Monday, July 26, 2010

Snickerdoodle Blondies

Like most people, when I think of snickerdoodles I think of Christmas. Snickerdoodles are one of the cookies I make each holiday season. They're not my favorites - my heart belongs to peanut butter blossoms - but I just feel like they are quintessential to Christmas. So I surprised myself by by rushing right out and making these snickerdoodle blondies. In July. But when I saw them on Michelle's blog I thought they looked so good I couldn't resist. I've been all about the bar cookies recently, and I knew I had all the ingredients in the house. I literally made these about an hour after I came across them in my Google Reader. And I'm glad I did! Not only did these smell awesome while they were baking, but they tasted exactly like my holiday snickerdoodles. Light and slightly tangy with that sweet/spicy topping. Yum! No need to wait until December for snickerdoodles - give these blondies a go to hold you over.

Snickerdoodle Blondies

2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated. Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). 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 springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

1 comment:

abbi said...

Yum...these look good. I tried a Snickerdoodle Blondie recipe last week, but it was different than this one. They were great too, but perhaps I should try this one!!