Snickerdoodle Blondie Bars Recipe
- 1 cup butter, softened
- 2 cups packed brown sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 2-2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1-1/2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
- 1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, spices and salt; gradually beat into creamed mixture. Spread into a greased 9-in.-square baking pan.
- 2. Mix topping ingredients; sprinkle over top. Bake 35-40 minutes or until set and golden brown. Cool in pan on a wire rack. Cut into bars. Yield: about 1-1/2 dozen.
1 bar: 235 calories, 10g fat (6g saturated fat), 45mg cholesterol, 180mg sodium, 35g carbohydrate (22g sugars, 1g fiber), 2g protein.
Reviews for Snickerdoodle Blondie Bars
"I think the 'test kitchen' needs to change the recipe to the way it was submitted. I used a 9x13 pan and couldn't imagine using a smaller pan, these were perfect. I did have to bake closer to 30mins but I think that's because I didn't smooth it completely so one side was a bit thicker."
"My husband's favorite cookie is the snickerdoodle. He thinks these bars are just as good as the cookies."
"Delicious and very easy. Used a 9x13 pan and baked 25 minutes. Moist with a great crumb. Cut into 16 pieces, could easily cut into 32."
"Amazing and so much easier to make than snickerdoodle cookies. I did what another reviewer did and used a 13x9" pan and baked for 25 minutes. YUMMY!!!!"
"Wish I had read all the reviews before making! These have a great flavor, but the main recipe needs to be changed to reflect baking in a larger pan. Mine sunk in the middle...as I was putting the batter in the pan I thought to myself there was too much batter and it was too thick for such a small pan."
"Fantastic! I too used a 9x13 pan and baked for 25 minutes, they came out perfect. I'm addicted!"
"Delicious bars that our whole family enjoyed. I doubled the recipe and baked them in a 9x13 pan and they were just right--a nice substantial bar that made a nice impression."
"Delicious! I mixed dark and light brown sugar and they were so yummy! Hubby and kid approved. I am not great at baking and this was super easy. Will definitely make again."
"I'm a stickler on making recipes as written the first time I make them, but I saw the comment from the author saying that the original recipe used a 9x13 pan. So I used that and baked for 25 min. Wonderful! Not incredibly moist, but not dry either. I'm not even a big snickerdoodle fan, and I can't stop eating these."
"These are great but next time I will use a 9x13 pan they are very thick when you use the 9" pan. They made my kitchen smell wonderful I will make them again and again a good to bar cookie"
"These are delicious, and soft and so easy to make. I used a 9x13 pan and cooked for 25mins.. I've been making them for my kid's school and Bible study, Christmas parties. I cut them into 1" pieces. Thanks for sharing your recipe!"
"I like snickerdoodles, so I thought this recipe looked interesting. Wow...I can't begin to say how good these bars are! They did not disappoint. The flavor is absolutely perfect, and the texture of the bars is perfect. This recipe is definitely a keeper!"
"Excellent - the grandkids & their friends loved them. Nan1951 your great, loved your response to gacookiebaker it was spot on."
"Easy to put together and very tasty!"
"I often "file for later" my Recipe of the Day, but I knew I would make this one immediately. I made half a batch and baked in an 8x8 pan for 25 min and they were absolutely perfect: soft, moist and chewy. I took them to my Bible study class last night still slightly warm and everyone asked for the recipe. The only change I made was I used the entire amount of topping for the 8x8 pan. Definitely a "keeper"!"
"I must have done something wrong also. While it had good flavor, it was very dry & I baked it on the minimum time."
"Very good and yes, tastes like snicker doodles. I used a 11 x 7 pan and baked for 35 minutes. That was a bit too long... would have preferred them to be less done."
"I made a double batch and baked in a 15x10 jelly roll pan for about 30-35 minutes until I tested with a toothpick in the middle and it came out clean. Yummy...would make again!"
"Delicious. I had about 1/3 C cinnamon chips left and sprinkled them on top before baking instead of the cinnamon/sugar topping."
"I must have done something wrong, because mine were very greasy and would not cook through. Flavor was good - will try again based on other reviews."
"To gacookiebaker, the last time I went to school 9 x 9 = 81 to get your 1 inch by 1 inch piece, so to get 20 cut 4 x 5 for about a 2 1/4 inch by 1 3/4 inch piece. Haven't made yet, so just rating according to recipe and easiness of preparation."
"This is a keeper! Made them tonight - perfect on a cool autumn evening with some decaf! I will say that you do need to use a 9" square pan. I only had an 8" pan available (We just moved ...) so the brownies were more cake-like but still delicious!! In fact, I will be including these in the Christmas baskets I will be giving to my neighbors!May also try these with some chopped walnuts too!"
"I haven't tried them yet, but the key ingredient to make Snickerdoodles is Cream of Tartar. I would substitute it for at least half the baking powder..."
"This says yield 20 bars. If you bake these in a 9X9 pan as stated in the recipe, each piece would be less that 1 inch by 1 inch. That's pretty miniscule for a snack."
"Great recipe, great taste and great texture. I used an 11 x 7 pan and cooked on 350 for 40 minutes. (Perfect). I will make these again. Made the whole house smell like cinnamon toast."
"I have a son that doesn't like chocolate so am always looking for new after school treats to make for him. I didn't have a 9x9 pan so I used a 11x7 pan & it worked out well. These were so good!!!"
"These were delicious and had a great texture. I do think that the cooking time needs to be increased, as mine were still a little gooey in the middle and needed to spend a little more time in the oven."
"Thank you for leaving your review. This recipe was originally submitted to use a 9x13 pan, however the test kitchen felt they were a "more decadent thick bar" using a metal 9x9 square pan. It was suggested "If the top starts to get too brown before the center is done, loosely cover the pan with foil for the remainder of the baking time." If you decide to bake these bars in a 9x13 your baking time should be reduced to 25-30 minutes. Hope that helps. Vseward"
"The flavor of these bars was fabulous and addictive. My husband pronounced them "evil" because he couldn't stop reaching for them. I think the 9x9 pan size is much too small. When I was spreading the batter in the pan, it came up almost to the top, and I thought, this is too thick. And it was. My bars got overdone on the top and underdone in the center. So next time, I think I will use a 13x9 and shorten the baking time."