Bready or Not Original: Snickerdoodle Blondies (Redux)
I first shared this recipe for Snickerdoodle Blondies back in 2015, so it’s time for a re-bake and repost, with shiny new pictures of these delicious things!
These are thick, soft, and chewy bars, packed with snickerdoodle flavor. The top is crowed with cinnamon and sugar.
Oh yes, and through the tender crumb are sporadic caramel chips–or cinnamon chips. This recipe is fantastic using either, or both. They add extra oomph without being overkill.
The recipe makes a big 9×13 pan, so this is a good recipe to feed a crowd!
Bready or Not Original: Snickerdoodle Blondies (Redux)
Equipment
- 9×13 pan
- aluminum foil
Ingredients
Blondies
- 1 cup unsalted butter (2 sticks) room temperature
- 2 cups brown sugar packed
- 1 Tablespoon vanilla extract
- 2 large eggs room temperature
- 2 2/3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 tsp cream of tartar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 10 ounces caramel chips or cinnamon chips
Topping
- 2 Tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare a 9×13 pan by lining it with aluminum foil and applying nonstick spray. Preheat oven at 350-degrees.
- In a large bowl, cream together the butter, brown sugar, and vanilla extract. Add the eggs one at a time.
- In a separate bowl, sift together the flour, salt, cream of tartar, cinnamon, and baking powder. Gradually add the dry mix into the wet bowl. Once everything is mixed, add the bag of caramel or cinnamon chips.
- Evenly spread the dough into the prepared pan. In a small bowl, mix the sugar and cinnamon. Sprinkle the mix over the dough.
- Bake for 30 to 40 minutes, until toothpick inserted in center comes out clean. Cool completely. Use the foil to lift out the contents and cut into bars. Store at room temperature. They will keep well for a few days if kept sealed.
OM NOM NOM!
Bready or Not Original: Cinnamon Swirl Cookies
These Cinnamon Swirl Cookies look like cinnamon rolls and are oh so good.
Unlike soft, pillowy rolls, these cookies are chewy when fresh and then become crispier after the first day.
The filling here is pretty simple: flour, cinnamon, and maple syrup. This makes a sweet, spreadable paste that I’d love to try in other baked goods as well.
One of the nice things about this recipe is that these cookies can be prepared and formed into logs, then stashed in the fridge or freezer for later baking. That makes them extra convenient for when you need to bake under a time crunch.
Greatly modified from Holiday Cookies 2019 from Bake from Scratch.
Bready or Not Original: Cinnamon Swirl Cookies
Equipment
- parchment paper
- Rolling Pin
- uneven spatula
Ingredients
Cookie Dough
- 1 cup unsalted butter 2 sticks, softened
- 1 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
Filling
- 1/4 cup all-purpose flour
- 2 Tablespoons ground cinnamon
- 1/4 cup maple syrup
Instructions
- In a large bowl, beat butter until it is creamy. Add the sugar and beat until fluffy. Add in the egg and vanilla, beating a few more minutes until combined.
- In a medium bowl, sift together the flour, salt, and baking soda. Gradually mix the dry ingredients into the wet until it roughly forms a ball. Divide in half.
- Lay out a piece of parchment and add a dusting of flour. Roll out a portion of dough to about an 11-inch square. Use parchment to move dough into fridge to chill. Repeat with other half of dough.
- While that is chilling, make the filling. In a small bowl, combine the flour, cinnamon, and maple syrup to create a thin, spreadable paste.
- Pull out the dough one piece at a time. Use an uneven spatula to spread the filling to within 1/4 of the edges. Tightly roll up the dough to form a log. Wrap in parchment and set in fridge to chill at least two hours; it can also be encased in plastic wrap and frozen for later baking.
- Preheat oven at 350-degrees. Line a large baking sheet with fresh parchment.
- Use a sharp knife to slice dough into 1/4-inch pieces. Set slightly spaced out on parchment. Bake for 12 to 14 minutes.
- Cool cookies completely. Store in a sealed container at room temperature. Cookies will be chewier the first day, then crisp up more.
OM NOM NOM!
Bready or Not: Giant Snickerdoodle
I have recipes for various kinds of Snickertdoodle Cookies, but this one is for a single Giant Snickerdoodle!
When I say this thing is big, I mean that it is BIG. I baked it on my stoneware pizza pan! I measured the cookie, too–after baking, it was a full 10 inches across.
