Snickerdoodle Blondies

$- 1 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon ground cinnamon - 1/4 cup granulated sugar (for topping) For the best taste, stick to these amounts. You can use salted butter if you prefer. It adds a nice flavor. If you don't have brown sugar, use white sugar. It may change the taste a bit, but it's fine. If you want a richer flavor, add more vanilla extract. Always melt the butter before mixing. This helps the sugars blend well. Make sure to pack the brown sugar tightly. It gives the blondies a soft and chewy texture. For the flour, spoon it into the cup instead of scooping. This avoids adding too much flour. Lastly, use fresh baking powder and baking soda for the best rise. Start by preheating your oven to 350°F (175°C). While your oven heats, prepare a 9x13 inch baking pan. You can grease it with butter or oil. Another option is to line it with parchment paper. This helps with easy removal later. In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Use a whisk to mix until smooth. Next, add the eggs one at a time. Mix well after each egg goes in. Then, stir in the vanilla extract. In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Gradually add this dry mix to the wet ingredients. Stir until just combined, but don’t overmix. Pour the batter into the prepared pan. Spread it evenly. In a small bowl, mix 1/4 cup of granulated sugar with 1 teaspoon of cinnamon. Sprinkle this mixture over the top of the batter. Bake for 20-25 minutes. Look for golden edges and check with a toothpick; it should come out with a few moist crumbs. Let the blondies cool in the pan for at least 10 minutes. Then, transfer them to a wire rack to cool completely. Once cool, cut into squares and serve. To get the right texture in your snickerdoodle blondies, focus on mixing. Start by combining the wet ingredients smoothly. Then, mix the dry ingredients in a separate bowl. When you add the dry mix to the wet mix, stir gently. Overmixing can make the blondies tough. You want a soft, chewy texture. Want to take your blondies up a notch? Try adding nuts or chocolate chips. Chopped pecans or walnuts add a nice crunch. You can also swap some brown sugar for maple syrup. This will give your blondies a richer flavor. A pinch of nutmeg can add warmth too. One common mistake is using cold eggs. Always use room temperature eggs for even mixing. Another mistake is not greasing the pan well. This can make it hard to remove the blondies. Lastly, don’t skip the cinnamon topping. It adds that classic snickerdoodle taste. {{image_2}} To make gluten-free snickerdoodle blondies, swap the all-purpose flour for a gluten-free blend. Look for one that has a 1:1 ratio. This simple change keeps the texture soft and chewy. You still get the same great taste. Be sure to check that your baking powder is also gluten-free. For vegan snickerdoodle blondies, replace the butter with coconut oil or vegan butter. Use flax eggs instead of regular eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. This keeps the blondies moist and delicious. You can add fun flavors to your blondies. Mix in chocolate chips for a rich treat. Use dark chocolate, milk chocolate, or even white chocolate. Adding nuts like walnuts or pecans gives a nice crunch. Try adding a dash of nutmeg for a warm taste. Get creative and find your favorite combination! To store leftover blondies, first let them cool completely. Place them in an airtight container. You can keep them at room temperature for up to three days. For longer storage, move them to the fridge. They stay fresh in the fridge for about a week. If you want to freeze your blondies, cut them into squares first. Wrap each square tightly in plastic wrap. Then place them in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze them for up to three months. When ready to enjoy, thaw them in the fridge overnight. To keep your blondies fresh, avoid exposing them to air. Always use an airtight container. If you notice any signs of moisture, add a paper towel inside the container. This helps absorb extra moisture. For the best taste, enjoy them within a week or two. You can tell when the blondies are done by checking the edges. They should be golden brown. Insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. Be careful not to overbake them. This keeps them soft and chewy. Yes, you can use margarine instead of butter. The flavor will change slightly, but it works. Just make sure to use stick margarine. This helps you measure it more easily. The texture may be a bit different, so keep that in mind. You can serve Snickerdoodle Blondies in many fun ways. Try dusting them with powdered sugar for a nice touch. Pair them with a scoop of vanilla ice cream or whipped cream. You can also add chocolate syrup for extra sweetness. These options make them even more delightful! You now have a complete guide to making Snickerdoodle Blondies. We explored key ingredients, detailed steps, and useful tips. You learned about variations to fit your diet, how to store leftovers, and answers to common questions. For great blondies, remember the measurements and avoid mistakes. You can experiment with flavors and textures for extra fun. With these tips, you'll impress everyone with your baking skills. Enjoy your delicious treats!$

Indulge in the irresistible goodness of snickerdoodle blondies! This easy recipe features a perfect blend of cinnamon and sweetness, making them a delicious treat for any occasion. With just a few simple ingredients, you can whip up these soft, chewy squares in no time. Ready to bake something delightful? Click through to explore the full recipe and impress your friends and family with these delectable snickerdoodle blondies!

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Ingredients

1 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/4 cup granulated sugar (for topping)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined.

Add in the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.

Pour the batter into the prepared baking pan, spreading it evenly.

In a small bowl, mix the remaining 1/4 cup of granulated sugar with 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the batter in the pan.

Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.

Allow the blondies to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely.

Once cooled, cut into squares and serve.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 24 squares

- Presentation Tips: Serve the blondies with a dusting of powdered sugar on top and a side of whipped cream or a scoop of vanilla ice cream for an added treat!