Snickerdoodle Blondies

$- 1 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract The main ingredients for Snickerdoodle Blondies create a rich, soft base. I love using unsalted butter because it gives the best flavor. The mix of brown sugar and granulated sugar adds sweetness and depth. Eggs help bind everything together, while vanilla extract brings a warm aroma. - 2 cups all-purpose flour - 1 tablespoon cornstarch - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon ground cinnamon For the dry mix, all-purpose flour is key to a chewy texture. Cornstarch makes them soft and fluffy. Baking powder and baking soda help them rise. A touch of salt balances the sweetness, and ground cinnamon gives that classic snickerdoodle flavor. - 1/2 cup white chocolate chips - Cinnamon sugar topping If you want to add a twist, white chocolate chips are a great choice. They melt beautifully and add sweetness. You can also sprinkle cinnamon sugar on top before baking for extra flavor. This topping gives a lovely crunch and enhances that snickerdoodle taste. 1. Preheat your oven to 350°F (175°C). This helps the blondies bake evenly. 2. Grease a 9x13-inch baking pan or line it with parchment paper. This makes for easy removal. 3. In a large bowl, mix together the melted butter, brown sugar, and granulated sugar. Whisk until smooth and creamy. 4. Add the eggs, one by one. Mix well after each egg. Then, stir in the vanilla extract for extra flavor. 1. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon. Mixing these well helps distribute the leaveners. 2. Gradually add the dry mix to the wet ingredients. Stir gently until just combined. If you want, fold in white chocolate chips for a sweet twist. 1. Spread the blondie batter evenly in your prepared pan. You want it nice and flat. 2. For a snickerdoodle touch, sprinkle a light dusting of cinnamon sugar on top. Mix 1 tablespoon of sugar with 1 teaspoon of cinnamon for this. 3. Bake in the oven for 20-25 minutes. Check for doneness by inserting a toothpick in the center. It should come out with a few moist crumbs, not wet batter. 4. Let the blondies cool in the pan for about 10 minutes. After that, transfer them to a wire rack to cool completely. Once cool, cut into squares and enjoy! - Using room temperature ingredients: Start with butter and eggs at room temp. This helps mix evenly. Warm butter blends well with sugar, giving a smooth batter. - How to avoid overmixing: Mix just until the flour vanishes. Overmixing makes blondies tough. Stir gently for a soft, chewy treat. - Optimal cooling time: Let blondies cool in the pan for about 10 minutes. Then move them to a wire rack. This makes sure they set well. - Presentation tips with cinnamon sugar and ice cream: Serve blondie squares on a nice plate. Sprinkle with cinnamon sugar for flair. Add a scoop of vanilla ice cream on the side for extra delight. - What to do if blondies are too dry or underbaked: If too dry, check next time for baking time. If underbaked, bake a few more minutes. Use a toothpick to test; it should come out with moist crumbs, not wet batter. {{image_2}} You can change the flavor of your snickerdoodle blondies easily. One fun way is to add nuts. Chopped pecans or walnuts add a nice crunch. You can also mix in chocolate chips for a sweet twist. Dark, milk, or even butterscotch chips work well. Try swapping spices, too. Nutmeg adds warmth and depth. It pairs nicely with cinnamon for a cozy taste. If you need gluten-free blondies, swap the all-purpose flour for a gluten-free blend. Most blends work well in this recipe. You can also make dairy-free blondies. Use coconut oil or a dairy-free butter substitute. For eggs, try flaxseed or applesauce. These options keep the blondies soft and delicious. Snickerdoodle blondies can fit any season. In fall, add pumpkin spice for a warm flavor. This spice mix gives a cozy vibe. For winter, try peppermint. Adding crushed candy canes gives a fun holiday twist. It adds both color and a refreshing crunch. Enjoy these variations and make your blondies unique! Store your blondies at room temperature in an airtight container. They stay fresh for about three days. If you want them to last longer, you can put them in the fridge. Just make sure to wrap them well. This keeps them moist and tasty. To freeze leftovers, let the blondies cool completely. Cut them into squares first. Wrap each square tightly in plastic wrap. Then, place them in a freezer bag. They can last for up to three months in the freezer. When you're ready to eat them, just take a square out and let it thaw at room temperature. You can also microwave them for a few seconds if you want them warm. Snickerdoodle blondies stay fresh for about three days at room temperature. In the fridge, they can last up to a week. If frozen, they will keep their taste and texture for about three months. Always check for any signs of spoilage before eating. Yes, you can use substitutes for both types of sugar. For brown sugar, try coconut sugar or maple sugar. They give a nice flavor and similar texture. For granulated sugar, you can use regular cane sugar or a sugar substitute like erythritol. Each will change the taste slightly, but they work well. If you want a vegan option, you have choices. You can use flaxseed meal mixed with water. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for five minutes. Another option is unsweetened applesauce. Use 1/4 cup of applesauce for each egg. This keeps the blondies moist. To check if your blondies are done, look at the edges. They should be light golden brown. The center will look set, not wet. You can also gently press down in the middle. It should spring back slightly. If it does, your blondies are ready! You now have all the tools to make perfect snickerdoodle blondies. From essential ingredients to baking tips, every step helps create that warm, sweet treat. Remember, use room temperature ingredients and avoid overmixing for the best texture. Don't hesitate to get creative with add-ins and seasonal variations. Whether you're storing leftovers or adapting the recipe for dietary needs, these blondies can fit any occasion. Enjoy every bite and share your delicious creations!$

Indulge in the deliciousness of Snickerdoodle Blondies with this easy recipe! Made with gooey butter, sweet sugars, and a hint of cinnamon, these treats are perfect for any occasion. Discover how to whip up this delightful dessert that will leave your taste buds dancing! Click through to explore the full recipe and impress your friends and family with these irresistible blondies. Bake your way to happiness today!

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Ingredients

1 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 tablespoon cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 cup white chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined.

Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon. Mix well.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If adding, fold in the white chocolate chips for a delightful contrast.

Spread the blondie batter evenly in the prepared baking pan.

For an extra snickerdoodle essence, sprinkle a light dusting of cinnamon sugar (1 tablespoon granulated sugar mixed with 1 teaspoon cinnamon) on top of the batter before baking.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Allow the blondies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Once cooled, cut into squares and enjoy!

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 24 blondies

- Presentation Tips: Arrange the blondie squares on a decorative plate and sprinkle with a little extra cinnamon sugar for a beautiful finish! For a touch of indulgence, serve with vanilla ice cream on the side.