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    Home » Recipes » Desserts » Bars » Snickerdoodle Blondies

    Snickerdoodle Blondies

    Published: Apr 4, 2014 · Modified: Jul 6, 2020 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    Snickerdoodle Blondies with cinnamon chips give you the great taste of snickerdoodle cookies but in bar form. Basically a cinnamon blondie!

    Snickerdoodle Blondies on a plate

    Snickerdoodles are one of my all time favorite cookies, so when I found this adaptation, I couldn’t wait to try it.  Blondies are so easy and these were no exception.  The house smelled so cinnamony.  This calls for cinnamon chips, and I don’t think you can substitute anything else and still achieve the great taste.

    Bag of Hershey's Cinnamon Chips

    I couldn’t find them in the grocery, so ordered from amazon, but I can find them at Target sometimes. Mine were Hershey’s.  The chips give this so much more flavor then cinnamon alone.

    If you’re a snickerdoodle fan, you are going to love these.

    The Recipe Girl Cookbook

    Plate of Snickerdoodle Blondies

    Snickerdoodle Blondies

    Author: Barbara Curry
    Snickerdoodle Blondies with cinnamon chips give you the great taste of snickerdoodle cookies but in bar form. Basically a cinnamon blondie!
    5 from 1 vote
    Print Pin
    PREP: 15 minutes
    COOK: 45 minutes
    Servings: 12

    Ingredients
     

    • 1 ½ cups flour
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon cream of tartar
    • ½ teaspoon salt
    • 1 ⅔ cups brown sugar
    • ¾ cup butter room temperature
    • 2 eggs
    • 1 ½ teaspoon vanilla
    • 1 cup cinnamon chips

    Topping

    • 2 tablespoons sugar
    • 1 teaspoon cinnamon
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    Instructions
     

    • Preheat oven to 350º. Spray a 9 inch square pan with non-stick spray and line with parchment paper.
    • In a medium bowl, whisk together the flour, baking powder, cinnamon, cream of tartar, and salt.
    • In the bowl of an electric mixer combine the sugar and butter until creamy. Add the eggs and vanilla and mix until well combined. Gently stir in the dry ingredients until incorporated. Stir in the cinnamon chips. Spread the batter into the prepared pan. Combine the topping and sprinkle onto the batter.
    • Bake for 35-45 minutes or until golden brown and a toothpick inserted in the center comes out clean.
    Barbara’s Tips + Notes
    • The Recipe Girl Cookbook

    Nutrition

    Serving: 1serving | Calories: 403kcal | Carbohydrates: 56g | Protein: 4g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 220mg | Potassium: 127mg | Fiber: 1g | Sugar: 43g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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