Monday, January 16, 2012

Serving Up {Cookies}: Snickerdoodle Blondies

My kids love to make snickerdoodles with my mom and they do so nearly every time that they have a chance to visit her.  As a result, my kids have become a bit obsessed with all things "snickerdoodle" - we have tried many variations (snickerdoodles with cinnamon chips, ice cream sandwiches made with snickerdoodles, snickerdoodle muffins, etc.) and my kids can't pass up the word snickerdoodle without pausing to take notice.

This snickerdoodle obsession played out in our favor last month when my son asked if we could make cookies together one afternoon.  I handed over the pile of recipes "to try" and he immediately pulled out this recipe for Snickerdoodle Blondies and our decision was made.

While I will say that I don't think that they really tasted all that much like a true snickerdoodle, they were mind-blowing delicious - as in the entire pan was gone in less than 24 hours.  How embarrassing is that?  And that is after I had put most of them in the freezer to get them "out of sight, out of mind".
Seriously, yummmo!

(recipe from Your Homebased Mom)
printable version

2 2/3 cups flour
2 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
½ tsp. cream of tartar
1 tsp. salt
2 cups brown sugar, packed
1 cup butter
2 large eggs
1 Tbs. vanilla
1 cup cinnamon chips

2 Tbs. sugar
1 tsp. cinnamon
pinch of nutmeg

Glaze: (optional)
1 cup powdered sugar, sifted
1 tsp. cinnamon
¼ cup heavy whipping cream
1 tsp. vanilla

Preheat oven to 350 degrees.  Prepare a 9x13-inch pan with parchment paper or nonstick spray.
In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside.
In a large bowl, cream together the butter and brown sugar with an electric mixer for 3-5 minutes. Add eggs, one at a time, and then add the vanilla. Keep beating until mixture is smooth.
Stir in flour mixture until well blended. If using cinnamon chips, stir them in now.
The batter will be thick. Spread it evenly into the prepared pan.
Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter.
Bake for 25 to 30 minutes or until surface springs back when gently pressed. Remove from the oven and let the pan cool completely.
If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in a decorative fashion. Let glaze set before cutting the cookies into bars.

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