Snickerdoodle Blondies
These Snickerdoodle Blondies are buttery and chewy with soft centers and a crisp cinnamon-sugar topping. Made with melted butter, brown sugar, and warm cinnamon, they have all the familiar flavors of snickerdoodle cookies in an easy-to-make dessert bar.
Servings: 9 blondies
Calories: 368kcal
Equipment
- 8×8-inch metal baking pan
- Parchment paper
- Large Mixing Bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredients
Snickerdoodle Blondies
- ¾ cup unsalted butter (12 Tbsp) melted and slightly cooled
- 1¼ cups packed light brown sugar (250 g)
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 1¾ cups all-purpose flour (220 g)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Cinnamon-Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (177°C). Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang on two sides to make removing the blondies easier after baking.
- In a large mixing bowl, whisk together the melted, slightly cooled butter and brown sugar until smooth and glossy. Add the egg, egg yolk, and vanilla extract. Continue whisking until the mixture is well combined and slightly thickened.
- In a separate bowl, whisk or sift together the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the butter mixture and gently fold with a rubber spatula until no dry streaks of flour remain. The batter will be thick. Avoid overmixing.
- Transfer the batter to the prepared baking pan and spread it into an even layer, making sure it reaches the corners. In a small bowl, combine the granulated sugar and cinnamon. Sprinkle the mixture evenly over the surface of the batter without pressing it in.
- Bake for 28 to 32 minutes, or until the edges are set, the top is golden and crackly, and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to preserve the soft, chewy center.
- Place the pan on a wire cooling rack and allow the blondies to cool completely for at least 1 hour. Once cooled, use the parchment overhang to lift the blondies from the pan. Transfer to a cutting board and slice into 9 squares.
Video
Notes
Cooking Notes
Melted butter and brown sugar give these blondies their chewy texture, so let the butter cool slightly before adding the eggs. Fold the flour in just until combined, and avoid overbaking. The centers will finish setting as the bars cool.
Tips for Best Results
- Use an 8×8-inch metal baking pan lined with parchment paper.
- Measure the flour accurately and mix gently once it's added.
- Sprinkle the cinnamon sugar evenly without pressing it into the batter.
- Cool completely before cutting into nine squares.
Nutrition
Calories: 368kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 132mg | Potassium: 84mg | Fiber: 1g | Sugar: 33g | Vitamin A: 531IU | Vitamin C: 0.01mg | Calcium: 69mg | Iron: 2mg
