THESE SNICKERDOODLE BLONDIES ARE MY FAVORITE DELISH RECIPE OF ALL TIME
Snickerdoodle blondies represent Delish to me. They're one of the first recipes I can remember making from our site when I first started in the Test Kitchen back in 2017. The blondies are loved by all, and I've made them countless times. They've been made for meetings, birthday celebrations, and the random times when I felt the office just needed a pick-me-up. No one has ever complained, and I’m still not tired of them. They're everything you love about a snickerdoodle: soft and a bit chewy, with the defining cinnamon-sugar top. The blondie version is just thicker, which is always a good thing in my opinion. These are truly one of the best things on our site, and I want to convince everyone to start making them
Why I Love Snickerdoodle Blondies
These blondies couldn't be easier to make. They start off just like cookie dough, but since they're in bar form, you get to skip the step of rolling each individual portion into a ball and then coating in cinnamon sugar. I make these anytime I need a last-minute treat to take to a friend or if someone is coming over. I know I most likely have all of the ingredients, so there won’t be any need to run to the store, plus they can be made so quickly. These are always a hit for everyone, so someone not liking them is never a concern. They're the perfect treat to fall back on when you aren’t sure what to make, and even though snickerdoodles are extra common around the holidays, they really work year-round. The blondies are so soft and will remain so for a few days; I love a baked good that isn’t only tasty on the same day it’s made.
How To Make Snickerdoodle Blondies
There’s nothing complicated about this recipe; in fact, it's even easier than cookies. Start by beating some butter, granulated sugar, and brown sugar in a large bowl until it’s nice and creamy. Add the eggs and vanilla and beat again until well combined.
In another bowl, whisk together the flour, cinnamon, baking powder, and salt. Add this to the butter mixture and beat on low until just combined.
Spread the batter into a parchment-lined 9" x 9" baking dish. Sprinkle the top generously with cinnamon-sugar. Bake at 350° until edges are set, but the center is soft, 25 to 30 minutes. Let it cool a little bit, and you're all done!
Tips On How To Make Snickerdoodle Blondies
- Don’t Overbake: The biggest tip I can give for any blondie is to not overbake them. And this can be tricky. In order to maintain their chew and not be cakey, they need to come out of the oven when the middle still feels quite soft. The toothpick test doesn’t work well here. The edges should feel firm and set, but the middle will press in easily when you gently poke it and won’t bounce back. You're looking for golden edges and for the top to start getting some color as well. They will continue to firm as they cool in the pan, leaving you with the perfect texture.
- Don't Be Shy With The Cinnamon Sugar: I usually mix about 1/4 cup sugar with 2 to 3 teaspoons cinnamon, depending on how cinnamon-y I'm feeling that day. You may not need to full 1/4 cup here since the blondies are made in a 9" x 9" dish, but you need close to that amount. I like to make sure there's a good layer on top so that after baking, when some sugar is absorbed, there's still some crunch left on top.
