Recipe Box: Snickerdoodle Blondies

By Kyrie Collins, Highlands Ranch-Parker-Castle Rock-Lone Tree Publisher January 8, 2014

Everyone loves Snickerdoodle Cookies, right? This recipe for Snickerdoodle Blondies takes it to a whole new level. They are moist and chewy, go perfectly with a cup of coffee or a glass of milk, and will make your house smell ahhhh-mazing!

I'll bet you have all the ingredients in your kitchen right now, so go whip up a batch. I promise you'll thank me later!

Snickerdoodle Blondies

  • 2¼ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup brown sugar, packed
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • A heaping spoonful of cinnamon-sugar mixture

Preheat oven to 350℉.

In a small bowl, stir together flour, baking soda, cinnamon, and salt; set aside.

In a large mixing bowl, cream together butter (yes, use real butter!) and sugars till fluffy. Add eggs and vanilla and mix just till combined. Slowly add flour mixture to butter mixture, mixing on low speed (you are using an electric mixer, right?) until completely blended together.

Spread mixture into an 8x11.5-inch (2 quart) baking dish sprayed with cooking spray. The dough will be very thick and sticky, so just do your best and it will spread out more evenly as it cooks.

Sprinkle cinnamon-sugar on top (I make mine with 1 part cinnamon to 3 parts sugar ... the perfect combination for cinnamon toast, IMO) and bake for 40 minutes or till a knife inserted in the center comes out clean. Set pan on a cooling rack and allow to cool completely before cutting into 16-20 bars.

PRO TIP: While the bars are cooking, I highly recommend curling up with a book in a comfy chair under a warm blanket... it will make your house smell even better and the bars will taste more delicious!