One of the first blogs I started to consistently started to read and drool over was Kim’s blog Lovin’ from the Oven. I was always craving one thing from the next. Go over and just look at her recipe index… seriously, drool worthy. I made Oreo Chocolate Chips Cookies from her blog before and they were a huge hit with everyone.
For ages I had been thinking about making the Snickerdoodle Blondies that I had pinned. After making some blondies last year I have been craving them every now and then. Well the time finally presented itself this weekend since we were snowed in because of Blizzard Nemo (really, does The Weather Channel have to name them??) Having the oven on make our house extra toasty which was perfect.
These were good good!! I loved the signature snickerdoodle flavor in these blondies. Plus it helps that they were super easy to mix up. Kim did mention that they were sweet and these really are so I think a small bar is more than enough. One other thing to mention is that this is a really, really thick dough so I think that reducing the flour from the 2 2/3 cups that is called for to 2 1/2 it could help making this dough a bit softer and in the end have a softer texture. Lastly, just be sure not to overcook them, like brownies I think they are best a bit ooey gooey.
Makes 20-24 bars
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups brown sugar
- 1 cup softened butter
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- Preheat oven to 350 degrees. Grease a 9×13 pan.
- Combine the flour, baking powder, cinnamon, nutmeg, and salt in a bowl. Set aside.
- In a large bowl or stand mixer, beat together the butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla extract, and beat until smooth.
- Stir in the flour mixture until well blended. Spread evenly in the prepared pan.
- Combine the remaining sugar and cinnamon in a little bowl. Evenly sprinkle the cinnamon sugar mixture over the top of the batter.
- Bake 25-30 minutes or until golden brown and the surface springs back when gently pressed. Cool before cutting.
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