Friday, May 4, 2012

Snickerdoodle Success!

Back on St. Patty's day I mentioned how I am a complete and utter failure when it comes to making snickerdoodle cookies. I think that because I can't make them I love the cookie even more than I probably would if I could make them! In my endless pursuit of finding a recipe that doesn't turn out crisp, I came across this snickerdoodle blondie bar recipe from the Brown Eyed Baker. The bars are moist and probably better than any regular snickerdoodle cookie I've had!

Before you are actually ready to bake, pull out a couple of sticks of butter. They need to be at room temperature in order to make these cookies. (If you forget to take the butter out in advance. Beat the butter cubes with a rolling pin or cut up into smaller cubes. The more surface area, the faster it will come up to room temperature).

Many recipes have you mix dry and wet ingredients in seperate bowls. When I bake my time is limited so I cheat. I always start with the wet ingredients. In this case, blend the butter and brown sugar until thoroughly incorporated.

Add in the eggs and vanilla and beat until smoothe.

Dump all of the dry ingredients on top and incorporate slowly.

The dough mixture will be thick and your mixer might struggle a bit. Be sure to scrape the sides of your bowl so you don't have any dry or unincorporated flour bits.

Smoothe the dough into a lightly greased 9" x 13" pan. It won't be completely smoothe, but that is okay.

In a small bowl mix the granulated sugar and cinnamon. Sprinkle evenly atop the dough. Bake.

Cool completely before cutting or the bars will fall a part. Also, cut them on the smaller side as these are rich!

Grandma's verdict: "These little things are tasty".

Snickerdoodle Blondies


2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon


Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.

Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.

Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.

Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.

Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

No comments:

Post a Comment