Bready or Not Original: Snickerdoodle Blondies (Redux)
These soft, chewy Snickerdoodle Blondies are everything a person loves about Snickerdoodles, in deluxe form!
Course: Dessert, Snack
Cuisine: American
Keyword: bars, snickerdoodle
Author: Beth Cato
Equipment
9x13 pan
aluminum foil
Ingredients
Blondies
1cupunsalted butter (2 sticks) room temperature
2cupsbrown sugar packed
1Tablespoonvanilla extract
2large eggs room temperature
2 2/3cupsall-purpose flour
1teaspoonkosher salt
1/2tspcream of tartar
1teaspoonground cinnamon
2teaspoonsbaking powder
10ouncescaramel chips or cinnamon chips
Topping
2Tablespoonswhite sugar
2teaspoonsground cinnamon
Instructions
Prepare a 9x13 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.