I’m not even sure how I found this recipe. I believe that I may have been doing searches for snickerdoodle recipes, but I’m not 100% sure that that is the case. I may have been searching randomly for who knows what. No matter, really. This is one of the tastiest sweet treats I’ve made in a long, long time.
I love, love, love snickerdoodle cookies. They are sweet, buttery, and when baked perfectly, soft and chewy. Today’s recipe (believe it or not) improves on the cookie because it is less fussy and suuuuuper delicious! Today I bring you…wait for it…Snickerdoodle Blondies.
2 2/3 c. flour
2 t. baking powder
1/2 t. cinnamon
1 t. kosher salt
2 sticks unsalted butter, softened (at room temperature)
1 c. granulated sugar
1 c. lightly packed brown sugar
2 lg. eggs, room temperature
1 1/2 t. vanilla
For Topping: Cinnamon Sugar — 2 parts sugar to 1 part cinnamon
1. Preheat oven to 350 degrees. Butter (or spray) a 9×13 baking dish.
2. Sift together flour, baking powder, cinnamon, and salt. Set aside.
4. Add the flour mixture and mix until flour is just incorporated. Batter will be thick like cookie dough.
5. Scrape batter into the baking pan and spread evenly.
6. Sprinkle topping on the batter.
6A. If you’re lucky enough to have something like this sitting around, throw it on top of the batter as well. A product like Sugar in the Raw would also be a great addition! This stuff is delicious and it adds the tiniest bit of crunch to these chewy bars.
7. Bake at 350 degrees for 25-30 minutes, or until the surface springs back when gently pressed.
The finished product is tasty warm or cooled. Good luck staying away from it long enough to let it cool. I know I wasn’t able to! These bars also freeze well. Just wrap them individually in plastic wrap and stick the individually wrapped bars in a freezer bag and you’re all set. To eat from the freezer, defrost for 1 minute in the microwave and enjoy!
Happy baking!!! Stay tuned for more posts in the coming days! I have lots to share!