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Snickerdoodle Blondies

These soft, chewy snickerdoodle blondies deliver all the cinnamon-sugar goodness of the classic cookie—no chilling, no fuss, just one bowl and big flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 30 servings

Equipment

  • 1 11x17 baking sheet
  • 1 stand mixer or a hand mixer works too
  • 1 sturdy rubber spatula (I often just use my hands and wet them with water)

Ingredients
  

  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • 2 cups packed brown sugar
  • 1 cup butter at room temperature
  • 2 eggs at room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons white sugar
  • 2 teaspoons cinnamon

Instructions
 

  • Preheat oven to 350F. Lightly grease an 11x17 cookie sheet or use parchment paper (then you can lift out the bars for perfect cutting).
  • Sift together flour, baking powder and salt and set aside.
  • In bowl of stand mixer (or in a large bowl with a hand mixer), beat together butter, sugar, eggs, and vanilla until smooth.
  • Stir in the flour mixture until well blended.
  • Spread evenly in prepared pan (mixture will be somewhat thick and cookiebatter-ish. I find that wetting my hands and using them to smooth everything down works well.)
  • Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the bars.
  • Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife or pizza cutter.
  • Yields: approximately 30 servings (depending on how you cut the bars)

Notes

You can bake this recipe in a different pan (9x13) which will produce thicker bars. As is, this is always a crowd pleaser and a fam fave,
Keyword baking, bars, cookies, easy, sweets, treats