You know that scene in Sex and the City where Miranda has to dump dish soap all over the chocolate cake so she won’t eat it? I made the mistake of not sending these to work with my husband and I actually had to DO this with these snickerdoodle blondies. They were THAT good.
I’d like to re-introduce one of my very favorites… Snickerdoodle Blondies.
I’m updating this post with from 7 years ago with nicer pictures. The recipe is the same.
These bars have all the deliciousness of a classic snickerdoodle, but this recipe has no leaveners- No baking powder, baking soda, or cream of tartar. This results in a moist fudgy bar, and, lets face it- half the work. I may just make these from now on, rather than the cookies.
Recipe from Baking Bites
1/2 cup butter
1 cup sugar
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup all purpose flour
1 tbsp sugar + 1 tsp ground cinnamon
Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil, and spray with non-stick cooking spray. (Alternatively, you can double this recipe and use a 9×13 baking dish)
In a large bowl, cream together butter and sugar until light. Beat in salt, egg and vanilla extract until well combined. Add in flour and stir until no streaks of dry ingredients remain. Pour dough – it will be thick – into prepared baking dish and smooth it into an even layer- You will probably have to wash your hands and use your fingers to pat it down evenly.
Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle dough evenly with cinnamon sugar mixture.
Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Cool in the pan before slicing.
** RECIPE NOTE ** If your bars are not turning out dense and chewy, it is because you are overbaking them. Everybody’s oven is different- I recommend putting them in for 20 minutes and checking them every couple of minutes after that. Remember it is okay if they look slightly underbaked- they will continue baking when you pull them out of the oven.