Thursday, July 8, 2010

Snickerdoodle Blondies

Who doesn't love a Snickerdoodle? Soft, chewy cookies covered in cinnamon-sugar. Simple yet utterly delicious. Everyone's grandmother or mother made these for them when they were growing up (if they didn't, I pity you) and the mere scent can evoke strong hopefully fond memories (unless your mother or grandma often beat you with a rolling pin). What baked treat could possibly equal that glorious cinnamon-y disc? Well, as Huey Lewis knows, it's hip to be square! Introducing, Snickerdoodle blondies! All the taste of a Snickerdoodle cookie in bar form. And they're easier to make than regular cookies because you just dump the batter in the pan and bake it all at once. I got this recipe from Recipe Girl and she adapted it from another site.

Recipe courtesy of Recipe Girl.

2 2/3 cups all-purpose flour

2 tsp. baking powder

1 tsp. ground cinnamon
¼ tsp. ground nutmeg

½ tsp. cream of tartar
1 tsp. salt
2 cups brown sugar, packed
1 cup butter, at room temperature
2 large eggs, at room temperature

1 Tbsp. vanilla extract
1 cup cinnamon chips, optional

2 Tbsp. granulated sugar
1 tsp. ground cinnamon

pinch of nutmeg

Glaze (optional)

1 cup powdered sugar, sifted
1 tsp. ground cinnamon

¼ cup heavy whipping cream

1 tsp. vanilla extract

1. Preheat oven to 350 degrees F. Spray 9×13-inch pan with nonstick spray. Line pan with parchment and let it hang over the sides. Spray parchment with nonstick spray too.

2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside.

3. In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes). Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.

4. Stir in flour mixture until well blended. If using cinnamon chips, stir them in now. The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly. Or just spread it out with a spatula. Whatever.

5. Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter.

6. Bake 25 to 30 minutes or until surface springs back when gently pressed. Let pan cool completely.
7. When ready to cut, use ends of parchment paper to lift out baked bars. Place on a cutting board. If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in decorative fashion. Let glaze set (this will work more quickly in the refrigerator) then use a large, sharp knife to cut into bars.

Makes 20 to 24 bars


So... the first time I made these, I used the glaze on them. But I made the glaze with milk instead of cream. Yeah, milk is cheaper but don't be a cheapskate like me, get the cream! The second time I left the glaze off. They look a little nicer with the glaze but it's not strictly necessary. I didn't use the cinnamon chips either time because I've only seen those once before at one grocery store and I couldn't remember which grocery store that was...

If anyone happens to see cinnamon chips in any LA grocery stores, let me know where because I have a feeling they will only improve on an already spectacular treat!


  1. GREAT blog post!! I love your pink background! Great blogging idea, too!

  2. Ahhh, im so proud of my Ahme!!!!