Snickerdoodle Blondies (Print Version)
# Ingredients:
01 -
12 tablespoons unsalted butter, softened up (¾ cup).
02 -
¾ cup white sugar.
03 -
Packed ¾ cup light brown sugar.
04 -
Two large eggs at room temperature.
05 -
2 teaspoons of vanilla extract.
06 -
2⅓ cups all-purpose flour (extra might be needed).
07 -
1½ teaspoons of baking powder.
08 -
½ teaspoon salt.
09 -
Optional: ½ teaspoon cream of tartar.
10 -
1 heaping cup of white chocolate chips, plus an extra tablespoon for the top.
11 -
¼ cup white sugar for the filling.
12 -
2 teaspoons ground cinnamon to use in the filling.
# Instructions:
01 -
Preheat your oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving extra hanging over the edge.
02 -
Mix the butter with both sugars for 2 to 3 minutes until fluffy. Next, beat in eggs and vanilla. Slowly add in the flour mix, then stir in a cup of chips.
03 -
Spread half the dough into the pan. Sprinkle the cinnamon-sugar mixture over the top (save a teaspoon). Flatten the rest of the dough and lay it over the filling in pieces.
04 -
Sprinkle leftover chips and that saved cinnamon-sugar on top. Bake for 32–35 minutes. A toothpick poked in should come out mostly clean.
05 -
Let it cool fully in the pan, about an hour, before you cut it.
# Notes:
01 -
You can freeze these for up to 3 months.
02 -
Don’t skip cream of tartar if you want that classic flavor.