Snickerdoodle Blondies

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snickerdoodle blondies

The outline of a piece of toast surrounded by a gritty layer of cinnamon sugar was a sight that often greeted me from my kitchen counter as our boys were growing up. They loved cinnamon toast, just not cleaning up after it and despite my best efforts I was never able to train them to put their toast on a plate BEFORE they sprinkled the cinnamon-sugar mixture on it. Really, that’s not too much to ask, is it? The Tupperware container that housed the pre-mixed cinnamon sugar still sits in my cupboard, and short of sand-blasting it to get it clean, the years of sticky fingers have left it permanently stained.  I look forward to one day using the same shaker to introduce their children to the wonders of warm cinnamon toast! The memories of their favorite snack together with the fact that I’m a sucker for soft, chewy cookies and bars had me running to test this recipe I recently found on Pinterest. While it’s not a traditional Christmas cookie, using a star cookie cutter makes it perfect for my holiday cookie tray but I’m sure it will become a favourite all year long.

Ingredients

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature

2 eggs, at room temperature
1 Tablespoon vanilla
3 Tablespoons white sugar
1 Tablespoon ground cinnamon

Method
  1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan. (I tried lining the pan with parchment paper, but as the dough is quite thick, that really didn’t work.  I ended up scraping it all off the paper and making a big mess!)
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.
  4. Spread the batter evenly in the prepared pan.
  5. In a small bowl, combine the white sugar and cinnamon.
  6. Sprinkle the mixture evenly over the batter in the baking pan.
  7. Bake for 20-25 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife…or cut into shapes using a metal cookie cutter.