Snickerdoodles are always in the line up for Christmas cookies. It is one of our family’s favorite cookies. We found this recipe and knew we had to try it. The Snickerdoodle Blondie Brownies are scrumptious! Plus it uses ingredients we typically have in our pantry and fridge!
Printable Directions: Snickerdoodle Blondie Brownies
2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 Tablespoon vanilla
2 Tablespoons white sugar
2 teaspoons ground cinnamon
Preheat oven to 350 degrees. Apply non-stick cooking spray onto a 9 x 13 inch baking pan. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large mixing bowl using an electric hand mixer, mix together the butter, brown sugar, eggs and vanilla until smooth.
Add the flour mixture to the egg mixture and beat until well blended.
Spread the batter evenly in the prepared pan.
In a small bowl, combine the white sugar and cinnamon. A long time ago we bought a big container of premixed cinnamon and sugar. When we run out, we just mix a new batch and fill the container back up (see ingredients photo). Then we are always prepared to make cinnamon toast in the mornings when we are rushed. This is what we used. It basically is 1 part cinnamon to 3 parts sugar.
Sprinkle the mixture evenly over the batter in the baking pan. Bake for 30-35 minutes or until the surface springs back when gently pressed.
Remove from oven and let cool slightly on a wire rack. As you can see not all the cinnamon sugar soaks into the Snickerdoodle Blondie Brownie which is way ok, who doesn’t like a sweet dusting on their dessert?
While still warm, cut into squares with a sharp knife.
We like ours served warm!