Everyone needs a magical dessert that comes together in no time yet wows the recipients. Something she can put together in a half-asleep state and know that it will come out alright. The answer to last-minutes notifications of school parties and late night cravings. These Snickerdoodle Blondies are the answer to your prayers.
I love the flavor of snickerdoodles, but don’t always feel like dishing out dough half the night. With Snickerdoodle Blondies, you get the same great taste with far less effort. And, depending on how you cut them, they can serve anywhere from 12 to 24. Not bad for less than a half-hour’s work!
This variation is a little more cakey than “fudgy” (at least, consistency-wise when comparing to brownies), but that also gives them staying power. 3 days after I baked them, they tasted even better than the first day. That’s a rare gem right there! Perfect for parties and potlucks, you can bake ahead and not have to worry about any frantic preparations in the hours preceding your event. They’ll taste just fine a day or two later. No worries!
These may just be my favorite cookie right now…
- 2 Tablespoons granulated sugar
- 2 teaspoons cinnamon
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups light brown sugar, lightly packed
- 1 cup (16 Tablespoons) unsalted butter, softened
- 3 large cage free eggs, room temperature
- 1 Tablespoon vanilla extract
- Preheat oven to 350 degrees Fahrenheit. Grease a 9″x13″ baking dish and line with parchment paper. Set aside.
- In a small bowl, stir together the granulated sugar and cinnamon. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar. Beat until light and fluffy, 3-4 minutes.
- Beat in the eggs one at a time, waiting until the first is fully incorporated before adding the next.
- Mix in the vanilla extract.
- Gradually add the flour, mixing until just incorporated. Remove from mixer.
- Spread the batter evenly in the prepared pan and sprinkle the cinnamon sugar over the top.
- Bake for 30-35 minutes, or until the center springs back when lightly touched.
- Cool for 15 minutes, then lift the blondies out of the pan by the parchment paper.
- Cut while still warm for best results and less cracking.