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What's great about this recipe is that you probably already have the ingredients in your kitchen. They take really no time to prepare, they make your house smell great while they are baking, they travel really well and their flavor improves with age. These bars have a loyal fan following. You can see different variations and (way better) photos from other bloggers:
- Ingrid at The 3B's. These bars are her children's favorite!
- Linda at Weekend Cook
- Sydney at Weekend Cook added fresh nutmeg for a twist.
- Sarena at The Non-Dairy Queen's blog created a special dairy-free version of this recipe
- Jin at at Smell & Taste Are My Memory
- Erik at Baking in Oregon made Pumpkin Pie Snickerdoodle verison
- Charity at Sweet Charity Pie made a browned butter version. Wow!
- Jamie at My Baking Addition
- Cristine at Cooking with Cristine
- Maria at Two Peas and Their Pod made a version she calls Cinnadoodles and are made with cinnamon chips
- Smitten Sugar at Smitten Sugar
- ... and a whole bunch more!
Snickerdoodle Blondies
Yields: Approximately 15 - 30 servings (depending on how you cut them)
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt*
2 cups packed brown sugar (light or dark works, but I prefer light brown)
1 cup unsalted butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons white sugar
2 teaspoons cinnamon
Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.
Sift together flour, baking powder and salt* and set aside. *Only add the salt if you're using unsalted butter.
In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish.) Combine white 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 slightly. While still warm, cut into bars with a sharp knife.
If you like this recipe, please be sure to check out my other variations. If you invent a new one, be sure comment or send me an email; I would love to hear about it!
super, thanks :D
ReplyDeleteOoh these sound amazing. I'll have to make these! I'm a sucker for cinnamon. Yum.
ReplyDeleteI made these for a party yesterday and everyone raved about them, they could be a little chewier in my opinion and the batter was really difficult to spread but they turned out well, thanks for the recipe!
ReplyDeleteThis is just the kind of recipe I've been looking for!
ReplyDeleteArika
My Yummy Life
I made these last night and they are awesome!
ReplyDeleteI just made a dairy free version of theses and my family loved them!
ReplyDeleteI am bookmarking this for sure. My hubby loves loves snickerdoodles, and thanks to you I found the post about dairy-free ones. Nice to "meet" you - thanks for visiting my blog.
ReplyDeleteThese were FANTASTIC!!! Thanks for a great recipe!
ReplyDeleteVery dry and crumbly, I wish I checked them at 20 min or less but the taste was good.
ReplyDeleteI used your recipe from another blog which didn't state kosher salt as in your recipe, they are not equal substitutions so was a bit salty.
Sorry to hear that your bars were dry, Emm. I'm not sure how that could have happened. I've made these bars more times that I can count and have never had them turn out dry. Perhaps your oven is running hot? Also be sure that you are using unsalted butter and your brown sugar is fresh.
ReplyDeleteHi, I have a solution for your those of you who want chewier and not dry blondies.
ReplyDeleteFirst of all, take the stick of butter and melt it on low over a stovetop in a medium pot. add your sugars. stir together until sugars meld into the butter in a sort of smooth, gooeyness. Let this mixture cool down, (it was important to keep the flame under the butter on low) then add your eggs one at a time. Having the mixture too warm will curdle your eggs. Then stir in vanilla; then the dry ingredients and mix ins (chocolate and/or nuts). Also important, I would reduce the flour down to 2 cups.
This will turn out for a moist, chewy blondie.
I made these and they were a hit with everyone who ate them! They were so yummy! Everyone is asking for the recipe!
ReplyDeleteI made these tonight for my husband to take to school tomorrow (they're med students, but they're like giant children) and they are amazing. Huge pain in the ass to spread into the pan, but snickerdoodle cookies are way worse, what with all the rolling in sugar and whatnot. Mine were plenty chewy, and not dry at all.
ReplyDeleteThese are awesome! I made them several times over the weekend cause we just couldnt get enough of them. I did use a peanut butter spreader to spread and it worked so well. Thanks so much for the wonderful recipe!
ReplyDeleteI just tried these and they were awesome! I linked to your blog when I posted the recipe. You have a very nice blog, I enjoy reading it and get a lot of inspiration!
ReplyDeleteHi, Julia! Today is Babygirl's birthday. Thought you should know that when asked what kind of cake or cupcake she would like she responded with a quick, snickerdoodle blondies! :) You've created snickerdoodle monsters! :)
ReplyDelete~ingrid
these are my absolute favorite thing! sooo good
ReplyDeleteAs a fan of snickerdoodles these were a must try for me and I have to say they are fantastic! Thanks for sharing your talents Julia!
ReplyDeleteI made these and just posted about them! I added cinnamon to the batter and folded in co=innamon chips to half the batter- yum!
ReplyDeleteCome see- http://lickthebowlgood.blogspot.com/2009/07/sweet.html
Thanks for the recipe!
I just popped them in the oven! About 10 minutes left... and they are looking better than I expected. The batter was hard to spread (like it says, similar to cookie dough) but I can tell it will be totally worth it! The house smells of cinnamon. :)
ReplyDeleteJust made these about half an hour ago... Wow! Somehow they're even more fantastic than I imagined. Thanks so much!
