Description
Indulge in our irresistible Snickerdoodle Blondies recipe! Learn how to make these chewy, cinnamon-spiced bars that are perfect for any sweet craving.
Ingredients
Scale
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more as needed
- 1 and 1/2 teaspoons (3 ml) baking powder
- 1/2 teaspoon (3 ml) cream of tartar
- 1/2 teaspoon (3 ml) salt
- 1 cup (180g) white chocolate morsels, plus 1 Tablespoon for topping
- 1/4 cup (50g) granulated sugar
- 2 teaspoons (10 ml) ground cinnamon
Instructions
- Heat your oven to 350°F (177°C). Prepare a 9-inch square baking dish by lining it with parchment paper, ensuring extra paper hangs over the sides for easy removal later. Put it aside for now.
- To start making the blondies, use a handheld or stand mixer with a paddle attachment to blend the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, approximately 3 minutes. Add in the eggs and vanilla extract, and mix on high speed until everything is well combined. Remember to scrape down the sides and bottom of the bowl as necessary.
- In a different bowl, mix together the flour, baking powder, cream of tartar, and salt until everything is evenly distributed. Gradually add this dry mixture to the wet ingredients and mix on low speed until fully incorporated. Stir in 1 cup of white chocolate morsels, resulting in a dough that is thick and sticky.
- Transfer half of the dough into the prepared baking dish, spreading it out evenly. If using your hands to flatten it, dust them with flour to prevent sticking.
- For the filling, stir together the additional granulated sugar and ground cinnamon in a small bowl. Sprinkle this cinnamon-sugar mixture over the bottom layer of dough, saving 1 teaspoon for the top layer. Dust your hands with flour, then take portions of the remaining dough, flatten them out, and layer them over the cinnamon-sugar layer. Continue with the rest of the dough, reapplying flour to your hands as needed, until the top is mostly covered. It’s okay if some of the cinnamon-sugar layer remains uncovered. Press the reserved white chocolate morsels into the top and lightly sprinkle the remaining cinnamon-sugar on the surface.
- Bake in the oven until the top turns golden brown, roughly 32–35 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. Be careful not to over-bake.
- Allow the bars to cool completely in the pan on a cooling rack, which should take about an hour. Once cooled, use the parchment paper overhang to lift the bars out of the pan and cut them into squares.
- Store any leftover bars in an airtight container at room temperature for up to a week.
Notes
- Be sure to use eggs at room temperature for a smoother batter consistency. Dust your hands with flour to prevent the sticky dough from sticking. Press white chocolate morsels onto the top layer for an appealing finish.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 3g
Keywords: white chocolate blondies, cinnamon swirl bars, homemade dessert, easy baking recipe, sweet treats
