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Snickerdoodle Blondies
Snickerdoodle Blondies are Snickerdoodle Cookie bars with lots of cinnamon and brown sugar goodness
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
0
minutes
minutes
Total Time
45
minutes
minutes
Servings
18
pieces
Calories
352
kcal
Author
Leigh Anne Wilkes
Equipment
Measuring Cups
Measuring Spoons
Ingredients
Cookies:
2 2/3
cups
all-purpose flour
2
tsp.
baking powder
1
tsp.
ground cinnamon
¼
tsp.
ground nutmeg
½
tsp.
cream of tartar
1
tsp.
salt
2
cups
brown sugar
packed
1
cup
butter
at room temperature
2
eggs
at room temperature
1
Tbsp.
vanilla extract
1
cup
cinnamon chips
optional
Topping:
2
Tbsp.
granulated sugar
1
tsp.
ground cinnamon
pinch
of nutmeg
Glaze (optional):
1
cup
powdered sugar
sifted
1
tsp.
ground cinnamon
2
Tbsp
heavy whipping cream
1
tsp.
vanilla extract
Instructions
Preheat oven to 350 degrees F.
Spray 9×13 pan with nonstick spray
Line pan with parchment and let it hang over the sides and spray parchment with nonstick spray too
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside
In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes)
Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.
Stir in flour mixture until well blended
If using cinnamon chips, stir them in now
The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly
Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter
Bake 25 to 30 minutes or until surface springs back when gently pressed
Let pan cool completely
When ready to cut, use ends of parchment paper to lift out baked bars
Place on a cutting board. If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in decorative fashion
Let glaze set (this will work more quickly in the refrigerator) then use a large, sharp knife to cut into bars
Notes
You don’t have to use parchment paper in your pan if you don’t have any but it does make it easier to remove them from the pan and cut.
Put the glaze in a little zip bag, snip off the end and you’ll have a way to squirt the glaze on in whatever decorative way you’d like
Nutrition
Calories:
352
kcal
|
Carbohydrates:
54
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
49
mg
|
Sodium:
218
mg
|
Potassium:
140
mg
|
Fiber:
1
g
|
Sugar:
38
g
|
Vitamin A:
390
IU
|
Vitamin C:
0.1
mg
|
Calcium:
73
mg
|
Iron:
1.4
mg