Snickerdoodle blondies
-1/2 cup melted unsalted butter
-1 cup granulated sugar
-2 eggs
-1 tsp vanilla extract
-1 cup all purpose flour
-1/2 tsp baking powder
-1/2 tsp cinnamon
-1/4 tsp salt
Cinnamon sugar
-1/4 cup granulated sugar
-1 tsp cinnamon
Icing
-1 cup powdered sugar
-1 tbsp milk
-1tbsp maple syrup or vanilla extract
How to:
Start by adding your melted butter and sugar to a bowl. Mix well before adding your eggs one at a time. Once your eggs are incorporated add your vanilla.
Add your dry ingredients and fold until your batter comes together. Add 1/2 your batter to a lined 8x8 baking dish. Sprinkle 1/2 your cinnamon sugar mixture then add the rest of your batter. Top your blondies with the rest of your cinnamon sugar mixture.
Bake on 350F for 25 minutes. Allow to cool, ice, cut and enjoy!
Oh my goodness, if you haven't tried cinnamon swirl snickerdoodle blondies yet, you are in for an absolute treat! I recently whipped up a batch, and they disappeared faster than I could say "another one, please!" They have all the cozy, spiced comfort of a snickerdoodle cookie but in a wonderfully fudgy, chewy blondie bar form. It’s truly the best of both worlds, perfect for sharing (or, let's be real, keeping all to yourself!). What I love most about this particular recipe is how the cinnamon sugar isn't just sprinkled on top; it's layered within the batter, creating that beautiful "cinnamon swirl" effect. This isn't just for looks; it ensures every single square-cut bite has that burst of warm spice and sweetness, making the interior perfectly soft and cinnamon-speckled. You get that delightful surprise in every mouthful, which really elevates it beyond a standard blondie. To make sure your blondies turn out perfectly soft and chewy, I’ve picked up a few tips over time. First, don't overmix your batter once you add the dry ingredients. Gently folding until just combined is the secret to avoiding a tough, cake-like texture. We want gooey, melt-in-your-mouth goodness! Secondly, keep a close eye on your baking time. Ovens can vary, so while 25 minutes at 350F is a great guide, yours might need a minute or two less or more. You're looking for edges that are set and lightly golden, but the center should still look a tiny bit underdone or soft when you lightly jiggle the pan. This ensures they cool down to that perfect fudgy consistency. And let's talk about that icing! The recipe calls for a simple yet incredibly effective glossy icing, and it's truly the crowning glory. It adds an extra layer of sweetness and moisture that perfectly balances the spiced blondie. If you want to play around, you could try browning your butter for the blondies themselves before adding it to the sugar – it gives an amazing nutty depth of flavor. Or, for the icing, a tiny pinch of sea salt can really make the flavors pop and cut through the sweetness beautifully. Sometimes, I even add a splash of almond extract to the icing for a subtle, sophisticated twist. These blondies are fantastic served warm, maybe with a scoop of vanilla bean ice cream for an extra indulgent dessert. But honestly, they're just as delicious at room temperature with a cup of coffee or tea. They're super practical for parties or potlucks because they're easy to transport and store well. Just pop any leftovers in an airtight container at room temperature for a few days, and they'll stay wonderfully fresh. Trust me, once you try this recipe, it'll become a staple in your baking rotation!