This is a great cookie for one person to enjoy over a week, or for a small party to dig into together. Really, I can see this being perfect as a substitute birthday or other celebration cake.
The dough is really easy to work with. It comes together fast because you’re not having to shape and roll some thirty or forty cookies and bake multiple batches. One roll, one bake, done!
This tastes exactly as you expect a Snickerdoodle to taste, too. The signature cream of tartar flavor is there. The cinnamon and sugar form a lovely crackled top. The interior is sweet and chewy.
Leftovers aren’t a problem, either. Wrap up any remaining wedges, and they’ll keep for at least four days, dependent on your personal fortitude.
Here is a sampling of the Snickerdoodle recipes on Bready or Not. If you want more, hit the search box in the upper right corner.
Bready or Not: Giant Snickerdoodle
Equipment
- large flat baking sheet or pizza pan/ stone
- parchment paper
Ingredients
Dough
- 7 Tablespoons unsalted butter room temperature
- 1/2 cup white sugar
- 2 Tablespoons brown sugar packed
- 1 large egg room temperature
- 1/2 teaspoon pure vanilla extract
- 1 cup + 2 Tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Topping
- 3 Tablespoons white sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven at 400-degrees. Line a baking sheet or pizza pan/stone with parchment paper.
- Beat together butter, white sugar, and brown sugar until light and fluffy, about 3 minutes in a stand mixer. Add egg and vanilla. Gradually beat in the dry ingredients until just combined.
- In a small bowl, mix together topping ingredients.
- Pat the dough to form a cohesive ball. Roll it in the topping. Set dough in middle of pan and press into about a 8-inch round. Sprinkle remaining topping all over, pressing it into dough.
- Bake for 12 to 15 minutes. The edges should be set, with some of the crackles in the cookie still showing some moisture (the cookie will finish baking as it sets).
- Let cool for at least 30 minutes. Use a knife or pizza cutter to cut cookie into triangular wedges. Cookie is great fresh, but individually-wrapped pieces also keep wonderfully at room temperature for up to 4 days.
OM NOM NOM!
Bready or Not: Brookies
No need to deliberate whether to make chocolate chip cookies or brownies–this recipe for Brookies combines these goodies together in a delicious way.
This recipe excels at chocolate distribution. It’s not super-chocolaty, but every bite has some brownie and chocolate chips. If you add in cacao nibs, it’s even better; the nibs enhance the other chocolate flavors and adds a pleasant crunch at the same time.
On that note, this is a great recipe for people who don’t like nuts. There’s lots of flavor here without them. Could you add nuts? Sure. Is it necessary? Nope.
These bars are dense and nicely portable. Wrap them up individually, and they are great for a school lunch, road trip, or picnic. Plus, they freeze well, so you can even save some for later!
Modified from AllRecipes Magazine August/September 2020.
Bready or Not: Brookies
Equipment
- 9×13 pan
Ingredients
Cookie layer
- 1/2 cup unsalted butter (1 stick) room temperature
- 1/2 cup light brown sugar packed
- 1/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 large egg room temperature
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chips
Brownie layer
- 1/2 cup unsalted butter (1 stick) melted
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup cocoa powder sifted
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup cacao nibs optional
Instructions
Make cookie layer
- Preheat oven at 350-degrees. Line a 9×13 pan with aluminum foil and apply nonstick spray.
- In a large bowl, beat together butter, sugars, and vanilla until light and creamy. Add egg, scraping bottom of bowl, then beat another two minutes.
- In another bowl, combine flour, salt, and baking soda. Gradually mix the dry ingredients into the wet. Fold in chocolate chips. Dough will be very thick and sticky. Drop into pan in clumps and press into a level layer, covering the bottom completely.
Make brownie layer
- Using the same big bowl (leave it unwashed or wash it, baker’s preference), beat together butter, sugar, and vanilla. Follow with the egg. Stir in the cocoa powder, flour, baking powder, and salt. Fold in the cacao nibs, if using.
- Pour over the cookie layer, spreading it into an even layer.
- Bake until the middle passes the toothpick test, 20 to 25 minutes. Cool completely–chilling in fridge, if desired–before slicing into bars.
- Brookies will keep in a sealed container at room temperature for 3 days, and can also be frozen for layer enjoyment.
