Snickerdoodle Blondies Easy and Flavorful Dessert Recipe

ByMaya
- 1 cup unsalted butter, melted - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon cream of tartar - 1/4 teaspoon salt - 2 tablespoons cinnamon sugar (1 tablespoon cinnamon and 1 tablespoon granulated sugar) You can swap unsalted butter for coconut oil or margarine. This will change the flavor slightly. Use brown sugar for all the sugar if you want richer blondies. If you want a dairy-free option, use almond milk instead of eggs. You can also use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes before adding it to the mix. For the flour, you can use a gluten-free blend. Just make sure it has xanthan gum. Using high-quality ingredients makes a big difference. Fresh eggs and pure vanilla extract boost flavor. Choose unsalted butter for better control over salt levels. Fresh spices like cinnamon enhance taste. Use good flour without any additives for the best texture. Quality ingredients lead to better results, making your blondies more enjoyable. Start by preheating your oven to 350°F (175°C). Next, prepare a 9x13 inch baking pan. You can grease it well or line it with parchment paper. This helps with easy removal later. In a large mixing bowl, combine 1 cup of melted unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Whisk until it looks smooth and glossy. Then, add 2 large eggs one by one. Whisk well after each egg. Finally, mix in 1 teaspoon of pure vanilla extract. In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of cream of tartar, and 1/4 teaspoon of salt. Gradually add this dry mix to your wet mix. Stir gently until just combined. Be careful not to overmix; this keeps your blondies chewy. Pour the thick batter into your prepared baking pan. Use a spatula to spread it evenly. Make sure there are no dry spots. Now, sprinkle 2 tablespoons of cinnamon sugar over the top. This gives your blondies that classic snickerdoodle taste. Place the pan in the oven and bake for 20-25 minutes. Check with a toothpick in the center. It should come out with a few moist crumbs. Avoid overbaking to keep the best texture. Once baked, take the blondies out of the oven and let them cool in the pan for about 10 minutes. If you used parchment paper, carefully lift the blondies out and place them on a wire rack. Let them cool completely. Once cooled, you can cut them into squares for serving. For a cute presentation, arrange the squares on a nice platter and sprinkle some extra cinnamon sugar on top. Add a scoop of vanilla ice cream for an extra treat! To get the best texture, mix the wet and dry ingredients just enough. Overmixing can make your blondies tough. You want them soft and chewy. Use room temperature eggs for a smoother batter. They help blend better. Also, don’t skip the cream of tartar. It gives that snickerdoodle taste and helps with the rise. If you like less sweetness, cut back on the granulated sugar. You can use a little less than half a cup. For a more intense flavor, add more cinnamon sugar. Just sprinkle more on top before baking. This gives your blondies a nice, sweet kick without being too much. One big mistake is baking too long. Keep an eye on your blondies, especially after 20 minutes. Check with a toothpick; it should have some moist crumbs. Another mistake is not greasing the pan properly. This can make it hard to remove the blondies. Use parchment paper for easy lifting. Lastly, don’t skip cooling them before cutting. This helps them hold their shape better! {{image_4}} You can change up your snickerdoodle blondies by adding fun flavors. Try mixing in 1 cup of chopped nuts, like walnuts or pecans. They add a nice crunch. You can also add 1 cup of chocolate chips for a sweet twist. The rich chocolate pairs well with the cinnamon flavor. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Make sure the blend has xanthan gum for the best texture. This change keeps the blondies chewy and delightful without gluten. When serving your blondies, think outside the box. You can warm them up in the microwave for a few seconds. Serve them with a scoop of vanilla ice cream on top. Drizzle some caramel sauce for extra sweetness. For a festive touch, sprinkle some extra cinnamon sugar before serving. These ideas make your dessert even more fun! To keep your snickerdoodle blondies fresh, store them in an airtight container. This helps maintain their soft texture. You can place parchment paper between layers to prevent sticking. Keep them at room temperature if you plan to eat them within a few days. If you want to save some for later, refrigeration is a good choice. You can freeze snickerdoodle blondies for longer storage. First, let the blondies cool completely. Then, cut them into squares. Wrap each piece tightly in plastic wrap. After that, place them in a freezer-safe bag or container. They can stay fresh for up to three months. When you want one, just thaw it at room temperature. Snickerdoodle blondies will last about a week at room temperature. If stored properly, they can last up to two weeks in the fridge. To check for freshness, look for any signs of dryness or off smells. If they seem dry, warm them up in the microwave for a few seconds. This will help revive their chewy texture. Snickerdoodle blondies are soft, chewy bars with a sweet, cinnamon flavor. They mix the classic snickerdoodle taste into a rich blondie base. You get the buttery goodness of blondies and the warm spice of snickerdoodles all in one treat. They are great for sharing or enjoying on your own! Yes, you can make snickerdoodle blondies ahead of time. They store well for a few days. Just bake them, let them cool, and then keep them in an airtight container. You can also freeze them for longer storage. Wrap individual pieces in plastic wrap and place them in a freezer-safe bag. They will last up to three months in the freezer. To check if your blondies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. Avoid overbaking to keep them soft and chewy. You can also look for a golden-brown top. Once out of the oven, let them cool before cutting. Enjoy the warm, cinnamon goodness! This blog post covered everything you need for Snickerdoodle Blondies. We discussed the key ingredients and substitutions, plus the importance of quality. You learned step-by-step how to prepare, bake, and cool your blondies, along with tips to perfect texture and sweetness. We explored fun variations and how to store them properly. Remember, great blondies start with the right ingredients and care. Enjoy your baking!

