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    You are in: Home / Recipes / Snickerdoodle Blondies Recipe
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    Snickerdoodle Blondies

    Snickerdoodle Blondies. Photo by Vseward (Chef~V)

    1/9 Photos of Snickerdoodle Blondies

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Vseward (Chef~V)'s Note:

    I've seen this recipe on several food blogs and was obsessed with them. Being a big fan of Snickerdoodle cookies, I knew the moment I saw these I had to give them a whirl. What impressed me most about this recipe was that it was super basic, no need to run out and buy anything special, just raid your fridge and pantry and bake away! These are super easy to make and will have your house smelling heavenly in 10 minutes. These bars go great with a cup of piping hot coffee! Now get obsessed with these bars and get to baking! My hats off to Julia of Dozen Flours who I adapted this from and tweaked to create this new favorite of my family and friends :) Now everyone asks me for the recipe! I have not seen a recipe on Zaar like this, so I am posting it here to share!

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    1. 1
      Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
    2. 2
      In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
    3. 3
      Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands -- I just spray a spatula with cooking spray). Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
    4. 4
      Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

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    Ratings & Reviews:

    • on March 25, 2011


      Oh, my gosh, these are so freaking delicious. I tried them out a few weeks ago for my husb, who can eat his weight in cookies. He loved them, and asked for them again this weekend! I bake them (28-29 minutes) in a 9 x 9 pan so they come out nice and THICK, and they are so soft and gooey it makes my mouth water right now thinking about them. The only thing I changed was to cut way back on the butter, as I was worried they'd come out greasy. I used 1/2 cup the first time, and 6 tablespoons the second, and they were still plenty moist and soft. For anyone who loves a chewy, fudgy brownie, these have that same texture, and for anyone who loves cinnamon desserts these have a wallop of cinnamon flavor. A definite new favorite. Thanks.

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    • on December 18, 2009


      If you love snickerdoodle cookies, then you will go CrAzY over these! I can't believe how long it took me to actually try this recipe! I thought the cinnamon/sugar mixture was going to be a lot on top (I used it all), but it didn't seem like an excessive amount once they were baked. I found that putting wax paper over the mixture before patting the mixture down in the pan helped a lot, because it was sticky. I also used the wax paper to "press" the cinnamon/sugar into the top a little before sticking them in the oven. I swear I heard the "hahhhh" of a choir singing when I took these out of the oven, and once again when I had one when they were warm-do you think I could've waited for them to cool? ;) Everything about this recipe is pure genius. Thanks!

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    • on March 06, 2011


      Super yummy! Wow. Our new favorite bar. My husband said they were perfect. I made them in a pan one size smaller than a 9 by 13 and they were really thick. Just needed extra bake time.

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    Read All Reviews (75)


    Nutritional Facts for Snickerdoodle Blondies

    Serving Size: 1 (1162 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 240.9
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 6.0 g
    Cholesterol 43.0 mg
    Sodium 218.2 mg
    Total Carbohydrate 36.1 g
    Dietary Fiber 0.6 g
    Sugars 22.7 g
    Protein 2.4 g

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