OM NOM NOM!
Bready or Not: Gingerbread Chocolate Chip Cookies
Let’s start the year right with these Gingerbread Chocolate Chip Cookies!
These things are soft and chewy, the coarse sugar providing a sweet, crunchy crust. Plus, you get chocolate mixed throughout, which provides a lovely contrast to the spicy gingerbread.
I’ve noticed that it’s a very British thing to do at least part of a gingerbread recipe on the stovetop. It definitely creates a different, richer flavor that the standard American recipe that mixes everything in a bowl.
You’ll notice this recipe includes a lot of fresh ginger. In the past, I’ve kept ‘fresh’ ginger around by buying a hunk, using a vegetable peeler to take off the outside, then freezing the interior in pieces. You can then grate it straight from the freezer. I think I learned about this technique from a food magazine ages ago.
The original of this recipe is from a food magazine, too–Bake from Scratch Holiday Cookies 2019, this recipe by Edd Kimber. My version is modified a great deal. I do recommend seeking out this issue, though, as it has a LOT of great recipes.
Bready or Not: Gingerbread Chocolate Chip Cookies
Equipment
- large saucepan
- tablespoon scoop
- parchment paper
Ingredients
- 1 cup light brown sugar packed
- 1 cup unsalted butter 2 sticks, softened
- 1/2 cup unsulphured molasses
- 2 large eggs room temperature
- 4 cups all-purpose flour
- 2 Tablespoons fresh ginger
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 10.5 ounces chocolate chips dark, semisweet, or a mix
- 3/4 cup turbinado sugar
Instructions
- In a large saucepan on medium-heat, stir together brown sugar, butter, and molasses until the butter is melted and everything is mixed. Remove from heat to cool for 30 minutes.
- Whisk eggs into the cooled mixture.
- In a big bowl, combined flour, fresh ginger, baking soda, baking powder, cinnamon, ground ginger, salt, and nutmeg. Pour in the sugar from the saucepan, stirring until just combined. Fold in the chocolate.
- Encase dough in plastic wrap and refrigerate for at least 2 hours.
- Pull out dough to soften slightly, about 10 or 15 minutes. Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
- Measure out the turbinado sugar into a small bowl. Use a tablespoon scoop to dole our dough, rolling each ball in sugar before setting spaced-out on baking sheet.
- Bake for 12 to 14 minutes, until cookies are set. Cool on pan for 5 minutes before transferring them to a cooling rack.
- Store in an airtight container at room temperature. Cookies keep for at least 3 days.
OM NOM NOM!
Bready or Not: Peppermint Bark Cookies
These incredible Peppermint Bark cookies really do taste like peppermint bark, but in chewy, beautiful cookie form!
These cookies even look holiday-colorful due to the bits of crushed candy cane throughout. I used a Hershey’s Chocolate Mint Candy Cane, but many varieties of candy cane would do. You could even mix it up with different colors and flavors!
I kept things easier by using chocolate chips, but this would be great with chopped chocolate, too, for different textures and flavors. Peppermint Bark itself comes in different variants, after all!
These cookies would be fantastic for a holiday cookie exchange, or to serve at a gathering. Or, if you’re cheap like me, bake them later on in January using candy canes scored on clearance!
Modified from Bake from Scratch Magazine Holiday Cookies 2019.
Bready or Not: Peppermint Bark Cookies
Equipment
- tablespoon scoop
- parchment paper
Ingredients
- 1 1/2 cups light brown sugar packed
- 1 cup unsalted butter 2 sticks, melted
- 1/2 cup white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 4 ounces white chocolate chips
- 4 ounces dark chocolate chips
- 4 peppermint candy canes crushed
Instructions
- In a mixer, beat brown sugar, butter, and white sugar until combined. Add eggs one at a time followed by the extracts.
- In a separate bowl, stir together flour, baking soda, and sea salt. Gradually add the dry ingredients into the butter mixture. Fold in the two chocolates and candy cane bits. Cover top of dough with plastic wrap and chill it for 15 minutes.
- Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
- Use a tablespoon scoop to parcel out dough, spaced out, on baking sheet. Bake for 10 to 12 minutes, until cookies are set and just turning golden. Keep on sheet for a few minutes then transfer to a cooling rack.
- Store cookies in seal containers at room temperature. Keeps for at least 3 days.
