I wish I could share all the bright sunshine, white sand and blue water with you all, but the best I can give is an amazing blondie recipe. Thick, chewy and moist! The original recipe did not include any cream of tartar and I missed that sour flavor profile that are in a classic snickerdoodle. I added a note at the bottom if you want to add it. I will next time I make them.Print
If you love snickerdoodle cookies, you will love these blondies because these bars are just as good as the cookies you love.
- Yield: 10 bars
Preheat oven to 350 degrees and spray a 8 x 8 inch baking pan.
In your mixer bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes. Add the egg, mix then scrape down the sides of the bowl. Beat in the salt and vanilla. Add the flour and mix until just combined. Spread into your pan and sprinkle with the cinnamon sugar. Bake for 30 minutes. Allow to cool completely before slicing and serving.
A double recipe can bake in a 9×13 pan for 38 minutes. Also, you might want to add 1 1/4 tsp of cream of tartar for the more authentic sourness of a snickerdoodle.
- Serving Size: 1 bar
- Calories: 213
- Sugar: 20g
- Sodium: 67mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 43mg
These are amazing. This is going to be a new famiy fave for us.
Glad you liked them Sherri. Did you add the cream of tartar?
ya, I’ve seen this on several blogs and also wondered why no cream of tartar. (thats what makes a snicker doodle a “snickerdoodle”) if i make these snicker doodle blondes, I’m 4 sure adding cream of tartar
I posted this recipe of yours to Pinterest a while ago! Just to let you know it has been repinned more than 150 times 🙂