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Snickerdoodle Blondies. You heard that right. A beautiful blend of cookies and brownies leaves you with the ultimate dessert recipe!
My very first snickerdoodle encounter was when I was around 5 or 6. We were at a gigantic family gathering and the food spread was AMAZING. It was one of those pot luck style where everyone brings a dish or two and line folding tables full of the goodies.
I had already filled up on the main course when my mom leaned over and suggested we “scope out the treats.” I was more than thrilled to jump at the opportunity to fill my belly with a few of those goodies so we wondered to the table and my little eyes were filled with choices. I teetered between a slice of the most delicious looking chocolate cake I have ever seen and the frosting coated sugar cookies that were placed just in front of me. Luckily, my mom suggested I give the cinnamon covered version a try and I instantly fell in love.
Turning them into a bar seemed like a dreamy idea. Enter:
Snickerdoodle Blondies
Cookies will never EVER come close to replacing a dessert that is super close to my heart, BROWNIES. This recipe combines the two in a wonderful version. You can thank me after you give them a try. Say hello to your new go-to for every holiday event and be prepared to share the recipe!
What is the best way to store brownies?
No one likes a stale or rock solid treat. Follow these steps to keep your brownies and blondies fresh for days!
- Do not over mix the batter.
- Store in an air tight container with wax or parchment paper in between the layers.
- Add a slice of bread to the container.
Snickerdoodle Blondies
Ingredients
- 1 cup butter, soft
- 2 cups brown sugar
- 1 Tbsp pure vanilla extract
- 2 large eggs
- 2-1/3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 Tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
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Preheat your oven to 350 degrees. Grease a 9x13 pan with butter and set aside.
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Combine the butter and brown sugar in the bowl of an electric mixer. Cream until fluffy. Scrape the sides of the bowl and add the vanilla followed by the eggs.
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Whisk together the flour, baking powder, 1 teaspoon cinnamon, nutmeg, and salt in a separate bowl.
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Slowly stir into your butter mixture until fully combined.
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Transfer to your prepared 9x13 pan.
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Stir together 1 tablespoon sugar and 1 teaspoon cinnamon. Sprinkle over the top of your dough.
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Bake 30-35 minutes or until the center is set and a toothpick comes out clean.
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