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- Unsalted Butter: 1 cup, melted - Sugars: 1 cup packed brown sugar and 1/2 cup granulated sugar - Eggs and Vanilla: 2 large eggs, 2 teaspoons vanilla extract - Dry Ingredients: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cream of tartar, 1/2 teaspoon salt - Cinnamon-Sugar Topping: 1 tablespoon ground cinnamon and 1/4 cup granulated sugar Gathering your ingredients is the first step to making these ultra chewy snickerdoodle blondies. I love using unsalted butter, as it lets me control the salt. Melt it down, and it adds a rich flavor. The sugars—brown and granulated—bring out the sweetness and help with that chewy texture. Next, I crack in two large eggs. They give the blondies structure and moisture. Don't forget the vanilla extract! It adds a warm note that pairs perfectly with the cinnamon. For the dry ingredients, I use all-purpose flour, baking powder, baking soda, cream of tartar, and salt. Each plays a key role in making the blondies rise and stay chewy. The cream of tartar is important; it adds that classic tangy flavor found in snickerdoodles. Finally, let's talk about the topping. A mix of ground cinnamon and granulated sugar makes a delightful finish. It gives the blondies that signature snickerdoodle taste. For the full recipe, check the link above. - Preheat your oven to 350°F (175°C). - Grease or line a 9x13-inch baking pan. - In a large bowl, blend the melted butter with brown sugar and granulated sugar. - Make sure the mixture is smooth with no lumps. - Next, add the eggs one at a time. Stir after each egg. - Then, incorporate 2 teaspoons of vanilla extract into the mix. - In another bowl, whisk together the dry ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon cream of tartar - 1/2 teaspoon salt - Gradually add the dry mixture to the wet ingredients. - Stir gently until just combined. Do not overmix; this keeps the blondies chewy. - Pour the creamy batter into your prepared baking pan. - Use a spatula to spread the batter evenly. - For the cinnamon-sugar topping, mix 1 tablespoon of ground cinnamon with 1/4 cup of granulated sugar. - Sprinkle this mixture over the top of your batter. - Bake for 25-30 minutes. The edges should set and a toothpick should come out with a few moist crumbs. - Let the blondies cool in the pan for about 10 minutes. - Finally, transfer them to a wire rack to cool completely. - Once cool, cut into squares and enjoy the chewy goodness! For the complete recipe, check out the Full Recipe. - Do not overmix the batter. Mix until just combined. Overmixing makes them tough. - Use room temperature eggs. Cold eggs can make the batter lumpy, ruining texture. - Check for doneness with a toothpick. Insert it in the center; it should have some moist crumbs. - Cool properly for ideal texture. Let them cool in the pan for 10 minutes. Then transfer to a rack. This helps keep them chewy. - Pair with ice cream or drizzle with caramel. Both add a tasty twist to your blondies. You can also enjoy them plain for a simple treat. {{image_4}} You can make your Ultra Chewy Snickerdoodle Blondies even more fun! Adding chocolate chips or nuts can change the flavor and texture. Try semi-sweet chocolate chips for a sweet twist. If you love nuts, chopped pecans or walnuts add a nice crunch. You can also experiment with different spices. Mix in some nutmeg or ginger for a unique flavor. Each variation makes it exciting! If you need a gluten-free version, you can use almond flour. It gives a nice nutty taste and keeps the blondies chewy. Just replace the all-purpose flour with the same amount of almond flour. For a vegan alternative, try flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for five minutes to thicken. This keeps the texture soft and moist. You can enjoy these blondies with your own dietary needs! Check out the Full Recipe for more details on how to make these treats! To keep your Ultra Chewy Snickerdoodle Blondies fresh, store them in an airtight container. This helps maintain their soft texture. You can keep them at room temperature for up to four days. If you want them to last longer, place them in the fridge. Just remember, refrigeration can make them a bit firmer. Freezing blondies is easy and keeps them tasty. Follow these steps: 1. Cool Completely: Allow your blondies to cool fully before freezing. This helps them set and keeps their texture. 2. Cut and Wrap: Cut the blondies into squares. Wrap each piece tightly in plastic wrap. This prevents freezer burn. 3. Place in a Container: Put the wrapped blondies in a freezer-safe container. Label it with the date for easy tracking. 4. Freeze: Store them in the freezer for up to three months. When you’re ready to enjoy them, take them out and let them thaw at room temperature. For the best taste, warm them in the microwave for a few seconds. This brings back their chewy texture. Enjoy! These blondies are chewy because of the ingredient ratios. Using more brown sugar than white sugar gives a moist texture. The melted butter adds richness and helps create a chewy bite. Cream of tartar also plays a key role. It reacts with baking soda, which adds to that chewy effect. Finally, don't overmix the batter. Overmixing can make blondies tough instead of soft. Yes, you can make these blondies ahead of time. They store well and taste great even after a day. You can bake them a day before serving. Just let them cool completely before storing. Keep them in an airtight container at room temperature. If you want a fresher taste, bake them the same day you plan to serve. These blondies last about 5 to 7 days. Keep them in an airtight container to stay fresh. If you want to keep them longer, consider freezing them. Frozen blondies can last up to three months. Just thaw them at room temperature when you’re ready to enjoy. Yes, you can easily double this recipe. Just use a larger baking pan, like a 12x18-inch sheet pan. Keep the same baking time, but check for doneness a few minutes earlier. A toothpick should still come out with a few moist crumbs. Doubling lets you share more of these tasty treats with friends! For the full recipe, check out the section above. You learned how to make delicious, chewy blondies. You saw the key ingredients and steps needed for success. Remember to control your mixing and use room-temperature eggs to get the best texture. You can try fun variations like adding chocolate chips or making a gluten-free version. Store your blondies properly to keep them fresh longer. Enjoy these treats with ice cream or a drizzle of caramel. Now, get baking and share your blondies with friends!

Ultra Chewy Snickerdoodle Blondies

Discover the secret to perfect Ultra Chewy Snickerdoodle Blondies! With a delightful blend of cinnamon and sugar, these treats are irresistibly chewy and bursting with flavor. Easy to make with just a few pantry staples, they are perfect for any occasion. From mixing the creamy batter to baking them to golden perfection, this simple recipe will have everyone asking for more.
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Ingredients
  

1 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/4 cup granulated sugar (for topping)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing it lightly with non-stick spray or lining it with parchment paper for effortless removal later.

    Mix the Sugars and Butter: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Use a whisk to blend until the mixture is smooth and well-combined, ensuring there are no lumps.

      Incorporate the Eggs and Vanilla: Add the eggs to the bowl one at a time, whisking vigorously after each addition to ensure they are fully integrated. Once the eggs are combined, stir in the vanilla extract thoroughly.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, and salt until evenly mixed. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined—taking care not to overmix as this can affect the texture.

          Spread the Batter: Pour the creamy batter into your prepared baking pan. Use a spatula to spread it evenly across the bottom of the pan, smoothing the top.

            Prepare the Cinnamon-Sugar Topping: In a small bowl, mix the ground cinnamon with the 1/4 cup granulated sugar. Evenly sprinkle this delightful cinnamon-sugar mixture over the top of your batter, ensuring full coverage.

              Bake to Perfection: Place the blondies into the preheated oven and bake for 25-30 minutes. The edges should be set, and a toothpick inserted into the center should come out with a few moist crumbs (but not wet batter).

                Cool and Slice: Once the blondies are baked, allow them to cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely, which will help retain their chewy texture.

                  Enjoy: Once fully cooled, cut into squares or rectangles and indulge in the chewy, cinnamon-infused goodness that awaits!

                    - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16