Snickerdoodle bars blondies
These snickerdoodle bars are super soft and chewy minus all the effort of rolling, and chilling the more traditional cookies.
Servings: 16 servings
- ½ cup butter softened
- ⅓ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 & ¼ cup AP flour
- ½ teaspoon baking powder
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 3 tablespoon granulated sugar
- ½ teaspoon cinnamon
Preheat the oven to 350F then line an 8x8 inch baking pan with parchment paper then set aside.
Cream the butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the egg and the vanilla until combined.
Add in the flour, salt, baking powder, cream of tartar, and cinnamon until the flour mixture disappears.
In a small bowl, mix the 3 tablespoon granulated sugar and cinnamon together until combined.
Press the cookie dough in an 8x8 inch baking sheet, sprinkle with cinnamon sugar and bake in the preheated oven for 20-22 minutes. Pull out of the oven and cool down before slicing.
Slice into 16 squares and enjoy!
How to store these no fuss snickerdoodle blondies?
You can store these bars in an air-tight container at room temperature for up to 1 week.
You can also store them in the fridge in an air-tight container for up to 2 weeks. Just make sure to pull them out of the fridge to get back to room temperature or microwave them to get them soft and chewy again.
Calories: 162Calories | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 232mg | Potassium: 49mg | Fiber: 1g | Sugar: 14g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg