Snickerdoodle Blondies

$To make Snickerdoodle Blondies, you need some simple and tasty ingredients. Here’s what you will need: - 1 cup unsalted butter (2 sticks, melted) - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 1/4 teaspoon baking soda - 1 cup white chocolate chips (optional) These ingredients come together to create a sweet and soft treat. The butter gives the blondies a rich taste. Brown sugar adds moisture and depth. The eggs help bind everything together. Vanilla gives a warm flavor, while the cinnamon adds a lovely spice. If you want a fun twist, add white chocolate chips. They melt and create little pockets of sweetness. This recipe is easy and perfect for sharing. Now, let’s get cooking! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This step is important for even baking. 2. Prepare a 9x13 inch baking pan. You can grease it lightly or line it with parchment paper. This will help the blondies come out easily. 3. In a large mixing bowl, pour in 1 cup of melted unsalted butter. Add 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Mix these well with a whisk or hand mixer until it is smooth and creamy. 1. In another bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda. Sifting helps mix the dry ingredients evenly. 2. Gradually add the dry mixture to the wet ingredients. Use a spatula or wooden spoon to fold them together gently. Be careful not to overmix, as that can make the blondies tough. 1. If you want, fold in 1 cup of white chocolate chips. Make sure to distribute them well without overworking the batter. 2. Pour the batter into your prepared baking pan. Use a spatula to spread it evenly. Fill all corners to ensure even baking. 1. Bake in the preheated oven for 20-25 minutes. The blondies are done when the top is light golden. A toothpick inserted in the center should come out clean or with a few moist crumbs. 2. Once baked, take the blondies out of the oven. Let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. This makes cutting easier. To make perfect snickerdoodle blondies, avoid overmixing the batter. Overmixing can lead to tough blondies. Mix just until you see no dry flour. This keeps your blondies soft and chewy. Ensure even baking by spreading the batter well in the pan. Use a spatula to fill all corners. This helps the blondies bake uniformly, so you don’t have any undercooked parts. Dust your cooled blondies with cinnamon sugar. This simple trick adds a sweet touch. Use a fine sieve for a light, even layer. For a fun serving idea, stack the blondies in a decorative tin. You can also arrange them on a rustic wooden platter. This makes them look great for parties or gatherings. If your blondies turn out dry, check your oven temperature first. An oven that runs hot can bake them too fast. If they seem dense, you might have overmixed. Next time, mix carefully. For adjusting sweetness, taste the batter before baking. If you want sweeter blondies, add more brown sugar. Each tip helps you create the best snickerdoodle blondies every time! Pro Tips Use Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for better emulsification, leading to a smoother batter. Don’t Overmix: Mix until just combined to maintain a light and tender texture in your blondies. Check for Doneness: Insert a toothpick in the center; it should come out with a few moist crumbs for perfect blondies. Storage Tips: Store blondies in an airtight container at room temperature for up to a week to keep them fresh and chewy. {{image_4}} You can make your Snickerdoodle blondies even better with some fun flavors. - Nuts and spices: Add chopped nuts like pecans or walnuts for a nice crunch. You can also mix in spices like nutmeg or ginger for a warm touch. - Different types of chocolate: Swap white chocolate chips for dark or milk chocolate. This change adds richness and new flavor. If you have dietary needs, you can still enjoy these blondies. - Gluten-free options: Use a gluten-free flour blend instead of all-purpose flour. This keeps the texture light and tasty. - Vegan alternatives: Replace the eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit until it thickens. You can also use a plant-based butter. Make your blondies special for any season. - Fall-inspired blondies: Mix in chopped apples or pumpkin puree. Add more cinnamon and nutmeg for a cozy flavor. - Holiday flavors to try: For winter, add peppermint extract or crushed candy canes. This gives a festive twist to your blondies. To keep your Snickerdoodle Blondies fresh, store them at room temperature. Use an airtight container to protect them from drying out. Line the container with parchment paper for easy removal. If you have a lot of blondies, you can stack them with parchment between layers. This keeps them from sticking. You can freeze Snickerdoodle Blondies to enjoy later. First, cut them into squares. Wrap each square in plastic wrap. Then, place them in a freezer-safe bag or container. Make sure to remove as much air as possible. This helps prevent freezer burn. To thaw, take out the number of blondies you want. Leave them in the fridge overnight. If you need them fast, you can thaw them at room temperature for a few hours. They taste best within three months of freezing. Snickerdoodle blondies are sweet, chewy bars that combine flavors of classic snickerdoodle cookies with blondies. They have a rich, buttery base with hints of cinnamon and vanilla. The texture is soft and slightly dense, making each bite delightful. To check if your blondies are done, look for a light golden top. Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your blondies are ready. Baking them too long can make them dry. Yes, you can substitute some ingredients. For butter, use coconut oil for a dairy-free option. Brown sugar can be replaced with coconut sugar. If you want a gluten-free version, use a gluten-free flour blend. Always keep balance in mind. Snickerdoodle blondies can last up to a week when stored properly. Keep them in an airtight container at room temperature. If you want to keep them longer, consider freezing them. Absolutely! You can make these blondies a day or two in advance. Just store them in an airtight container. They will still taste fresh when you serve them at your party. Snickerdoodle blondies are fun to bake and delicious to eat. We covered everything, from ingredients to techniques for success. Remember to avoid overmixing and adjust sweetness to taste. If you're feeling bold, try seasonal flavors or substitutes to meet dietary needs. With these tips and tricks, you’ll impress friends and family. Enjoy the sweet rewards of your hard work, and happy baking!$

Deliciously soft and chewy blondies with a hint of cinnamon and optional white chocolate chips.

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Prep Time 10

Cook Time 25

Total Time 35

Course Dessert

Cuisine American

Servings 12

Calories 200 kcal

Ingredients

1 cup unsalted butter, melted
1 cup packed brown sugar
1 2/2 granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 2/2 salt
1 4/2 baking soda
1 cup white chocolate chips (optional)

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly or lining it with parchment paper to facilitate easy removal later.
In a large mixing bowl, pour in the melted butter. Add in the packed brown sugar and granulated sugar. Using a whisk or a hand mixer, blend the ingredients well until the mixture is smooth and creamy.
Crack the eggs into the bowl and add the vanilla extract. Stir the mixture until the eggs are fully incorporated and the mixture is well combined.
In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, salt, and baking soda. This will help to aerate the mixture and ensure an even distribution of dry ingredients.
Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula or wooden spoon to fold them together gently until just combined. Be careful not to overmix, as this can lead to dense blondies.
If you choose to include white chocolate chips, gently fold them into the batter, distributing them evenly without overworking the dough.
Pour the batter into your prepared baking pan. Use a spatula to spread it out evenly, ensuring all corners are filled.
Bake in the preheated oven for 20-25 minutes. The blondies are ready when the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Once baked, remove the blondies from the oven and let them cool in the pan for about 10 minutes. After that, transfer them to a wire rack to cool completely, which will make cutting into squares easier.

Notes

For an elegant finishing touch, lightly dust the cooled blondies with cinnamon sugar before serving.

Keyword baking, blondies, dessert, snickerdoodle