I stole this recipe for White Chocolate Snickerdoodle Blondies from sallysbakingaddiction.com. This blondies are a delicious treat perfect for a fall day! A traditional blondie batter is made and then white chocolate chips are folded into the batter. Then half of the batter is spread into a baking pan. Next a cinnamon and sugar mixture is sprinkled on top. The rest of the batter is spread on top, then more cinnamon and sugar goes on top. After baking until golden brown a vanilla glaze is drizzled on to finish these tasty snickerdoodle blondies.
Did you know? Originating in 19th century New England, this whimsically named Snickerdoodle is a cookie that has a crackly surface and can be soft or hard and is traditionally sprinkled with cinnamon and sugar before being baked.¹ (see more trivia in the Trivia tab)
The ingredients for this recipe are: 2 ⅓ cups AP flour, 1 ¼ tsp baking powder, ½ tsp salt, ¾ cup unsalted butter, ¾ cup granulated sugar, ¾ cup packed light brown sugar, 2 large eggs, 2 tsp vanilla extract, 1 cup white chocolate chips, 2 tsp ground cinnamon and ⅓ cup granulated sugar
Preheat oven to 350 F. Line a 9×13 baking pan with aluminum foil In a small bowl combine flour, baking powder and salt; set aside. Then beat butter on high speed for 1 minute until creamy. Next add both of the sugars and beat for 2 minutes on high, scraping sides of bowl.
Then beat in eggs and vanilla.
On low speed beat in dry ingredients until just combined, fold in white chocolate chips.
Spoon half of the batter into pan, will be very thin, try to spread evenly. Then combine cinnamon and sugar in a small bowl. Sprinkle on top of batter, reserving 1 tbsp.
Spread the remaining batter on top. Next sprinkle with remaining cinnamon sugar mixture.
Bake for 22-26 minutes or until golden brown and toothpick inserted in the center comes out clean.Cool completely 1 hour. At this time, I make a glaze with 1 cup powdered sugar, 1 tbsp heavy cream or milk and ¼ tsp vanilla. Add to a small bowl and then stir until smooth.
Next drizzle the glaze over the cooled blondies.
Cut into sqaures and enjoy!
If you liked the recipe for White Chocolate Snickerdoodle Blondies you can try other bar cookie recipes like Key Lime Blondie Bars, Pecan Praline Blondies, Cake Batter Blondies, Large Batch Chocolate Chip Cookie Bars or Toll House Brownies.
White Chocolate Snickerdoodle Blondies
Ingredients
- 2 ⅓ cups AP flour spooned and leveled
- 1 ¼ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup white chocolate chips
Cinnamon sugar filling:
- 2 tsp ground cinnamon
- ⅓ cup granulated sugar
Instructions
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Preheat oven to 350 F. Line a 9×9, 11×7 or 9×13 baking pan with aluminum foil, leaving enough overhang on sides to easily pull the blondies out the pan and cut. (11×7 baking pan is best size.)
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In a small bowl combine flour, baking powder and salt; set aside. Beat butter on high speed for 1 minute until creamy. Add both of the sugars and beat for 2 minutes on high, scraping sides of bowl. Beat in eggs and vanilla. On low speed beat in dry ingredients until just combined, fold in white chocolate chips.
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Spoon half of the batter into pan, will be very thin, try to spread evenly. Combine cinnamon and sugar in a small bowl. Sprinkle on top of batter, reserving 1 tbsp. Spread the remaining batter on top. Sprinkle with remaining cinnamon sugar mixture.
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If using 9×9 or 11×7 pan bake for 30-35 minutes (is using 9×13 bake for 22-26 minutes) or until golden brown and toothpick inserted in the center comes out clean.
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Cool completely 1 hour. Store leftover in an airtight container for up to 1 week.
Recipe Notes
Vanilla Glaze: 1 cup powdered sugar, 1 tbsp heavy cream or milk and ¼ tsp vanilla. Stir until smooth. Drizzle over blondies and cut into 24 squares.