Snickerdoodle Blondies
Ingredients
- 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
Instructions
- 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.
Notes
Recipe from Serving Up Southern
Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.
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