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To make snickerdoodle blondies, you need a few key items. Here’s what you’ll need: - 1 cup unsalted butter, melted - 1 ½ cups packed brown sugar - 2 large eggs, at room temperature - 1 tablespoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon fine salt - 1 tablespoon ground cinnamon - ½ cup granulated sugar (for topping) Each ingredient plays an important role in the flavor and texture of the blondies. The melted butter gives them a rich taste. The brown sugar adds moisture and a slight caramel flavor. Eggs help bind everything while providing a soft texture. Sometimes you may not have all the ingredients. Here are some easy swaps: - Unsalted butter: You can use salted butter. Just skip the added salt in the recipe. - Brown sugar: White sugar works too, but the blondies will be less soft and chewy. - Eggs: For a vegan option, use flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg. - All-purpose flour: You can try oat flour or gluten-free flour mixes for a different texture. Using good-quality ingredients can make a big difference. Here’s what I recommend: - Butter: Use fresh, high-quality unsalted butter for a rich flavor. - Brown sugar: Look for the freshest brown sugar you can find. It should be soft and moist. - Vanilla extract: Pure vanilla extract gives a deeper flavor than imitation. When you choose quality ingredients, you enhance the taste of your snickerdoodle blondies. This attention to detail helps create a treat that is truly irresistible! {{ingredient_image_2}} 1. Start by preheating your oven to 350°F (175°C). This helps the blondies bake evenly. 2. Get a 9x13 inch baking pan. Line it with parchment paper. Leave some overhang. This will help you lift the blondies out easily later. 3. In a large bowl, add 1 cup of melted unsalted butter. Pour in 1 ½ cups of packed brown sugar. Stir these together until smooth. 4. Next, add 2 large eggs, one at a time. Mix well after each egg. This ensures they blend well. Now, pour in 1 tablespoon of pure vanilla extract. Mix until combined. 5. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of fine salt, and 1 tablespoon of ground cinnamon. Make sure all the dry ingredients are well mixed. 6. Gradually add the dry mix to the wet mix. Stir gently until just combined. Avoid over-mixing to keep a nice texture. 7. Pour the batter into the prepared baking pan. Use a spatula to spread it evenly. 8. In a small bowl, mix ½ cup of granulated sugar with 1 tablespoon of ground cinnamon. Sprinkle this mixture over the batter evenly. 9. Place the pan in the oven. Bake for 25-30 minutes. To check if the blondies are done, look for golden brown edges. Insert a toothpick into the center. If it comes out clean, they are ready. After baking, let the blondies cool in the pan for about 10 minutes. Use the parchment overhang to lift them out. Transfer to a wire rack to cool completely. Now you can cut them into squares! To get that ideal soft and chewy texture, mix the batter carefully. Over-mixing can lead to tough blondies. When you add the dry ingredients, stir until you see no more flour. This will help keep the blondies tender. Always use room temperature eggs; they mix better and create a nice rise. To keep your snickerdoodle blondies fresh, store them in an airtight container. This locks in moisture and flavor. If you stack them, place parchment paper between layers to avoid sticking. They stay fresh for up to a week on the counter. For longer storage, refrigerate them. Just remember to let them warm up a bit before serving. You can easily make these blondies ahead of time. Bake them a day or two before you plan to serve. Just store them properly as mentioned above. You can also freeze them. Wrap the cooled blondies well in plastic wrap and place them in a freezer bag. They keep well for up to three months. When you’re ready to enjoy, just thaw them at room temperature. Pro Tips Use Room Temperature Eggs: For better incorporation into your batter, make sure your eggs are at room temperature before adding them to the mix. Don’t Overmix: Mix the batter until just combined to keep your blondies soft and chewy, avoiding a dense texture. Check for Doneness: Use a toothpick to test the center of the blondies; they are done when it comes out clean or with a few moist crumbs. Cool Completely: Allow the blondies to cool completely on a wire rack before cutting to ensure clean, perfect squares. {{image_4}} You can easily change the flavor of your snickerdoodle blondies. Add nuts for crunch. Chopped walnuts or pecans work well. You can also stir in chocolate chips. Use semi-sweet or dark chocolate for a rich taste. Mix and match these additions to find what you love. If you want a gluten-free version, replace all-purpose flour. Use a gluten-free flour blend instead. Make sure it has a one-to-one ratio for best results. This swap keeps the blondies soft and chewy. Check that all other ingredients are gluten-free too. Seasonal flavors can add fun twists to this recipe. For fall, try pumpkin spice. Add a teaspoon of pumpkin pie spice to the batter. In winter, consider peppermint extract. Just replace the vanilla extract with peppermint for a fresh taste. Each season brings new ways to enjoy these blondies! To keep your snickerdoodle blondies fresh, store them in an airtight container. This helps maintain their soft and chewy texture. Place a piece of parchment paper between layers to prevent sticking. Keep the container in a cool, dry place for up to five days. If you want to keep them longer, freezing is a great option. You can freeze blondies for up to three months. First, let them cool completely. Then, slice them into squares. Wrap each piece tightly in plastic wrap. Place the wrapped blondies in a freezer-safe bag or container. Label the bag with the date. When you want to enjoy them, simply take out the desired amount and thaw at room temperature. To reheat your blondies, preheat the oven to 350°F (175°C). Place the blondies on a baking sheet. Cover with foil to prevent drying out. Heat for about 10 minutes or until warm. You can also use the microwave. Heat each piece for 10-15 seconds. Enjoy them warm for the best taste! Snickerdoodle blondies are sweet bars with a soft and chewy texture. They mix the flavors of snickerdoodle cookies with the rich taste of blondies. You get a buttery base, cinnamon, and a sweet topping. They are perfect for any occasion or just a sweet snack. To make your blondies chewier, use more brown sugar instead of white sugar. Brown sugar adds moisture and a nice chew. Also, try to underbake them slightly. Remove them from the oven when a toothpick has moist crumbs. This helps keep the inside soft and chewy. Yes, you can easily alter this recipe to be vegan. Swap the eggs for flax eggs or applesauce. Use vegan butter instead of regular butter. Ensure your vanilla extract is alcohol-free. With these changes, you can enjoy delicious vegan snickerdoodle blondies! We explored the essentials of making perfect snickerdoodle blondies. You learned about key ingredients, substitutions, and quality choices. I shared step-by-step instructions and helpful tips to check for doneness. We discussed variations for flavor and how to store them best. Remember, baking is all about joy and creativity. You can modify the recipe to suit your taste. Enjoy your baking, and savor every delicious bite!

