Snickerdoodle Blondies
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and line an 8x8 inch pan with parchment paper.
- Melt the butter, then whisk in the brown sugar until glossy.
- Whisk in the egg and vanilla.
- Fold in the flour, cream of tartar, baking soda, and salt just until combined.
- Spread the batter into the pan.
- Mix the granulated sugar with the cinnamon and sprinkle evenly over the batter.
- Bake for 22 to 25 minutes, until the edges are golden and set and the center still looks slightly soft.
- Cool completely in the pan on a rack, about 1 hour, before lifting out and cutting into 16 bars.
- Wrap each bar individually in a cellophane square, twisting the ends like a candy.
Good to Know
The uncut slab freezes well for 2 months; thaw, cut and wrap fresh the day of the sale.