A favorite classic cookie of mine are snickerdoodles. Plain and simple.
Coming from a gal who LOVES big chunks and whole lotta stuff goin’ on in her cookies, that’s definitely saying a lot. It’s the cinnamon sugar crusted exterior that gets me every time!
But last year while I was at a bakery, I spotted something new to me. A white chocolate chunk snickerdoodle. Soft & puffy, full of lush white chocolate chunks, and an overload of cinnamon & sugar. This cookie was over-the-top. Pure cookie insanity. I bought it on the spot and WOW. The combination of white chocolate and snickerdoodles is to.die.for.
You see, I like baking bars. They’re easy. Thoughtless. Versatile. Fool proof. One pan, thank you ma’am. The bars I made this weekend are a cross between a cookie bar and a blondie and sort of a cake. They’re ultra soft with a slightly chewy texture. The bars are reminiscent of a cakey cookie, but they are also a tad dense like your typical blondie – the eggs and all the butter are to thank for that. 😉
My good friend Erin said they taste like you’re biting into a thick snickerdoodle cookie… but better.
And quite frankly, I have to tell you that these bars are probably one of the best things that have come out of my kitchen. I’m not exaggerating. They require hardly any work and contain a freaking load of butter. A win-win in my book.
The white chocolate chips provide some texture and the sweet cinnamon sugar swirl hiding inside melts in your mouth with each bite. I made the swirl extra thick because… well, a snickerdoodle can never have enough cinnamon sugar. It’s my favorite part. 🙂
I glazed the blondies with a simple 3 ingredient vanilla glaze, made from powdered sugar, cream, and vanilla extract. I felt it gave the bars a little something’ extra. Plus it’s pretty.
What was great about the glaze is that it hardened fairly quickly, allowing me to stack the blondies up to bring to a party without having the glaze smear. Any desserts that travel well are keepers. When I’m sending goodies to friends or bringing treats to get togethers, I always feel stumped about what to make in fear the dessert will be ruined getting from point A to point B.
I’m glad to know my new favorite blondies make the cut. 😉
I love a tasty remix on a classic dessert and I know you’re going to flip for these too. Wait til you try one heated up with melty vanilla ice cream. Just sayin’.Print
Soft, chewy blondies loaded with cinnamon-sugar and topped with a 3-ingredient vanilla glaze.
- 2 and 1/3 cups all-purpose flour (spoon & leveled)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup white chocolate chips
- 1 Tablespoon granulated sugar
- 1 Tablespoon packed light brown sugar
- 1 Tablespoon ground cinnamon
- 1 cup confectioners’ sugar
- 1 Tablespoon heavy cream or milk
- 1/4 teaspoon pure vanilla extract
- Heat oven to 350°F (177°C). Spray a 13×9 inch baking pan with nonstick spray.
- In small bowl, combine flour, baking powder, and salt. Set aside. In large bowl, beat butter on high with an electric or stand mixer. Beat until butter is creamy, then add both sugars. Gradually beat in eggs and vanilla. On low speed, beat in dry ingredients until combined. Fold in white chocolate chips
- Spoon half the batter into pan. It will be a relatively thin layer, but try to spread it across the pan evenly. Sprinkle with the cinnamon sugar filling and spread the remaining batter over top. Some of the cinnamon sugar will mix into the top layer as you spread it.
- Bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely for about 1 hour.
- While the bars are cooling, make the glaze. In small bowl, stir glaze ingredients until smooth. Drizzle over blondies and cut into 24 squares. Blondies stay fresh covered tightly at room temperature for up to 1 week.
Keywords: snickerdoodle blondies
For only $1, I bought this empty condiment bottle to glaze the blondies. I can’t wait to use it on some of my other desserts – it makes drizzling glazes so easy!