Description
Indulge in the perfect blend of a classic snickerdoodle cookie and a rich, buttery blondie with these irresistible Snickerdoodle Blondies. With a hint of cinnamon and nutmeg, these chewy blondies are topped with a cinnamon sugar mixture for a delightful crunch.
Ingredients
Scale
Blondies:
- 1 cup unsalted butter, melted
- 1 1/2 cups brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and prepare a 9×9-inch baking pan with greasing or parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk melted butter and brown sugar until smooth. Add eggs one at a time, then stir in vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg. Gradually add to wet ingredients, mixing until just combined.
- Spread Batter: Pour batter into pan and spread evenly.
- Add Topping: Mix granulated sugar and cinnamon, sprinkle over batter.
- Bake: Bake for 25-30 minutes until edges are golden and a toothpick comes out clean.
- Cool and Serve: Cool blondies in pan before cutting into squares.
Notes
- Store blondies in an airtight container at room temperature for up to 4 days.
- For a richer flavor, swirl in cream cheese before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie (1/16 of recipe)
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
