I’ve been craving snickerdoodles for weeks now. For me, that’s a completely bizarre craving. I’m not much of a cookie person, and on the rare occasion when I do want cookies it’s generally chocolate chip. I can probably count on one hand how many times I’ve made snickerdoodles so they’re not exactly a favorite around here. But for whatever reason, I haven’t been able to get them off my mind lately. Too bad I couldn’t get motivated to actually make them – I guess I was expecting them to just magically show up on my doorstep :)
Finally, when I realized that wasn’t going to happen, I started scouring Google for a recipe and that’s when I found snickerdoodle blondies. Perfect! All the snickerdoodle goodness I was craving without the hassle of baking sheet after sheet of cookies. If we ever decide to sell our house, this is the recipe I want baking when potential buyers stop by. These blondies are truly one of the most fragrant goodies I’ve ever baked – I can’t imagine anyone who wouldn’t fall in love with their warm, cinnamon-y aroma. The dough is sprinkled with cinnamon-sugar before baking, and when the blondies emerge they have the perfect crackly topping, which yields to the tender cookie below. They’re super easy to throw together and I always have these ingredients on hand, so the next time a snickerdoodle craving strikes here I’ll be prepared!
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 cups packed light brown sugar
1 cup (2 sticks) unsalted butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
Preheat oven to 350 F. Spray a 9×13-inch baking pan lightly with cooking spray.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition and stopping to scrape the bowl as necessary. Beat in the vanilla. With the mixer on low, gradually add the flour mixture, beating just until combined. Stir the dough one final time with a rubber spatula to ensure any flour on the bottom of the bowl is incorporated.
Transfer the dough to the prepared baking pan. Spread in an even layer – I like to use my fingertips to spread the dough. I just put a piece of plastic wrap between my fingers and the the dough so it won’t be too sticky. Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
Bake for 25-30 minutes, or until the surface of the blondies springs back when gently pressed. Remove the pan to a wire rack and let the blondies cool completely before cutting.