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March 29, 2012

Snickerdoodle Blondie Recipe

I'm a pushover for cinnamon.  Not only that, but I have really embraced bar-type cookies in the past year.  Obviously, they are great for when you are short on time, which I always seem to be.  Bars seem to be my way of survival right now.  So glad I found the Chocolate Chip Bar Cookies, too.  (My other bar cookie is not nearly as simple to make, but Fudge Nut Bars are awesome...just leave out the nuts!)

Not only are these Snickerdoodle Blondies oh-so-easy to make, but it's really hard to say no to them after they are baked.  I took them to our church picnic last year.  No one knew what they were, but my batch, plus the other snickerdoodle blondies made by someone else, were devoured.  

This recipe combines the simplicity of a blondie (nonchocolate brownie) with the ever-popular snickerdoodle.  Not much to dislike in my little ol' opinion!
Snickerdoodle Blondies
2 2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups packed brown sugar
1 cup butter, softened
2 eggs at room temperature
1 teaspoon vanilla

Cinnamon Topping 
2 tablespoons white sugar
2 teaspoons cinnamon

Preheat oven to 350°.

Sift flour, powder, and salt.  Set aside.  In a large bowl, beat butter, brown sugar, eggs, and vanilla until smooth.  Stir in the flour mixture.  Spread evenly in a lightly greased 9x13 pan.

Combine the cinnamon and sugar together to make the topping.  Sprinkle mixture on top of the batter.

Bake 25-30 minutes.  Cook slightly.  Cut into bars with a sharp knife while the Snickerdoodle Blondies are still warm.

Please Note:
~ I found this basic recipe at Dozen Flours.  She linked to a similar recipe containing 1/4 teaspoon nutmeg.  If you like nutmeg, give that a try, but really, these are great as-is.
~ It may look like you are putting on gobs and gobs of the cinnamon-sugar mixture, but use it all!  It's worth it!  The Snickerdoodle Blondies expand as they bake, and not much of the mixture will be lost.
~ I hope you enjoy them!  Feel free to share a simple recipe with me!


~ Annette {This Simple Mom}

8 comments:

  1. These sound scrumptious. I love Snickerdoodles but don't like the time it takes to roll the little dough balls in the sugar and cinnamon, so this sounds like a great way to get the taste with less labor.

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  2. Yummy! Thanks for sharing. I don't make the cookies because they are too much work.

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  3. Apparently I shouldn't have been looking through my Google Reader this morning on an empty stomach! ;) I actually immediately got up and made these. Very easy AND good! A perfect combination for me. :)

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  4. Oh, ladies, I think you'll enjoy them, even if your stomach is not empty like Bluerose's! A similar taste without all the fuss!

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  5. I love these! Soooo yummy! I seem to have an issue with them cooking in the specified time. Does anyone else have that issue or a resolve? My oven is usually spot on but each time I make these I end up leaving them in for almost an hour or they are completely raw.

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    1. J.~
      As long as your oven is preheated and you are using a 9x13 pan, I don't have any thoughts. The dough is actually rather stiff when I put it in my pan.

      (I doubled the butter in a different recipe once and had that problem...but don't suspect that that is your problem.)

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  6. Thank you for crediting my site! I'm so glad you like my recipe!

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  7. They're definitely worth the (minimal) effort to make! So easy but so rewarding. My family LOVED these buttery, dense treats!

    http://thekitchenkook.blogspot.com/2013/01/snickerdoodle-blondies-and-also-here-it.html

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Thanks for the conversation!