These blondies have all the favorite flavors of a snickerdoodle
Ingredients:
- 2 2/3cupsall-purpose flour
- 2teaspoonsbaking powder
- 1teaspoonsalt
- 1teaspooncinnamon
- ยผteaspoonground nutmeg
- 2cupspacked brown sugar
- 1cupunsalted butter, at room temperature((8 ounces))
- 2eggs
- 1tablespoonvanilla extract
- 2tablespoonsgranulated sugar
- 2teaspoonscinnamon
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.
Nutrition:
Calories: 199kcal
Fat: 8g
Saturated fat: 5g
Cholesterol: 33mg
Sodium: 108mg
Potassium: 80mg
Carbohydrates: 30g
Sugar: 18g
Protein: 2g
Vitamin A: 255%
Calcium: 39%
Iron: 0.9%
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!