Recipe adapted from Brown Eyed Baker
Snickerdoodles were one of the first Christmas cookies I made when I started doing my own holiday baking, so they will always have a special place in my baking heart. I am guaranteed to love anything with a cinnamon and sugar combination so anything with the word snickerdoodle really grabs my attention.
Sidebar: Does anyone know how these cookies got their name since there are no “snickers” or anything remotely chocolate involved?
These blondies started hitting the blog circuit this past summer and I bookmarked them immediately, but to me anything snickerdoodle is a holiday treat. Any blondie recipe is usually simple to make and these are no different. The dough gets thick, and when you spread it in the pan try to get it as smooth as possible because any marks left will be noticeable even once they are baked (as you can see in my picture). These smell absolutely wonderful while they are baking and will definitely fill your house with a holiday aroma. Enjoy!
1 cup (2 sticks) salted butter, room temperature
2 cups brown sugar
1 Tbsp vanilla
2 ⅔ cup all purpose flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
¼ tsp ground nutmeg
2 Tbsp sugar
2 Tbsp cinnamon
Preheat oven to 350 degrees. Grease a 9×9 inch baking pan and set aside. Beat together the butter and brown sugar, then add eggs one at a time. Add vanilla. In a separate bowl combine flour, baking powder, salt, cinnamon and nutmeg. Slowly add to liquid ingredients and mix until combined. Dough will be thick. Spread into greased pan and smooth top as much as possible (either with back of spoon or spatula). Combine cinnamon and sugar, then sprinkle on top of dough. Bake for approximately 30 minutes.