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White Chocolate Snickerdoodle Blondies

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.
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Servings 24 pieces

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

  1. Preheat oven to 350 F. Line a 9x9, 11x7 or 9x13 baking pan with aluminum foil, leaving enough overhang on sides to easily pull the blondies out the pan and cut. (11x7 baking pan is best size.)
  2. 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.
  3. 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.
  4. If using 9x9 or 11x7 pan bake for 30-35 minutes (is using 9x13 bake for 22-26 minutes) or until golden brown and toothpick inserted in the center comes out clean.
  5. 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.