Snickerdoodle Blondies
Quick and easy bar cookie. The texture of a blondie/brownie but the taste of a Snickerdoodle. All that buttery cinnamony goodness in a bar.
Servings: 16 Servings
Calories: 220kcal
Ingredients
- 12 tablespoons 1 1/2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar plus 2 tablespoons for the topping
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon ground cinnamon plus more for the topping
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
DIRECTIONS
- Preheat the oven to 350 degrees. Grease a 9-inch-square baking pan with cooking oil spray then line the bottom with parchment paper.
Instructions
- Combine the butter, the cup of granulated sugar and the brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for a few minutes, until lightened and a little fluffy. Stop to scrape down the bowl.
- Add the eggs and vanilla extract; beat on medium speed until well incorporated.
- Whisk together the flour, teaspoon of cinnamon, baking powder and salt in a separate bowl, then add to the mixer bowl; beat on medium-low speed until well incorporated. The dough will be quite soft.
- Transfer to the baking pan, then spread the dough evenly all the way into the corners. Whisk together the remaining 2 tablespoons of granulated sugar with the amount of cinnamon you prefer; we recommend 1/2 to 1 teaspoon. Sprinkle that mixture evenly over the surface. Bake (middle rack) for about 25 minutes, until golden and still slightly soft at the center.
- Cool completely (in the pan) before serving or storing. It's best to lift out the slab and slice on a cutting board; discard the parchment before cutting.
Notes
I used only 1/2 teaspoon of cinnamon in the topping which seemed like plenty