Soft, chewy, and tangy, these snickerdoodle blondies taste like the classic cookie without the work! No chilling or shaping is needed before baking pan-baked cookie dough.
– ¾ cup unsalted butter melted and slightly cooled (170 grams; 1.5 sticks)– 1 cup granulated sugar (200 grams)– ¾ cup packed light or dark brown sugar (150 grams)– 2 large eggs at room temperature
Ingredient
– 2 teaspoons vanilla extract– 2 cups all-purpose flour (spooned & leveled) (250 grams)– 1 teaspoon baking powder– ½ teaspoon cream of tartar– ½ teaspoon salt
Direction
Prepare the baking pan: Line a 9x13-inch baking pan with foil or parchment paper, leaving a little extra to make it easier to take the bars out. Also, heat your oven up to 350ºF (177°C).
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Put the wet ingredients together. Melt the butter and add the sugars, eggs, and vanilla. Whisk these ingredients together in a large bowl.
Put in the dry ingredients: Add the flour, baking powder, cream of tartar, and salt to the wet ingredients and mix them together.
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To put the bars together, put the cookie dough into the pan that has been prepared and smooth it out into a single layer. Then, sprinkle cinnamon sugar on top of the dough.
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Be sure to bake the bars until the top appears to be set and a toothpick inserted in the centre comes out clean. This will indicate that the bars are ready to be served.