Get ready to fall in love with my Snickerdoodle Blondies! These sweet, chewy treats are super easy to make and perfect for any occasion. With a cinnamon twist and a soft texture, each bite is pure bliss. In this article, I’ll guide you through the simple steps, share handy tips, and even show you fun variations. Let’s whip up some deliciousness together!
Why I Love This Recipe
- Easy to Make: This recipe requires simple ingredients and straightforward steps, making it perfect for bakers of all skill levels.
- Delicious Flavor: The combination of cinnamon and brown sugar creates a warm, comforting flavor that's hard to resist.
- Perfect Texture: These blondies have a chewy, fudgy texture that pairs wonderfully with the cinnamon sugar topping.
- Great for Sharing: With 12-15 servings, these blondies are ideal for parties, potlucks, or simply enjoying with friends and family.
Ingredients
List of Ingredients
To make Snickerdoodle Blondies, you need:
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon (for topping)
Measurement Tips
When measuring flour, scoop it into the cup. Then level the top with a knife. This gives you the right amount. For brown sugar, pack it tightly into the cup. You want it to hold its shape. When melting butter, use low heat. This keeps it from burning.
Ingredient Substitutions
You can swap unsalted butter with coconut oil for a dairy-free option. Instead of granulated sugar, use cane sugar for a less processed choice. If you don't have cream of tartar, use lemon juice. Use 1/2 teaspoon of lemon juice for every teaspoon of cream of tartar. For gluten-free blondies, substitute all-purpose flour with a gluten-free blend. This keeps the texture nice and soft.
Step-by-Step Instructions
Prepping the Oven and Pan
Start by preheating your oven to 350°F (175°C). This step warms the oven so the blondies bake evenly. While it heats, prepare a 9x13 inch baking dish. You can grease the dish with cooking spray or line it with parchment paper. Lining the dish helps with easy removal later.
Mixing Wet Ingredients
In a large bowl, add 1 cup of melted unsalted butter. Then, add 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Mix these ingredients together until they become smooth and creamy. Next, crack in 2 large eggs. Add them one at a time and mix well after each egg. Finally, stir in 1 teaspoon of vanilla extract for a lovely flavor.
Combining Dry Ingredients
In another bowl, whisk together the dry ingredients. Combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of cream of tartar, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Make sure to mix these well to distribute all the flavors evenly.
Baking Tips
Now it's time to combine the wet and dry mixtures. Gradually add the dry ingredients to the wet mixture. Mix until just combined; do not overmix. Pour the batter into your prepared baking dish and smooth the top with a spatula. For a sweet touch, mix 1/4 cup granulated sugar with 1 tablespoon of ground cinnamon in a small bowl. Sprinkle this mixture over the top of the batter. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for at least 10 minutes before cutting. Enjoy your delicious Snickerdoodle Blondies!
Tips & Tricks
Achieving the Perfect Texture
For the best snickerdoodle blondies, texture is key. You want them soft and chewy. Here are my top tips:
- Use melted butter. It gives a moist and rich taste.
- Don’t overmix the batter. Mix until just combined for a lighter texture.
- Allow the blondies to cool before cutting. This helps them hold their shape.
Common Mistakes to Avoid
Even a small mistake can change the outcome. Watch for these common pitfalls:
- Overbaking is a big no. Check for doneness with a toothpick. You want moist crumbs, not a dry center.
- Forgetting to measure ingredients can ruin your blondies. Use measuring cups for accuracy.
- Skipping the cream of tartar can affect the flavor. It adds that classic snickerdoodle taste.
How to Ensure Even Baking
Even baking means even texture. Here’s how to achieve that:
- Preheat your oven. This helps the blondies cook evenly from the start.
- Use the right pan size. A 9x13 inch pan is perfect for these.
- Rotate the pan halfway through baking. This helps all sides cook evenly.
With these tips, your snickerdoodle blondies will turn out delicious every time!
Pro Tips
- Use Room Temperature Ingredients: This helps the batter come together smoothly and ensures even baking.
- Don’t Overmix: Mix until just combined to keep your blondies soft and chewy rather than dense.
- Cool Before Cutting: Allowing the blondies to cool completely will help you achieve clean, even squares.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to a week, or freeze for longer storage.
Variations
Adding Mix-ins
You can make your Snickerdoodle Blondies even better by adding mix-ins. Chocolate chips are a popular choice. You can use semi-sweet or dark chocolate chips. They add a rich flavor and gooey texture. Nuts are another great option. Chopped pecans or walnuts provide a nice crunch. Mix in about a cup of your chosen mix-ins to the batter. Just fold them in gently before baking. This keeps the blondies soft and delicious.
Gluten-Free Adaptations
If you need a gluten-free option, don’t worry. You can easily adapt the recipe. Use a gluten-free all-purpose flour blend instead of regular flour. Make sure the blend contains xanthan gum for the best texture. Other options include almond flour or coconut flour. These flours give the blondies a unique taste. Just remember to adjust the baking time if you use these flours. Check for doneness with a toothpick.
Flavor Twists
Want to change up the flavor? Simple tweaks can make a big difference. Try adding extra vanilla extract. This gives a warm, sweet aroma. You can also use almond extract for a nutty twist. Just replace half of the vanilla with almond extract. Another fun idea is to add spices like nutmeg or cardamom. These spices add a unique flair and depth of flavor. Play around with these options to find your favorite!
Storage Info
Best Storage Practices
Store your Snickerdoodle Blondies in an airtight container. This keeps them fresh and moist. You can layer them between parchment paper to prevent sticking. Place the container in a cool, dry place. Avoid direct sunlight or heat sources.
How Long Do They Last?
When stored properly, these blondies last about a week at room temperature. If you refrigerate them, they can stay fresh for up to two weeks. However, I find they taste best within the first few days.
Freezing Instructions
To freeze your Snickerdoodle Blondies, first let them cool completely. Cut them into squares. Wrap each square in plastic wrap, then place them in a freezer-safe bag. They can last for up to three months in the freezer. When you're ready to enjoy them, let them thaw at room temperature. You can even warm them up in the oven for a few minutes for that fresh-baked taste!
FAQs
Can I use a different pan size?
Yes, you can use a different pan size. If you use a smaller pan, the blondies will bake thicker. This means they may need more time to bake. A larger pan will make the blondies thinner, which could reduce baking time. Just keep an eye on them and adjust the baking time as needed. A good rule is to check for doneness about five minutes earlier than the recipe states.
What can I substitute for cream of tartar?
If you don't have cream of tartar, you can use lemon juice or white vinegar instead. Use one teaspoon of either for every teaspoon of cream of tartar. Both options will help the blondies rise and stay soft. They add a little tang as well, but the flavor will still be great.
How do I know when they're done baking?
To check if the blondies are done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are ready. Do not worry if it’s not completely dry; a little moisture is fine. If the toothpick has wet batter on it, give them a few more minutes. Let them cool in the pan for ten minutes before cutting. Enjoy your warm, soft blondies!
In this blog post, I covered the key ingredients, tips, and techniques for successful baking. From finding the right measurements to mixing and baking, each step is crucial. I shared how to avoid common mistakes and achieve the perfect texture. You can even explore fun variations to make your treats unique. Remember, proper storage keeps your baked goods fresh. With these tips, you can bake with confidence. Trust the process, and enjoy your delicious creations. Happy baking!
