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Per serving
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- 1
Cream the butter and sugar
Preheat your oven to 350°F. In a large bowl, beat 1 cup softened butter with 2 cups packed brown sugar until light and fluffy, about 3 to 4 minutes. Don't rush this part — you're beating tiny air pockets into the butter, and that's what gives the blondies their soft, chewy lift. Beat in the vanilla, then add the eggs one at a time, beating well after each so the batter stays smooth and emulsified.
- 2
Mix in the dry ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Whisking the leavener and spices through the flour first means they're evenly distributed before they ever hit the wet batter — no surprise pockets of baking powder. Gradually beat the dry mixture into the creamed butter just until combined. Stop as soon as you don't see dry streaks; overmixing here develops gluten and turns tender blondies tough.
- 3
Top and bake
Spread the batter evenly into a greased 9-inch square baking pan. Stir together the topping — 1-1/2 teaspoons sugar with 1/2 teaspoon ground cinnamon — and sprinkle it over the top for that classic snickerdoodle crackle. Bake for 35 to 40 minutes, until the top is set and golden brown. A toothpick in the center should come out with a few moist crumbs, not wet batter. Cool completely in the pan on a wire rack before cutting into bars — warm blondies crumble, but cooled ones slice clean and stay chewy.
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Snickerdoodle Blondies
Created by: SugarAndButter
Ingredients
- 1 cup butter
- 2 cup brown sugar
- 3 tsp vanilla extract
- 2 eggs
- 2 2/3 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 1/2 tsp sugar
Instructions
- Cream the butter and sugarPreheat your oven to 350°F. In a large bowl, beat 1 cup softened butter with 2 cups packed brown sugar until light and fluffy, about 3 to 4 minutes. Don't rush this part — you're beating tiny air pockets into the butter, and that's what gives the blondies their soft, chewy lift. Beat in the vanilla, then add the eggs one at a time, beating well after each so the batter stays smooth and emulsified.
- Mix in the dry ingredientsIn a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Whisking the leavener and spices through the flour first means they're evenly distributed before they ever hit the wet batter — no surprise pockets of baking powder. Gradually beat the dry mixture into the creamed butter just until combined. Stop as soon as you don't see dry streaks; overmixing here develops gluten and turns tender blondies tough.
- Top and bakeSpread the batter evenly into a greased 9-inch square baking pan. Stir together the topping — 1-1/2 teaspoons sugar with 1/2 teaspoon ground cinnamon — and sprinkle it over the top for that classic snickerdoodle crackle. Bake for 35 to 40 minutes, until the top is set and golden brown. A toothpick in the center should come out with a few moist crumbs, not wet batter. Cool completely in the pan on a wire rack before cutting into bars — warm blondies crumble, but cooled ones slice clean and stay chewy.