Snickerdoodle Blondies

introduction

These Snickerdoodle Blondies give you the warm spice of snickerdoodle cookies in a thick, chewy bar. They bake in one pan and cut easily when cool. If you like snickerdoodle cookies, try this easy snickerdoodle cookies recipe for another treat.

why make this recipe

Make these blondies when you want a simple dessert with cinnamon flavor and a soft, chewy bite. They use common ingredients and fill your kitchen with a nice smell. They are great for potlucks, snacks, or a quick dessert.

how to make Snickerdoodle Blondies

Ingredients :

• 2 2/3 cups all purpose flour
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• 2 cups brown sugar, packed
• 1 cup butter, at room temperature
• 2 large eggs, at room temperature
• 1 Tbsp. vanilla extract
• 1 cup cinnamon chips, optional

Directions :

1. Preheat oven to 350 degrees F.
2. Spray a 9×13 inch pan with nonstick spray.
3. Line the pan with parchment and let it hang over the sides, then spray the parchment with nonstick spray.
4. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar, and salt; set aside.
5. In a large bowl, cream together butter and brown sugar with an electric mixer for 3 to 5 minutes.
6. Mix in eggs, one at a time, then add vanilla.
7. Beat until the mixture is smooth.
8. Stir in the flour mixture until well blended.
9. If using cinnamon chips, stir them in now.
10. Spread the thick batter evenly into the prepared pan and pat it down using hands sprayed with cooking spray.
11. Bake 25 to 30 minutes or until the surface springs back when gently pressed.
12. Let the pan cool completely, then lift out the baked bars using the parchment ends and cut into pieces.

how to serve Snickerdoodle Blondies

Cut bars into squares and serve at room temperature. Add a scoop of vanilla ice cream for a warm-cold contrast. Serve with coffee or milk.

how to store Snickerdoodle Blondies

Store bars in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped bars up to 2 months. Thaw at room temperature before serving.

tips to make Snickerdoodle Blondies

Use room temperature butter and eggs for even mixing. Do not overbake — check at 25 minutes. Spray hands with cooking spray before pressing the batter to avoid sticking.

variation (if any)

Stir in white chocolate chips instead of cinnamon chips for a sweeter bar. You can add chopped nuts for crunch or a drizzle of glaze on top after cooling.

FAQs

Q: Can I use margarine instead of butter?
A: Butter gives the best flavor, but margarine can work. Texture may change a little.

Q: How do I know when they are done?
A: The surface should spring back when gently pressed and edges will look set. Do not wait for a deep brown color.

Q: Can I halve the recipe?
A: Yes. Use an 8×8 inch pan and reduce bake time slightly. Start checking at 20 minutes.

Conclusion

For another clear recipe and tips, see the Snickerdoodle Blondies recipe on Sugar Spun Run.