Snickerdoodlepoodleschnoodle ;) Sounds funny, right? Some of you probably know “Snickerdoodles” already. Everybody else… don’t worry if you have no clue. All you need to know it’s something delicious. Especially in the shape of these Snickerdoodle Blondies… you know what blondies are, right?! ;)
Snickerdoodle is a funny word. Without any real meaning. Some people say the word comes from the German word »Schneckennudel« which would be something like cinnamon rolls or some other yeast rolls with a filling. Somehow this must have been adapted and re-invented in the US and turned into »Snickerdoodle«. If somebody knows a different story, please tell me! ;)
Snickerdoodle refers to cookies with cinnamon most of the time – I have a nice recipe for regular Snickerdoodle Cookies and for Banana Snickerdoodles here on the blog – take a look!
Today, I made Snickerdoodle Blondies – the brothers (or sisters) of brownies. The difference here is mostly the usage or absence of chocolate. The rest is more or less the same – the texture, ingredients… especially the sugar and calories. Well and some cinnamon in addition ;)
The blondies are really delicious, but do not eat them all alone. The calories and sugar… you know. Give them to family and friends, and just keep some of them.
If you like cinnamon, you might want to try these recipes as well – they’re all super tasty and easy to make. My Snickerdoodle Cookies are simply amazing, and I probably don’t need to say much about the (No-Bake) Cinnamon Roll Cheesecake you can see above… it’s simply the perfect cake for cinnamon fans ;)
INGREDIENTS / ZUTATEN
(9 blondies)
For the batter:
1 cup (230g) butter, at room temperature
1 cup (200g) sugar
1 cup (200g) brown sugar
2 large eggs
1 1/2 tsp. vanilla extract
2 1/2 cups (320g) all-purpose flour
1 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
For the topping:
1/4 cup (50g) sugar
1 1/2 tsp. ground cinnamon
(9 Blondies)
Für den Teig:
230g weiche Butter
200g Zucker
200g brauner Zucker
2 Eier (L)
1 1/2 TL Vanille Extrakt
320g Mehl (Type 405)
1 TL Backpulver
2 TL Zimt
1/2 TL Salz
Für das Topping:
50g Zucker
1 1/2 TL Zimt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (175°C). Line a 9×9 inch (23x23cm) square baking pan with parchment paper and set aside.
2. Add the butter and sugars to a large bowl and mix until well combined. Add the eggs one by one and mix well after each addition. Add the vanilla extract and mix in. Mix the flour with baking powder, cinnamon and salt in a separate small bowl, then add to the large bowl and mix until just combined. Pour the batter into the prepared baking pan and smooth out the top. Mix the sugar and cinnamon for the topping and sprinkle the batter with it.
3. Bake for 30-34 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down completely. Store in an airtight container.
1. Den Ofen auf 175°C (350°F) Ober-/Unterhitze vorheizen. Eine quadratische Backform mit 23x23cm (9×9 inches) mit Backpapier auslegen und zur Seite stellen.
2. Die Butter und die beiden Zuckersorten in eine große Schüssel geben und auf höchster Stufe aufschlagen. Die Eier nacheinander zugeben und jeweils gut unterrühren. Vanille Extrakt zugeben und ebenfalls unterrühren. In einer separaten Schüssel das Mehl mit Backpulver, Zimt und Salz vermischen und dann zur großen Schüssel dazugeben und nur kurz verrühren. Den Teig in die Form füllen und glattstreichen. Den Zucker für das Topping mit dem Zimt vermischen und dann auf den Teig streuen.
3. Die Blondies für 30-34 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und komplett abkühlen lassen. In einer luftdichten Dose aufbewahren.
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Here is a version of the recipe you can print easily.
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Snickerdoodle Blondies
- Prep Time: 10
- Cook Time: 34
- Total Time: 45
Description
Delicious blondies for cinnamon fans: Snickerdoodle Blondies. The Best!
Ingredients
For the batter
- 1 cup (230g) butter, at room temperature
- 1 cup (200g) sugar
- 1 cup (200g) brown sugar
- 2 large eggs
- 1 1/2 tsp. vanilla extract
- 2 1/2 cups (320g) all-purpose flour
- 1 tsp. baking powder
- 2 tsp. ground cinnamon
- 1/2 tsp. salt
For the topping
- 1/4 cup (50g) sugar
- 1 1/2 tsp. ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9 inch (23x23cm) square baking pan with parchment paper and set aside.
- Add the butter and sugars to a large bowl and mix until well combined. Add the eggs one by one and mix well after each addition. Add the vanilla extract and mix in. Mix the flour with baking powder, cinnamon and salt in a separate small bowl, then add to the large bowl and mix until just combined. Pour the batter into the prepared baking pan and smooth out the top. Mix the sugar and cinnamon for the topping and sprinkle the batter with it. Bake for 30-34 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down completely. Store in an airtight container.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 9
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Ich mag dein Blog sehr. Ich mag sehr deutsches Gebäck. Mein Lieblings Gebäck ist Zwetschgendatschi. Liebe grüße aus México.
Gaby
You have a nice blog! Too bad my Spanish is not really good ;)
Liebe Grüße aus Deutschland!
Marc