There’s something undeniably comforting about the warm, cinnamon-infused flavor of a classic snickerdoodle cookie. But what if we could elevate that experience by transforming it into a rich, buttery blondie? Enter the Snickerdoodle Blondie—a delightful fusion of two beloved desserts that promises to tantalize your taste buds and become a staple in your baking repertoire.
The Allure of Snickerdoodle Blondies
Snickerdoodle blondies capture the essence of traditional snickerdoodle cookies but present them in a denser, chewier bar form. The hallmark tanginess, typically achieved with cream of tartar in cookies, is subtly mirrored here, complemented by a generous cinnamon-sugar topping that provides a delightful crunch with each bite. The result is a dessert that’s both familiar and novel, offering the nostalgic comfort of snickerdoodles with the indulgent texture of a blondie.
Ingredients & Equipment
To recreate these delectable snickerdoodle blondies, you’ll need:
Unsalted Browned Butter: Provides a nutty, caramel-like depth to the blondies.
Sugars: A mix of white granulated and brown sugar offers the perfect balance of sweetness and moisture.
Eggs: Act as a binding agent, ensuring a cohesive batter.
Extracts: Vanilla and almond extracts enhance the overall flavor profile.
Dry Ingredients: All-purpose flour, baking powder, and salt form the structural base of the blondies.
Cinnamon: Infuses the batter with that signature snickerdoodle warmth.
Topping: A sprinkle of cinnamon-sugar and a scoop of ice cream elevate the final presentation.
Equipment:
9×9 Baking Dish
Parchment Paper
Mixing Bowls
Step by Step Baking Guide
Preparation: Begin by preheating your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, allowing some overhang for easy removal, and lightly grease it.
Browning the Butter: In a saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until the butter turns a golden brown and emits a nutty aroma. This process enhances the flavor, adding a rich, caramel-like note to your blondies. Once browned, remove from heat and let it cool slightly.
Combining Wet Ingredients: In a large mixing bowl, whisk together the browned butter, white granulated sugar, and brown sugar until smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla and almond extracts, blending until the mixture is cohesive.
Incorporating Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Be cautious not to overmix, as this can lead to denser blondies.
Baking: Pour the batter into the prepared baking dish, spreading it evenly with a spatula. For an added snickerdoodle touch, sprinkle a mixture of cinnamon and sugar over the top before baking. Place in the preheated oven and bake for 28-32 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Cooling and Serving: Allow the blondies to cool completely in the baking dish. Once cooled, use the parchment paper overhang to lift them out and transfer to a cutting board. Slice into nine equal squares. For an indulgent treat, serve each blondie with a scoop of your favorite ice cream.
Baking Tips for Success
Brown Butter Mastery: Keep a close eye on the butter as it browns, stirring constantly to prevent burning. The transformation happens quickly, and achieving the right color and aroma is key to the flavor.
Mixing Technique: When combining wet and dry ingredients, mix until just combined. Overmixing can develop excess gluten, resulting in tougher blondies.
Baking Time: Oven temperatures can vary, so begin checking for doneness at the 28-minute mark. The toothpick test is a reliable method; a few moist crumbs indicate a perfectly baked blondie.
Customization Ideas
Add-ins: Incorporate white chocolate chips, chopped nuts, or even dried fruit into the batter for added texture and flavor.
Spice Variations: Experiment with adding a pinch of nutmeg or cardamom to the dry ingredients for a unique twist on the classic snickerdoodle flavor.
Glaze: Drizzle a simple vanilla or cream cheese glaze over the cooled blondies for an extra layer of sweetness.
Storage Recommendations
Store any leftover blondies in an airtight container at room temperature for up to three days. For extended freshness, refrigerate them for up to a week, ensuring they are well-sealed to prevent drying out. If you prefer warm blondies, a quick 10-second zap in the microwave will revive their just-baked
Why You’ll Love This Recipe
Simplicity: This recipe is straightforward, requiring no chilling or rolling of dough. It’s perfect for both novice bakers and seasoned pros seeking a quick yet impressive treat.
Flavor: The combination of browned butter, cinnamon, and a hint of almond extract creates a rich, aromatic profile that’s hard to resist.
Versatility: Enjoy these blondies on their own, or pair them with a scoop of vanilla ice cream for an extra indulgent dessert experience.
Snickerdoodle Blondies
Equipment
- 9x9 Baking Dish
- Parchment Paper
Ingredients
- 1 cup unsalted browned butter
- ½ cup white granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon cinnamon
Topping
- Ice Cream
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 350°F (175°C). Line a 9x9 baking dish with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment paper.
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring often, until the butter turns a golden brown color and gives off a nutty aroma. Remove from heat and let cool slightly.
- Mix Wet Ingredients: In a large mixing bowl, combine the browned butter, white granulated sugar, and brown sugar. Whisk until smooth and creamy. Add the eggs, vanilla extract, and almond extract, then mix until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
- Transfer Batter: Pour the batter into the prepared baking dish, spreading it evenly.
- Bake: Bake in the preheated oven for 28-32 minutes or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Allow the blondies to cool completely in the baking dish before lifting them out using the parchment paper overhang. Transfer to a cutting board and slice into 9 squares.
- Serve: Serve the snickerdoodle blondies with a scoop of your favorite ice cream for an extra treat.
