There have been a lot of snickerdoodle blondie recipes floating around recently, but I thought that the ones from
Dozen Flours looked the best. And I’m sure they are! These were fantastic and were eaten up immediately. They’re soft and chewy on the inside with a crunchy cinnamon-sugar topping. I’m going to make these again soon, especially because there are no special ingredients involved, just the basics and some cinnamon and sugar. Recipe after the jump, as always.
Your ingredients. Simple, see?
Combine your flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
I used fresh nutmeg for the first time and I loved it. It wasn’t as strong as ground nutmeg, so it was a much more subtle flavor and I liked the flavor a lot more.
Beat together your butter and sugar.
Beat in your eggs and vanilla.
Mix in the flour until just combined and spread into a greased and/or lined 9×13 pan. Sprinkle the top with the cinnamon-sugar mixture. I also sprinkled mine with a bit of turbinado sugar.
Bake for 25-30 minutes at 350 degrees F or until golden and set.
Allow to cool before cutting.
- 2⅔ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ 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 9x13 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.