Twist on classic cookie

Posted: 3:00 AM CST Wednesday, Dec. 12, 2018

These have a soft, fudgy interior with a slightly crackly surface, and the aroma of them baking in the oven promises to attract attention. Plus, they could not be easier to make!

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These have a soft, fudgy interior with a slightly crackly surface, and the aroma of them baking in the oven promises to attract attention. Plus, they could not be easier to make!

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Hey there, time traveller!
This article was published 12/12/2018 (2856 days ago), so information in it may no longer be current.

These have a soft, fudgy interior with a slightly crackly surface, and the aroma of them baking in the oven promises to attract attention. Plus, they could not be easier to make!

The directions call for a 9-by-9-inch baking pan; if you don’t have one, you can use an 8-by-8-inch pan, but the blondies will need to be baked longer and they will be thicker. Make ahead: The blondies can be stored in an airtight container at room temperature for up to 1 week, or freeze the whole slab for up to 3 months.

Adapted from Delish: Eat Like Everyday’s the Weekend, by Joanna Saltz and the editors of Delish magazine.

Snickerdoodle Blondies

Makes 16 pieces (one 23-centimetre or 9-inch slab)

Ingredients
180 ml (12 tbsp or 1½ sticks) unsalted butter, at room temperature
250 ml (1 cup granulated sugar), plus 30 ml (2 tbsp) for the topping
125 ml (½ cup) packed brown sugar
2 large eggs
10 ml (2 tsp) vanilla extract
500 ml (2 cups) flour
5 ml (1 tsp) ground cinnamon, plus more for the topping
4 ml (3/4 tsp) baking powder
2.5 ml (½ tsp) kosher salt

Preheat the oven to 175 C (350 F). Grease a 9-inch-square baking pan with cooking oil spray, then line the bottom with parchment paper.

Combine the butter, the cup of granulated sugar and the brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for a few minutes, until lightened and a little fluffy. Stop to scrape down the bowl.

Add the eggs and vanilla extract; beat on medium speed until well incorporated.

Whisk together the flour, teaspoon of cinnamon, baking powder and salt in a separate bowl, then add to the mixer bowl; beat on medium-low speed until well incorporated. The dough will be quite soft.

Transfer to the baking pan, then spread the dough evenly all the way into the corners. Whisk together the remaining 30 ml (2 tbsp) of granulated sugar with the amount of cinnamon you prefer; we recommend 2.5 to 5 ml (½ to 1 tsp). Sprinkle that mixture evenly over the surface. Bake (middle rack) for about 25 minutes, until golden and still slightly soft at the centre.

Cool completely (in the pan) before serving or storing. It’s best to lift out the slab and slice on a cutting board; discard the parchment before cutting.

— Washington Post