Snickerdoodle Blondies

This week will be all sorts of crazy for me. Graduate school is wrapping up, which means final papers, presentations, thesis defense, and many other “fun” tasks. I don’t have much to say about this recipe except that it was a keeper. So delicious! Snickerdoodle cookies have always been a favorite of mine, so I was excited to try making them in blondie form! Have a great week, everyone!

Snickerdoodle Blondies
Recipe source: Ryan’s Baking Blog
Print Recipe

2 2/3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 cups light brown sugar, packed
1 cup (2 sticks) unsalted butter, at room temperature
2 eggs, room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

1. Preheat oven to 350°F. Butter a 9×13-inch baking pan (or use a nonstick cooking spray).
2. In a medium bowl, sift and whisk together flour, baking powder, salt, cinnamon, and nutmeg.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition and scraping the sides of the bowl as necessary. Beat in vanilla.
4. Reduce mixer speed to low and gradually add in the flour mixture, beating until just combined. Give a final stir with a rubber spatula to ensure any crumbly bits on the bottom of the bowl are incorporated.
5. Spread dough into an even layer in the baking pan.
6. In a small bowl, combine granulated sugar and cinnamon and sprinkle evenly over the top of the batter.
7. Bake for 25-30 minutes or until the surface springs back when gently pressed. Transfer pan to a wire rack and allow blondies to cool completely before cutting.

  • Hanna - May 16, 2011 - 12:54 pm

    These sound SO good, I can’t wait to try them!!! Thanks!ReplyCancel

  • Ingrid - October 5, 2012 - 8:01 am

    A coworker of mine shared your blog with me, I believe you used to work here too a while ago as an intern… anyways… I made these last night and I didn’t have a stand mixer, so I had to improvise (which I’m not very good at). They turned out pretty tasty, they just seem a little dry. I’m not sure how to fix that next time? Thoughts?ReplyCancel

  • Annie - October 6, 2012 - 8:08 pm

    Hey Ingrid – yeah, I was at PPlus as an intern! My guess was that you over-baked the blondies — that’s usually the cause of dried out baked goods. Bake them a few minutes less next time :) Thanks for the comment and hope you’re doing well.ReplyCancel

  • Ingrid - October 10, 2012 - 9:48 am

    That’s entirely possible… next time I’ll bake it less. I think I was unsure because the top didn’t look as brown as I had imagined in my head it would look, so I let it sit a few extra minutes. Next time I’ll remember I’m not a professional and shouldn’t improvise :)

    They are still very tasty and I enjoyed making them. Thanks for sharing!ReplyCancel

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