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.
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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
Ingredients
- 2 ⅔ cups (333.33 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon (0.25 teaspoon) ground nutmeg
- 2 cups (440 g) packed brown sugar
- 1 cup (227 g) unsalted butter, at room temperature, (8 ounces)
- 2 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Instructions
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This is by far my favorite go-to website when I’m in the baking mood. This was a quick and easy recipe to throw together. Could hardly wait for them to cool before cutting into them. Ok I didnt wait and these were yummy! Boyfriend said, “these are friggin good!”
Can you share your thoughts on how long these blondies stay fresh? I want to offer these as part of our Thanksgiving dessert selections
Thank you
I love this recipe! I love snickerdoodles but are such a pain in the butt to roll in the cinnamon and sugar. Also the recipe that I had would sometimes come out harder than I would have liked but these are perfect. EASY, soft (but not too soft) and delicious.
I just adapted this recipe to make outrageously delicious cappuccino blondies (http://tikkido.com/blog/cappuccino-blondies-bar-cookie-recipe). This is the (delicious!!) recipe that keeps on giving!
A new family favorite. I like these even better than Snickerdoodle cookies. Unreal how delicious these are!
all we have right now is white whole wheat flour – will that work?
Hi Allison, It should, but I would typically advise you to only substitute 50% first to see how the recipe reacts.
In a word? Outstanding! I suffered none of the above-mentioned calamities. Everything went together quickly and easily. I found myself having to make these in the hubs’ man cave, where butter never happens.
He did have margarine, however, and despite my legendary distaste for the stuff, I bit the bullet and subbed it for the butter. And because margarine has salt, I cut back the added salt in the recipe by half. It’s very forgiving, because even with that sacrilegious sub, these were awesome!! Simple, hearty, and delightfully chewy. Baked them about 27 minutes, and the texture could not possibly have been better. Another home run, Michelle!