What do you do when you are moving in approximately 3 days, have a full pantry, and need to pack everything into a Volkswagon Jetta? You bake of course! Moving day is upon us and I have lots to do. I was going through my refrigerator and pantry today to see what kinds of stuff have overstayed their welcome and I noticed I had a bunch of eggs left. I was in no mood to go to the grocery store so I perused my spices and baking supplies and decided on these snickerdoodle blondies. Not only are they helping me get rid of a few eggs but they taste sooo good. They are chewy and have a delicate, crunchy top from the sugar. In between trips to the car I keep munching on these. I think I need to get them out of my apartment pronto, otherwise I will eat them all without even realizing it. Luckily tonight is girls night! Sorry friends if you read this and I spoiled the “surprise” of tonight’s treat… oops! They are too good that I can’t possibly wait until tomorrow to share them on my blog. Back to packing….
More Gluten-Free Cookie Recipes
- Chocolate Cookie Sandwiches
- Chewy Ginger Molasses Cookies – Gluten-Free and Vegan
- Lemon Poppy Seed Cookie Bars
- Gluten-Free Pumpkin Breakfast Cookies
- Gluten-Free Peppermint Hot Chocolate Cookies
Gluten Free Snickerdoodle Blondies
- 2 2/3 cups gluten free flour blend
- 3/4 tsp xanthan gum if your blend doesn't already contain it
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 2 cups packed brown sugar
- 1 cup unsalted butter at room temperature
- 2 eggs
- 2 tsp vanilla extract
- 2 tbsp granulated sugar for topping
- 2 tsp ground cinnamon for topping
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In the bowl of a stand mixer, cream together brown sugar and unsalted butter, approximately 4 minutes.
- Add in the eggs and vanilla.
- Beat together and scrape down sides of the bowl. Gradually add in the flour mixture while beating on low.
- Mix until the flour is incorporated.
- Pour batter into a greased 9x13 inch baking pan. Spread evenly with a spatula.
- n a small bowl, mix together granulated sugar and ground cinnamon.
- Sprinkle over the top of the batter.
- Bake for 25-30 minutes or when the top of the blondies gently spring back when being touched lightly.
- Cool completely before cutting. Keep fresh in an airtight container.
Source: Recipe from Brown Eyed Baker