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Welcome to the world of Snickerdoodle Blondies! If you’re craving a warm, soft treat, you’re in the right spot. This easy dessert recipe packs all the classic snickerdoodle flavors into a chewy blondie. With just a few simple steps, you can whip up a batch that everyone will love. Let’s dive into the ingredients and get baking!

Ingredients

List of Ingredients

– 1 cup unsalted butter, melted

– 1 cup packed brown sugar

– 1/2 cup granulated sugar

– 2 large eggs, at room temperature

– 1 teaspoon pure vanilla extract

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1 teaspoon cream of tartar

– 1/4 teaspoon salt

– 2 tablespoons cinnamon sugar (1 tablespoon cinnamon and 1 tablespoon granulated sugar)

Ingredient Substitutions

You can swap unsalted butter for coconut oil or margarine. This will change the flavor slightly. Use brown sugar for all the sugar if you want richer blondies. If you want a dairy-free option, use almond milk instead of eggs. You can also use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes before adding it to the mix. For the flour, you can use a gluten-free blend. Just make sure it has xanthan gum.

Importance of Ingredient Quality

Using high-quality ingredients makes a big difference. Fresh eggs and pure vanilla extract boost flavor. Choose unsalted butter for better control over salt levels. Fresh spices like cinnamon enhance taste. Use good flour without any additives for the best texture. Quality ingredients lead to better results, making your blondies more enjoyable.

Step-by-Step Instructions

Preparation Steps

Start by preheating your oven to 350°F (175°C). Next, prepare a 9×13 inch baking pan. You can grease it well or line it with parchment paper. This helps with easy removal later. In a large mixing bowl, combine 1 cup of melted unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Whisk until it looks smooth and glossy. Then, add 2 large eggs one by one. Whisk well after each egg. Finally, mix in 1 teaspoon of pure vanilla extract.

In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of cream of tartar, and 1/4 teaspoon of salt. Gradually add this dry mix to your wet mix. Stir gently until just combined. Be careful not to overmix; this keeps your blondies chewy.

Baking Instructions

Pour the thick batter into your prepared baking pan. Use a spatula to spread it evenly. Make sure there are no dry spots. Now, sprinkle 2 tablespoons of cinnamon sugar over the top. This gives your blondies that classic snickerdoodle taste. Place the pan in the oven and bake for 20-25 minutes. Check with a toothpick in the center. It should come out with a few moist crumbs. Avoid overbaking to keep the best texture.

