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To make these tasty Snickerdoodle Blondies, gather the following ingredients: - 1 cup unsalted butter, melted - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon fine sea salt - 1 tablespoon ground cinnamon - 1/2 cup white chocolate chips (optional for added creaminess) You can enhance your blondies with these optional ingredients: - 1/2 cup chopped nuts (like pecans or walnuts) for crunch - 1/2 teaspoon almond extract for a nutty essence - A pinch of nutmeg for warmth If you need to swap out ingredients, here are some great options: - Use coconut oil instead of butter for a dairy-free version. - Swap all-purpose flour for gluten-free flour if needed. - Use light brown sugar instead of dark brown sugar for a milder taste. These simple swaps help keep your blondies tasty while meeting dietary needs or preferences. Enjoy experimenting! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan with non-stick spray. You can also line it with parchment paper. This helps with easy removal later. In a large mixing bowl, pour in 1 cup of melted butter. Then, add 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Use a whisk or hand mixer to blend until smooth and combined. Crack 2 large eggs into the bowl, one at a time. Beat well after each egg to mix them in fully. Next, stir in 2 teaspoons of pure vanilla extract. Mix until everything is well combined. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of fine sea salt, and 1 tablespoon of ground cinnamon. This step ensures the baking powder and spices spread evenly. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix. If you want white chocolate chips, fold in 1/2 cup gently at this stage. Pour the blondie batter into your prepared baking pan. Use a spatula to spread it evenly. Bake for 20 to 25 minutes. The blondies are done when a toothpick comes out with a few moist crumbs. After baking, let them cool in the pan for at least 10 minutes. Then, transfer to a wire rack to cool completely. To get the best texture for your Snickerdoodle Blondies, follow these key tips: - Melted Butter: Use melted butter for a chewy texture. - Room Temperature Eggs: Ensure your eggs are at room temperature. This helps mix well. - Don't Overmix: Stir just until combined to keep them soft and tender. Overmixing makes them dense. Here are common mistakes to watch out for: - Too Much Flour: Measure flour carefully. Too much makes them dry. - Skipping the Cooling Step: Allowing them to cool helps firm them up. - Not Testing for Doneness: Use a toothpick. It should have a few moist crumbs, not wet batter. You can make your blondies even better with these ideas: - Cinnamon Sugar: Sprinkle a mix of cinnamon and sugar on top after baking. - White Chocolate Chips: Add half a cup for extra creaminess. - Chopped Nuts: Mix in walnuts or pecans for a crunchy bite. Enjoy these tips to make your Snickerdoodle Blondies truly delightful! Pro Tips Use Room Temperature Ingredients: Ensuring your eggs are at room temperature helps to create a smoother batter, leading to a better texture in the final blondies. Don't Overmix: Mixing the batter just until combined will help keep your blondies soft and chewy, rather than dense and tough. Cool Completely: Allowing the blondies to cool completely before cutting will result in cleaner slices and a firmer texture, making them easier to handle. Experiment with Add-Ins: Feel free to customize your blondies by adding nuts, dried fruit, or even a swirl of peanut butter for a unique twist on this classic recipe. {{image_4}} You can mix it up by adding different chocolate chips. Try semi-sweet or dark chocolate chips. They add a rich flavor that pairs well with the cinnamon. If you want a fun twist, use peanut butter chips, too. Each option adds its unique taste to the blondies. Nuts can add a great crunch to your blondies. Chopped walnuts or pecans work well in this recipe. They give a nice texture and flavor contrast. You can also toast the nuts to enhance their taste. Just fold in a half cup of your choice when mixing the batter. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Many brands offer mixes that work well in baking. Just make sure to check that they have xanthan gum for better texture. This way, everyone can enjoy your snickerdoodle blondies! To keep your snickerdoodle blondies fresh, store them in an airtight container. This will prevent them from drying out. If you use parchment paper, it helps them stay soft. You can layer the blondies with parchment to avoid sticking. Keep them in a cool, dry place away from sunlight. If you want to save some for later, freezing works well. First, cut the blondies into squares. Wrap each piece tightly in plastic wrap. Then, put them in a freezer-safe bag or container. Make sure to remove as much air as you can. They can last up to three months in the freezer. When you are ready to eat them, let them thaw in the fridge overnight. For the best taste, eat the blondies within one week. They stay soft and tasty when stored properly. If frozen, enjoy them within three months for the best flavor. After that, they may lose some of their yummy taste and texture. Snickerdoodle blondies are soft, sweet bars that mix flavors of snickerdoodles and blondies. They are rich and chewy, made with butter, sugar, and cinnamon. These treats often include white chocolate chips for extra creaminess. The combination creates a delightful dessert that is easy to enjoy. Yes, you can make snickerdoodle blondies ahead of time! They store well, so you can bake them a day or two in advance. Just make sure to keep them in an airtight container. This helps them stay fresh and moist until you are ready to serve. To check if your blondies are done, use a toothpick. Insert it into the center of the blondies. If it comes out with a few moist crumbs, they are ready. If you see wet batter on the toothpick, bake them a few more minutes. You can use only brown sugar, but it will change the texture. Blondies made with only brown sugar will be denser and chewier. Mixing brown sugar with granulated sugar gives a lighter texture and sweet flavor. Snickerdoodle blondies are great on their own, but you can serve them warm with ice cream. A scoop of vanilla or cinnamon ice cream pairs nicely. You can also sprinkle more cinnamon sugar on top for added flavor. You’ve learned how to make Snickerdoodle Blondies that are soft and tasty. We covered the key ingredients, mixing techniques, and baking steps. You now know tips to avoid mistakes and how to add your own twist. Remember, these blondies can also be stored or frozen for later. Enjoy the delight of making and sharing them. Happy baking!

Snickerdoodle Blondies Delight

Deliciously soft and chewy blondies with a hint of cinnamon and optional white chocolate chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 2 granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 2 fine sea salt
  • 1 tablespoon ground cinnamon
  • 1 2 white chocolate chips (optional)

Instructions
 

  • Prepare the Oven and Pan: Begin by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with non-stick spray, or line it with parchment paper for easy removal after baking.
  • Mix the Sugars and Butter: In a large mixing bowl, pour in the melted butter, then add the packed brown sugar and granulated sugar. Using a whisk or a hand mixer, blend the mixture until it is smooth and well combined.
  • Incorporate the Eggs and Vanilla: Crack the eggs into the sugar and butter mixture one at a time. Beat well after each addition to ensure they’re fully incorporated. Next, stir in the vanilla extract, mixing until everything is evenly combined.
  • Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, fine sea salt, and ground cinnamon. This helps to evenly distribute the baking powder and spices throughout the flour.
  • Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix to maintain a tender texture. If you choose to include white chocolate chips, fold them in gently at this stage.
  • Spread the Batter: Pour the blondie batter into the prepared baking pan. Use a spatula to spread it evenly across the pan for uniform baking.
  • Bake the Blondies: Place the pan in the preheated oven and bake for 20 to 25 minutes. The blondies are done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it, not wet batter.
  • Cool Down: Allow the blondies to cool in the pan for at least 10 minutes. Afterward, transfer them to a wire rack to cool completely, which will help them become firmer for cutting.

Notes

For a delightful finishing touch, sprinkle a light dusting of cinnamon sugar over the tops before serving.
Keyword blondies, dessert, snickerdoodle