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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[/donotprint]

Snickerdoodle Blondies

These blondies have all the favorite flavors of a snickerdoodle
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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.
Calories: 199kcal, Carbohydrates: 30g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 33mg, Sodium: 108mg, Potassium: 80mg, Sugar: 18g, Vitamin A: 255IU, Calcium: 39mg, Iron: 0.9mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!