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.