If you’re a fan of snickerdoodles and blondies, you’re in for a treat! White chocolate snickerdoodle blondies combine the best of both worlds, delivering a chewy, buttery base with a hint of cinnamon and pockets of creamy white chocolate. These bars are perfect for any occasion, whether it’s a holiday gathering or just a cozy night in.
Ingredients
Here are the precise ingredients you will need to make these delectable white chocolate snickerdoodle blondies.
For the Blondies
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Essential Tools
When preparing the white chocolate snickerdoodle blondies, having the right tools on hand makes the process smoother and ensures perfect results. Here are the essential tools you’ll need:
- Mixing Bowls (at least two sizes): One for combining your dry ingredients and another for your wet mixture.
- Measuring Cups and Spoons: Precise measurements are key to getting the perfect texture and flavor.
- Electric Mixer or Stand Mixer: Creaming the butter and sugar thoroughly requires some power.
- Rubber Spatula: Great for folding in the white chocolate chips and scraping down the sides of the bowls.
- 9×13 Inch Baking Pan: Ensures your blondies bake evenly.
- Parchment Paper: Helps with easy removal and cutting of the blondies.
- Cooling Rack: Allows the blondies to cool evenly without becoming soggy.
- Sharp Knife: For cutting the blondies into even squares once they’re cool.
These tools will help you achieve bakery-quality blondies every time.
Directions
Follow these steps to make your white chocolate snickerdoodle blondies. Each stage is crucial to achieving the perfect texture and flavor.
Prep
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, ensuring excess parchment hangs over the edges for easy removal later. - Prepare the Dry Ingredients:
In a medium mixing bowl, whisk together 2 2/3 cups (330g) of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Set this dry mixture aside. - Mix the Wet Ingredients:
In a large mixing bowl, use an electric mixer to beat 1 cup (2 sticks or 226g) of unsalted butter, melted and slightly cooled, with 1 cup (200g) of brown sugar and 1/2 cup (100g) of granulated sugar until creamy. - Add Eggs and Vanilla:
Beat in 2 large eggs, one at a time, ensuring each egg is fully integrated before adding the next. Mix in 1 tablespoon of vanilla extract until well combined. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix to avoid tough blondies. - Fold in White Chocolate:
Using a rubber spatula, fold in 1 1/2 cups (265g) of white chocolate chips or chunks into the batter, ensuring they are evenly distributed.
Cook
- Spread Batter:
Spread the batter evenly into the prepared baking pan using the back of a spoon or an offset spatula. - Prepare Topping:
In a small bowl, make the topping by combining 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the batter. - Bake:
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. - Cool:
Allow the blondies to cool completely in the pan set on a cooling rack. This will help them set and make cutting easier.
- Remove from Pan:
Once cooled, use the excess parchment paper to lift the blondies out of the baking pan. - Cut:
Transfer the blondies to a cutting board. With a sharp knife, cut them into even squares, depending on your preferred size. - Serve:
Plate the blondies and enjoy this delicious blend of snickerdoodle and white chocolate flavors. Store any leftovers in an airtight container at room temperature for up to 5 days.
Tips for Baking
Measure Ingredients Accurately
Using precise measurements ensures a balanced batter. I always recommend using measuring cups and spoons for dry and wet ingredients. Level off dry ingredients with a straight edge for accuracy.
Room Temperature Ingredients
Using room temperature butter and eggs helps everything mix more smoothly. Let them sit out for about 30 minutes before you start. This creates a creamy consistency that leads to a perfect texture in your blondies.
Mix Wet and Dry Ingredients Properly
After creaming the butter and sugars together, add the eggs one at a time, mixing well after each addition. When combining wet and dry ingredients, avoid overmixing. Gently fold the mixture until just combined to keep the blondies tender and chewy.
Cinnamon-Sugar Topping
Mix cinnamon and sugar separately before sprinkling it over the batter. This ensures even coverage and adds a delightful crunch and flavor to the blondies.
