Do you like snickerdoodle cookies? If so, i bet you’ll like these. They are much like the classic cookies only in a bar form. These thick, chewy, sugary-cinnamon topped Snickerdoodle Blondies are delicious. I was thrilled to discover there was such a thing. They have a brownie-like texture with a cinnamon-sugar coating that bakes into a crackly-crust adding a nice texture to the blondies. I like to drizzle them with a simple vanilla glaze, but they are totally delicious without it.
This Snickerdoodle Blondies recipe made the cut when it consistently turned out time and time again. The ultimate test was when I took them to a super bowl party where they were devoured – with lots of compliments. Although these are textured more like a brownie, they have the same familiar cinnamon tastes as the cookies. I love baking bars. They are no doubt less time consuming than making individual cookies. They’re easy. They’re foolproof. They’re all in one pan. These smell wonderful as they’re baking with their cinnamon aroma slowly wafting all throughout your house. They’re quite possibly my favorite blondie recipe thus far.
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 cup brown sugar
- 1/2 cup sugar
- 1 cup butter, softened
- 2 eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cup miniature cinnamon baking chips
- 2 tablespoons sugar
- 1 tablespoon cinnamon
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (half and half, or cream can be used)
- 1/4 teaspoon vanilla
Preheat oven to 350 degrees. Spray, or grease a 9x13 inch baking dish
Whisk together the flour, baking powder, salt, and cinnamon; set aside
In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at a time, add the vanilla and beat until smooth.
Gradually beat the dry ingredients into the wet ingredients just until combined, making sure dry ingredients are thoroughly incorporated.
Fold in the cinnamon baking chips
Spread the thick batter evenly into the prepared pan.
Combine the remaining sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
Bake for 25 minutes, or until surface springs back when gently pressed. Remove from oven and cool for one hour.
To make icing:
Combine the ingredients until smooth. Drizzle over the blondies before cutting into squares. Store blondies in an airtight container.
Recipe from Serving Up Southern