Snickerdoodle Blondies

$To make tasty Snickerdoodle Blondies, you need the right mix of ingredients. Here is your list: - 1 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 1 cup white chocolate chips (optional) - 2 tablespoons granulated sugar (for topping) - 1 teaspoon ground cinnamon (for topping) Each ingredient plays a key role. Brown sugar adds rich flavor. Granulated sugar gives sweetness. Unsalted butter adds moisture and richness. Eggs bind the mix together. Vanilla extract offers a warm aroma. All-purpose flour gives structure. Baking powder helps the blondies rise. Ground cinnamon brings that classic snickerdoodle taste. Salt enhances all the flavors. White chocolate chips add a creamy touch, but you can skip them if you want. Finally, the topping ingredients create a lovely sweet crust. Gather these ingredients, and you’re ready to create a treat that will delight anyone! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan. You can also line it with parchment paper. This helps with easy removal later. In a large bowl, whisk together 1 cup of brown sugar and 1/2 cup of granulated sugar. Add in 1/2 cup of melted unsalted butter. Mix until it is smooth. Next, add 2 large eggs one at a time. Mix well after each one. Finally, stir in 1 teaspoon of vanilla extract. In another bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet ingredients. Mix until just combined. If you want, fold in 1 cup of white chocolate chips at this point. Pour the batter into the prepared baking pan. Use a spatula to smooth it out evenly. In a small bowl, mix 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the top of the batter. Bake in the preheated oven for 25 to 30 minutes. The edges should be golden. A toothpick inserted into the center should come out with moist crumbs. Let the blondies cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely. Once they are cool, slice into squares. Serve them with a glass of milk for a sweet treat! To get the best texture for your Snickerdoodle blondies, focus on your mixing. Do not overmix the batter once you add the flour. Overmixing can make your blondies tough. Instead, stir gently until you see no dry flour. Also, make sure to bake them just until the edges are lightly golden. This keeps them soft and chewy inside. One common mistake is using cold eggs. Always use room temperature eggs for better mixing. Another mistake is not measuring your flour correctly. Too much flour can dry out your blondies. Make sure to spoon the flour into your measuring cup and level it off. Finally, don’t skip the cinnamon topping! It adds a lovely flavor and texture. For this recipe, use a 9x13 inch baking pan. You can grease it or line it with parchment paper. A whisk is great for mixing the wet ingredients. A spatula helps spread the batter evenly in the pan. Lastly, a toothpick is key for checking doneness. Use it to poke into the center and pull it out. If it comes out with moist crumbs, your blondies are ready! Pro Tips Use Room Temperature Eggs: Allow your eggs to sit at room temperature for about 30 minutes before using them. This helps them incorporate better into the batter, resulting in a smoother texture. Don't Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense blondies. A few flour streaks are okay! Check for Doneness: Every oven is different, so start checking your blondies a couple of minutes before the suggested baking time. They should be golden around the edges and a toothpick should come out with a few moist crumbs. Let Them Cool: Allow the blondies to cool in the pan for at least 10 minutes before transferring to a wire rack. This helps them set and makes cutting easier. {{image_2}} You can change the vibe of your snickerdoodle blondies with fun mix-ins. Try adding 1 cup of chopped nuts like pecans or walnuts for a crunchy twist. You can also use dried fruit, such as cranberries or cherries, for a sweet and tart kick. If you love chocolate, consider mixing in semi-sweet chocolate chips instead of white chocolate. The key is to keep it balanced so the classic snickerdoodle flavor shines through. To switch up the flavor, consider using different spices. Swap ground cinnamon for pumpkin pie spice for a fall-inspired treat. You can also add a splash of almond extract instead of vanilla for a nutty flavor. Another option is to mix in a little cocoa powder to make chocolate snickerdoodle blondies. Just remember to adjust the flour to keep the right texture. If you need to go gluten-free, there’s a simple fix. Substitute all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for the best texture. You can also use almond flour for a nutty taste. Just keep in mind that the blondies might bake a little differently. Always test with a toothpick to check for doneness. Enjoy your gluten-free snickerdoodle blondies without missing out on flavor! To keep your snickerdoodle blondies fresh, store them in an airtight container. This helps keep them soft and gooey. You can also add a piece of bread in the container. The bread helps retain moisture. Keep them at room temperature for up to five days. If you want them to last longer, consider refrigerating them. Just remember to let them come back to room temp before eating for the best taste. Freezing blondies is easy and great for later enjoyment. First, make sure they are completely cooled. Then, cut them into squares. Wrap each piece in plastic wrap tightly. After that, place the wrapped squares in a freezer bag or container. Label the bag with the date. Your blondies can stay fresh in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight. To enjoy warm blondies, you can reheat them quickly. Place a square in the microwave for about 10-15 seconds. Check if it’s warm enough. If you want them warm and a bit crisp, pop them in the oven. Set your oven to 350°F (175°C) and heat for about 5-7 minutes. Enjoy them with a glass of milk for a special treat! You can use unsweetened applesauce as an egg substitute. Use 1/4 cup for each egg. Another option is mashed banana. It adds moisture and sweetness. Silken tofu works too; blend it until smooth. Each choice gives a slightly different taste, but all keep the blondies moist. Yes, you can use only brown sugar. It will make the blondies softer. They will also be chewier with a richer flavor. If you want them less sweet, mix brown sugar with a bit of granulated sugar. This combination gives balance and depth. Check for a golden edge and a slight puff in the middle. Insert a toothpick in the center. If it comes out with moist crumbs, they are ready. You want a little stickiness but not wet batter. Keep an eye on baking time; it can vary with ovens. Absolutely! Leave out the white chocolate chips if you prefer. The blondies will still taste amazing. You can add nuts or raisins for a different texture. Cinnamon and sugar on top will give that classic snickerdoodle flavor. Enjoy them your way! You learned how to make delicious blondies from scratch. We covered each ingredient, from sugars to optional mix-ins. I shared easy steps to bake them perfectly. You now know tips for the best texture and common mistakes to dodge. Explore fun variations and storage methods to keep these treats fresh. You can confidently make blondies that fit your taste. Whether for a snack or dessert, these blondies will impress everyone. Enjoy baking!$

Deliciously soft and chewy blondies with a cinnamon-sugar topping.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 12

Calories 200 kcal

Ingredients

1 cup brown sugar
0.5 cup granulated sugar
0.5 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
0.5 teaspoon salt
1 cup white chocolate chips (optional)
2 tablespoons granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the brown sugar, granulated sugar, and melted butter until well combined and smooth.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, 1 teaspoon of cinnamon, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
If you're using white chocolate chips, fold them into the batter now.
Pour the batter into the prepared baking pan, smoothing it out evenly with a spatula.
In a small bowl, mix the 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the top of the batter.
Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs.
Let the blondies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, slice into squares and serve with a glass of milk for an indulgent treat!

Notes

Serve with a glass of milk for an indulgent treat.

Keyword baking, blondies, dessert, snickerdoodle