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To make classic Snickerdoodle Blondies, you need the following ingredients: - 1 cup (2 sticks) unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1 tablespoon granulated sugar (for topping) - 1 teaspoon ground cinnamon (for topping) Accurate measurements are key to great blondies. Here’s how to get it right: - Use a dry measuring cup for flour. - Pack brown sugar firmly into the cup. - Level off the top of the cup with a knife for precise amounts. - Use large eggs for best results. Choosing high-quality ingredients makes a big difference. Here are my tips: - Select unsalted butter for better control over salt levels. - Choose fresh eggs for fluffier blondies. - Use pure vanilla extract for a rich flavor. - Look for unbleached all-purpose flour for a better texture. - Pick fresh ground cinnamon for the best taste. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This step makes sure the oven is ready when you bake. Next, take a 9x13 inch baking pan. Line it with parchment paper. Leave some paper hanging over the sides. This will help you lift out the blondies later. In a big bowl, add 1 cup of softened unsalted butter. Then, add 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Use an electric mixer on medium speed. Mix until it becomes light and fluffy, which takes about 2-3 minutes. This step gives your blondies a great texture. Now, add 2 large eggs, one at a time. Mix well after each egg goes in. Then pour in 1 teaspoon of vanilla extract. Mix until everything is well combined. The eggs and vanilla add flavor and moisture to the blondies. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 teaspoon of ground cinnamon. Make sure everything mixes well. This step adds structure and flavor to your batter. Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. It’s okay if you see some flour streaks. Next, pour the batter into the prepared pan. Spread it evenly using a spatula. In a small bowl, mix 1 tablespoon of granulated sugar with 1 teaspoon of ground cinnamon. Sprinkle this mixture on top of the batter for extra flavor. Place the pan in your preheated oven. Bake for 20-25 minutes. To check if they are done, stick a toothpick in the center. It should come out clean or with a few moist crumbs. Once baked, take the pan out and let it cool for 10-15 minutes. Use the parchment paper to lift the blondies out. Let them cool completely on a wire rack before cutting them into squares. Enjoy your tasty Snickerdoodle Blondies! To get the best texture in your blondies, use softened butter. This helps create a light and fluffy batter. Cream the butter and sugars well. Aim for about 2-3 minutes of mixing. This adds air, making your blondies soft. Also, don’t overmix when adding the dry ingredients. Mix until just combined. A few flour streaks are okay. Letting your blondies cool before cutting also helps with texture. One common mistake is using cold butter. Cold butter doesn’t cream well. This can lead to denser blondies. Also, be careful not to add too much flour. Use the spoon and level method for measuring. Scooping directly from the bag can pack the flour. Finally, avoid opening the oven door too soon. This can cause uneven baking and a collapse. For the best results, use a sturdy mixing bowl. A large bowl helps when mixing the batter. An electric mixer is helpful, but a whisk works too. A spatula is great for spreading the batter evenly. Use a 9x13 inch pan lined with parchment paper. This makes it easy to lift the blondies out. A toothpick is your best friend for checking doneness. Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps in achieving a smooth batter and a better texture in your blondies. Don't Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense blondies instead of soft and chewy ones. Check for Doneness: Keep an eye on the baking time. Start checking for doneness a few minutes early, as ovens can vary. The blondies should be lightly golden and a toothpick should come out with a few moist crumbs. Cool Completely Before Cutting: Allow the blondies to cool completely in the pan before cutting. This helps them set and makes for cleaner cuts. {{image_2}} You can easily change up your snickerdoodle blondies. Adding mix-ins is a fun way to make them unique. Try adding chopped nuts like walnuts or pecans for a crunchy texture. You can also mix in chocolate chips for a sweet twist. Dark or milk chocolate works great. Just fold them in after mixing the batter. Keep the mix-ins to about one cup for best results. If you need a gluten-free option, you can easily adapt this recipe. Use a gluten-free flour blend that measures like all-purpose flour. Most blends work well in equal amounts. Make sure your baking powder is also gluten-free. This way, you can still enjoy these blondies without any gluten. Want to try different flavors? You can change the spices to create new taste profiles. For fall, add pumpkin spice to the batter. Use about two teaspoons of pumpkin spice for a warm flavor. Another choice is to add a bit of almond extract instead of vanilla for a nutty twist. These options keep your blondies fresh and exciting! To keep your classic Snickerdoodle blondies fresh, use an airtight container. This will help maintain their soft texture. Place a piece of parchment paper between layers if you stack them. Keep the container at room temperature for up to five days. Avoid humidity and heat, as they can make the blondies dry out. Freezing is a great way to save blondies for later. Cut the cooled blondies into squares. Wrap each square tightly in plastic wrap. Then, place the wrapped squares in a freezer-safe bag. Label the bag with the date. You can freeze them for up to three months. When you want to enjoy them, just thaw at room temperature for a few hours. These blondies can last about five days at room temperature. If you notice any changes in color or smell, it’s time to toss them. Mold is another sign of spoilage. If they feel hard or stale, they might not taste good anymore. Always trust your senses when it comes to food safety. Yes, you can make these blondies ahead of time. They store well for a few days. Just let them cool completely and then cover them tightly. You can also freeze them. Cut them into squares first for easy serving later. You can tell the blondies are done when a toothpick inserted in the center comes out clean. If it has a few moist crumbs, that is okay. They should look golden on top and not wet. If you want to replace butter, you can use coconut oil or a plant-based margarine. Both will give good flavor and texture. Just make sure the substitute is softened like butter for best results. Yes, Snickerdoodle Blondies are different from brownies. Brownies are denser and often chocolatey. Blondies have a rich, buttery taste and use vanilla. They also have a nice cinnamon flavor from the snickerdoodle twist. You can use only brown sugar, but the blondies might be too dense. Mixing in some granulated sugar helps balance the texture. The blend gives a nice sweetness and keeps them soft. You now know how to make delicious blondies from scratch. We covered key ingredients, easy steps, and common mistakes to avoid. Remember to choose high-quality ingredients for the best taste. Experiment with mix-ins and flavors for fun variations. Proper storage keeps your blondies fresh longer. With these tips, you're ready to enjoy a tasty treat anytime. Embrace your baking skills and share your creations with others!

Classic Snickerdoodle Blondies

Deliciously soft and chewy blondies with a cinnamon-sugar topping, reminiscent of classic snickerdoodle cookies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 2 granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 2 baking soda
  • 1 4 salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions
 

  • Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
  • Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy (about 2-3 minutes).
  • Add eggs and vanilla: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, add the vanilla extract and mix until combined.
  • Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon until well combined.
  • Mix wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; it's okay if a few flour streaks remain.
  • Spread in the pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula.
  • Prepare cinnamon-sugar topping: In a small bowl, combine the tablespoon of granulated sugar and the teaspoon of ground cinnamon. Sprinkle this mixture evenly over the top of the blondie batter.
  • Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs (not wet batter).
  • Cool and cut: Once baked, remove the blondies from the oven and let them cool in the pan for about 10-15 minutes. Then use the parchment overhang to lift them out of the pan and cool them completely on a wire rack. Once cooled, cut into squares.
  • Serve: Enjoy these delicious Snickerdoodle Blondies as a sweet treat or dessert!

Notes

For best results, do not overmix the batter.
Keyword blondies, cookies, dessert, snickerdoodle