Happy St. Patrick’s Day. Sorry I didn’t make anything green to celebrate. I would like to say Happy Birthday to my Grandpa! He is 94 today!!
Snickerdoodle Blondie recipes have been popping up all over the place. I have been wanting to make them ever since I saw them on Ingrid’s blog:
3 B’s…Baseball, Baking , & Books. I love snickerdoodle cookies! A cookie with lots of cinnamon and sugar, how could you not like them? The last time I made them I threw in cinnamon chips and called them, Cinnadoodles.They were fabulous. I decided to add cinnamon chips to the Snickerdoodle Blondies too! I am glad I did. They were fantastic!
Transforming a snickerdoodle cookie into a bar was a genius idea. There was plenty of cinnamon and sugar to go around, thanks to the cinnamon chips and topping. The bars were thick, soft, and chewy.
I really liked the bar version. They are easy to make, travel well, and clean up is minimal. So get on board and make a pan of Snickerdoodle Blondies.
- Cook Time
- 25 minutes
- 16 -24 blondies
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon cinnamon I added this
- 2 cups packed brown sugar
- 1 cup butter at room temperature
- 2 eggs at room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups cinnamon chips I added these
- 2 tablespoons white sugar
- 2 teaspoons cinnamon
Preheat oven to 350F. Lightly grease a 9 x 13 inch pan. Sift together flour, baking powder, salt, and cinnamon and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Stir in the cinnamon chips. Spread evenly in prepared pan (mixture will be similar to a cookie dough.) Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 25 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.