Our chewy chocolate chip blondies recipe was a very popular post but now it is time to turn our attention to a snickerdoodle blondies recipe. Don't even think about skipping this one, snickerdoodle blondie bars take second to no blondie bars! This recipe is kosher, pareve, and non-dairy. Read on to learn how to make the best snickerdoodle blondie recipe.
A Snickerdoodle Blondie By Any Other Name... Is A Cinnamon Blondie
Snickerdoodle blondies are also sometimes called cinnamon brown sugar blondies. I've always thought that a snickerdoodle sounded like something you would draw towards the end of a fast day. My own opinions aside, snickerdoodle usually refers to a dessert made with butter and cinnamon. This snickerdoodle blondies recipe does use cinnamon and can be made dairy-free or pareve by using a non-dairy butter substitute.
What Makes Cinnamon Blondies So Good?
Don't let this get out but I usually prefer these snickerdoodle blondies to chocolate. The thing that makes these blondies taste so good is the brown sugar and butter combo. When those two ingredients are heated together they create a toffeelike flavor that compliments the cinnamon in the recipe perfectly. With flavors like that there is no way that chocolate stands a chance. Oh no, my secret is out...now my chocoholic mother is going to have a fit...and my grandmother too...
How to Serve Snickerdoodle Blondies
The best way to serve this snickerdoodle blondie recipe is to cut them into bars of about 2 inches. You can serve them alongside chocolate blondies bars of the same size for some variety. You can also make a platter with blondies and some crackle top chocolate chip cookies. (These also go really well right out of the oven with ice cream on top).
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- square 9 -inch baking pan
- ½ cup non-dairy butter substitute
- 2 cups packed brown sugar
- 2 large eggs
- 2 teaspoon vanilla
- 2 cups flour
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon non-dairy butter substitute
- ¼ cup suga
- 1 teaspoon cinnamon
- Preheat oven to 350ºF. Line a 9-inch square baking pan with parchment paper and set aside.
- In a medium saucepan over medium-low heat stir together non-dairy butter substitute and brown sugar until melted and smooth.
- Remove from heat and allow to cool for about 10 minutes.
- While brown sugar mixture is cooling, in a medium bowl mix flour, cinnamon, baking powder, baking soda, and salt. Set side.
- Once brown sugar mixture is cooled add eggs and vanilla. Stir to combine.
- Add in the flour mixture. Stir until just combined.
- Spread the batter into prepared baking pan, using your fingers if necessary.
- Bake for 40 minutes. While its baking in a small bowl mix together cinnamon and sugar.
- Remove from oven and brush tops of blondies with melted butter and sprinkle with cinnamon sugar mixture.
- Cool, cut, and serve.