Snickerdoodle Blondies

$- 1 cup unsalted butter, melted - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon fine salt - 1/4 cup granulated sugar (for topping) - 2 teaspoons ground cinnamon (for topping) I love using simple measures for easy baking. Here, you need 1 cup of melted butter. It adds richness. Brown sugar and granulated sugar blend well at 1 cup and 1/2 cup. Eggs bring moisture; use 2 large ones. For flavor, 2 teaspoons of vanilla extract work wonders. The base is 2 cups of flour. A mix of 1 teaspoon baking powder and 1/2 teaspoon baking soda helps it rise. Use 1 teaspoon of cinnamon for that snickerdoodle taste and 1/2 teaspoon salt for balance. Lastly, a topping of 1/4 cup granulated sugar and 2 teaspoons cinnamon gives a sweet crust. You can swap unsalted butter with coconut oil for a dairy-free treat. Use light brown sugar if dark is not on hand. Granulated sugar can be replaced with coconut sugar for a twist. If you want egg-free blondies, use 1/4 cup unsweetened applesauce per egg. All-purpose flour can be swapped for a gluten-free blend, but check the ratios. For a different flavor, try almond extract instead of vanilla. First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, grab a 9x13 inch baking pan. Lightly grease it or line it with parchment paper. This makes it easy to lift out the blondies once they are baked. In a large mixing bowl, add 1 cup of melted unsalted butter. Then, mix in 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Use a whisk or electric mixer to blend these until smooth. This creates a creamy base. Next, crack in 2 large eggs, one at a time. Beat well after each egg. Finally, stir in 2 teaspoons of pure vanilla extract. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of fine salt. Gradually add this dry mix to your wet mix. Stir gently until just combined. A few lumps are okay; do not overmix. Pour the thick batter into your prepared baking pan. Use a spatula to spread it evenly. In a small bowl, mix 1/4 cup of granulated sugar with 2 teaspoons of ground cinnamon for the topping. Sprinkle this blend over the batter. Bake in your preheated oven for 20-25 minutes. Test for doneness with a toothpick. It should come out clean or with a few moist crumbs. Once baked, let the blondies cool in the pan for about 15 minutes. Then slice them into squares for serving. To get the best texture, follow these steps: - Use room temperature eggs. They mix in better. - Do not overmix the batter. A few lumps are okay. - Bake until the edges are golden. This helps keep the center soft. Here are some mistakes to avoid: - Forgetting to measure ingredients correctly. This can change the taste. - Not preheating the oven. This affects how evenly they bake. - Opening the oven too soon. It can cause them to sink. Add-ins can make your blondies more fun: - Try adding chocolate chips for extra sweetness. - Nuts can add a nice crunch. Walnuts or pecans work well. - Dried fruits, like raisins or cranberries, add a chewy texture. {{image_4}} You can make chocolate chip snickerdoodle blondies by adding chocolate chips. Use about one cup of semi-sweet or milk chocolate chips. Stir them into the batter after mixing in the dry ingredients. The sweet chocolate adds a nice twist to the classic flavor. You get a soft and chewy treat with each bite. For nutty snickerdoodle blondies, add your favorite nuts. Chopped walnuts or pecans work great. Use about half a cup, and fold them into the batter at the same time as the dry ingredients. The nuts provide a crunchy texture that contrasts with the soft blondies. This makes each bite more exciting and flavorful. To make gluten-free snickerdoodle blondies, swap all-purpose flour for a gluten-free blend. Look for a blend that works well in baking. Measure it out the same way as regular flour. Follow the same recipe steps, and you will have a tasty treat for everyone. These blondies stay soft and delicious, even without gluten. To keep your snickerdoodle blondies fresh and tasty, follow these simple steps: - Let them cool completely before storing. - Use an airtight container to stop air from getting in. This keeps them soft. - Layer parchment paper between the blondies if stacking to avoid sticking. Store your blondies at room temperature for easy access. A cool, dry place works best. Snickerdoodle blondies can last for about 4 to 5 days when stored correctly. If you keep them in an airtight container, they stay soft longer. Always check for any signs of spoilage before eating. You can freeze snickerdoodle blondies for longer storage. Here’s how: - Wrap the cooled blondies tightly in plastic wrap or foil. - Place them in a freezer-safe bag or container. - Label with the date so you know when you made them. They can last up to 3 months in the freezer. To enjoy, just thaw them in the fridge or at room temperature. Blondies and brownies share some traits, yet they differ in key ways. Blondies use brown sugar, giving them a sweet, caramel flavor. Brownies, on the other hand, often use cocoa powder, making them chocolatey. Blondies are lighter in color. Brownies usually have a rich, dark hue. Yes, you can make Snickerdoodle Blondies ahead of time. Bake them and let them cool completely. Once cooled, cut them into squares. Store them in an airtight container. They stay fresh at room temperature for up to five days. You can also refrigerate them for longer shelf life. To check if your blondies are done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are ready. Avoid overbaking, as this can lead to dry blondies. The edges should be slightly golden, and the top may look set. We explored the ingredients, steps, and tips for making perfect Snickerdoodle Blondies. You can customize your blondies with tasty variations like chocolate chip or nutty options. Remember to store them correctly to enjoy them longer. With these tips, you can bake with confidence. Whatever your choice, these blondies will impress. Happy baking!$

Indulge in the sweet comfort of snickerdoodle blondies! This delightful recipe combines warm flavors like cinnamon and a buttery, chewy texture that's perfect for any dessert lover. With easy-to-follow steps and simple ingredients, you can whip up a batch in no time. Whether for a cozy gathering or a sweet treat at home, these blondies are sure to impress.

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Ingredients

1 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon fine salt

1/4 cup granulated sugar (for topping)

2 teaspoons ground cinnamon (for topping)

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly or lining it with parchment paper for easy removal.

In a large mixing bowl, combine the melted butter, packed brown sugar, and granulated sugar. Using a whisk or electric mixer, mix them together until the blend is smooth and creamy in texture, ensuring no sugar clumps remain.

Crack the eggs into the mixture one at a time, beating well with each addition until fully incorporated and the mixture is lighter in color. Stir in the pure vanilla extract, ensuring it is evenly mixed.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and fine salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Pour the thick batter into your prepared baking pan, using a spatula to spread it evenly across the bottom.

In a small bowl, blend the 1/4 cup granulated sugar with the 2 teaspoons of ground cinnamon to create a topping mix. Sprinkle this cinnamon-sugar mixture evenly over the blondie batter for a sweet crust.

Bake in the preheated oven for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.

Once baked, remove the blondies from the oven and allow them to cool in the pan for about 15 minutes. Once slightly cooled, slice into squares for serving.

Prep Time: 10 mins | Total Time: 40 mins | Servings: Approximately 20 squares

- Presentation Tips: Serve the blondies warm, optionally with a scoop of creamy vanilla ice cream on top and a light dusting of ground cinnamon for an enchanting dessert experience that feels cozy and indulgent!