looked nothing short of amazing, I really needed to rush to my kitchen to bake them. But I must have made a mistake (or two?), since they never turned out like I think they’re supposed to do.

    The problem here is – of course – conversion, because as a german girl I’d rather have everything listed in grams and ml. instead of cups and ounces … I even used your list (concerning cups / sticks / ounces / grams of butter), but there has to be a mistake somewhere, and I really don’t know how to figure what it was …

    I followed your recipe, using (as the “butter cheat sheet” said), 227 grams of butter. What I ended up with was not a dough at all (although I believe it would have made a delicious crumble topping!), so I had to add a few splashes of milk to end up with the thick batter it was meant to be.

    The next thing that happened was: the whole thing rose mile high in my oven, which I don’t think it was supposed to do. Guess it’s my baking powder I should blame (for being too good and powerful). Because of that rise, the blondies left my with a hell of a crumbly mess when I cut them into pieces.

    So, not one of my greatest successes in the kitchen, I’m afraid. Maybe the eggs were too small? The butter conversion cheat sheet lied to me? Weighing things in cups is just not meant to be done if you weren’t born an bred in a cup-measuring society and instead love to rely on your trusted kitchen scales?

    After all, I’m not sure if I’m bold enough to try again, not knowing what the outcome might be that second time. Having said that, the mess I made of your blondies tasted delicious, it really did! Only I would have loved them to be … well, blondies.

    Alas! I suppose that’s just the way the cookie crumbles …

    Reply

    • Michelle on May 15th, 2012 at 8:28 pm

      Hi Stefanie, I am sorry to hear that these didn’t quite turn out for you. It sounds like the problem may lie in the conversions, if you followed everything as written. The dough is quite thick, though – I had to spread it in the pan with a spatula, you won’t be able to pour it.

      Reply

  74. Rachel on June 6, 2012 at 12:56 am

    These are absolutely amazing!! I have made them a few different times now and they never cease to impress. I follow the recipe exactly and would not change anything! My mom doesn’t bake too much any more, but after she had these, she wanted the recipe for herself so she could make them to take to work to attempt to out-snickerdoodle a co-worker who claims his are the best (I’ll admit it, they’re good, but he gets a thumbs down because he won’t share the recipe). I’m very much looking forward to making other recipes from this site! : )

    Reply

  75. NRS on June 9, 2012 at 2:54 pm

    These are amazing!!! I didn’t use nutmeg and didn’t miss it. I hope they taste as good tomorrow as they do today! Thanks for yet another great recipe!

    Reply

  76. Kimberly Chapman on August 5, 2012 at 4:11 pm

    I just shared this on G+ again for the umpteenth time, this time declaring them the Best Recipe on the Internet.

    This is my go-to non-chocolate cookie/bar recipe. Everyone loves ‘em, and I always have the ingredients around anyway.

    Brava.

    Reply

  77. Gina on December 12, 2012 at 12:41 am

    Made this for a huge 40th birthday party last weekend. We had a rather elegant desert bar and these were a huge hit. I cut them carefully into small squares and placed them in cupcake liners to match the decor. They were amazing! I got so many compliments! The best part is that the ingredients aren’t expensive and are always in my pantry, it also makes a nice size portion. This is a home run for sure!

    Reply

  78. Michelle on December 13, 2012 at 4:53 pm

    I just made these again today, and I have to tell you how much I love them!! Thank you for sharing this recipe!! I make these exactly as written, and they are perfect! Whenever I take them places, people practically beg for the recipe. :)

    Reply

  79. Shauna on January 16, 2013 at 3:07 pm

    I just made these!! Super easy and the batter is SO delicious. I’m actually still waiting for them to finish baking but they smell incredible. Thanks for a different and delicious recipe :)

    Reply

  80. Abigail on January 17, 2013 at 2:31 pm

    Do you think I could make the dough and put it in the pan, but not bake these until tomorrow?

