Snickerdoodle Blondies
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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.
Snickerdoodle Blondies
- Yield: 16 blondies
Ingredients
Cinnamon-Sugar
- 1/3 cup sugar
- 1 Tbsp cinnamon
Blondies
- 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
Cinnamon-Sugar Ribbon
- 3 Tbsp cinnamon-sugar (from above)
- 1 Tbsp plus 1 tsp unsalted butter, melted
Topping
- 2 ounces white chocolate, coarsely chopped
Instructions
- 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.
Nutrition
- Calories: 225
I’m a big fan of Snickerdoodles too, Laura, and I can’t wait to try this recipe! They are beautiful!
I love how you’ve combined two of my favourite things in the world! 😀
These are gorgeous. Snickerdoodles, yay!
Best. idea. ever! Great combo here, just looooove that cinnamon top!
A very satisfying update for the classic Snickerdoodle! Bar cookies are so rewarding, only one pan to watch baking but still a plateful of goodness!
I love snickerdoodles and blondies! This combo is calling my name! Pinned!
Oh, boy, I have one son who’s nuts for snickerdoodles! I’ll definitely make these for him…and they MUST have the gorgeous drizzle 🙂
I don’t think I’ve ever had a snickerdoodle…I guess I need to find out what the flavor is like with your blondies. The bars look terrific.
I just adore this. One can never, ever have too many snickerdoodle anything!
you made snickerdoodle blondies!!! You must be my soul sister. love these so much, Laura!
When I first started blogging I made Snickerdoodle bars, they were not this glamorous but I completely forgot how much I loved them! Thank you for the reminder. 🙂 This is the perfect time of year for all forms of snickerdoodlery.
Not sure there could be a better or more fall like bar. That cinnamon sugar is calling my name!
I have a total weakness for these bars 🙂 gorgeous & pinned!
No words. Except maybe I want one right now 🙂 Beautiful!