I have been dying to try this recipe since I am semi-obsessed with Snickerdoodle cookies (which doesn’t bode well for me seeing as I also have a cupcake obsession).
And bake I did…and now I have a confession. I may or may not have taken them out of the oven and immediately cut a piece and eaten it. Even though my recipe very clearly says to wait until cool to cut….I couldn’t wait.
And I loved every last straight-out-of-the-oven bite. They taste exactly like a delicious snickerdoodle cookie except denser and moister (the best part about a chewy cookie right?). And then I waited 5 minutes and had another. This time with raspberries and cool whip. Yup, it was just as good as the first. Highly recommended, I promise you won’t be disappointed (says the girl licking cinnamon and sugar off of her lips).
Yield: 24 blondies
Prep Time: 15 minutes | Bake Time: 25 to 30 minutes
2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature (*I put mine out on the counter 2 hrs before baking)
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.
2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
4. Spread the dough evenly into the pan (since the dough is thick and sticky, I used slightly wet hands to pat it down and smoothed out the top with an offset spatula). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter (really pour this on, it is what makes a snickerdoodle taste like one!).
5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.
(Recipe from Brown Eyed Baker)