Snickerdoodle Blondies Delight

Deliciously soft and chewy blondies with a cinnamon-sugar topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1.5 cups packed brown sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 1 tablespoon ground cinnamon
  • 0.5 cup granulated sugar (for topping)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lining it with parchment paper, allowing some overhang on the sides for easy removal later.
  • In a large mixing bowl, pour in the melted unsalted butter and add the packed brown sugar. Stir them together vigorously until the mixture is well blended and smooth.
  • Add in the eggs one at a time, mixing thoroughly after each addition to ensure they are fully incorporated. Next, pour in the pure vanilla extract and mix until just combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, fine salt, and ground cinnamon until well mixed.
  • Gradually introduce the dry ingredients into the wet mixture, stirring gently until everything is just combined. Take care not to over-mix, as this can affect the texture of your blondies.
  • Carefully pour the batter into your prepared baking pan, using a spatula to spread it evenly across the surface.
  • To create the delicious topping, combine the granulated sugar and 1 tablespoon of ground cinnamon in a small bowl. Evenly sprinkle this cinnamon-sugar mixture over the top of the batter in the pan.
  • Place the pan in the preheated oven and bake for 25-30 minutes. You’ll know the blondies are ready when the edges are golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, allow the blondies to cool in the pan for approximately 10 minutes. Use the parchment overhang to lift the blondies out of the pan and transfer them to a wire rack to cool completely before cutting into generous squares.

Notes

For an extra touch, serve the blondies on a decorative platter and dust with additional cinnamon sugar before serving. Enjoy your sweet treat!
Keyword baking, blondies, dessert, snickerdoodle