Snickerdoodle Blondies
Indulge in the irresistible charm of Snickerdoodle Blondies, where the timeless, cinnamony sweetness of snickerdoodle cookies meets the rich, buttery decadence of blondies. These golden bars are infused with warm spices like ground cinnamon and topped with a sparkling cinnamon-sugar crust that adds delightful texture and flavor to every bite. Ready in just 40 minutes, this easy dessert features pantry staples like brown sugar, vanilla extract, and melted butter for a soft, chewy center and lightly crisp edges. Perfect for sharing, these blondies are ideal for holiday gatherings, bake sales, or a cozy afternoon treat alongside a steaming cup of coffee or tea. Whether you’re a snickerdoodle fan or blondie enthusiast, these cinnamon-spiced squares will capture your heart!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 100 grams light brown sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon (for batter)
- 50 grams granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x13-inch baking dish with parchment paper, leaving some overhang on the sides to make lifting the blondies out easier.
In a medium saucepan, melt the butter over medium heat, then let it cool slightly.
Transfer the melted butter to a large mixing bowl. Add the granulated sugar and light brown sugar, whisking until smooth.
Whisk in the eggs, one at a time, followed by the vanilla extract, until the mixture is creamy.
In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Do not overmix.
Spread the batter evenly into the prepared baking dish, smoothing the top with a spatula.
In a small bowl, combine the granulated sugar and cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter.
Bake in the preheated oven for 20-25 minutes, or until the edges are set and golden brown, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Allow the blondies to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cut into bars and serve.
Nutrition Facts
Calories |
3650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 543.8 g | 198% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 351.6 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 190 mg | 15% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 585 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
