It wasn’t until recently that I discovered how much I love snickerdoodles. For some reason, these weren’t cookies I really tried much as a kid. My guess is that’s because my Mom pretty much only baked cookies that involved natural sugar and whole wheat flour. As an adult though- I love them. There is something about cinnamon sugar that just makes everything better. And while I love making the cookies too, in order to make them perfect you have to use shortening which I generally avoid.
These blondies were amazing. Funny enough, I ran out of white flour and had to use about half whole wheat. They were still great! And it also made me feel less guilty eating about four of them (that’s how it works right?) They would be even better served warm with a scoop of ice cream. I just got my first ice cream maker! Maybe a cinnamon sugar ice cream is in my future….
Baking these was even more fun because my good friend David came by to act as my “sous chef.” It was great to have a helping hand as well as someone to make me laugh while I did the dishes. Snickerdoodles are his all-time favorite which is why we chose to bake these.
Ingredients
- 2-2/3 cups all-purpose flour (optional to use part whole wheat flour.)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups packed brown sugar
- 1 cup (8 ounces) unsalted butter, at room temperature
- 2 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.
- Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
- Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly
- combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
- Spread the dough evenly into the pan (It is going to be a thick batter so you may need greased spatula to help with this). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
- Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.
Source: Brown Eyed Baker
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So glad you liked them! Thanks for checking out my blog :)
I am not sure how that would work- but if you can manage to cream the butter and sugar without an electric mixer I’m sure it would be OK. But it really is an important investment if you ever really want to bake. You can get them for pretty cheap :)
Hi Just tried these tonight!! Found your page searching recipes online. They were easy and my husband liked them. I think I will whip some up for Christmas!!
Re: Above comment. I am not sure how that would work- but if you can manage to cream the butter and sugar without an electric mixer I’m sure it would be OK. But it really is an important investment if you ever really want to bake. You can get them for pretty cheap :)
i have a friend in college who LOVES snickerdoodles, but the mail turns cookies into a bag of crumbs. what a great alternative to send to her!! if I have no electric mixer, would they still be good if i beat the butter and sugar for a LOOOONG time?
So good warm with a scoop haagen daz vanilla bean :)
Ooooh! Just in time, too!
It’s BROWNIE WEEK at my house (which of course includes blondie recipes)
Thanks!~
Thanks for reading guys! :)
I made these on Thursday and they were a huge hit at my book club. Thanks for the recipe!
These look delicious! We are totally obsessed with your blog. LOVE IT! keep it coming.
best,
Harley & Jane
Sounds yummy! Especially with a scoop of ice cream! =)