Parchment Paper Lining
Line your 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the blondies out of the pan for cooling and cutting, ensuring clean edges and avoiding sticking.
Baking Time and Temperature
Keep an eye on the blondies as they bake. I recommend checking them at the 25-minute mark. Blondies are done when a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to retain their chewy texture.
Cooling Completely
Allow the blondies to cool completely in the pan on a cooling rack before lifting them out and cutting into squares. This ensures they set properly and makes slicing easier without falling apart.
Cutting Even Squares
Use a sharp knife to cut the blondies into even squares. Clean the knife between cuts to maintain neat edges and avoid crumbs.
Storage Recommendations
Store blondies in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to three months. Thaw at room temperature before serving.
Serving Tips
When serving these delicious white chocolate snickerdoodle blondies, I recommend a few simple tips to elevate your dessert experience.
- Cutting the Blondies:
- Use a sharp knife to cut the blondies into even squares. This ensures they look clean and professional.
- Wipe the knife with a damp cloth between cuts to keep the edges neat.
- Serving Temperature:
- For the best flavor and texture, serve the blondies at room temperature. This allows the buttery base to soften and enhances the cinnamon-sugar topping.
- Enhancements:
- A scoop of vanilla ice cream on top of a blondie square adds a creamy contrast to the chewy texture.
- Drizzle some warm caramel sauce over the ice cream and blondie for an extra layer of sweetness.
- Accompaniments:
- A cup of hot coffee or a glass of cold milk pairs perfectly with the rich, sweet flavors of the blondies.
- Fresh berries like raspberries or strawberries add a refreshing tartness that complements the sweetness.
- Presentation:
- Serve the blondies on a beautiful platter or cake stand to make them the highlight of your dessert table.
- Dust a light sprinkle of powdered sugar on top for a classy, elegant touch.
- Portions and Serving Size:
- Consider the portion size based on your audience. For a party or gathering, smaller bite-sized pieces allow guests to enjoy without feeling too full.
- For a more indulgent treat, cut larger squares and present them individually on dessert plates.
By following these serving tips, you can ensure that your white chocolate snickerdoodle blondies are not only delicious but also beautifully presented and perfectly portioned for any occasion.
Storage and Freezing
To keep your white chocolate snickerdoodle blondies fresh and delicious, proper storage is essential. Here’s how I store and freeze them:
Storing Your Blondies
- Cooling: Ensure the blondies are completely cool before storing them. Place them on a wire rack to cool evenly.
- Wrapping: Once cooled, wrap each blondie individually in plastic wrap. This helps to keep them moist and prevent drying out.
- Airtight Container: Place the wrapped blondies in an airtight container. This will protect them from air and moisture, ensuring they stay fresh longer.
- Room Temperature: Store the container at room temperature for up to 3 days. They will maintain their soft, chewy texture during this period.
- Initial Setup: After cooling, wrap each blondie tightly in plastic wrap, similar to the storing process.
- Additional Protection: For added protection against freezer burn, wrap the individual blondies a second time in aluminum foil.
- Freezer Bag: Place the wrapped blondies in a resealable freezer bag. Squeeze out as much air as possible before sealing to avoid ice crystals forming.
- Labeling: Label the freezer bag with the date. Frozen blondies can be kept for up to 3 months.
- Thawing: When ready to eat, remove the desired number of blondies from the freezer. Let them thaw at room temperature for about 1-2 hours or microwave them on low power for a few seconds to warm them up.
By following these storage and freezing tips, your white chocolate snickerdoodle blondies will remain fresh and delightful whenever you crave a sweet treat.
Conclusion
White chocolate snickerdoodle blondies are a delightful twist on classic treats. The combination of buttery blondies with cinnamon and white chocolate chunks creates a dessert that’s both unique and irresistible. With the right ingredients and a few essential tools, anyone can whip up these delicious blondies at home.
By following the step-by-step instructions and tips provided, you’ll ensure your blondies turn out perfectly every time. Remember to store them properly to maintain their freshness, whether you’re enjoying them right away or saving some for later. Happy baking!