This post was originally posted 3/31/2011 but was re-vamped and updated 2/20/2015!
It wasn’t until the last few years that I discovered how much I love snickerdoodles. For some reason, these weren’t cookies I really tried much as a kid. My guess is that’s because my Mom pretty much only baked cookies that involved natural sugar and whole wheat flour, so many standard treats were left a mystery. As an adult though- I love them. There is something about cinnamon sugar that just makes everything better. And while I love making the cookies too, nothing beats the ease of spreading some batter in a pan and calling it a day.
I first made these blondies 4 years ago and I’ve been madly in love ever since. They are such a crowd pleaser- easy, perfect texture, and a huge hit with the cinnamon-sugar loving crowd. They also keep extremely well and pack even better. I shipped some off to my friend Kacia a couple weeks ago and they arrived in one piece- they would be perfect for a care package don’t you think!
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
- Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan; set aside.
- Whisk together the flour, baking powder, salt, and cinnamon in a medium bowl; set aside.
- 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.
- 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.
- 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.
- 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