Snickerdoodle blondies recipe: These buttery, soft Snickerdoodle Blondies are even better than the cookies. They have that classic snickerdoodle tang! Maybe these blondies with cinnamon sugar on top are the best way to eat Snickerdoodles yet.
Snickerdoodle blondies recipe
Ingredients
- 1 cup unsalted butter melted and cooled until no longer warm to the touch (227g)
- 2 cups granulated sugar (400g)
- 2 Tablespoon milk (30ml)
- 2 large eggs
- ½ teaspoon vanilla extract optional
- 2 ¾ cups all-purpose flour (345g)
- 1 teaspoon baking powder
- ½ teaspoon cream of tartar
- ¾ teaspoon salt
Topping
- 3 Tablespoons granulated sugar
- 1 ½ teaspoon ground cinnamon
Instructions
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Bake at 350 degrees Fahrenheit (175 degrees Celsius).
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Prepare a 13×9 pan by greasing and flouring it, or by lining it with parchment paper. Put aside for later.
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Put the melted butter, sugar, and milk into a large bowl and mix them together. Give it a good stir.
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Continue stirring until the eggs and vanilla essence are completely incorporated.
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Put the flour, baking powder, cream of tartar, and salt into a separate basin and mix them together.
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Combine the dry ingredients with the butter mixture by stirring them together.
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Prepare the topping and spread the batter evenly into the 13×9 pan that has been prepared.
Topping
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Cinnamon and granulated sugar should be mixed together in a small basin using a whisk. The snickerdoodle blondie batter should be sprinkled with even amounts.
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A toothpick inserted in the center should come out clean or with moist crumbs (not wet batter) after 25 to 28 minutes of baking at 350 degrees Fahrenheit (175 degrees Celsius).
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