I first shared this recipe for Snickerdoodle Blondies back in 2015, so it’s time for a re-bake and repost, with shiny new pictures of these delicious things!
These are thick, soft, and chewy bars, packed with snickerdoodle flavor. The top is crowed with cinnamon and sugar.
Oh yes, and through the tender crumb are sporadic caramel chips–or cinnamon chips. This recipe is fantastic using either, or both. They add extra oomph without being overkill.
The recipe makes a big 9×13 pan, so this is a good recipe to feed a crowd!
Bready or Not Original: Snickerdoodle Blondies (Redux)
These soft, chewy Snickerdoodle Blondies are everything a person loves about Snickerdoodles, in deluxe form!
Equipment
- 9×13 pan
- aluminum foil
Ingredients
Blondies
- 1 cup unsalted butter (2 sticks) room temperature
- 2 cups brown sugar packed
- 1 Tablespoon vanilla extract
- 2 large eggs room temperature
- 2 2/3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 tsp cream of tartar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 10 ounces caramel chips or cinnamon chips
Topping
- 2 Tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare a 9×13 pan by lining it with aluminum foil and applying nonstick spray. Preheat oven at 350-degrees.
- In a large bowl, cream together the butter, brown sugar, and vanilla extract. Add the eggs one at a time.
- In a separate bowl, sift together the flour, salt, cream of tartar, cinnamon, and baking powder. Gradually add the dry mix into the wet bowl. Once everything is mixed, add the bag of caramel or cinnamon chips.
- Evenly spread the dough into the prepared pan. In a small bowl, mix the sugar and cinnamon. Sprinkle the mix over the dough.
- Bake for 30 to 40 minutes, until toothpick inserted in center comes out clean. Cool completely. Use the foil to lift out the contents and cut into bars. Store at room temperature. They will keep well for a few days if kept sealed.
