Snickerdoodle Blondies Recipes

SNICKERDOODLE BLONDIE BARS

Steps:

• Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper. Lightly grease exposed pan and parchment paper.
• In a large bowl or stand mixer, cream together butter and sugars. Mix in eggs and vanilla, followed by dry ingredients. Mix until smooth and no streaks remain. Lightly grease hands, press mixture into an even layer in prepared baking pan. Sprinkle with cinnamon-sugar topping mixture.
• Bake for 25-30 minutes.
• Allow blondies to cool before slicing. Store in an airtight container for up to several days.

SNICKERDOODLE BLONDIE BARS

Steps:

• Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in the vanilla. Beat in the eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, spices and salt; gradually beat into creamed mixture. Spread into a greased 9-in. square baking pan., Mix topping ingredients; sprinkle over top. Bake until set and golden brown, 35-40 minutes. Cool completely in pan on a wire rack. Cut into bars.

SNICKERDOODLE BLONDIES

Steps:

• Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 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 -- I just spray a spatula with cooking spray). Combine the granulated sugar and cinnamon, 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.

SNICKERDOODLE BLONDIES

Steps:

• 1 Preheat the oven to 350 degrees
• 2 Grease a 9-inch-square baking pan with cooking oil spray, then line the bottom with parchment paper
• 3 Combine the butter, the cup of granulated sugar and the brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for a few minutes, until lightened and a little fluffy
• 4 Stop to scrape down the bowl
• 5 Add the eggs and vanilla extract; beat on medium speed until well incorporated
• 6 Whisk together the flour, teaspoon of cinnamon, baking powder and salt in a separate bowl, then add to the mixer bowl; beat on medium-low speed until well incorporated
• 7 The dough will be quite soft
• 8 Transfer to the baking pan, then spread the dough evenly all the way into the corners
• 9 Whisk together the remaining 2 tablespoons of granulated sugar with the amount of cinnamon you prefer; we recommend 1/2 to 1 teaspoon
• 10 Sprinkle that mixture evenly over the surface
• 11 Bake (middle rack) for about 25 minutes, until golden and still slightly soft at the center
• 12 Cool completely (in the pan) before serving or storing
• 13 It's best to lift out the slab and slice on a cutting board; discard the parchment before cutting

SNICKERDOODLE BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, eggs, and 1 tablespoon vanilla extract together in a bowl using an electric mixer until smooth and creamy. Stir flour mixture into creamed butter mixture until batter is well combined and thick; spread into the prepared baking pan.
• Combine white sugar, 2 tablespoons cinnamon, and ginger together in a bowl; sprinkle over batter.
• Bake in the preheated oven until blondies are beginning to pull away from the sides of the pan and are set in the middle, 25 to 30 minutes. Allow blondies to cool, at least 30 minutes.
• Beat confectioners' sugar, cream, 1 tablespoon cinnamon, and 1 teaspoon vanilla extract together in a bowl until glaze is smooth; drizzle onto blondies.