Snickerdoodle Blondies

Jolayne Cooper

By
@jwcooper

The picture on this recipe drew me in and I had to try them. I love snickerdoodle cookies and these looked even better. We all loved them, I have been asked for the recipe. I hope y'all enjoy them.


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Comments:

Serves:

12 +

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 1/4 c
(2 1/2 sticks) unsalted butter, cut into pieces for easier melting
2 1/4 c
all-purpose flour
1 1/2 tsp
baking powder
2 tsp
salt
1 1/4 tsp
ground cinnamon
2 1/4 c
firmly packed light brown sugar
3
eggs, slightly beaten
1 tsp
vanilla extract
1/2 tsp
almond extract

BUTTERSCOTCH SAUCE

1/4 c
(half a stick) of butter
1/2 c
packed light brown sugar
1/2 c
heavy cream
1/2 tsp
kosher salt (use more or less to suit your taste)

Directions Step-By-Step

1
Bars: Preheat the oven to 350 degrees F. Butter/spray a 9x13-inch baking pan. Line the bottom with parchment paper and butter/flour the parchment. Or line the entire pan with tin foil (have the foil go over the edges for easy removal) grease and flour the foil.
2
In a medium, heavy-bottomed saucepan, melt all the butter over low heat. Once the butter is melted, turn the heat up to medium and cook the butter until it turns golden brown and takes on a nutty fragrance. Depending on how high the heat is, this may take several minutes. Stir the butter occasionally and keep an eye on the color. it will get a little bit 'foamy' but keep cooking until it starts to clarify and then change to a golden brown. Once it has browned, remove it from the heat and let it rest for about 5 minutes.
3
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set it aside.
4
In a separate, larger bowl mix the browned butter and sugar together with a large wooden spoon or spatula (the mixture will be grainy). Add the eggs, vanilla, and almond extracts. Mix well. Be sure the eggs have been well incorporated. Add the flour mixture and stir until thoroughly combined, scraping down the sides of the bowl as you stir. pour the batter into the prepared pan. it might be thick so you may have to spread it out with a spatula.
5
Bake for 30-40 minutes or until a toothpick inserted in the middle comes out slightly moist but with no crumbs. if the edges start to brown too much, remove the pan and cover just the edges with some tin foil. Once they are done, place the pan on a cooling rack and let it come to room temperature. you can serve these alone or with the butterscotch sauce.
6
Butterscotch: In a medium, heavy-bottomed saucepan, melt the butter over low heat. Add the sugar, cream, and salt. Whisk until blended. Bring the mixture to a slow, easy boil. Cook for about 5-10 minutes, stirring occasionally. *It will eventually begin to thicken. once it does, cook for about 2 more minutes.*
7
Remove from heat. As it cools, the butterscotch will thicken. You can pour it over the bars just before serving them or pour it on ahead of time.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #snickerdoodle