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Snickerdoodle Blondies

Deliciously chewy snickerdoodle blondies with a perfect balance of cinnamon, brown sugar, and a soft texture, ideal for those who love classic flavors with a twist.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 2/3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp cream of tartar
  • 1 tsp salt
Wet Ingredients
  • 2 cups brown sugar, packed
  • 1 cup butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 Tbsp vanilla extract
Optional Ingredients
  • 1 cup cinnamon chips optional

Method
 

Preparation
  1. Preheat oven to 350 degrees F.
  2. Spray a 9×13-inch pan with nonstick spray.
  3. Line the pan with parchment paper so it hangs over the sides, and spray the parchment.
  4. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar, and salt; set aside.
Mixing
  1. In a large bowl, cream together butter and brown sugar with an electric mixer for 3 to 5 minutes.
  2. Mix in eggs one at a time, then stir in vanilla until smooth.
  3. Stir in the flour mixture until well blended.
  4. If using, stir in cinnamon chips.
  5. The batter will be thick; spread it evenly into the prepared pan.
  6. Spray hands with cooking spray and pat the mixture down evenly.
Baking
  1. Bake for 25 to 30 minutes or until the surface springs back when gently pressed.
  2. Let the pan cool completely.
  3. When ready to cut, use the ends of the parchment paper to lift out the baked bars.

Notes

Store snickerdoodle blondies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 7 days for a firmer texture, then bring to room temperature before serving. Freeze wrapped portions for up to 2 months and thaw covered to protect crumb moisture.