A classic cookie turned into bar form. These Snickerdoodle Blondies are so simple to make and they don’t require chilling the dough.
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 16
Ingredients
For the Blondies
2cups(260g)all-purpose flour
2teaspoonsbaking powder
½teaspooncream of tartar
½teaspoonsalt
¾cup(170g)unsalted butter, room temperature
1 ¼cups(250g)light brown sugar
2large eggs, room temperature
1 ½teaspoonsvanilla extract
For the Topping
¼cup(50g)granulated sugar
1 ½teaspoonsground cinnamon
Instructions
Make the Blondies
Move the oven rack to just below the center of the oven and heat to 350ºF degrees. Line a 9-inch square pan with parchment paper or aluminum foil and spray with cooking spray; set aside.
Add the flour, baking powder, cream of tartar, and salt to a medium bowl. Stir with a whisk to combine.
Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the butter on medium speed until very creamy.
Beat in the sugar until well combined. Beat in the eggs, one at a time, mixing well after each addition. Stop to scrape down the sides of the bowl as needed. Beat in the vanilla.
Add the flour mixture and mix at low speed just until incorporated.
Spread the batter evenly in the prepared pan.
Make the Topping
In a small bowl, mix the granulated sugar and cinnamon together. Sprinkle it evenly over the blondie dough in the pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Cool in the pan to room temperature, then refrigerate until firm; about 2 hours.
Lift the blondies out of the pan with the parchment or foil. Cut into 2-inch squares or the desired size.
Notes
Butter: Salted butter can be used in place of unsalted. Omit the additional salt in the recipe.
Brown sugar: Light or dark brown will work great with this recipe.
Make ahead tip
Blondies will keep for up to 1 week stored in an airtight container at room temperature.
Or they can be frozen for up to 3 months. Place them in an airtight container or zip-top freezer bag. Thaw in the refrigerator overnight and bring to room temperature before serving.