Looking for a dessert that’s the perfect balance of chewy, buttery goodness and warm cinnamon-sugar nostalgia? Say hello to Snickerdoodle Blondies!
This hybrid dessert combines everything you love about classic snickerdoodle cookies with the soft and dense texture of blondies. Whether you're a seasoned home baker or a dessert lover experimenting in the kitchen, this is one recipe you’ll want to add to your repertoire.
Below, we’ll walk you through a step-by-step guide to bake these crowd-pleasing treats, share some pro tips for achieving the perfect texture, and answer commonly asked questions about this recipe.
What Makes Snickerdoodle Blondies Special?
Snickerdoodle Blondies are essentially the lovechild of a snickerdoodle cookie and a blondie. They have the hallmark cinnamon-sugar topping of a snickerdoodle combined with the buttery, dense texture of a classic blondie bar. Here’s why you should try them:
- Effortless to Make: Skip the rolling and baking multiple batches of cookies! Snickerdoodle Blondies bake in one pan and are ready to slice and serve.
- Rich and Decadent: They’re packed with buttery flavor, accented by the warm, comforting taste of cinnamon.
- Made for Sharing: Perfect for potlucks, gifting, or a family dessert night.
- Adaptable: You can customize them with add-ins like white chocolate chips, nuts, or even a drizzle of caramel.
Now, onto the recipe!
Ingredients You’ll Need
For the Snickerdoodle Blondie Base:
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups (310g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
For the Cinnamon-Sugar Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Optional Add-Ins:
- ½ cup white chocolate chips or chopped nuts for a fun twist.
Step-by-Step Instructions
1. Prep and Preheat
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, allowing the sides to overhang for easy removal.
2. Combine the Wet Ingredients
- Melt the butter and allow it to cool slightly to prevent cooking the eggs.
- Using a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs, one at a time, followed by the vanilla extract. Whisk until fully combined.
3. Mix the Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually stir the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until no streaks of flour remain, being careful not to overmix. If using add-ins, gently fold them into the batter at this stage.
4. Spread the Batter
- Transfer the batter to your prepared baking pan, using a spatula to spread it evenly into all corners.
5. Add the Signature Cinnamon-Sugar Topping
- Combine the granulated sugar and ground cinnamon for the topping in a small bowl.
- Sprinkle the mixture evenly over the surface of the blondie batter.
6. Bake to Perfection
- Bake the blondies in the preheated oven for 25 to 30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out mostly clean.
- The blondies will continue to firm up as they cool, so avoid overbaking.
7. Cool, Slice, and Serve
- Allow the blondies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper overhang and slice into squares or bars. Serve and savor the chewy, cinnamon-sugar goodness!
Tips for Perfect Snickerdoodle Blondies
- Don’t Skip the Cooling Step: Slicing too early can make the bars crumble. Patience pays off!
- Amp Up the Cinnamon Flavor: Add ½ teaspoon of ground cinnamon to the batter for an extra burst of spiced flavor.
- Storage: Store blondies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months.
- Warm Them Up: Reheat squares in the microwave for a few seconds for that just-baked gooey texture.
Why You’ll Love These Blondies
If you’re looking for a dessert that feels both indulgent and nostalgic, Snickerdoodle Blondies check all the boxes. The buttery richness of the blondie base contrasts perfectly with the sweet crunch of the cinnamon-sugar topping.
Plus, they’re versatile! For a festive twist, try adding green and red sprinkles to the cinnamon-sugar topping during the holidays. Or serve them à la mode with a scoop of vanilla ice cream on a warm summer day.
Frequently Asked Questions
1. Can I make these blondies gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour. Make sure your other ingredients, like baking powder, are also certified gluten-free.
2. What if I don’t have brown sugar?
You can make your own brown sugar by mixing granulated sugar with molasses. For one cup of brown sugar, combine 1 cup of granulated sugar with 1 tablespoon of molasses.
3. Can I double the recipe?
Absolutely! Use a larger pan or bake in two pans to accommodate the increased batter. Adjust the baking time as needed.
4. How do I know when the blondies are done?
The center should look set but still soft. The edges will be lightly golden, and a toothpick should come out with a few moist crumbs.
Indulge in Snickerdoodle Bliss Today
There’s nothing quite like the comfort of homemade treats, and Snickerdoodle Blondies deliver on all fronts. They’re simple to make, delightful to eat, and perfect for sharing with those you love!
Want to add even more delicious recipes to your baking repertoire? Keep exploring our blog for sweet inspiration and tips to level up your baking game.
Happy baking, and don’t forget to share your creations on social media with #SnickerdoodleBlondies!
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