Blondies really do have more fun.
I have been making these Snickerdoodle Blondie Bars for many years now, and they are always in my annual holiday baking rotation. And with all the “Christmas in July” vibes, I thought I would go ahead and share this one since frankly it is good all year round and the world needs about all the cheer (holiday or not) it can get at this point.
These Snickerdoodle Blondie Bars are buttery, rich and topped with cinnamon sugar for the perfect treat. They are really easy to make by just mixing the wet ingredients together, the dry ingredients together, and then combining. Top with cinnamon sugar, and bake in the oven for a great dessert.
These Snickerdoodle Blondie Bars are a great treat for breakfast (I do not recommend these every day for breakfast, but are great with a cup of tea or coffee in the morning. #treatyoself). For the holidays, I cut them into bite-sized pieces and put them in mini cupcake liners and deliver to friends and family. Of course, they are good as is, without the tea or fancy cutting.
- 2 cups of all purpose flour
- 1 TBSP of vanilla extract
- 2 sticks of unsalted butter (1 cup), room temperature
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- ½ tsp salt
- 1 ¼ tsp baking powder
- Up to 4 TBSP cinnamon sugar*
- *If you do not have cinnamon sugar, make your own by mixing 1 TBSP of ground cinnamon and 3 TBSP of sugar.
- Preheat the oven to 350° Fahrenheit
- Line a 8 x 8 metal baking dish with parchment paper, non-stick foil, or spray with non-stick cooking spray and set aside.
- Mix flour, salt, and baking powder in a bowl and set aside.
- In a separate bowl, cream the butter, sugar, and brown sugar until well combined.
- Then add the eggs and vanilla to the butter sugar mixture.
- Once well combined, slowly add the dry ingredients/flour mixture in, mixing along the way. Typically, I keep my mixer going and add one heaping spoonful of the flour mixture at a time until all the dry ingredients and wet ingredients are well combined.
- Transfer the batter into the 8×8 greased/lined baking dish. Use a spatula to spread as evenly as possible. If needed, wet your hands to press down on the batter until it is evenly distributed in the pan.
- Then, sprinkle 3 TBSPs of cinnamon sugar on top of the batter. Using the back of a metal spoon, press the cinnamon sugar into the batter.
- If there are any spots missing cinnamon sugar, use the remaining 1 TBSP of cinnamon sugar to cover them, using the spoon technique as needed. (This is an optional step and may not be needed).
- Bake in the oven at 350° Fahrenheit for 29-35 minutes, or until you can stick a toothpick through the center of the batter and it comes out clean.
- This makes 16 blondie bars.
- Let completely cool before cutting into them so they maintain their shape.