Go Back
Print

Snickerdoodle Blondies

Simple blondies coated in cinnamon and sugar. Crunchy and crusty at the edges and super chewy in the center.
Prep Time 8 minutes
Cook Time 35 minutes
Total Time 42 minutes
Servings 12 -16 Bars

Ingredients

  • 1 Cup Unsalted Butter melted
  • 2 Cups Light Brown Sugar
  • 4 Teaspoons Pure Vanilla Extract
  • 2 Large Eggs
  • 2 Cups All Purpose Flour
  • 1 Teaspoon Baking Powder
  • ½ Teaspoons Ground Cinnamon
  • ¼ Teaspoon of Baking Soda
  • 1/4 Teaspoon Sea Salt

Topping:

  • ¼ Cup Sugar
  • 1 ½ Teaspoons Ground Cinnamon

Instructions

  1. Preheat oven to 350 degrees F. Line and grease a 9x9-inch baking pan with parchment paper.
  2. Add the melted butter and brown sugar to the bowl of an electric stand mixer, fitted with the paddle attachment. Beat until smooth and creamy.
  3. Scrape down the sides, with the mixer on low, add in one egg at a time. Scrape down the sides as needed. Add in vanilla. Mix on medium until well combined.
  4. Add the flour, baking powder, cinnamon, salt, and baking soda to the bowl. Mix on low to combine. Mix until no more flour is visible.
  5. Transfer batter to prepared dish. Smooth out into one even layer.
  6. Mix the sugar and cinnamon for the topping together in a small bowl. Dust the entire top of the blondies with the cinnamon sugar.
  7. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let the blondies cool for at least 2 hours before slicing. The blondies will rise and sink as they cook and cool.