Posted on by Lia Fireheart

Chewy Snickerdoodle Blondies

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Chewy Snickerdoodle Blondies

Edited to add: I didn’t like these, but Grog thought they were fine. I think I can taste the cream of tartar in them? They taste acidic to me. So I wouldn’t personally make this recipe again.

Ingredients

  • 8 tablespoons (1 stick) unsalted butter

  • Cooking spray or butter

  • 1/2 cup plus 3 tablespoons granulated sugar, divided

  • 2 1/4 teaspoons ground cinnamon, divided

  • 1/2 cup packed dark brown sugar

  • 1 large egg

  • 1 tablespoon vanilla extract

  • 1/4 teaspoon kosher salt

  • 1 1/4 cups all-purpose flour

  • 3/4 teaspoon cream of tartar

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon ground nutmeg

Directions

  • Arrange a rack in the middle of the oven and heat the oven to 350°F.
  • Place 1 stick unsalted butter in a large microwave-safe bowl. Microwave until mostly melted, 60 to 70 seconds (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside for 5 minutes to cool slightly.
  • Meanwhile, line an 8×8-inch metal baking pan with parchment paper, leaving an overhang on two opposite sides to form a sling. Lightly coat the pan and parchment with cooking spray or butter. Place 3 tablespoons of the granulated sugar and 2 teaspoons of the ground cinnamon in a small bowl and whisk to combine.
  • Add the remaining 1/2 cup granulated sugar, 1/2 cup packed dark brown sugar, 1 large egg, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt to the butter. Stir with a flexible spatula until smooth and glossy.
  • Add the remaining 1/4 teaspoon ground cinnamon, 1 1/4 cups all-purpose flour, 3/4 teaspoon cream of tartar, 1/2 teaspoon baking powder, and 1/4 teaspoon ground nutmeg. Stir with the flexible spatula until a thick batter forms.
  • Transfer the batter to the pan and spread into an even layer. Sprinkle the cinnamon-sugar mixture evenly over top. Lightly press the sugar into the top with your fingers or the spatula.
  • Bake for 10 minutes. Rotate the pan and bake until the edges pull away slightly from the pan and are firm, and a tester inserted into the center comes out with just a few crumbs, 10 to 13 minutes more.
  • Place the pan on a wire rack and let cool completely, about 2 hours. Grasp the excess parchment and lift the blondie slab out of the pan and onto a cutting board. Cut into 9 squares.

Notes