SNICKERDOODLE BLONDIES-Simplest Guide Ever

Soft, chewy, and tangy, these snickerdoodle blondies taste like the classic cookie without the work! No chilling or shaping is needed before baking pan-baked cookie dough.

– ¾ cup unsalted butter melted and slightly cooled (170 grams; 1.5 sticks) – 1 cup granulated sugar (200 grams) – ¾ cup packed light or dark brown sugar (150 grams) – 2 large eggs at room temperature

Ingredient

– 2 teaspoons vanilla extract – 2 cups all-purpose flour (spooned & leveled) (250 grams) – 1 teaspoon baking powder – ½ teaspoon cream of tartar – ½ teaspoon salt

Direction

Prepare the baking pan: Line a 9x13-inch baking pan with foil or parchment paper, leaving a little extra to make it easier to take the bars out. Also, heat your oven up to 350ºF (177°C).

Tilted Green Blob

1

Tilted Green Blob

2

Put the wet ingredients together. Melt the butter and add the sugars, eggs, and vanilla. Whisk these ingredients together in a large bowl.

Put in the dry ingredients: Add the flour, baking powder, cream of tartar, and salt to the wet ingredients and mix them together.

Tilted Green Blob

3

To put the bars together, put the cookie dough into the pan that has been prepared and smooth it out into a single layer. Then, sprinkle cinnamon sugar on top of the dough.

Tilted Green Blob

4

Be sure to bake the bars until the top appears to be set and a toothpick inserted in the centre comes out clean. This will indicate that the bars are ready to be served.

Tilted Green Blob

5

Also See: 

HOW TO MAKE BUTTERCREAM FROSTING