My children have long been Snickerdoodle fiends. My oldest son, when he learned about cinnamon as a pre-schooler, believed it had the power to make anything from peanut butter sandwiches to fried fish taste extraordinarily delicious. When my daughter discovered cookies and cookbooks she had a preference for cinnamon too. She made Snickerdoodles and submitted her recipe to a class collection of favorites at her elementary school.
In time my youngest son and I would go to the bookstore on Wednesday afternoons when his elementary school let out early. It became our habit to stop off in the bookstore's café for an afternoon snack. To him that meant a fancy hot chocolate and a soft thick Snickerdoodle that had been warmed in the microwave. Mmmm....what a beautiful cookie! When he was feeling especially generous he would even share a warm bite of that chewy, cinnamon-sweet delicacy with me.
I would have made those wonderful cookies at home but I had no idea how. The Snickerdoodles from all of the recipes I had ever tried made cookies that were good when first taken from the oven but, within hours, became dry and tasted stale. Even though we were Snickerdoodle fiends, eating the whole batch of cookies straight from the oven was more than we could handle and I could not figure out how to make them so that they remained soft and thick and chewy like those we swooned over on Wednesday afternoons in the bookstore café.
Then I saw the recipe for Snickerdoodle Blondies.
Do Try This at Home
My now teenage son can be very picky about the sweets he will eat these days. He wouldn’t touch the Blood Orange Olive Oil Brownies I adored several weeks ago. That left pretty much the whole pan for me to eat on my own. For that very reason I am careful about what I bake and try not to test too many recipes without a particular audience in mind.
Just to be sure I'd have some help eating these I tried this recipe for Snickerdoodle Blondies on an evening when my Bible study group was meeting at my house. I put a plate of them in the living room to share but left several bars in the kitchen for my son. He ate those when he got home from school and then came in to grab one from our plate... several times. I think he might have eaten the whole pan if they had been available.
In fact, my son liked these so well that he decided to make another batch himself. Luckily he agreed to let me document the occasion. Along the way we established that he can cook, got pictures to post the recipe step by step, and enjoyed a great opportunity to share time together in the kitchen.
And guess what? These thick, chewy, cinnamon-topped Snickerdoodle bars were still soft and delicious the next day. What more could I ask for?
this version of the recipe was found at Dozen Flours
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 Tablespoon vanilla
2 Tablespoons white sugar
2 teaspoons ground cinnamon
1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.
4. Spread the batter evenly in the prepared pan.
5. In a small bowl, combine the white sugar and cinnamon.
6. Sprinkle the mixture evenly over the batter in the baking pan.
7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife...
...or cut into shapes using a metal cookie cutter.
8. Share with friends and family. Enjoy!