Everything that you love about a snickerdoodle and a blondie awaits you in this delicious treat.
In the mood for a little quiz? Let’s go. What is kind of like a brownie, except it’s not brown? And instead of containing chocolate, it has a rich, buttery, caramel-like taste? Ding, ding, ding: It’s a blondie! And what funny word do we apply to baked goods that feature an awesome sugar and cinnamon topping? You guessed it: Snickerdoodle. So what happens when a blondie and a snickerdoodle have a baby? You get a snickerdoodle blondie!
This delectable treat is going to check all of your boxes for the perfect baked good. It’s rich and buttery, beautifully sweet, and deeply flavored with brown sugar, vanilla, and cinnamon; it has a moist and chewy inside and a crispy, sugary top. And snickerdoodle blondies are mouthwateringly delicious because they also have that classic snickerdoodle cinnamon spice.
They’re also easy to make: You don’t even need a mixer. A few bowls (one for wet ingredients, one for dry ingredients, and one for mixing the topping) and a prepared baking pan, and you’re ready to go. The only hard thing about making snickerdoodle blondies is finding something to take your mind off of how amazing your kitchen smells while you wait the 30-35 minutes for them to finish baking.
What is cream of tartar?
Cream of tartar, which is neither creamy nor at all related to tartar sauce, is a white powder that is actually the byproduct of fermenting grapes into wine. You may already be familiar with cream of tartar, as it is often used in recipes that call for beaten egg whites because it helps them stiffen and become more stable, meaning the whipped whites can achieve stiffer peaks and more volume.
Found in the spice aisle, cream of tartar is kind of an amazing ingredient for some other reasons, too: Just a small amount can act as a leavening agent, contributing mightily to the moist texture of many baked goods. In snickerdoodle blondies, a mere 1/2 teaspoon of cream of tartar will help create their chewy yet fluffy texture and prevent the crystallization of the sugar.
How do I store leftovers?
Cooled snickerdoodle blondies can be stored in an airtight container at room temperature for up to a week, in the refrigerator for up to 2 weeks, and in the freezer for up to 2 months. To return them to their wonderful soft and chewy texture, bring them to room temp (from the fridge) or pop them in the microwave for 15-30 seconds (from the freezer).
Serving suggestions
Snickerdoodle blondies are wonderful on their own, but they do make a spectacular base for other, more elaborate desserts. Try topping them with a scoop of Brown Sugar Ice Cream and a drizzle of Homemade Caramel Sauce, or No-Churn Salted Cinnamon Ice Cream topped with creamy, caramelly Dulce De Leche. And here’s another favorite dessert, especially comforting on a cold fall or winter night: a snickerdoodle blondie covered with warm Baked Apple Slices, a big spoonful of Homemade Whipped Cream, some Sea Salt And Vanilla Bean Caramel Sauce, and a soft, fluffy Cinnamon Vanilla Bean Marshmallow nestled on top.
Snickerdoodle Blondies
Ingredients
- 1 cup unsalted butter, melted and cooled
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 1/2 tablespoons milk
- 2 large eggs
- 3/4 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 3 1/2 tablespoons granulated sugar, for topping
- 1 1/2 teaspoons ground cinnamon, for topping
Instructions
- Preheat oven to 350°F. Grease and line a 9×13-inch pan with parchment paper.
- In a large bowl, combine melted butter, 1 1/2 cups granulated sugar, brown sugar, and milk. Stir well.
- Add eggs and vanilla extract to the butter mixture, stirring until combined.
- In a separate bowl, whisk together flour, baking powder, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Spread the batter evenly into the prepared pan.
- Mix sugar and cinnamon to make a topping. Sprinkle evenly over the batter. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
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