10/11/10

Snickerdoodle Blondies

You read that right, Snickerdoodle Blondies!
I get email updates from the fabulous Brown Eyed Baker and this happens to be one of her many tasty recipes. A few months ago I got one of her emails and the subject of this email was 'Snickerdoodle Blondies'. I couldn't pass that up, so I opened that email right away. We were going to a party and had to take a treat, I knew this was what I was going to take (yep, never tried them, but I have faith in the Brown Eyed Baker).

 And of course these babies did not dissapoint! My platter was empty, every single blondie was devoured.


 So, is that enough convincing?? Are you going to make these delicous little Snickerdoodle Blondies?? I sure hope you do, because who wouldn't? Alright....get cookin'.
Enjoy!


Snickerdoodle Blondies

from: Brown Eyed Baker

Yield: 24 blondies
Prep Time: 15 minutes
Bake Time: 25 to 30 minutes

2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.
2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg 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, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
4. Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
5. 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 My Baking Addiction)

4 comments:

  1. Yay, so glad you enjoyed these, and thank you for such kind words about my site!

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  2. Hi Michelle,
    These were really good, I'm so glad I tried them. Love your site and your yummy treats! :)
    -Sheena

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  3. its 8:30 at night and I'm seriously thinking about making these right now. YUM

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  4. Sheena made these for my birthday party and I am not a snickerdoodle fan but these I couldn't get enough of! they are the perfect consistancy. I always thought snickerdoodles were kind of on the dry side but there will not disappoint!! Thanks Sheen!!

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