Snickerdoodle Blondies

Since the kiddos were home from school today they always like me to bake them a treat.  We are {obsessed} with snickerdoodles of any form and these snickerdoodle blondies sounded like heaven.  Ok so I have a confession.  I didn’t eat one.  Can I just tell you how torturous and horrible my day was?  First of all mixing the brown sugar and butter and all of the delicious ingredients together.  Then smelling it cook in my oven for approximately 25 minutes with the smell of cinnamon filling my house.  Then taking them out of the oven and smelling them again.  Then cutting them square by square and giving them to my boys.  At this point I was shriveled up into a ball in the kitchen while my son said, “MOM this is five stars!!  They are so good I feel like I am going to pass out!!  Oh my gosh mom!  These are the best treats that you have made!!”  Today was hard my friends.  I contemplated canceling my cruise and giving up on my diet just so I could eat the whole pan.  Why?  Why?  Today sucked.  I just have to make it one more month and then as soon as I walk off of that cruise ship I am finding an oven and making a batch of these!

Rating: According to my 9 year old 5 stars  Difficulty of Recipe: 2 stars
Review:  It was so easy to whip up a batch of these!  And I could tell that they were perfectly moist and looked delish.  Will give proper review after my cruise!

Ingredients:
2 2/3 cups flour
2 tsp baking powder
1 tsp salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 Tbsp vanilla

Cinnamon topping:
2 Tbsp white sugar
2 tsp ground cinnamon

1.  In a mixing bowl, combine flour, baking powder and salt set aside.
2. Combine the butter, eggs, brown sugar, and vanilla.  I used my mixer and it worked great!
3. Add in the dry ingredients.  (Flour, baking powder, and salt.)
4. Spread in a greased 9×13 dish.  The batter will be thick almost like a cookie mixture.
5.  Combine the cinnamon topping ingredients and sprinkle over the top.
6.  Bake at 350 degrees for 25-30 minutes or until top springs back when pressed.
Recipe from Pearls, Handcuffs, and Happy Hour

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