Forget snickerdoodle cookies, these Snickerdoodle Blondies are where it’s at! Ready in just 45 minutes, these blondies are a real crowd pleaser. These perfectly spiced, soft and chewy blondies are super easy to make and perfect for the holidays!
Is anyone else EXHAUSTED by all the holiday season? Or is that just me? Like, don’t get me wrong, this is my absolute favorite baking season, but this month December has been B-A-N-A-N-A-S. I’m so tired I can barely write this post…which is where these perfectly spiced snickerdoodle blondies come in. I know it’s cookie season, but blondies are a lazy girl’s best friend. They are super chewy, perfect for a crowd, and SO easy to make.
Our top tips for bourbon snickerdoodle blondies
These homemade blondies take roughly 45 minutes from start to finish and taste incredible warm.
Don’t leave out the cream of tartar. The key ingredient in these snickerdoodle blondies is the cream of tartar. It not only helps the blondies rise, but it also gives them that characteristic snickerdoodle-y flavor. You know, that slight tanginess you can’t get enough of?
Go heavy on the cinnamon sugar topping. To get that crackly snickerdoodle top, I made some cinnamon sugar and sprinkled that on the blondie batter before putting the pan into the oven. The sugar caramelizes slightly in the oven and makes the top of these bars a beautiful brown color.
Don’t be afraid to jazz them up. If you’re feeling adventurous, you can add some butterscotch or chocolate chips to the batter to take it up a notch. Totally unnecessary, but I bet that’d taste amazing.
How to store blondies
There’s something about snickerdoodle cookies and desserts that makes them go off quicker than other baked goods. I feel like the flavor escapes somehow, but I can’t put a finger on why or how…
To store these blondies, let them cool completely and then put them into an air-tight container. They should last on your counter for a good three to four days. If you’re not an animal like I am and think you won’t get through these snickerdoodle blondies in three days, you can freeze these babies in a sealed baggie for up to three months. When you’re ready to eat them, pop them into a warm oven until heated through.
1/2cup unsalted butter, melted and cooled slightly
1cup granulated sugar
1 egg room temperature
2 tablespoons bourbon whiskey
1 1/4cups all-purpose flour
3/4 teaspoons cream of tartar
1/4 teaspoon salt
1 tablespoon granulated sugar
1 teaspoon cinnamon
Preheat oven to 350°F. Grease and line an 8 x 8″ baking pan with parchment paper and set aside.
In a standing mixer with a paddle attachment, cream the melted butter and sugar on high speed for 30 seconds. Add in the egg and bourbon and mix for another 30 seconds.
In a separate bowl, combine flour, cream of tartar, and salt. Fold dry ingredients into wet, mixing until combined. Place into prepared baking pan.
Mix together additional sugar and cinnamon and sprinkle over bars. Bake for 30-35 minutes, until a knife in the center comes out mostly clean, then allow to cool completely before cutting into squares!