Snickerdoodle Blondies
A sweet twist on the classic cookies, whip up these cinnamon and sugar snickerdoodle blondies for a special treat.
Servings: 15 blondies
Ingredients
For the blondies:
- 2 ⅔ c flour
- 2 t baking powder
- 1 t salt
- 2 c brown sugar
- 1 c unsalted butter softened
- 2 eggs
- 2 t vanilla
- For the cinnamon sugar topping:
- 2 T sugar
- 2 T cinnamon
- ¼ t ground ginger
For the glaze:
- 1 c powdered sugar
- ½ c heavy whipping cream
- 1 T cinnamon
- 1 t vanilla
Instructions
- Preheat the oven to 350 degrees. Spray or line a 13x9 baking pan and set aside.
- In the bowl of a stand mixer, combine the softened butter, brown sugar, eggs and vanilla. Mix on low until combined.
- Add in the flour, baking powder and salt. Mix thoroughly, scraping the sides often.
- Transfer the batter to the prepared pan and spread evenly.
- In a small bowl, combine the cinnamon, sugar and ginger. Sprinkle this mixture over the batter.
- Bake in the preheated oven for 25-30 minutes or until the center is set and the edges are golden brown. Allow to cool.
- For the glaze - in a small bowl, combine the powdered sugar, heavy cream, cinnamon and vanilla. Mix well.
- Drizzle or spread the glaze over the cooled blondies.
- Slice and serve.
Notes
Storage: Blondies can be stored in an airtight container in the fridge for up to 3 days.