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Snickerdoodle blondies cut into squares and sprinkled with cinnamon sugar.

High Altitude Snickerdoodle Blondies

Heather Smoke
These easy to make, high altitude snickerdoodle blondies are dense, thick, soft and chewy, with a classic snickerdoodle cookie flavor and sprinkled with cinnamon sugar.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 3 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings16

Equipment

  • 9 inch baking pan

Ingredients
 

Blondies

  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 tbsp light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 ¼ cups all-purpose flour, fluffed, spooned and leveled
  • 1 tbsp corn starch
  • 2 tsp cream of tartar
  • ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ tsp ground cinnamon

Cinnamon Sugar

  • 2 tbsp granulated sugar
  • ½ tsp ground cinnamon

Instructions
 

  • Preheat the oven to 350 F, and position a rack in the center of the oven. Line a 9-inch baking pan with parchment paper, to make it easier to lift out and cut the cooled blondies.
  • Place the butter in a saucepan, and melt the butter over medium heat on the stove. Remove from the heat.
  • In a large bowl, use a wooden spoon to stir together the hot melted butter with the granulated sugar and brown sugar. Stir in the eggs and vanilla until well combined.
  • In a separate bowl, whisk together the flour, corn starch, cream of tartar, salt and cinnamon, until everything is evenly distributed. Add the dry ingredients to the butter mixture, and stir just until the flour is incorporated and you have a soft dough.
  • Spread the dough into the prepared pan, and sprinkle the dough with 1 tablespoon of sugar. Bake for exactly 25 minutes, until the bars have risen slightly, and the top crust on the blondies is set.
  • Set the pan on a cooling rack. Combine the remaining 1 tablespoon sugar with 1/2 teaspoon cinnamon, and sprinkle the cinnamon sugar over the baked blondies. Cool completely, at least 4-6 hours, before cutting.

Notes

Store leftover blondies in an airtight container at room temperature for up to 3 days.  You can also wrap the blondies in several layers of plastic wrap, and freeze for up to 3-6 months.
Keyword Blondies, Cinnamon, Cookie Bars, Snickerdoodle
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