Snickerdoodle Blondies 16.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Holiday Cookies 2018 Nov 29, 2018

These have a soft, fudgy interior with a slightly crackly surface, and the aroma of them baking in the oven promises to attract attention. Plus, they could not be easier to make!

The directions call for a 9-by-9-inch baking pan; if you don't have one, you can use an 8-by-8-inch pan, but the blondies will need to be baked longer and they will be thicker.

Need more inspiration? Check out our Holiday Cookie Generator, featuring more than 300 recipes to suit any taste.

Make Ahead: The blondies can be stored in an airtight container at room temperature for up to 1 week, or freeze the whole slab for up to 3 months.


Servings:
16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 servings; pieces makes one 9-inch slab

Ingredients
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar, plus 2 tablespoons for the topping
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 teaspoon ground cinnamon, plus more for the topping
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Directions

Preheat the oven to 350 degrees. Grease a 9-inch-square baking pan with cooking oil spray, then line the bottom with parchment paper.

Combine the butter, the cup of granulated sugar and the brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for a few minutes, until lightened and a little fluffy. Stop to scrape down the bowl.

Add the eggs and vanilla extract; beat on medium speed until well incorporated.

Whisk together the flour, teaspoon of cinnamon, baking powder and salt in a separate bowl, then add to the mixer bowl; beat on medium-low speed until well incorporated. The dough will be quite soft.

Transfer to the baking pan, then spread the dough evenly all the way into the corners. Whisk together the remaining 2 tablespoons of granulated sugar with the amount of cinnamon you prefer; we recommend 1/2 to 1 teaspoon. Sprinkle that mixture evenly over the surface. Bake (middle rack) for about 25 minutes, until golden and still slightly soft at the center.

Cool completely (in the pan) before serving or storing. It's best to lift out the slab and slice on a cutting board; discard the parchment before cutting.

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Recipe Source

Adapted from "Delish: Eat Like Everyday's the Weekend," by Joanna Saltz and the editors of Delish magazine (Houghton Mifflin Harcourt, 2018).

Tested by Bonnie S. Benwick.

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