Cooling and Cutting Tips

Once baked, take the blondies out of the oven and let them cool in the pan for about 10 minutes. If you used parchment paper, carefully lift the blondies out and place them on a wire rack. Let them cool completely. Once cooled, you can cut them into squares for serving. For a cute presentation, arrange the squares on a nice platter and sprinkle some extra cinnamon sugar on top. Add a scoop of vanilla ice cream for an extra treat!

Tips & Tricks

Perfecting the Texture

To get the best texture, mix the wet and dry ingredients just enough. Overmixing can make your blondies tough. You want them soft and chewy. Use room temperature eggs for a smoother batter. They help blend better. Also, don’t skip the cream of tartar. It gives that snickerdoodle taste and helps with the rise.

Adjusting Sweetness Levels

If you like less sweetness, cut back on the granulated sugar. You can use a little less than half a cup. For a more intense flavor, add more cinnamon sugar. Just sprinkle more on top before baking. This gives your blondies a nice, sweet kick without being too much.

Common Mistakes to Avoid

One big mistake is baking too long. Keep an eye on your blondies, especially after 20 minutes. Check with a toothpick; it should have some moist crumbs. Another mistake is not greasing the pan properly. This can make it hard to remove the blondies. Use parchment paper for easy lifting. Lastly, don’t skip cooling them before cutting. This helps them hold their shape better!

Variations

Adding Flavor Boosts (e.g., nuts, chocolate chips)

You can change up your snickerdoodle blondies by adding fun flavors. Try mixing in 1 cup of chopped nuts, like walnuts or pecans. They add a nice crunch. You can also add 1 cup of chocolate chips for a sweet twist. The rich chocolate pairs well with the cinnamon flavor.

Gluten-Free Alternative

If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Make sure the blend has xanthan gum for the best texture. This change keeps the blondies chewy and delightful without gluten.

Creative Serving Suggestions

When serving your blondies, think outside the box. You can warm them up in the microwave for a few seconds. Serve them with a scoop of vanilla ice cream on top. Drizzle some caramel sauce for extra sweetness. For a festive touch, sprinkle some extra cinnamon sugar before serving. These ideas make your dessert even more fun!

Storage Info

Best Storage Practices

To keep your snickerdoodle blondies fresh, store them in an airtight container. This helps maintain their soft texture. You can place parchment paper between layers to prevent sticking. Keep them at room temperature if you plan to eat them within a few days. If you want to save some for later, refrigeration is a good choice.

Freezing Instructions

You can freeze snickerdoodle blondies for longer storage. First, let the blondies cool completely. Then, cut them into squares. Wrap each piece tightly in plastic wrap. After that, place them in a freezer-safe bag or container. They can stay fresh for up to three months. When you want one, just thaw it at room temperature.

Shelf Life and Freshness Tips

Snickerdoodle blondies will last about a week at room temperature. If stored properly, they can last up to two weeks in the fridge. To check for freshness, look for any signs of dryness or off smells. If they seem dry, warm them up in the microwave for a few seconds. This will help revive their chewy texture.

FAQs

What are Snickerdoodle Blondies?

Snickerdoodle blondies are soft, chewy bars with a sweet, cinnamon flavor. They mix the classic snickerdoodle taste into a rich blondie base. You get the buttery goodness of blondies and the warm spice of snickerdoodles all in one treat. They are great for sharing or enjoying on your own!

Can I make these ahead of time?

Yes, you can make snickerdoodle blondies ahead of time. They store well for a few days. Just bake them, let them cool, and then keep them in an airtight container. You can also freeze them for longer storage. Wrap individual pieces in plastic wrap and place them in a freezer-safe bag. They will last up to three months in the freezer.

How do I know when they’re done baking?

