Snickerdoodle Blondies

I am becoming more and more obsessed with baking. It is distracting me from the other, somewhat more important (unfortunately they are more important. I can’t wait till baking is the most important) aspects of my life.

I was sitting on my couch a little earlier, trying to read a history article about 1920′s flappers for a uni assignment and all I could think about is what to bake when I finished. I could only read about three lines of the article at a time before being distracted by baking thoughts. Half an hour later I found myself scouring through baking blogs and looking at photos of all the yummy things I could make. Then I would guiltily go back to the flappers only to be distracted by more recipe research five minutes later. And so the cycle continued (hence the being obsessed with baking).

I was getting no where with my assignment so I decided to get up and bake snickerdoodle blondies. At least then I could get the baking out of the way and maybe focus on the reading! Maybe being the key word here.

Since I recently discovered snickerdoodles I have become somewhat obsessed. Since I first made blondies a few months ago, I fell in love and want to make more. So snickerdoodle blondies sounded like a fantastic idea. It is cold and grey today and a storm is brewing; the perfect kind of day to fill the house with cinnamon and sugar baking smells. The perfect kind of whether to be eating warm, gooey, dense, cinnamony bar cookies in. Mmmm.

Adapted from My Baking Addiction.

The original recipe calls for nutmeg. I had a somewhat awful experience once when I was making a chicken lasagna and added too much nutmeg because it was bland and I needed to spice it up (I hate cooking). It was disgusting, it tasted only of nutmeg, and since then the idea of putting nutmeg into anything makes me cringe. If you like it, feel free to add a 1/4 teaspoon in with your dry ingredients.

220g unsalted butter, softened (1 cup)
2 cups packed brown sugar
2 eggs
1 tsp vanilla extract
2 2/3 cups plain flour
1 tsp cinnamon
2 tsp baking powder
1/4 tsp salt

1 1/2 tablespoons white sugar
2 tsp cinnamon

Preheat the oven to 180 C. Lightly grease a 9×13 inch baking pan and line it with parchment paper.

Using an electric mixer, beat the butter and brown sugar together until creamy, about 4 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix until combined.

On a low speed, mix in the flour, cinnamon, baking powder and salt until just incorporated.

Spoon the dough into the baking pan. The mixture is very thick, like cookie dough, and is somewhat hard to spread (it is also very delicious raw and I ate quite a bit of it. I couldn’t help myself. I kept going back for more. So that’s lunch taken care of then). Try using the back of a tablespoon, your hands, whatever you can to get it smooth and even.

Mix the extra cinnamon and white sugar together in a small bowl. Sprinkle it evenly over the top of the dough. It will seem like too much but it forms into a crust so stick with it.

Bake for 25-30 minutes, until the surface springs back gently when pressed.

Allow to cool, then cut into squares.

These blondies smell FANTASTIC while they are baking. Cinnamon scents waft all through the house. So lovely on such a cold, miserable day.

14 Thoughts on “Snickerdoodle Blondies

  1. Ahh, I added too much nutmeg to grated potato cakes once. I haven’t made it ever since/my younger brother’s faith in me as a cook = gone.
    These looks great; blondies are always a hit with my brothers.

  2. Pingback: >Snickerdoodles (Version 2) | Butter

  3. Oh my gosh. This is me! So so so me. I showed this post and your about page to my husband and told him to actually read it and not just look at the pictures. He started reading it and said, “Is this so I can understand how you are? Aww! You are her!” YES! Like today, I woke up around 2:30am, and instead of going back to sleep like a normal person, I reached for my phone and just HAD to look at my Google Reader (I just subscribed to Butter, by the way!) to see if there was something new. Then I got to thinking about how there aren’t peanut butter cups in Germany and hey, how would they turn out in cookies and brownies? Then I thought about your page, came here, read a few posts and was so happy to find someone who is basically the same as I am. Except you are going after your bakery dream and I’m not. And congratulations on your patisserie course! So I went back to sleep at 5:30, after wasting 3 hours on baking stuff. And then during the day, it’s all baking “research” or actual baking almost every moment I’m not at work. My husband doesn’t like that. He’d like me to do some more dishes and cleaning and such things. OH WELL! Baking is more fun. :)

    Anyway, you are awesome. I can’t wait to make some of your recipes! I love snickerdoodles too. I’ve made a different version of snickerdoodle blondies before and they were lovely.

