Snickerdoodle Blondies
Yield: 24 blondies
  • 2-2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups packed dark brown sugar
  • 1 cup (8 ounces) unsalted butter, at room temperature
  • 1 whole egg plus one yolk
  • 1 tablespoon vanilla extract
For the topping:
  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  1. Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan; set aside.
  2. Whisk together the flour, baking powder, salt, and cinnamon 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 until smooth.
  4. On low speed, gradually add the dry ingredients until just combined. Use a spatula to give the dough one last stir making sure there are no streaky bits.
  5. Use a greased spatula to help spread the dough into the prepared pan. (Or your hands!) Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
  6. 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 adapted from Crepes of Wrath
Recipe by The Baker Chick at