I have a weakness for snickerdoodles. The unmistakable cracked tops and dusting of cinnamon-sugar never let me down; I’m convinced that a snickerdoodle can brighten even the gloomiest of days. Converting the humble snickerdoodle into a blondie may seem irreverent to traditionalists, but there are times to break tradition, beginning now.
Just like their cookie namesake, these blondies are enveloped in cinnamon-sugar with slightly crisp edges and soft centers. Infused with a buttery cinnamon-sugar ribbon and finished with white chocolate drizzle (optional, but highly encouraged), I think you’ll find there’s room for more than one snickerdoodle in your life.
- 1/3 cup sugar
- 1 Tbsp cinnamon
- 3/4 cup unsalted butter, melted
- 1 1/4 cups light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups flour
- 3 Tbsp cinnamon-sugar (from above)
- 1 Tbsp plus 1 tsp unsalted butter, melted
- 2 ounces white chocolate, coarsely chopped
- Combine sugar and cinnamon in a small bowl. Preheat oven to 350°F and line a 7 x 11-inch baking dish with parchment paper. Spray parchment with nonstick spray; sprinkle 2 tablespoons cinnamon-sugar over parchment, tilting baking dish to coat bottom and sides.
- For the blondies, combine melted butter, brown sugar, egg, egg yolk, vanilla, and salt in a medium bowl; whisk until smooth. Fold in flour just until incorporated. Scrape batter into prepared baking dish; smooth top with an offset spatula. Reserve 1 tablespoon cinnamon-sugar for topping; combine remaining cinnamon-sugar with melted butter, stirring until smooth. Spoon over batter, then swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles. Sprinkle batter with reserved cinnamon-sugar.
- Bake for 24 minutes, until set in the middle and a toothpick comes out clean. Cool completely in baking dish on a wire rack. Place white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Transfer white chocolate to a small piping bag and drizzle over blondies; chill in the freezer for 15 minutes to set chocolate. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.