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Snickerdoodle Blondies Recipe

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4.1 from 2 reviews

These Snickerdoodle Blondies combine the classic cinnamon-sugar flavor of snickerdoodles with a rich, chewy blondie base studded with white chocolate morsels. Perfectly soft and buttery with a sweet cinnamon swirl throughout, these blondies offer a delightful twist on a beloved cookie, baked to golden perfection and cut into easy-to-serve squares.

Ingredients

Blondie Base

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more as needed
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup (180g) white chocolate morsels, plus 1 Tablespoon for topping

Cinnamon Sugar Swirl

  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, allowing an overhang on the sides to easily lift the blondies out later. Set aside.
  2. Cream Butter and Sugars: In a large bowl using a handheld or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is fluffy and light in color, about 3 minutes. This step ensures proper aeration for a tender blondie.
  3. Add Eggs and Vanilla: Beat in the two room temperature eggs and pure vanilla extract on high speed until fully combined. Scrape down the sides and bottom of the bowl as necessary to mix evenly.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and salt until well mixed.
  5. Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture and beat on low speed until just combined. Stir in 1 cup (180g) of white chocolate morsels. The dough will be thick and sticky.
  6. Form Bottom Layer: Spoon half of the dough into the prepared baking pan. Flour your hands to handle the sticky dough and press it evenly into the pan to form the bottom layer.
  7. Make Cinnamon Sugar: In a small bowl, mix 1/4 cup granulated sugar with 2 teaspoons ground cinnamon.
  8. Add Cinnamon Sugar Layer: Sprinkle the cinnamon-sugar mixture evenly over the bottom layer of dough, reserving about 1 teaspoon for topping.
  9. Top with Remaining Dough: Flour your hands again and take small handfuls of the remaining dough, pressing and flattening between your hands. Lay these flattened pieces in a shingled pattern over the cinnamon-sugar layer, leaving some cinnamon sugar exposed for swirls. Press the remaining white chocolate morsels into the top and sprinkle lightly with the reserved cinnamon sugar.
  10. Bake: Bake for 32 to 35 minutes, or until the blondies turn golden brown and a toothpick inserted near the center comes out mostly clean with only a few moist crumbs. Avoid overbaking to keep them soft.
  11. Cool and Serve: Let the blondies cool completely in the pan on a cooling rack, about 1 hour. Use the parchment paper overhang to lift them out of the pan and cut into 16 squares.
  12. Storage: Store leftover blondies covered at room temperature for up to one week.

Notes

  • Room temperature ingredients help the batter combine smoothly and give a better texture.
  • Flouring your hands prevents the sticky dough from clinging when pressing it into the pan or shaping the top layer.
  • Use parchment paper with overhang for easy removal of blondies without sticking or breaking apart.
  • Avoid overbaking to maintain a soft and chewy texture; the bars will continue to set as they cool.
  • For a more intense cinnamon flavor, feel free to add a half teaspoon of ground cinnamon to the batter.

Find it online: https://recipeplenty.com/snickerdoodle-blondies-recipe/