Snickerdoodle Blondies
July 11, 2010 in Uncategorized
There are certain recipes that, as much as I love them, I only make them around the holidays. Like snickerdoodles. They just scream Christmas to me – I think it’s all the cinnamon. But sometimes, bloggers influence me and I break all my rules. Jamie from My Baking Addiction made these blondies first and I filed the recipe away to use around Christmas. Then Michelle from Brown Eyed Baker had to go and ruin all my plans. She made them this week and after hearing her rave about them on Twitter, I knew I needed to make them immediately.
They’re regular blondies with some cinnamon and nutmeg mixed it and then topped with cinnamon sugar. The cinnamon sugar up top reminded me of cinnamon toast and the blondie part was soft and cake-like. I do have to say that it was weird having all the spicy smells in my kitchen in the middle of July but it was well worth it. I made half the recipe and the batch didn’t make it through the night.
Snickerdoodle Blondies
from My Baking Addiction
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon grated or ground nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg
Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.
Haven’t you ever heard of Christmas In July??? ; )
They look great – I love me some cinnamon, so I will be having to try these, for sure!
.-= Pam´s last blog ..Slow Cooker Lightened Up Mac -amp Cheese =-.
I made these yesterday too, also because I saw them on Brown Eyed Baker :) They were delicious but you’re right, I definitely felt like it should have been Christmas!
I had my first snickerdoodle cookie last year and fell in love at first bite. I’m sure I would love these too. They look delicious.
I’ve made these before, and they are fantastic.
I just made these (a very similar recipe from recipegirl.com) yesterday and it was all I could do not to make myself sick on them! They are perfect buttery, cinnamon deliciousness.
.-= Veronica´s last blog ..Perfect Blueberry Pie =-.
these look soooo good! I’m gonna have to make these. Soon!!!! :)
.-= lynne´s last blog ..Chunky Sweet n Salty Cookies =-.
Thanks so much for this recipe! I made these tonight, and they were delicious. The only thing missing was that hint of cream of tartar snicker doodles usually have–do you know if it serves a purpose other than taste? I’m wondering if it’d mess up the recipe if I just put some in next time…?
Jessie, ive wondered the same thing about this recipe. no cream of tartar in snikerdoodles??? seems wrong.
Definitely storing this for later! If I had eggs I’d be making this right now.
.-= Rachel´s last blog ..Oatmeal Raisin Cookies =-.
we make snickerdoodles a lot in my house, so this is right up our alley
My first time baking and eating a Snickerdoodle! So good! I had to bake it way longer than stated in the recipe, but it turned out perfectly.
Are these ok to mail?
Yes, I’m sure they’ll be fine as long as you wrap them tightly. Thanks for commenting! :)