Tuesday, September 11, 2012

Snickerdoodle Blondies


I love all things Snickerdoodle (which by the way, spell check doesn't think is a word...). Have you checked out my Snickerdoodle Candy Cups? Problem is, with Snickerdoodles, I usually like the Krusteaz box cookie mix better than I like them  homemade.

I like the box mix so much that I am actually scared to make them from scratch because I feel like nothing will live up to the image I have built up in my head. So when Justin said he was craving something "snickerdoodly" (also not a word), I scoured Pinterest for recipes.


You would not believe all the different types of Snickerdoodle themed desserts floating around out there other than your basic cookie. I found Snickerdoodle cupcakes, Snickerdoodle fudge, Snickerdoodle pie, Snickerdoodle cake, Snickerdoodle ice cream, and even Snickerdoodle pancakes.

But when it came down to it, I was looking for something quick, easy and that didn't require a trip to the store. So I settled on these decadent looking Snickerdoodle Blondie Bars from the Brown Eyed Baker. And I am so glad I did.


These bars are like nothing I have ever made before. They are sweet but not overwhelmingly so. They are moist but still retain their shape. It's sort of like a coffee cake and a Snickerdoodle cookie had a baby if you can imagine that.

I don't usually like blondie type bars. I always end up disappointed in something that is shaped like a brownie but lacking in chocolate. But one bite of these Snickerdoodle Blondies and I was a convert.


With fall supposedly on its way, these are the perfect treat with coffee or hot chocolate. And if you're like  us and fall is no where in sight, you can always add a scoop of vanilla ice cream to cool you off  :  )



Snickerdoodle Blondies adapted from Brown Eyed Baker
  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking powder 
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups packed brown sugar
  • 1 cup (two sticks) unsalted butter, at room temperature
  • 2 eggs
  • 1 tablespoon vanilla extract
For topping:
  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon
1.) Beat the butter and brown sugar together until light and fluffy.

2.) Beat in the eggs one at a time followed by the vanilla.

3.) Combine the dry ingredients (not including those for the topping) and slowly stir them into the wet ingredients.

4.) Lightly spray (I also used foil) a 9x13 pan and spread the batter out evenly in the pan.


5.) Mix together the white sugar and cinnamon for the topping and sprinkle the mixture over the batter.



6.) Bake at 350 degrees for 20-25 minutes or until the top feels firm and springy to the touch. Let cool for at least 30 minutes before trying to cut them.





Enjoy!

Make sure you stop by this week's Mealtime Monday and link up any amazing recipes you have been working on lately.


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