Snickerdoodle Blondies

Snickerdoodle Blondies
  1. 2-2/3 c. flour
  2. 2 t. baking powder
  3. 1 t. salt
  4. 1 t. cinnamon
  5. ¼ t. ground nutmeg
  6. 2 cups packed brown sugar
  7. 1 cup unsalted butter, room temperature
  8. 2 eggs
  9. 1 T. vanilla extract
  10. 2 T. granulated sugar
  11. 2 t. cinnamon
  12. ½ t. nutmeg
  1. Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking pan; set aside.
  2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
  3. 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.
  4. Spread the dough evenly into the pan.
  5. Combine the granulated sugar, cinnamon, and nutmeg in a small bowl and sprinkle evenly over the top of the batter.
  6. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting.
  1. Store in an airtight container at room temperature
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