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Snickerdoodle Blondies

Chewy, cinnamon-forward blondies that blend the flavors of classic snickerdoodles with a soft crumb, perfect for snacks or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 2/3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp cream of tartar
  • 1 tsp salt
Wet Ingredients
  • 2 cups brown sugar, packed
  • 1 cup butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 Tbsp vanilla extract
  • 1 cup cinnamon chips (optional) Optional ingredient for added flavor

Method
 

Preparation
  1. Preheat oven to 350 degrees F.
  2. Spray a 9×13 inch pan with nonstick spray and line with parchment, letting it hang over the sides. Spray the parchment with nonstick spray.
Mixing
  1. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar, and salt; set aside.
  2. In a large bowl, cream together butter and brown sugar with an electric mixer for 3 to 5 minutes.
  3. Mix in eggs one at a time, then add vanilla. Beat until smooth.
  4. Stir in the flour mixture until well blended. If using cinnamon chips, stir them in now.
Baking
  1. Spread the thick batter evenly into the prepared pan and pat it down using hands sprayed with cooking spray.
  2. Bake for 25 to 30 minutes or until the surface springs back when gently pressed.
  3. Let the pan cool completely, then lift out the baked bars using the parchment ends and cut into pieces.

Notes

Serve warm for a softer bite. Pair with coffee, chai, or milk. For indulgence, serve with vanilla ice cream and caramel sauce. Store in an airtight container at room temperature for up to 3 days.