Remember not too long ago when most people didn’t even know what a snickerdoodle was? Well this cookie has definitely grabbed people’s attention. Now this cinnamon sugar cookie has become so popular that bakers are experimenting with how to make all kinds of snickerdoodle variations, from snickerdoodle cake to snickerdoodle ice cream!
Today, I’m going to share with you one of my favorite variations on the snickerdoodle, snickerdoodle blondies! These delectable treats are moist, light, and elicit that warm cinnamon flavor that makes everything seem like it’ll be okay even on your worst day. They also come together twice as fast as cookies do because all you do is spread out the batter in the pan and bake them.
After reading through many different recipes for snickerdoodle blondies, none of which completely met my satisfaction, my friend Liza coincidentally sent me a recipe for this dessert that she had recently made from a blog called Amandeleine. I liked the ingredients and proportions of this recipe for the most part, so I based mine off of hers. However, one ingredient that I think defines a snickerdoodle is cream of tartar, which is not in the recipe that follows. It gives the cookies that slightly sour bite that you don’t find in most cookies, but adds so much wonderful flavor!
So with that being said, these are truly incredible cookie bars, but their name might be mistaken…
I will have to experiment with adding the cream of tartar next time I make these.
Thank you to Liza and Amandeleine for this delicious recipe!
Yield: one 9 by 13 inch glass pan, cut into bars
1 cup unsalted butter, softened
scant 1 cup light brown sugar
scant 1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
scant 1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1. Preheat oven to 350°. Grease a 9×13-inch baking pan.
2. Combine and mix flour, baking soda, cinnamon and salt in a medium bowl.
3. In a larger bowl, beat butter, brown sugar, and sugar until fluffy. Add eggs, one at a time, mixing well after each. Add vanilla, and mix just until combined.
4. Add flour mixture, mixing on low speed until combined.
5. Transfer dough to prepared pan, spreading evenly. Bake 25 to 30 minutes, or until set and lightly golden.
6. Sprinkle warm bars with cinnamon-sugar. Cool completely before cutting into bars.
Adapted from Amandeleine