Snickerdoodle Blondies
Soft and chewy Snickerdoodle blondies with a delightful blend of cinnamon and vanilla, perfect for family gatherings and a sweet celebration.
Ingredients
Main Ingredients
- ½ cup ½ cup (1 stick) unsalted butter, melted Use unsalted butter for better control over the sweetness.
- 1 cup 1 cup packed brown sugar Ensure it's packed tightly for accurate measurement.
- 1 large 1 large egg Use room temperature eggs for better mixing.
- 1 teaspoon 1 teaspoon vanilla extract Pure vanilla extract is recommended for best flavor.
- 1 cup 1 cup all-purpose flour Sifted for better incorporation.
- 1 teaspoon 1 teaspoon baking powder Ensure it's fresh for optimal rise.
- ½ teaspoon ½ teaspoon salt Balances the sweetness.
- 2 teaspoons 2 teaspoons ground cinnamon Divided for the batter and topping.
- ¼ cup ¼ cup granulated sugar Used for sprinkling on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the melted butter and brown sugar. Mix until well blended.
- Stir in the egg and vanilla extract until smooth and uniform.
- In a separate bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the blondie batter into the prepared pan, smoothing it out evenly. In a small bowl, mix the granulated sugar with 1 teaspoon of cinnamon, then sprinkle this mixture over the top of the batter.
- Place the pan in the oven and bake for about 20-25 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Once done, allow the blondies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Slice and serve.
Notes
Store in an airtight container at room temperature for up to a week. Refrigerate for up to two weeks or freeze for up to three months. Reheat in the microwave for a few seconds before serving.