Buckle's Blissful Snickerdoodle Blondies
This year Buckles requested brownies and said I could surprise her, providing they didn't have nuts. I wanted to make her something really unique. After a few days of thinking about it, I had the idea for creating a Snickerdoodle Blondie. I wanted to combine the same texture of a brownie with the crunchy cinnamon shell of a Snickerdoodle. I couldn't find any on the web, so I invented one. This recipe came out exactly as I wanted! It's nothing short of bliss!
What's great about this recipe is that you probably already have the ingredients in your kitchen. They also travel really well and their flavor improves with age. There are are quite adaptable too. These bars have a loyal fan following. You can see different variations and 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
(If I missed anyone, please let me know!)
Snickerdoodle Blondies
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
Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.
Sift together flour, baking powder and salt and set aside. 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.
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
Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.
Sift together flour, baking powder and salt and set aside. 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.
Yields: approximately 30 servings (depending on how you cut the bars)
If you like this recipe, please be sure to try my Pumpkin Pie Snickerdoodle Bars or my Snickerdoodle Bundt Cake too.
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22 comments:
super, thanks :D
Ooh these sound amazing. I'll have to make these! I'm a sucker for cinnamon. Yum.
I 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!
This is just the kind of recipe I've been looking for!
Arika
My Yummy Life
I made these last night and they are awesome!
I just made a dairy free version of theses and my family loved them!
I 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.
These were FANTASTIC!!! Thanks for a great recipe!
Very dry and crumbly, I wish I checked them at 20 min or less but the taste was good.
I 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.
Hi, I have a solution for your those of you who want chewier and not dry blondies.
First 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!
I 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.
These 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!
I 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!
Hi, 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! :)
~ingrid
these are my absolute favorite thing! sooo good
As 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!
I made these and just posted about them! I added cinnamon to the batter and folded in co=innamon chips to half the batter- yum!
Come 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. :)
Just made these about half an hour ago... Wow! Somehow they're even more fantastic than I imagined. Thanks so much!
Hi 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
Here's the link for you on Recipezaar: Snickerdoodle Blondies
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