To check if your blondies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. Avoid overbaking to keep them soft and chewy. You can also look for a golden-brown top. Once out of the oven, let them cool before cutting. Enjoy the warm, cinnamon goodness!

This blog post covered everything you need for Snickerdoodle Blondies. We discussed the key ingredients and substitutions, plus the importance of quality.

You learned step-by-step how to prepare, bake, and cool your blondies, along with tips to perfect texture and sweetness. We explored fun variations and how to store them properly.

Remember, great blondies start with the right ingredients and care. Enjoy your baking!

- 1 cup unsalted butter, melted - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon cream of tartar - 1/4 teaspoon salt - 2 tablespoons cinnamon sugar (1 tablespoon cinnamon and 1 tablespoon granulated sugar) You can swap unsalted butter for coconut oil or margarine. This will change the flavor slightly. Use brown sugar for all the sugar if you want richer blondies. If you want a dairy-free option, use almond milk instead of eggs. You can also use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes before adding it to the mix. For the flour, you can use a gluten-free blend. Just make sure it has xanthan gum. Using high-quality ingredients makes a big difference. Fresh eggs and pure vanilla extract boost flavor. Choose unsalted butter for better control over salt levels. Fresh spices like cinnamon enhance taste. Use good flour without any additives for the best texture. Quality ingredients lead to better results, making your blondies more enjoyable. Start by preheating your oven to 350°F (175°C). Next, prepare a 9x13 inch baking pan. You can grease it well or line it with parchment paper. This helps with easy removal later. In a large mixing bowl, combine 1 cup of melted unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Whisk until it looks smooth and glossy. Then, add 2 large eggs one by one. Whisk well after each egg. Finally, mix in 1 teaspoon of pure vanilla extract. In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of cream of tartar, and 1/4 teaspoon of salt. Gradually add this dry mix to your wet mix. Stir gently until just combined. Be careful not to overmix; this keeps your blondies chewy. Pour the thick batter into your prepared baking pan. Use a spatula to spread it evenly. Make sure there are no dry spots. Now, sprinkle 2 tablespoons of cinnamon sugar over the top. This gives your blondies that classic snickerdoodle taste. Place the pan in the oven and bake for 20-25 minutes. Check with a toothpick in the center. It should come out with a few moist crumbs. Avoid overbaking to keep the best texture. Once baked, take the blondies out of the oven and let them cool in the pan for about 10 minutes. If you used parchment paper, carefully lift the blondies out and place them on a wire rack. Let them cool completely. Once cooled, you can cut them into squares for serving. For a cute presentation, arrange the squares on a nice platter and sprinkle some extra cinnamon sugar on top. Add a scoop of vanilla ice cream for an extra treat! To get the best texture, mix the wet and dry ingredients just enough. Overmixing can make your blondies tough. You want them soft and chewy. Use room temperature eggs for a smoother batter. They help blend better. Also, don’t skip the cream of tartar. It gives that snickerdoodle taste and helps with the rise. If you like less sweetness, cut back on the granulated sugar. You can use a little less than half a cup. For a more intense flavor, add more cinnamon sugar. Just sprinkle more on top before baking. This gives your blondies a nice, sweet kick without being too much. One big mistake is baking too long. Keep an eye on your blondies, especially after 20 minutes. Check with a toothpick; it should have some moist crumbs. Another mistake is not greasing the pan properly. This can make it hard to remove the blondies. Use parchment paper for easy lifting. Lastly, don’t skip cooling them before cutting. This helps them hold their shape better! {{image_4}} You can change up your snickerdoodle blondies by adding fun flavors. Try mixing in 1 cup of chopped nuts, like walnuts or pecans. They add a nice crunch. You can also add 1 cup of chocolate chips for a sweet twist. The rich chocolate pairs well with the cinnamon flavor. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Make sure the blend has xanthan gum for the best texture. This change keeps the blondies chewy and delightful without gluten. When serving your blondies, think outside the box. You can warm them up in the microwave for a few seconds. Serve them with a scoop of vanilla ice cream on top. Drizzle some caramel sauce for extra sweetness. For a festive touch, sprinkle some extra cinnamon sugar before serving. These ideas make your dessert even more fun! To keep your snickerdoodle blondies fresh, store them in an airtight container. This helps maintain their soft texture. You can place parchment paper between layers to prevent sticking. Keep them at room temperature if you plan to eat them within a few days. If you want to save some for later, refrigeration is a good choice. You can freeze snickerdoodle blondies for longer storage. First, let the blondies cool completely. Then, cut them into squares. Wrap each piece tightly in plastic wrap. After that, place them in a freezer-safe bag or container. They can stay fresh for up to three months. When you want one, just thaw it at room temperature. Snickerdoodle blondies will last about a week at room temperature. If stored properly, they can last up to two weeks in the fridge. To check for freshness, look for any signs of dryness or off smells. If they seem dry, warm them up in the microwave for a few seconds. This will help revive their chewy texture. Snickerdoodle blondies are soft, chewy bars with a sweet, cinnamon flavor. They mix the classic snickerdoodle taste into a rich blondie base. You get the buttery goodness of blondies and the warm spice of snickerdoodles all in one treat. They are great for sharing or enjoying on your own! Yes, you can make snickerdoodle blondies ahead of time. They store well for a few days. Just bake them, let them cool, and then keep them in an airtight container. You can also freeze them for longer storage. Wrap individual pieces in plastic wrap and place them in a freezer-safe bag. They will last up to three months in the freezer. To check if your blondies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. Avoid overbaking to keep them soft and chewy. You can also look for a golden-brown top. Once out of the oven, let them cool before cutting. Enjoy the warm, cinnamon goodness! This blog post covered everything you need for Snickerdoodle Blondies. We discussed the key ingredients and substitutions, plus the importance of quality. You learned step-by-step how to prepare, bake, and cool your blondies, along with tips to perfect texture and sweetness. We explored fun variations and how to store them properly. Remember, great blondies start with the right ingredients and care. Enjoy your baking!

