Saturday, January 18, 2014

Snickerdoodle Blondies


Everyone seems to love Snickerdoodles! Their cinnamon-sugary taste goes so well with a hot cup of coffee, tea, or hot cocoa. The only other things you need are a comfy chair, a good book, and a crackling fire to sit by-and you're all set for a cozy winter evening! Snickerdoodle cookies are wonderful, but if you're wanting to make something less time consuming, try these blondies. They're made in a 9 x 13" pan and only take about a half hour to bake. They're as soft, chewy, and cinnamony as a Snickerdoodle cookie, so you won't be disappointed!


SNICKERDOODLE BLONDIES by Cottage Flavor, slightly adapted from Food.com
 Makes a 9 x 13" pan
  • 2 2/3 cups all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 cups packed light brown sugar
  • 1 cup (2 sticks) butter, softened
  • 2 large eggs, at room temperature
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Preheat oven to 350˚F. Lightly grease a 9 x 13" pan (or line with parchment paper). 
In medium bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt; set aside.
 In large bowl, beat together butter and brown sugar until creamy and well-blended, about 3 to 5 minutes. Add in the eggs one at a time, stirring after each addition; then add the vanilla, beating until smooth.
Stir in the flour mixture and mix until well blended. Spread batter evenly in prepared pan (mixture will be thick-similar to cookie batter-and very sticky, so use a greased spatula for easier spreading).
Combine the granulated sugar and cinnamon in a small bowl. Sprinkle this cinnamon-sugar mixture evenly over the top of the cookie batter.
Bake at 350˚F for 27 to 30 minutes or until the surface springs back when gently pressed. Cool before cutting into bars or squares.

These are quick and simple, but so delicious! Do you have a special Snickerdoodle recipe you like to make?


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