I was craving something sweet this weekend (when am I not) so I whipped up these Snickerdoodle Blondies I found on Pinterest. I made them dairy free, but I'm sure they'd be even better with real butter. The flavor was more savory than sweet because of the cinnamon and nutmeg, but they made for a great rainy winter night dessert. Here's the recipe:
- 2-2/3 Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- 3 Teaspoons Ground Cinnamon, divided
- 1/4 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Salt
- 2 Cups Packed Dark Brown Sugar
- 1 Cup butter, at room temperature (or use a dairy-free butter substitute)
- 2 Large Eggs, at room temperature
- 1 Tablespoon Real Vanilla Extract
- 2 Tablespoons Sugar
- Preheat your oven to 350ºF and lightly grease a 9×13 inch pan.
- In a medium-sized bowl, combine the flour, baking powder, 1 teaspoon of the cinnamon, nutmeg and salt and set aside.
- In large bowl, beat together butter and brown sugar until well combined.
- Add the eggs and vanilla, and beat until smooth.
- Stir in the flour mixture until well blended.
- Spread the batter evenly in your prepared pan (I lightly greased a spatula for easy stick-free spreading).
- Combine the 2 tablespoons of sugar and the remaining 2 teaspoons of cinnamon in a small dish. Evenly sprinkle the mixture atop the blondie batter (it may seem like a lot, but go for it).
- Bake the blondies for 25 to 30 minutes or until the surface springs back when gently pressed. They will be firmer and raised around the edges, sinking in the middle. No worries, this is okay.
- Let the blondies cool in the pan completely before cutting.
Recipe from Go Dairy Free