Your new year’s diet is going to have to wait until after you make and devour a pan of these snickerdoodle blondies. (Sorry ’bout it.)
I’ve made multiple batches of these over the holidays and they are 100% a winner. You pretty much can’t mess them up and they call for ingredients that you most likely already have at home. (Doesn’t everyone keep an extra pound of butter on hand for butter emergencies?) If you don’t, that should be your New Years resolution. And, and, anddddd there is whisky in them! Just a little bit, so you can still feed these to the kiddos.
Speaking of New Years resolutions, do you make one? I’m not huge on them because I feel like more times than not, resolutions end up being forgot about by February 1 or failed at and who needs another reason to feel bad or be hard on themselves? NOT ME. That being said, I do take time at the beginning and end of each year to reflect on all of the amazing things I was able to experience that year. I also remind myself to continue to work towards being the best version of myself, to be kinder and easier on myself and others. We’re all just trying are best to get through and I’m trying to keep that in the forefront of my mind.
So, the butter. You should melt it before you start this recipe, and let it sit on the counter for 5-10 mins so that it isn’t scolding hot, you don’t want to scramble your eggs or change the consistency of the blondies. Other than that, you make this like you would any other baked good, mix your dry ingredients, mix your wet ingredients & then combine them. Boom, boom, boom, you’ve got the most delicious blondies.
You could even go one step further and top these with vanilla or cinnamon ice cream, making the most delicious ice cream sundaes ever. I wish I was eating one of these right now.
Look at those little cinnamon, vanilla bites. And speaking of that, these are super rich, so you can cut them into 12 large bars or 24 smaller bite sizes squares, which would be perfect for any after dinner or brunch treat!
Yea, definitely go ahead and top them with ice cream. Mmhmm, yup, get on it.
- 1 cup unsalted butter, melted and cooled slightly
- 2 cups granulated sugar
- 2 eggs, room temperature
- 3 tablespoons bourbon whiskey (I used fireball for the cinnamon flavor!)
- 2½ cups all-purpose flour
- 1½ teaspoons cream of tartar
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- Preheat oven to 350°F.
- Grease and line a 9x9" baking pan with parchment paper and set aside.
- Cream the melted butter and sugar on high speed for 30 seconds. Add in the egg and bourbon and mix for another 30 seconds.
- In a separate bowl, combine flour, cream of tartar, and salt. Fold dry ingredients into wet, mixing until combined. Place into prepared baking pan (I spray a parchment lined pyrex dish with Pam to prep the pan.)
- Mix together additional sugar and cinnamon and sprinkle over bars. Bake for 32 minutes, until a knife in the center comes out mostly clean, then allow to cool completely before cutting into squares because they are a fudgey/buttery consistency!