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Snickerdoodle Blondies

I’ve never been super attracted to blondes.  I’m more of a dark and handsome kind of gal. Brownies over blondies every time. Until now. These buttery bars have a secret weapon – glorious cinnamon sugar deliciousness swirling all thru the sweet dough.

In addition to being a bar version of one of my most favorite cookies, these are SUPER easy to make. Just slap it all in a pan, sprinkle with some cinnamon sugar and drop more dough on top.

They are even easier than my Snickerdoodle Bread. I have no idea how a flat coating of sweet cinnamon and sugar manages to appear swirled thru these blondies. It’s like magic. Sweet doughy magic. I know what you are thinking – and yes, that is powdered sugar glaze on my thumb.

I’ve decided Betty Crocker is an evil woman. That decision has been a long time coming – she’s been on my radar a while. Pure. Amazing. Evil. I love that lady.

As if ribbons of cinnamony delight weren’t enough, these blondies also have a drizzled glaze. Happiness is anything with a sweet sugar dribbling off the edges.

If you have a snickerdoodle lover in your life, make these immediately. If you don’t, go find one – they are the best kind of people and your life really isn’t complete until you know someone who goes ga-ga over cinnamon and sugar.

Snickerdoodle Blondies
from Betty Crocker

2 1/3 cups all-purpose flour

 1 1/4 teaspoons baking powder
 1/2 teaspoon salt
 3/4 cup butter or margarine, softened
 1 1/4 cups granulated sugar
 1/2 cup packed brown sugar
 3 eggs
 1 teaspoon vanilla
Cinnamon Filling
1 tablespoon granulated sugar
1 tablespoon cinnamon
Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
 1/4 teaspoon vanilla
  1. Heat oven to 350° F. Spray or grease bottom only of a 13×9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, and salt; set aside.
  2. In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.
  3. Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.
  4. Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
  5. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  6. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.
Makes 24 bars
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Lemon Monkey Bread

Every monkey bread recipe I’ve ever seen is made with butter and brown sugar resulting in a caramel covered pull apart bread. This recipe intrigued me because of its main ingredient. Lemon. Lemon? Yes indeed. It is a bright fresh citrus bread drizzled with butter, lemony sugar and a sweet glaze. Lemon is so vibrant and clean. With the beautiful powdery snow around here lately, this monkey bread seemed a perfect complement to the fresh white landscape. This bread looks and tastes like you slaved away making it, in fact, it is so quick and easy you won’t believe it. But absolutely delicious.

This monkey bread is sweet and tart, moist and warm, crusty and soft all together. Ooooh it is so good.

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