Snickerdoodle Blondies
Prepare to embark on a delectable journey that combines the comforting warmth of snickerdoodle cookies with the indulgent chewiness of blondies. My Snickerdoodle Blondies recipe is a home-cooked blend of cinnamon and sugar, baked to perfection. These bars have a soft, buttery base with a hint of vanilla, generously swirled with a cinnamon-sugar topping that forms a delicate, crackly crust as they bake. With each bite, you’ll experience the nostalgia of freshly baked snickerdoodle cookies, but in a dense, rich, and more blondie form. These treats are a cinch to make and a guaranteed crowd-pleaser, perfect for dessert tables, potlucks, or a cozy afternoon snack. Get ready to savor the timeless appeal of snickerdoodles in a whole new way with my Snickerdoodle Blondies.
Looking for more blondie recipes? Try out my Pecan Blondies with Maple Cream Cheese Sauce!
Equipment I use:
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Snickerdoodle Blondies
Equipment
- 1 electric mixer optional
Ingredients
Blondie
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp kosher salt
- 1/2 tsp baking powder
- 1½ tsp white vinegar
- 1/4 tsp nutmeg
- 1 ¼ cup all-purpose flour
Topping
- 3 Tbsp granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat your oven to 350℉ and butter an 8×8" baking pan.
- Cream together melted butter, granulated sugar, brown sugar, egg, vanilla extract, and salt. Stir until smooth.
- In a separate bowl whisk together flour, cinnamon, nutmeg, baking powder and white vinegar. Stir into mixture until a thick, almost cookie-dough like batter forms.
- Spread the batter into an even layer in your baking pan. Whisk together the sugar and cinnamon for the topping and sprinkle in an even layer over the top of your batter. Lightly press the sugar into the top with your fingers or a spatula.
- Bake for 20-25 minutes, rotating halfway through. When fully cooked the edges should pull away slightly from the pan and a toothpick inserted into the center should have just a few crumbs.
- Place on a wire rack to cool completely, 1-2 hours. Cut into 9 squares.
Notes
- I use white vinegar in this recipe as I never tend to cook with cream of tartar, however if you have it, you can substitute the vinegar with 3/4 tsp of cream of tartar.
- In the image, mine was baked in a 9×9 stoneware, however you will have a fluffier, thicker bar if you bake in an 8×8 metal pan.
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