Snickerdoodle Blondies
Prep time
Cook time
Total time
Serves: 30
  • 2 cups packed light brown sugar
  • 1 cup unsalted butter, cubed and room temperature
  • 2 eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 2⅔ cups all-purpose flour
  • 2¼ teaspoons baking powder
  • 1½ teaspoons cinnamon
  • ¼ teaspoon freshly grated nutmeg (if you do not have fresh nutmeg, just omit)
  • ½ teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  1. Preheat your oven to 350 degrees F. Grease and/or line a 9x13 inch pan and set aside.
  2. In the bowl of your mixer, beat together your brown sugar and cubed butter until light and fluffy, about 2-3 minutes, then add in the eggs, one at a time, until well combined, then beat in the vanilla. In another bowl, whisk together your flour, baking powder, cinnamon, nutmeg, and salt, then gradually add it to the butter and sugar mixture, until just moistened. The dough will be thick, like cookie dough, but be careful not to overbeat it.
  3. As the dough is so thick, I found it easiest to turn it over into your pan (lining it with parchment works best, but you can use foil, too) and use your hands to spread it out evenly. Combine the remaining granulated sugar and cinnamon in a small bowl, then sprinkle it over the batter. Place the pan in the oven for 25-30 minutes, until golden and set. If the top starts to brown too quickly, you can cover it with foil until it has finished baking. Allow the blondies to cool completely before cutting them into bars and serving. These will keep well in an airtight container at room temperature for up to 4 days, or frozen in an airtight container for up to 3 months.
Recipe by The Crepes of Wrath at