Snickerdoodle Blondies
- July 16, 2010
- Cookies - Bar Cookies and Brownies, Recipes
- 38 comments
Snickerdoodles are a classic American cookie, a bake-sale staple. They’re essentially sugar cookies that have been rolled in cinnamon sugar before baking, which gives them a crisp and flavorful crust to contrast a moist, sweet interior. This recipe gives that classic a little twist by turning the cookies into a batch of blondies.
What makes these blondies as opposed to just cookies in bar form is the texture. Usually, snickerdoodles have cream of tartar and baking soda in them. There is no leavening in this recipe so, like brownies, the blondies have a slightly dense and chewy center to them. This makes them satisfyingly brownie-like in spite of their sugar cookie flavor. It also makes them very addictive because the contrast between the crisp crust and chewy center is very hard to pass up.
This recipe doesn’t make a big batch, and it is pretty easy to much your way through a pan full if you if you have a crowd of friends (or kids) over to help eat. Fortunately, the recipe doubles easily. That said, I still like it best when baked in a square pan because you end up with just the right amount of crispy edge and chewy center. The vanilla flavor also comes through in the finished cookie and stands up nicely against the cinnamon-heavy topping. Definitely a keeper, and as much as I like classic snickerdoodles, I think I just might go for a batch of these over the more traditional cookies next time!
Snickerdoodle Blondies
1/2 cup butter
1 cup sugar
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup all purpose flour
1 tbsp sugar + 1 tsp ground cinnamon
Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil.
In a large bowl, cream together butter and sugar until light. Beat in salt, egg and vanilla extract until well combined. Add in flour and stir until no streaks of dry ingredients remain. Pour dough – it will be thick – into prepared baking dish and smooth it into an even layer.
Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle dough evenly with cinnamon sugar mixture.
Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Cool in the pan before slicing.
Makes 16.
38 Comments
Yum. Snickerdoodles rock my socks. Definately going to try these this week! Thanks for sharing.
Blondies AND snickerdoodles. Oh, YEAH!!
I am so making these this weekend. The hubby loves Snickerdoodle cookies!
most recipes i read (a lot! lol) i drool a little and wish i had time to make them. THIS, however, i am MAKING TIME to make them!! yum yum YUM! (mostly because the cookie version? PAIN TO MAKE, this version… oooh these may be my new favorite!! thank you!
You are making me excited! But I like the distinct flavour the cream of tartar imposes on snickerdoodles. Still, will try!
These were delicious! Thanks for the recipe.
I love Snickerdoodles, but baking them in the summer heats up the kitchen too much. This is perfect because I can bake them in my toaster oven! Can’t wait to try them.
Is it okay to double this to make a 9 x 13 size pan?
These look great! It sounds fun to try snickerdoodle somethting-other-than-cookies. Thanks for the recipe!
I love snickerdoodles and have never made the blondie version. I’ve seen it on so many blogs and your description has convinced me I must make these ASAP! I like that you can make it in a smaller pan too!
I made these yesterday and they were a big hit! The cinnamon sugar mixture was darker on the top than I expected and I was worried it would be bitter, but it was perfect! Thanks for the recipe, its a keeper! I’m thinking of adding mac nuts and white chips to the batter next time and skipping the cinnamon.
tomorrow I`ll do this!
Made these last night…they were excellent! They’re great since I’ll always have the ingredients on hand and they don’t make a huge batch. Thanks for the recipe!
Hubby just txted me that he is having a really bad day and how he can’t stand being at work right now. So I think I will make him these and surprise him for when he gets home. Hopefully this will cheer him up a little
I made these today. They were fabulous! Great recipe!
Thanks for sharing such a yummy recipe. Living in a city apartment lacking a real-sized oven and much counter space has made baking tough, but this recipe is so easy that it suits my itty-bitty kitchen perfectly!
Holy mackerel! So good… At first I was like, 16 pieces, who are they kidding, but I behaved and cut them into 16. I can see why these little bite size portions (practically bite size anyway) are more then enough. SO SO yummy!!
Good alternative to Snickerdoodles when you’re out of cream of tartar or in a time crunch
I’ve made these brownies multiple times for the girls I teach in Sunday School. They positively LOVE them! I think it’s because I make sure there’s plenty of cinnamon-sugar mix on top, and I usually add a little bit of larger-grained sugar, for crunch. It’s a great alternative when you’re all “chocolated-out”. That’s a rare state of mind, I know, but it does sometimes occur.
I cannot wait to try these. Yum. I just found your site from another blogger and can’t wait to read your next subscription:)
Just another reason why I love facebook so much…All the hidden treasures you find:)
Cat –
You could add cream of tartar to get that genuine snickerdoodle taste, just leave out the baking soda. Cream of tartar does not provide leavening on its own. Rather, the baking soda reacts to the acidity of the cream of tartar to produce carbon dioxide, which generates the leavening effect. Cream of tartar + baking soda = baking powder. I would use less than you would in a normal snickerdoodle recipe though, since you won’t have the baking soda acting to neutralize the acidic flavor of the cream of tartar.
I made these yesterday to bring to my husband’s boss for dinner. They were incredible – EVERYONE loved them, all ages! Thanks!
I just made these an hour ago. Very good! Next time maybe a little pumpkin spice or nutmeg to make them more seasonal. Thanks a lot for the recipe. I’ll definitely keep this one.
I baked a batch of these last night, and they tasted soooo good. Thanks for the recipe – will definitely make these again!
Are these missing a leavening ingredient? Mine did not rise at all.
I’ve made these a few times and they’re always a hit. Today I tried making them in my mini-muffin pan. It made 24, they’re super cute, and they were tasty! I baked them at 350 for 10-12 min.
Has anyone tried these at high altitude? I just made them and they came out way too buttery.
I love these! A just made them using egg white to take on a trip to give to the host and hostess. I know they will love them as much as I do!
Has anyone ever tried these in a 10×15 jellyroll pan?
I just have to say these are one of the greatest things I’ve ever tasted (or baked)!
I was simply looking for a yummy non-chocolate (blasphemous, I know) sweet to bring to a small party and I’ve made these bars a few times now–including twice last week.
The first time I baked them they didn’t set in the middle. The next time, I accidentally added a teaspoon of baking powder like I do to most baked goods and they set better and were slightly thicker.
Either way–holy cow are these delicious!!! I added some coarse raw sugar in the topping as another comment suggested. The last pan I made disappeared in literally 2 minutes at a gathering. One man started the commotion, and as he reached for his 3rd piece, a crowd rushed him and suddenly the plate was clean. I had 6 people come up to me afterward saying these were the best things they’d ever tasted too.
Thanks for the recipe! This is going down in my permanent collection. And btw–considering there’s only a 1/2 cup butter in all those tiny servings, these babies pack a punch. Super addictive flavor–just perfect!
As a huge fan of your chai snickerdoodles, I decided to combine the recipes. Just made the spiced sugar and used that with outstanding results.
Took minutes to whip up, short baking time, this is now a favorite!
Thanks Nicole!