Snickerdoodle Blondies
These snickerdoodle bars are super soft and chewy minus all the effort of rolling, and chilling the more traditional cookies.
Servings: 16 servings
Ingredients
- 1/2 cup butter softened
- 1/3 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 & 1/4 cup AP flour
- 1/2 tsp baking powder
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp cinnamon
cinnamon sugar
- 3 tbsp granulated sugar
- 1/2 tsp cinnamon
Instructions
- 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.1/2 cup butter, 1/3 cup brown sugar, 1/2 cup granulated sugar
- Mix in the egg and the vanilla until combined.1 egg, 1 tsp vanilla extract
- Add in the flour, salt, baking powder, cream of tartar, and cinnamon until the flour mixture disappears.1 & 1/4 cup AP flour, 1/2 tsp baking powder, 1/4 tsp cream of tartar, 1/4 tsp salt, 1 tsp cinnamon
- In a small bowl, mix the 3 tbsp granulated sugar and cinnamon together until combined.3 tbsp granulated sugar, 1/2 tsp cinnamon
- 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!
Notes
These bake in a thin, single 8x8 layer, so timing matters more than it would in a 9x13. Pull them the moment the edges look set and the center still looks slightly underdone; they finish cooking in the pan as they cool. A few extra minutes past 22 and they go from chewy to dry.
Nutrition
Calories: 163Calories | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 237mg | Potassium: 44mg | Fiber: 1g | Sugar: 14g | Vitamin A: 193IU | Vitamin C: 0.01mg | Calcium: 43mg | Iron: 1mg
