This easy Snickerdoodle Blondies recipe is the best sweet treat for kids and adults! Chewy and packed with classic snickerdoodle flavor.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Dessert, Snack
Cuisine: American
Servings: 16Servings
Calories: 260kcal
Author: Caitlyn Erhardt
Ingredients
1CupButterMelted
1 ½CupsWhite Granulated Sugar
½CupBrown Sugar
2tablespoonMilk
1teaspoonVanilla Extract
2LargeEggs
2 ¾CupsAll Purpose Flour
1teaspoonBaking Powder
¼teaspoonSea Salt
½teaspoonCream or Tartar
For Snickerdoodle Topping
3tablespoonWhite Granulated Sugar
2teaspoonCinnamon
Instructions
Begin by preheating the oven to 350 degrees F. While the oven is preheating, place the butter in a microwave safe bowl and melt in the microwave for 60 seconds or until completely melted.
Place the melted butter, white granulated sugar, brown sugar in a large bowl and use a hand or stand mixer to beat on low for several minutes until very well combined.
Next, add the eggs, milk and vanilla extract and stir until the eggs are just combined. Add the flour, baking powder, cream of tartar, and salt to the large bowl and stir until just combined. Try no to over-stir.
Place the batter in a prepped 11x7 inch baking dish and smooth until it is in an even layer. The brownie batter will be thick so try your best.
In a separate small bowl add the remaining white sugar and cinnamon and stir to combine. Sprinkle over the top of the blondies in the backing dish.
Place the baking dish on the center rack and bake for 25-30 minutes or until a toothpick comes out clean. Once baked, serve the snickerdoodle blondies warm or store leftovers accordingly. Enjoy!
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Notes
Leftover Storage: To store leftover snickerdoodle blondies either cover the cooled pan with foil or remove brownies in a airtight container at store at room temperature. When stored correctly the blondies will stay good for up to 1 week.
Freezing Instructions: Slice the brownies into squares are wrap each one in parchment paper then in foil and place in a freezer bag for up to 3 months.
Fold in the Dry Ingredients: It is important to not over-stir the dry ingredients into the wet ones or the blondies will be more cake-like and less fudgey/chewy.
Baking Tip: When making these snickerdoodle brownies try your best not to over-bake the blondies. Bake them until a inserted toothpick comes out mostly clean with some moist crumbs but no wet batter.