Snickerdoodle Blondies

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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

Print Recipe

Gluten Free Snickerdoodle Blondies

These gluten free snickerdoodle blondies are full of cinnamon flavor. They're moist and chewy, everything you could want in a cookie bar!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Dessert

Cuisine: American

Servings: 24 blondies

Calories: 193kcal

Author: Megan

Ingredients

• 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

Instructions

• 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.

Nutrition

Calories: 193kcal | Carbohydrates: 29g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 111mg | Potassium: 73mg | Fiber: 1g | Sugar: 19g | Vitamin A: 255IU | Calcium: 50mg | Iron: 0.7mg

Source: Recipe from Brown Eyed Baker

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