Pin 229, Snickerdoodle Blondies

I was struggling to decide on a recipe to make for Riley’s Valentine’s school party and found this one in my Cookies and Bars pin board. I was leaning towards a bar because they are quick and easy to make in one batch. One tray baked and done. And the original pinner is right, the smell of cinnamon permeated my house while they were cooking. It was torture. I used a small heart cookie cutter and punched out over 40 hearts, enough for a class of 23 five-year olds and some to spare. Plus a lot of scraps to snack on. I’m thinking snickerdoodle balls on a stick? They are still soft so I may attempt that this weekend and post the results. Dipped in chocolate? Dipped in batter and fried? Hmmmmm, the possibilities to make them even fattier. Love it.

The kids seemed to like them. Riley and one of her buddies dogged them today leaving only a few. They are soft and chewy and have a wonderfully buttery, cinnamon taste. An authentic Snickerdoodle baked in one shot.

recipe courtesy of


2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 Tablespoon vanilla
2 Tablespoons white sugar
2 teaspoons ground cinnamon


1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Spread the batter evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon.

6. Sprinkle the mixture evenly over the batter in the baking pan.

7. Bake for 25 – 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife or cut into shapes using a metal cookie cutter.

228 to go……….



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