Snickerdoodle Blondies

$To make Snickerdoodle Blondies, you need these simple ingredients: - 1 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon cream of tartar - 1/2 teaspoon salt - 3 tablespoons granulated sugar (for topping) - 1 tablespoon cinnamon (for topping) You can swap some ingredients if needed. Use coconut oil for butter. It adds a nice flavor. Brown sugar can be replaced with coconut sugar for a healthier touch. If you want a lighter taste, use half granulated sugar and half honey. For eggs, try flaxseed meal mixed with water. This works well for binding. To make these blondies gluten-free, use a 1:1 gluten-free flour blend. Look for one that includes xanthan gum. This will help mimic the texture of regular flour. Ensure that your baking powder is gluten-free. Most brands are, but it’s good to check. Enjoy your tasty treats without the gluten! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This ensures even baking. Next, grab a 9x13 inch baking dish. Grease it lightly and line it with parchment paper. Leave some paper hanging over the sides. This makes it easy to lift out the blondies later. In a large bowl, melt your unsalted butter. Once melted, add the brown sugar and granulated sugar. Stir until you see no lumps. This mix should feel smooth. Now, crack in the two large eggs. Add them one by one. Beat the mixture well after each egg. Finally, pour in the vanilla extract for extra flavor. In another bowl, mix together the all-purpose flour, baking powder, cream of tartar, and salt. Whisk these dry ingredients well. This helps combine everything evenly. Gradually, add the dry mix to the wet mix. Stir carefully until just combined. Be careful not to overmix; we want chewy blondies! Now, spread the batter evenly into the prepared dish. In a small bowl, mix three tablespoons of granulated sugar with one tablespoon of cinnamon. Sprinkle this sugar mix over the top of the batter. This step adds a lovely cinnamon crust. Place the baking dish in your preheated oven. Bake for 25 to 30 minutes. Keep an eye on it as it bakes. The top will turn a light golden brown. To check if your blondies are ready, use a toothpick. Insert it in the center of the blondies. If it comes out with a few moist crumbs, they are done. If it’s wet with batter, give them a few more minutes. Once baked, let the blondies cool in the pan for about 15 minutes. Use the parchment paper to lift them out onto a wire rack. Allow them to cool completely before slicing. Enjoy your chewy, delightful snickerdoodle blondies! To get soft and chewy snickerdoodle blondies, pay attention to your butter. Use melted unsalted butter for a rich flavor. Mix the butter and sugars until smooth. This step adds air, making your blondies light. Don’t overmix the flour. Stir just until combined; lumps are okay. This keeps them chewy. A few common mistakes can ruin your blondies. First, don’t skip the cream of tartar. It gives that classic snickerdoodle taste. Make sure your oven is preheated. Baking in a cold oven can lead to uneven texture. Also, avoid cutting them too soon. Let them cool for at least 15 minutes. This helps them set and slice cleanly. To enhance chewiness, try these tips. Add an extra egg yolk for moisture. This small change can make a big difference. Also, reduce the baking time slightly. Check for doneness with a toothpick; a few moist crumbs mean they’re ready. Lastly, sprinkle cinnamon and sugar on top before baking. This adds a sweet crust that complements the chewy center. Pro Tips Use Room Temperature Eggs: Allow your eggs to come to room temperature before adding them to the batter for a smoother mixture and better rise. Don't Overmix the Batter: Mix the ingredients until just combined to keep the blondies tender and chewy. Overmixing can lead to a tough texture. Check for Doneness Early: Start checking your blondies a few minutes before the suggested baking time to avoid overbaking, which can dry them out. Store Properly: Keep the blondies in an airtight container at room temperature for up to a week, or freeze them for longer storage. {{image_2}} You can add fun flavors to your Snickerdoodle Blondies. Try mixing in chocolate chips or nuts. Dark, milk, or white chocolate chips work great. Nuts like walnuts or pecans add a nice crunch. Just fold in about one cup of your choice before spreading the batter in the pan. This small step adds a lot of joy to each bite. You can make these blondies vegan too. Replace the eggs with ground flaxseed. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil instead of butter. It gives a nice flavor. You can also use brown sugar that is not processed with bone char. Your vegan blondies will still taste amazing! Take your blondies to another level with seasonal flavors. For fall, add pumpkin puree and pumpkin spice. Use one cup of pumpkin puree in place of some butter. For a sweet winter treat, try maple syrup. Replace half the sugar with maple syrup for a lovely flavor. Each season brings a chance to try something new with these chewy delights! Store your Snickerdoodle Blondies in an airtight container. Line the container with parchment paper to keep them fresh. Place a piece of wax paper between layers if stacking them. This helps prevent them from sticking together. When stored properly, these blondies last about 5 days at room temperature. If you keep them in the fridge, they can last up to a week. However, I recommend enjoying them fresh for the best taste and texture. To freeze your blondies, first let them cool completely. Cut them into squares. Wrap each square in plastic wrap, then place them in a freezer-safe bag. They can last up to 3 months in the freezer. When you're ready to eat, let them thaw at room temperature or warm them in the oven. Blondies and brownies both have a rich, chewy texture, but they differ in flavor. Blondies use brown sugar, giving them a sweet, caramel-like taste. Brownies contain cocoa powder, which adds a chocolate flavor. Blondies are lighter in color and have a distinct vanilla taste from the added vanilla extract. Yes, you can use a different size baking dish. Just keep in mind that the baking time may change. A smaller dish will make thicker blondies, while a larger dish will make them thinner. Adjust your baking time accordingly. Check often to avoid overbaking. To check if the blondies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. If the toothpick comes out wet, they need more time. Start checking around the 25-minute mark to avoid overcooking. Absolutely! You can double the recipe to make more blondies. Just use a larger baking dish, like a 12x18 inch pan. Keep in mind that you may need to bake longer. Always check for doneness with a toothpick to ensure perfect results. You learned about making snickerdoodle blondies, from ingredients to storage. I shared key substitutions and tips for great texture. You can try fun variations, too, like adding chocolate chips or making them vegan. Remember to store them right for maximum freshness. This dessert is simple and tasty. I hope you feel inspired to bake and enjoy these delicious treats. Trust me, you won’t regret it!$

Deliciously soft and chewy blondies with a cinnamon-sugar topping.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup unsalted butter, melted
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
3 tablespoons granulated sugar (for topping)
1 tablespoon cinnamon (for topping)

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking dish with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Stir until well blended.
Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, cream of tartar, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Spread the batter evenly into the prepared baking dish.
In a small bowl, mix the 3 tablespoons of granulated sugar with the cinnamon. Sprinkle this mixture evenly over the top of the blondies.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the blondies to cool in the pan for about 15 minutes, then use the parchment overhang to lift them out onto a wire rack to cool completely.
Once completely cooled, slice into squares and serve.

Notes

Serve the blondies on a rustic wooden platter, dusted lightly with powdered sugar, and surrounded by cinnamon sticks for a festive touch.

Keyword baking, blondies, dessert, snickerdoodle