These luscious, dense, and chewy Snickerdoodle Blondies are faster to make than the cookie version and perfect for any cinnamon craving.
Prep Time15 minutesmins
Total Time55 minutesmins
Course: Dessert, Snack
Keyword: bars, snickerdoodle
Author: Beth Cato
Ingredients
1cupunsalted butter2 sticks, room temperature
2cupsbrown sugarpacked
1Tablespoonvanilla extract
2eggsroom temperature
2 2/3cupall-purpose flour
1tspkosher salt
1/4tspground nutmeg
1/2tspcream of tartar
1tspcinnamon
2tspbaking powder
10oz Hershey’s cinnamon chips1 bag
Topping:
2Tablespoonsturbinadoor other raw sugar
pinch nutmeg
2tspcinnamon
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 dry ingredients: flour, salt, nutmeg, cream of tartar, cinnamon, and baking powder. Gradually add the dry mix into the large bowl. Once everything is mixed, add the bag of cinnamon chips.
Evenly spread the dough into the prepared pan. In a small bowl, mix the turbinado sugar, nutmeg, and cinnamon. Sprinkle the topping 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.