Snickerdoodle Blondies

Indulge in the deliciousness of Snickerdoodle Blondies with this easy recipe! Made with melted butter, brown sugar, and a sprinkle of cinnamon sugar, these blondies are irresistibly chewy and full of flavor. Perfect for any occasion, they're sure to be a hit with family and friends.
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Ingredients
  

1 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cream of tartar

1/4 teaspoon salt

2 tablespoons cinnamon sugar (a mix of 1 tablespoon cinnamon and 1 tablespoon granulated sugar)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it or lining it with parchment paper for easy removal later.

    In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and well integrated, resembling a glossy paste.

      Crack the eggs into the bowl one at a time, whisking thoroughly after each addition. Follow with the vanilla extract, ensuring everything is well blended.

        In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cream of tartar, and salt. Gradually incorporate this dry mixture into the wet mixture, stirring gently until the batter is just combined. Avoid overmixing to ensure your blondies remain chewy.

          Pour the thick batter into the prepared baking pan, using a spatula to spread it evenly and ensure there are no dry patches.

            Generously sprinkle the cinnamon sugar mixture over the top of the batter, ensuring an even layer for that signature snickerdoodle flavor.

              Place the pan in the preheated oven and bake for 20-25 minutes. Keep an eye on them, and check with a toothpick inserted into the center; it should come out with a few moist crumbs. Avoid overbaking for the best texture!

                Once baked, remove the blondies from the oven and allow them to cool in the pan for about 10 minutes. If using parchment paper, carefully lift the blondies out and transfer them to a wire rack to cool completely. Once cooled, cut into squares for serving.

                  Prep Time: 15 mins | Total Time: 40 mins | Servings: 20 squares

                    - Presentation Tips: For an attractive presentation, arrange the blondie squares on a decorative platter, and sprinkle a little extra cinnamon sugar on top before serving. A scoop of vanilla ice cream on the side can elevate this treat further!

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