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Easy Snickerdoodle Blondies Recipe

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4.2 from 15 reviews

Easy Snickerdoodle Blondies are soft and chewy blondies with a delightful cinnamon sugar topping, perfect for holiday baking like Thanksgiving or Christmas. Ready in under 45 minutes, these blondies combine the warm flavors of snickerdoodles with a rich buttery base, making them a delicious and festive treat.

Ingredients

Dry Ingredients

  • 2 3/4 cups all purpose flour (344g)
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 1 1/2 cups granulated white sugar (300g)
  • 1/2 cup light brown sugar (100g)
  • 1/8 cup milk
  • 1 teaspoon vanilla extract
  • 2 large eggs

Topping

  • 3 1/2 tablespoons granulated white sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Melt Butter and Preheat Oven: Melt the butter in a saucepan over medium heat and then let it cool to room temperature. Simultaneously, preheat your oven to 350°F (176°C).
  2. Prepare Baking Pan and Topping: Line a 9×13 inch baking pan with parchment paper. In a small bowl, mix the granulated white sugar and ground cinnamon for the topping and set aside.
  3. Sift Dry Ingredients: In a medium bowl, sift together the flour, baking powder, cream of tartar, and salt. Set this mixture aside.
  4. Mix Wet Ingredients: In a large bowl, combine the cooled melted butter with the granulated white sugar and light brown sugar. Stir well to combine.
  5. Add Eggs and Vanilla: Add the eggs and vanilla extract into the butter and sugar mixture, stirring until the batter becomes smooth.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture about a quarter at a time, stirring continuously until a fine dough forms.
  7. Spread Dough and Add Topping: Evenly spread the dough into the prepared baking pan. Sprinkle the cinnamon sugar topping evenly over the dough.
  8. Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
  9. Cool and Serve: Remove the blondies from the oven and allow them to cool completely at room temperature before cutting into 24 squares and serving.
  10. Storage: Store any leftovers in an airtight container at room temperature for 3-4 days, or freeze for up to 2 months.

Notes

  • Melted butter should be cooled to room temperature before mixing to ensure proper texture.
  • Use room temperature eggs to help blend the batter smoothly.
  • Do not substitute cream of tartar as it is essential for the snickerdoodle flavor and texture.
  • If using a glass baking pan, add a few extra minutes to the baking time as glass retains heat differently.
  • Store blondies in an airtight container at room temperature for up to 3-4 days to maintain freshness.
  • Blondies can be frozen in an airtight container for up to 2 months for extended storage.

Find it online: https://marthatasty.com/easy-snickerdoodle-blondies-recipe/