    This is the longest comment I’ve ever written. I hope I don’t sound like a lunatic. I’m just very enthusiastic and excited. :)

    • Hey Erin!
      You just put the biggest smile on my face. :-) I’m glad that there’s someone out there who is as all-consumed and obsessed by baking as I am!
      I cannot believe you spent three hours in the middle of the night reading blogs! But I totally get it because the first thing I do when I wake up in the morning is get on my iPhone and check my email to see if foodgawker accepted my photos, then my blog to see if there’s any comments or stuff happening :-)
      We’re baking crazy!
      And I love your recipes too! Particularly that you make them wholegrain whenever you can! Your wholegrain peanut butter chocolate bars are totally on my list, those pictures are droolworthy. Except I’m a little over peanut butter, and would love to make them with biscoff instead. But Australia is lame, and doesn’t have biscoff, so I’ll just have to keep dreaming!
      So what are you doing in Germany? And do you have brown sugar in Germany, like the normal kind? Because I was trying to bake cookies when I was in Poland recently and the brown sugar was weird…totally didn’t work.

      • Germany is lame! Lame lame lame! A baking wasteland. They don’t have brown sugar here. They have “brown sugar” but it’s super dry and worthless. I brought 14 pounds of the stuff with me and when I run out of that, I’ll make my own with molasses (which I also had to bring over!). Germany also doesn’t have Biscoff spread. I was near the French border in October and was so excited to be able to go to a French supermarket! It was like heaven. And there I got some more Biscoff spread. You have to try Biscoff pie if you haven’t! It’s amazing. Hopefully Biscoff will come to Australia soon. :)

        I’m in Germany because of my husband. He’s a German. He’s still writing theses and doing internships and all that stuff that prevents us from leaving this place.

        I’ll take a look at your peanut butter cup recipe! Thanks for the tip.

        • Yeah I found the same thing with the Polish brown sugar..its “new” and it has huge sugar crystals coloured with caramel, right?
          And I went to France in November! And i was meant to buy Biscoff! And I FORGOT! Idiot. Kicking myself.
          You’re funny that you’re hoarding brown sugar and molasses and biscoff. Do you go back to Texas much? I think in Europe you have to embrace European baking. Otherwise its easy to get frustrated because there’s no ingredients for your American baked goods! Be happy you have delicious European butter! I could did eat that spread an inch thick on my bread.

          • Yeah, that’s the sugar. It’s just weird. And that’s sad about the France and Biscoff thing. I just looked at the cost of shipping packages with the German post and it’s supposedly 25 euros for the smallest box (it’s in a glass so an envelope wouldn’t do). So that’s not really an option. :( Oh well. I tried!

            I’ve only been back to Texas twice, but I don’t think I’ll be going back for a long while. And I can’t embrace European baking. Maybe French baking, which I know little about, but German? No thank you. Dry and tasteless is not my thing. I’m really really critical of German baked goods. Pretzel rolls and Vollkornbrot are great! Everything else? I just don’t get it.

            Okay, now I’ll go shopping so that I can get to making those macadamia nut blondies. :)

          • Yeah that sugar is weird. There’s no point to it at all – it isn’t going to add moisture or chewiness or flavour, so why bother?
            The biscoff, haha thanks for trying! That’s so nice! I’m not sure Australia would let food in though, they’re really weird crazy with their customs and border security here. Food would be a no no. I tried ordering it from amazon and they even said they couldnt ship it to me. Annoying but oh well!
            Have fun shopping and baking!

          • Ps. WHAT ARE typical German baked goods? Just realise I have no idea!

    • ps. I have a great recipe for peanut butter cups, somewhere on my blog, that taste like the real thing and are easy to make. They’d be awesome in cookies or brownies!

  4. Germans have told me that this sugar is meant for alcoholic drinks. I think it’s just pointless.

    So can you not even bring back food with you when you’re coming back from abroad? The US won’t let us bring back meat and produce but other than that, we can bring back food. Or is it only in the mail? I’d HATE that. I would just perish if I couldn’t bring back baking ingredients from Texas. Seriously. We go there with empty suitcases and fill them up with baking things. To answer your what are German baked goods question I’ll write you an email. :)

    • Ok so if you bring back food on the plane, you have to declare it and go through this whole thing where this sniffer dog walks all over your bags and stuff. As long as its not alive food like fruit it’s fine.
      Then as for the mail, I’m not sure they let it through. My grandma from Poland sent us some glass Christmas baubles wrapped in those wood shavings? They totally quarantined it and sent us a warning letter!
      It’s intense there’s a whole tv show about border security. People try to bring over some pretty crazy things from Asia I guess, bugs and stuff, I’m sure you can imagine.

      • Wow, that’s kind of crazy. But it’s good that you can bring back stuff on the plane! Whenever I land in New York, the agriculture dogs always sniff my backpack (which I stupidly put on the floor) while I’m waiting for my luggage and then sit down by my bag. Then an official comes over and gives me a card saying I have to go through the customs line. People look at me like I’m a drug smuggler, but all I do is eat a lot of fruit on the plane!

        We have shows about border control too but they’re always about drugs. Bugs and things sound more interesting. :)

Leave me a comment:

Post Navigation

%d bloggers like this: