Snickerdoodle Blondies
These Snickerdoodle Blondies blend warm flavors of cinnamon and brown sugar with a chewy, buttery texture, making them perfect for any occasion.
Ingredients
Main ingredients
- ¾ cup unsalted butter, melted and slightly cooled 1.5 sticks
- 1 cup granulated sugar 200 grams
- ¾ cup packed light or dark brown sugar 150 grams
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 1 teaspoon baking powder
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ¼ cup granulated sugar for topping (50 grams)
- 1½ teaspoons ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Gather all your ingredients.
- In a mixing bowl, combine the melted butter with both the granulated and brown sugars. Whisk until smooth and well-blended.
- Add eggs at room temperature and vanilla extract, whisk to blend until light and airy.
- In another bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and salt.
- Gradually mix the dry ingredients into the wet mixture, folding gently with a rubber spatula.
- Prepare your 9x13-inch baking pan by greasing it or lining it with parchment paper. Pour in the batter and spread evenly.
- In a small bowl, mix the additional granulated sugar with ground cinnamon for the topping. Sprinkle over the batter.
- Bake the blondies for 25 to 30 minutes until lightly golden and a toothpick comes out with a few moist crumbs.
- Allow the blondies to cool in the pan on a wire rack for 10 minutes, then transfer to cool completely and cut into squares.
Notes
For best results, let butter cool slightly before adding sugars. Use room temperature eggs for a smoother batter. Store leftovers in an airtight container.