ReplyDeleteHi Julia! I'm your 170th follower LOL.... after stumbling on your blog, I didn't move out of my chair for reading so many of your wonderful recipes!!! This Snickerdoodle Blondie definitely caught my attention! When I did finally move away from reading your blog, I whipped these blondies up in no time! The house smelled heavenly and the doodles? Well let's just say thumbs up from my 3 sons and husband. They are gone already and my family is already asking when I will make them again! They were delightful, nice dense bar packed with the snickerdoodle tastes. My hats off to you for your creativity! I have a recipe site and added them along with a photo with Kudos to you and your site. Hope you'll add me to your list of bloggers that have MERP'D your delicious recipe. In fact, the recipe will surely get rave reviews and more photos by the community. Thanks again for sharing this terrific recipe, I can't wait to try the Bundt cake and pumpkin pie version! *HUGS* ~V
ReplyDeleteHere's the link for you on Recipezaar: Snickerdoodle Blondies
I found this recipe on "My Own Sweet Thyme" blog this weekend. Made them on Saturday (half batch, they half nicely) and they're just about gone. I'm a snickerdoodle freak, I'm so happy I found your recipe. Next up, your Snickerdoodle Bundt Cake!
ReplyDeleteLooks good, have to try. If you're looking for a snickerdoodle cookie try the Caravel-Caravel Cookies
ReplyDeleteThese gourmet cinnamon and sugar
cookies are made with organic ingredients.
Their namesake recalls ships in quest of
de luxe spices for the New World.
http://pointeviven.blogspot.com/2010/06/pointe-viven-caravel-cookies.html
These are wonderful. My only problem is that after making them twice, they never look like yours. The top doesn't look that attractive. (Yours look like the cinnamon mixture was in a butter mixture and made a light crust on top. Mine just look like dry cinnamon sitting on top, and the whole bar is much lighter than yours. Did you use dark brown sugar?) Bummer. But they taste great, so I guess it doesn't really matter. So much better than making cookies. :-)
ReplyDeleteI've made these with both dark brown and regular and the texture stays the same. I wonder if maybe your oven runs a little hot and it's drying out the surface before the cinnamon sugar can adhere? That would explain a more cake-like texture too. Other than that, I'm not sure why yours would come out differently. Are you using self-rising flour? That has baking powder in it and if you're adding additional baking soda that could potentially cause some issues with lightness and texture. Mystery! Next time try patting the cinnamon sugar recipe down into the top a little and see if that helps at all. :)
DeleteThanks for the quick response! (Seeing when you posted the recipe, I didn't think you'd even see this post!) I don't think my oven really runs hot, but I guess I'll need to check that. I'm not using self-rising flour. I will try pressing the mixture into the top next time and maybe reducing the temp to 325? After smelling yesterday's batch that wasn't for my hubby, I think I'll need to make him one this weekend, or I'll be in trouble! Really great job on this recipe. The flavor is wonderful! It's now in my rotation of recipes to take to outings/work when a dessert is requested.
DeleteMy 11 year old son just made these and they are fantastic! Thank you so much for the recipe!
ReplyDeleteThese are so so good. I make them at least once a month (unless I'm feeling indulgent, and then who knows...). I add about 1/2 tsp ground ginger, since Smitten Kitchen's Brown Sugar Cookies are amazing and call for a bit of the spice. These bars are way easier, and just as tasty!
ReplyDeleteIs there a way I can make these with margarine?
ReplyDeleteYou can try but I'd be willing to bet they wouldn't taste that great.... but maybe? So much of the flavor is derived from the butter. If you use a substitute the flavor would be greatly impacted and might taste either overly "fake butter" or bland. It would be an interesting experiment. Let me know if you try, please.
DeleteI just made them with cinnamon chips inside!! They were so yummy. Thanks for all the deliciousness hehe :) I just blogged about these chewy, cinnamon-y, heavenly bites! Can you tell that I like them? haha.
ReplyDeleteI found your recipe on myownsweetthyme.com and made them yesterday. I brought them to the office today and they are getting huge raves all around!!!
ReplyDeleteThanks for letting me know Jillsy! That made my day but now I'm kinda hungry! ;)
DeleteMade these with whole wheat flour and added a tsp of cinnamon extract. They are so delicious! This might be our new "go to" breakfast sweet treat for special occasions like Christmas!
ReplyDeleteIt seems you can read my mind. I too was looking for a brownie recipe that tasted like Snickerdoodles. I have cinnamon chips I want to use in them. I have happened upon your yummy goodness by chance and now intend to read every word. So far you have my undivided interest and I am impressed with everything I have seen. Thank you so much and I hope to have many long hours and days to get lost in these treasures.
ReplyDeleteI have made these several times now and we all get hungry for them. I add cinnamon to the batter and always brown the butter. Oh, divine! Thanks for the recipe!
ReplyDeleteThese are amazing and easy to make!!! Yummmm
ReplyDelete