Sunday, August 8, 2010

Snickerdoodle Blondies

Yesterday I said that since I don't have any dinners to blog this week I would probably make a dessert today. I was flipping through my baking binder and this one popped out at me.

I love snickerdoodle cookies. They're light and fluffy and covered in cinnamon and sugar. They almost melt in your mouth when you bite into one. Yum....

Luckily all of the ingredients for this recipe were currently hanging out in my pantry.

Snickerdoodle Blondies
Source: BrownEyedBaker
Servings: 16
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Ingredients:
    • 2 2/3 cup all-purpose flour
    • 2 tsp. baking powder
    • 1 tsp. salt
    • 1 tsp. cinnamon
    • 1/2 tsp. ground nutmeg
    • 2 cups brown sugar
    • 2 sticks (1 cup) unsalted butter, softened to room temperature
    • 2 eggs
    • 1 tbsp. vanilla extract
    Topping:
    • 2 tbsp. sugar
    • 1 tsp. cinnamon

Directions:
1. Grease a 9x13 baking dish. Preheat the oven to 350.
2. Add flour, baking soda, salt, cinnamon and nutmeg into a medium sized bowl. Stir well to combine.
3. In a large bowl beat together the brown sugar and butter.
4. Add in the eggs one at a time.
5. Add in the vanilla extract.
6. Add the flour mixture in 3-4 parts making sure to scrape down the sides of the bowl before adding more flour.
7. Spread the dough into the baking dish. I had to scoop it out with a large spoon and then used a spatula to spread it out evenly.
8. In a small bowl mix together the sugar and cinnamon topping. Sprinkle over the dough.
9. Bake for 25-30 minutes. Blondies should spring back slightly when touched, not crumble.
10. Cool completely then cut and serve!

Mine came out thicker than the BrownEyedBaker's did but they are still really good. 

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