Snickerdoodle Blondies

$To make Snickerdoodle Blondies, gather these ingredients: - 1 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 1/4 cup granulated sugar (for topping) - 1 tablespoon ground cinnamon (for topping) You can swap some ingredients if needed: - Use coconut oil instead of butter for a dairy-free version. - Replace brown sugar with coconut sugar for a healthier option. - If you want a lighter version, try using egg whites only. - For a gluten-free treat, use a gluten-free flour blend. Here are some helpful conversions: - 1 cup = 8 fluid ounces - 1 tablespoon = 3 teaspoons - 1 teaspoon = 4.9 milliliters - 1 cup of flour = about 120 grams These substitutions and conversions help you customize the recipe to your taste and needs. Feel free to experiment! Start by preheating your oven to 350°F (175°C). This step warms the oven for even baking. Next, grab a 9x13 inch baking dish. Line it with parchment paper. Leave some paper hanging over the sides. This makes it easy to lift out the blondies later. In a large bowl, mix together 1 cup of melted unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Whisk these until the mixture is smooth and shiny. Now, add 2 large eggs and 2 teaspoons of vanilla extract. Whisk again until everything blends well. In another bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are mixed well. Slowly add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix. Pour the batter into the prepared baking dish. Use a spatula to spread it evenly. In a small bowl, mix 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon for the topping. Sprinkle this mixture evenly over the batter. Now, place the dish in your preheated oven. Bake for 20 to 25 minutes. You want the edges to be lightly golden. Check with a toothpick in the center. If it comes out with a few moist crumbs, it’s ready! Once baked, take the blondies out of the oven. Let them cool in the pan for about 10 minutes. Use the parchment paper to lift them out carefully. Then, transfer to a wire rack to cool completely. After they cool, cut the blondies into squares or bars. Serve them warm or at room temperature. Enjoy the sweet and soft delight of your snickerdoodle blondies! To make the best snickerdoodle blondies, follow these tips closely. Use room temperature eggs for a smooth mix. This helps the batter blend well. Melt the butter but do not let it cool completely. Warm butter adds richness and flavor. Mix your sugars well with the butter until it looks creamy. This step helps make the blondies soft. When adding dry ingredients, mix just until combined. Overmixing makes them tough. Keep an eye on baking time. Every oven is different. Check for a golden edge and a toothpick that comes out with a few moist crumbs. There are a few common pitfalls when baking blondies. One mistake is skipping the parchment paper. It makes removal easy and keeps your blondies intact. Another is not measuring ingredients correctly. Use the spoon and level method for flour to avoid too much. Do not open the oven door too soon. This can cause your blondies to sink. Always let them cool before cutting. Cutting too soon can lead to crumbling. To keep your blondies fresh, store them in an airtight container. This helps maintain their softness. If you need to keep them longer, freeze them. Cut the blondies into squares and wrap each piece in plastic wrap. Place them in a freezer-safe bag or container. They stay good for up to three months. When ready to eat, let them thaw at room temperature. Enjoy them soft and delicious! {{image_2}} You can change the flavor of your Snickerdoodle Blondies easily. Try adding a pinch of nutmeg for warmth. You could also mix in chocolate chips for a sweet twist. White chocolate chips add a nice contrast too. If you like nuts, chopped walnuts or pecans work well. Just remember to keep the balance of flavors. If you want gluten-free blondies, use almond flour or a gluten-free blend. Make sure to check the blend for baking powder. For a vegan version, swap eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Use coconut oil instead of butter for richness. Mix-ins can make your blondies extra fun. Try adding dried fruit like cranberries or apricots for sweetness. You can also fold in toffee bits for a caramel touch. For toppings, sprinkle sea salt on top before baking. This adds a nice contrast to the sweetness. Drizzle melted chocolate on top after baking for a showy finish. To keep your Snickerdoodle blondies soft and tasty, store them in an airtight container. This keeps out air and moisture. You can leave them at room temperature for up to five days. If you want to enjoy them longer, consider freezing them. Freezing blondies is easy. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place the wrapped blondies in a freezer-safe bag or container. You can freeze them for up to three months. When you want one, just thaw it at room temperature or heat it in the microwave for a few seconds. I recommend using glass or plastic containers with tight lids. These containers help keep the blondies fresh. If you use a plastic bag, remove as much air as possible before sealing. This method keeps the blondies from drying out. You can tell your Snickerdoodle Blondies are done when the edges turn a light golden brown. Insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. If it’s wet with batter, bake a little longer. The top should look set and firm, not jiggly. Remember, they will keep cooking a bit after you take them out. Yes, you can make these blondies ahead of time. They store well at room temperature for a few days. If you want them to last longer, wrap them tightly and keep them in the fridge. They can also freeze for up to three months. Just thaw them in the fridge or on the counter before serving. If you need an egg substitute, use applesauce or mashed banana. Each egg equals about 1/4 cup of applesauce or mashed banana. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. This works great in baked goods and keeps them moist. This article covered all key parts of making Snickerdoodle Blondies. We explored ingredients, step-by-step instructions, and tips for success. You learned about storage and common questions. Baking these treats can be fun and easy. Remember to try different flavors and options. With the right steps and care, you will enjoy tasty blondies. Happy baking!$

Indulge in the deliciousness of homemade Snickerdoodle Blondies with this easy recipe! Filled with warm cinnamon and a soft, chewy texture, these blondies are perfect for any occasion. Discover step-by-step instructions to create a batch in just 40 minutes. Whether for a party or a cozy night in, these treats will impress everyone.

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Ingredients

1 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup granulated sugar (for topping)

1 tablespoon ground cinnamon (for topping)

Instructions

Preheat your oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper, leaving some overhang for easy removal.

In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and well combined.

Add the eggs and vanilla extract to the mixture, whisking until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix!

Pour the batter into the prepared baking dish and spread it evenly.

In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the batter.

Bake for 20-25 minutes, or until the edges are lightly golden, and a toothpick inserted in the center comes out with a few moist crumbs.

Once baked, remove from the oven and allow to cool in the pan for about 10 minutes before lifting out using the parchment paper. Let cool completely on a wire rack.

Cut into squares or bars and serve!

Prep Time: 15 mins | Total Time: 40 mins | Servings: 16