If I were American, I’d probably call these ‘snickerdoodle blondies’. Because if I were American, I probably wouldn’t have got to the age of 24 without having ever eaten, seen or been near a snickerdoodle cookie – as it is, I thought it would feel a bit fraudulent making blondies in their name, which is why these are simply cinnamon blondies.
They were super easy to make and turned out really well. Although they look a bit cakey in the photos, they had just the right amount of fudgyness to definitely be a proper blondie rather than just a cake bar.
In fact, I may make this my go-to blondie recipe, as the cinnamon sugar topping could easily be left off and any number of add-ins thrown in.
The thing I like most about them is that they aren’t dripping in buttery grease, which is what put me off blondies for about a year after my first disastrous attempt!
Now all I need to do is actually go make a snickerdoodle cookie!
Cinnamon blondies (recipe adapted from Baking Bites)
Makes 16 small squares
- 115g butter
- 200g caster sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 120g plain flour
- 100g white chocolate, chopped
- 1 tbsp caster sugar
- 1tsp cinnamon
Beat the butter and sugar together until well creamed. Add in the egg and vanilla and beat again, then fold in the flour and white chocolate chips. Spread the mixture into a greased and lined 8×8″ square baking tin, then mix together the remaining caster sugar and cinnamon and sprinkle evenly on top. Bake at 180 degrees for 25-30 minutes, or until golden and a skewer comes out clean. Leave to cool then cut into squares and serve.