Snickerdoodle Blondies

Snickerdoodle Blondies

School starting back marks the end of summer for most of us. Whether you have kids in school or not. Most vacations are over and it marks new beginnings for many.

I have both of my kids living at home again. Wes is working on his masters while working a full-time job, and Savannah will be in her last semester of college before internship. I miss the days of fretting about the first-day outfit and picking out the perfect backpack. As mothers, we all want our babies to grow into responsible adults, but it is still just a bit sad when they do.

With this being the first week of school for most in our area I thought I would share a recipe that was one of my kid’s favorites when they were small. Snickerdoodles are delicious with a hint of cinnamon on top of the moist and chewy cookie, and it’s just as good as a blondie, only easier.


Snickerdoodle Blondies
  • 1 c. unsalted butter, melted
  • 2 c. granulated sugar
  • 2 tbsp. milk
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 2¾ c. all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. cream of tartar
  • ¼ tsp. salt
  • Topping:
  • 2 tbsp. granulated sugar
  • 1½ tsp. ground cinnamon
  1. Preheat oven to 350℉. Grease and flour a 9 x 13-inch pan, set aside.
  2. In a large bowl combine melted butter, sugar, and milk. Add the eggs and whisk until combined.
  3. In a separate bowl, combine flour, baking powder, cream of tartar, and salt. Stir the flour mixture into the butter mixture and mix until all dry ingredients are mixed in.
  4. Pour into the prepared pan.
  5. Mix sugar and cinnamon until combined. Sprinkle over the batter in the pan.
  6. Bake for 20 to 25 minutes, or until the blondies start to pull from the sides of the pan.
  7. Cool completely before cutting.
Best eaten within twenty-four hours.


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