Best Snickerdoodle Blondies Recipes

SNICKERDOODLE BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, eggs, and 1 tablespoon vanilla extract together in a bowl using an electric mixer until smooth and creamy. Stir flour mixture into creamed butter mixture until batter is well combined and thick; spread into the prepared baking pan.
• Combine white sugar, 2 tablespoons cinnamon, and ginger together in a bowl; sprinkle over batter.
• Bake in the preheated oven until blondies are beginning to pull away from the sides of the pan and are set in the middle, 25 to 30 minutes. Allow blondies to cool, at least 30 minutes.
• Beat confectioners' sugar, cream, 1 tablespoon cinnamon, and 1 teaspoon vanilla extract together in a bowl until glaze is smooth; drizzle onto blondies.

SNICKERDOODLE BLONDIES

Steps:

• Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
• In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
• Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it's best to spread it out with a greased spatula or your hands -- I just spray a spatula with cooking spray). Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
• Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

EASY SNICKERDOODLE BLONDIES

Steps:

• Combine the butter, eggs, brown sugar, and vanilla. I used my mixer and it worked great!
• Add in the dry ingredients (flour and baking powder).
• Spread in a greased 9x13 inch pan. The batter will be thick almost like a cookie mixture.
• Combine the cinnamon topping ingredients and sprinkle over the top.
• Bake at 350 degrees for 25-30 minutes or until top springs back when pressed. Once it cools, it will harden more.

CHEF V'S SNICKERDOODLE BLONDIES

Steps:

• 1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside. For Thicker brownies, use 8x8 inch pan.
• 2. In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
• 3. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it's best to spread it out with a greased spatula or your hands -- I just spray a spatula with cooking spray).
• 4. Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
• 5. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 small bars or 9-12 thick bars.

PUMPKIN SNICKERDOODLE BLONDIES

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, pumpkin, vanilla, pumpkin pie spice, and whisk until smooth.
• Add the flour and stir until just combined, don't overmix.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
• In a small bowl, combine the granulated sugar, cinnamon, and stir.
• Using a small spoon, evenly sprinkle cinnamon-sugar mixture over the prepared pan. Looks like a lot but it sinks down and soaks in while baking.
• Bake for about 25 to 27 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. The moisture content in pumpkin varies, as do climates and ovens; bake until yours are done. Allow bars to cool in pan for at least 30 minutes before slicing and serving. I find the bars taste better on the second and third day after the flavors have married. Bars continue to get softer and moister for about 3 days after baking, noting the cinnamon-sugar coating will melt (liquify) as time passes rather than stay granular due to the moisture from the bars. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. Adapted from Soft Pumpkin Chocolate Chip Bars

SNICKERDOODLE BLONDIES - CHEF IN TRAINING

Steps:

• Preheat oven to 350F.
• Lightly grease a 9 x 13 inch pan.
• In a large bowl, combine flour, baking powder, cinnamon and salt. Stir to combine dry ingredients completely and set aside.
• In large bowl, cream together butter and sugar. Add egg and vanilla and beat until smooth.
• Stir in the flour mixture until well blended, Stir in the cinnamon chips if using.
• Spread batter evenly in prepared pan. Mixture will be thick and resemble cookie dough. (I used my hands to press it down and smooth the top).
• Combine sugar and cinnamon for topping in a small bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
• Bake 25-30 minutes or until done.

SNICKERDOODLE BLONDIES RECIPE

Steps:

• Preheat the oven to 350 degrees. Grease a 9-inch-square baking pan with cooking oil spray, then line the bottom with parchment paper. Combine the butter, the cup of granulated sugar and the brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for a few minutes, until lightened and a little fluffy. Stop to scrape down the bowl. Add the eggs and vanilla extract; beat on medium speed until well incorporated. Whisk together the flour, teaspoon of cinnamon, baking powder and salt in a separate bowl, then add to the mixer bowl; beat on medium-low speed until well incorporated. The dough will be quite soft. Transfer to the baking pan, then spread the dough evenly all the way into the corners. Whisk together the remaining 2 tablespoons of granulated sugar with the amount of cinnamon you prefer; we recommend 1/2 to 1 teaspoon. Sprinkle that mixture evenly over the surface. Bake (middle rack) for about 25 minutes, until golden and still slightly soft at the center. Cool completely (in the pan) before serving or storing. It's best to lift out the slab and slice on a cutting board; discard the parchment before cutting.

SNICKERDOODLE BLONDIES

Steps:

• Bars: Preheat the oven to 350 degrees F. Butter/spray a 9x13-inch baking pan. Line the bottom with parchment paper and butter/flour the parchment. Or line the entire pan with tin foil (have the foil go over the edges for easy removal) grease and flour the foil.
• In a medium, heavy-bottomed saucepan, melt all the butter over low heat. Once the butter is melted, turn the heat up to medium and cook the butter until it turns golden brown and takes on a nutty fragrance. Depending on how high the heat is, this may take several minutes. Stir the butter occasionally and keep an eye on the color. it will get a little bit 'foamy' but keep cooking until it starts to clarify and then change to a golden brown. Once it has browned, remove it from the heat and let it rest for about 5 minutes.
• In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set it aside.
• In a separate, larger bowl mix the browned butter and sugar together with a large wooden spoon or spatula (the mixture will be grainy). Add the eggs, vanilla, and almond extracts. Mix well. Be sure the eggs have been well incorporated. Add the flour mixture and stir until thoroughly combined, scraping down the sides of the bowl as you stir. pour the batter into the prepared pan. it might be thick so you may have to spread it out with a spatula.
• Bake for 30-40 minutes or until a toothpick inserted in the middle comes out slightly moist but with no crumbs. if the edges start to brown too much, remove the pan and cover just the edges with some tin foil. Once they are done, place the pan on a cooling rack and let it come to room temperature. you can serve these alone or with the butterscotch sauce.
• Butterscotch: In a medium, heavy-bottomed saucepan, melt the butter over low heat. Add the sugar, cream, and salt. Whisk until blended. Bring the mixture to a slow, easy boil. Cook for about 5-10 minutes, stirring occasionally. *It will eventually begin to thicken. once it does, cook for about 2 more minutes.*
• Remove from heat. As it cools, the butterscotch will thicken. You can pour it over the bars just before serving them or pour it on ahead of time.

SNICKERDOODLE BLONDIES

Steps:

• Preheat oven to 350º. Lightly grease a 9 x 13 inch baking pan.
• In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour, baking powder and salt.
• Spread the batter evenly in the prepared pan. In a small bowl, combine the sugar and cinnamon. Sprinkle the mixture evenly over the batter in the baking pan. Bake for 25-30 minutes or until the surface springs back when gently pressed.