This is for all you Snickerdoodle lovers 🙂
The past week or two have been a total bust.  Lots of baking but nothing to blog about.  Too sweet, too gooey, too crunchy, not enough of the flavor I was after…lots of nothing.  Lots of sweet nothings that still have to get eaten.  It’s been days and I don’t even want to think of a brownie or a chocolate chip.
Despite continuous failure, I still have the baking bug. Â I decided I’d put the creativity aside and try something new to me but tried and true. Â With no chocolate. Â Yup, I said it. Â No chocolate. Â What has July done to me?
Browsing Pinterest, I found a Snickerdoodle Blondie recipe.  Seems everyone adores a Snickerdoodle but me.  On a plate of Christmas cookies, Snickerdoodles are one of the cookies I’ll push off to the side for someone else to deal with.  They’re a bit boring and off texture to me.  I prefer soft and chewy cookies loaded with chocolate chips, peanut butter, fruits or jams.
These blondies did look interesting though.  A scan of the comments confirmed people were loving these soft and chewy bars.  Sold.  I had to try them.
I”m so glad I did! Â This was an easy treat made with basic, on hand ingredients that took just a few minutes to throw together. Â I was impressed – this was the best Snickerdoodle anything I’ve ever had. Â Soft, chewy, buttery, cinnamon – it was pretty good! Â My family loved these bars – my husband requested a batch to take into work sometime soon.
So am I a Snickerdoodle convert? Â Not quite yet. Â I did enjoy these Snickerdoodle Cookie Bars and will make them and eat them again. Â I look forward to baking a few batches of these around Christmas time for friends and family. Â Thanks so much for stopping by! Â Happy Baking!
-Amanda-
Recipe adapted from My Own Sweet ThymeÂ
- 1 cup unsalted butter, at room temperature
- 2 cup packed brown sugar
- 2 eggs, at room temperature
- 1 tablespoon vanilla
- 2⅔ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoon white sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 350°. Lightly grease or spray a 13x9 baking dish.
- Cream butter in a large mixing bowl.
- Beat in brown sugar, eggs and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture to the butter mixture and mix until thoroughly combined. Do not over mix.
- Spread the batter evenly in the prepared baking dish.
- In a small bowl, combine the white sugar and cinnamon.
- Sprinkle the mixture evenly over the batter.
- Bake for 25 - 30 minutes or until the surface springs back when gently pressed.
- Cool on a wire rack.
- Cut into squares and enjoy 🙂
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Amanda, you are speaking to my taste buds! I really do have to try these! They look wonderful! As much as I love chocolate, I try avoid baking with too much of it in the summertime (too messy!). So glad you tried these! Thanks for the recipe!
Thanks so much Stephanie! I’m glad I tried them too – they definitely changed my opinion of snickerdoodles. As for baking with chocolate…can’t stop, won’t stop LOL 🙂
Yum these look so delicious. Might try tomorrow. I think these would be great in the kids lunch box!!
Thanks so much Dianne! Can’t believe school is starting already….where did summer go!?! 🙂
Your recipes look great and I will be making 1this week end. I don’t see a way to save them or pinterest.
Awwww…thanks so much ♥
You can click on any image to save to Pinterest or after the recipe card you’ll see a set of clickable share icons (pinterest, yummly, facebook, etc). Hope this helps!
Thanks for stopping by Mona! Hope you love the Snickerdoodle Bars!
The batter (if following directions exactly) is VERY thick. I couldn’t pour into a pan I had to scoop it out and press into the baking dish. The original Snickerdoodle recipe calls for Cream of Tarter. That makes a taste difference, seems like it was about a teaspoon.
Update:
Cooked for 30 minutes at 350 degrees and was NOT done. Cooked at 300 for an additional 20 minutes. And the taste test – this does NOT taste like Snickerdoodles. Very disappointed and I followed the directions totally. Will not make this again.
Sorry the recipe didn’t work out for you.
The batter should be VERY thick – I scraped it out of the bowl and patted/smoothed it down with a spatula.
Snickerdoodle cookies do use cream of tartar. The cream of tartar is used for leavening, gives the cookie it’s texture and does add a tang to the cookie.
These are cookie bars – they should have a chewy, blondie like texture. The snickerdoodle flavor is there, but not the texture. You could add a squeeze of lemon if you wanted to add a little zip to to the recipe.
Not sure why the baking time didn’t work out for you…. I checked the original recipe and I didn’t notice anyone having problems with baking times?