    Reply

    • Michelle on January 17th, 2013 at 6:43 pm

      Hi Abigail, I typically don’t recommend doing that, as it could affect how the blondies rise and how evenly they bake. If you do go that route, though, I would love to hear how it worked out, so I’ll know in case anyone else asks!

      Reply

  81. The Kitchen Kook on January 24, 2013 at 11:32 am

    I have a confession to make… I think that these blondies may be better than the original cookie! They’re just so chewy, dense, and buttery – in all of the right ways! You should try adding cinnamon chips to them next time; they take it over the top :) That’s what I did!
    http://thekitchenkook.blogspot.com/2013/01/snickerdoodle-blondies-and-also-here-it.html

    Reply

  82. Mercy on March 3, 2013 at 6:23 pm

    I love these! But the batter is SO thick and sticky. I can’t ever get a uniform layer. It’s always bumpy. And it takes forever to get it even remotely uniform. Do you have any tips on how to spread this easier?

    I also use an extra tablespoon of sugar and teaspoon of cinnamon for the top “crust” and I like it even better :) not a fan of the nutmeg though.

    Reply

    • Michelle on March 4th, 2013 at 10:44 pm

      Hi Mercy, It is thick and mine is usually a little bumpy as well, but I consider that part of its charm :) I use an offset spatula to get it as even as possible.

      Reply

  83. Kimberly V on April 23, 2013 at 9:03 am

    The recipe calls for “1 cup (8 ounces)” of butter but 1 cup is 16 ounces so I am trying to figure whether I need 1 cup (16 ounces) or 1/2 cup (8 ounces). (I’m thinking this might have been the issue for the person in Germany who tried to use a butter conversion chart, too.) Any ideas?

    Reply

    • Michelle on April 23rd, 2013 at 12:02 pm

      Kimberly, 1 cup of butter is, indeed, 8 ounces, not 16 ounces. You need 8 ounces of butter for this recipe.

      Reply

      • Kimberly V on April 23rd, 2013 at 12:11 pm

        sorry, must have momentarily lost my mind – read 1 cup and thought 1 pound. I am so glad I didn’t go with the full pound!

        Reply

  84. Mary on June 27, 2013 at 1:52 pm

    These are sooooo good!!! I just made them and was blown away! Big hit with the family! I will make these again :)

    Reply

  85. Sammie on August 4, 2013 at 10:22 pm

    Can anyone tell me what I did wrong, mine was more like a dry cake…. :( I followed the recipe exactly.

    Reply

  86. linda on August 9, 2013 at 12:58 am

    Can these be made ahead and frozen?

    Reply

    • Michelle on August 9th, 2013 at 9:11 am

      Hi Linda, I have not frozen these, but I definitely think they would be a good candidate for freezing.

      Reply

  87. Brooke on January 29, 2014 at 10:54 pm

    For anyone who would be interested… these work really well with a gluten-free flour mix (with xanthan gum). I used a cup-for-cup equivalent of Namaste flour blend and they were delicious!

    Reply

  88. Orla on February 4, 2014 at 5:05 am

    I loved these but found them to be a little bit dry, any tips for making them a little bit moister?

    Reply

    • Michelle on February 4th, 2014 at 12:54 pm

      Hi Orla, You could try adding an egg yolk to the batter.

      Reply

      • Orla on February 5th, 2014 at 12:30 pm

        Ok thanks! I’ll definitely try that! If you dont mind me asking, just for my own education, why does that make a difference?

        Reply

        • Michelle on February 5th, 2014 at 8:24 pm

          Hi Orla, It adds moisture to the dough without the “airy” properties of the egg white. You could also try substituting 2 tablespoons of milk or cream.

          Reply

  89. Ilona on April 9, 2014 at 5:59 am

    Mine also was a bit dry (but still delicious!). Maybe I should bake it just 20minutes in my oven. I used only one cup of sugar.

    Reply

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