In Canada our Thanksgiving has officially ended, but yummy fall treats are never gone!
I was enlisted to make some Thanksgiving dessert and immediately scoured the internet and Pinterest boards to find the perfect recipe. You can probably guess what came up repeatedly…pumpkin pie this and apple pie that. SO BORING. Now, don’t get me wrong I love a good pie as much as the next person during Thanksgiving, but I wanted to make something that still felt fall and had a unique twist. Then I stumbled upon this Snickerdoodle Blondie recipe from Live Well Bake Often. PERFECT! An interesting twist on the classic Snickerdoodle Cookie.
I’ve made Blondies (like these amazing Banana Blondies from Cookies and Cups) in the past that have been crowd pleasers as well as pretty easy to make. So the Snickerdoodle Blondies recipe stood out to me as a great dessert that was sure to satisfy my family’s sweet tooth (spoiler alert: they did!).
Follow along the captions to see how I made these delicious treats in 10 easy steps! Full recipe below.
Tip: I like to prepare all of the ingredients first, that way I don’t forget to include anything!
What you’ll need:
- 1 cup brown sugar
- 1 cup granulated (white) sugar
- 3/4 cup melted unsalted butter
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 and 1/2 teaspoon ground cinnamon
- Preheat oven to 350°F.
- Line a 9″ x 11″ baking dish with aluminum foil or parchment paper.
- In a large bowl, combine the brown and white sugars and melted butter.
- Add the eggs and vanilla and mix until well combined.
- Next add the dry ingredients (flour, baking powder and salt). Mix until JUST combined. Important – do not over mix!! It’s okay if there is still some flour in the bowl.
- Transfer batter into prepared baking dish and level.
- Place baking dish in the oven and bake for 25-30 mins. (25 mins worked best for my oven – but it will always vary! Tip: Check if the batter is finished baking by sticking a fork in the middle of the dish. If there is no residue, then it’s done!)
- While blondies are baking, make the cinnamon sugar topping! Combine the sugar and cinnamon in a separate bowl and set aside.
- Remove blondies from oven and sprinkle the topping evenly while they are still hot!
- Once topping is on, allow the blondies to cool in the pan. Once cooled (about 10-15 minutes) cut, serve and enjoy!
Yields approximately 20 blondies for larger squares of two dozen if cut smaller.
Prep approximately 10 minutes.
Cook time approximately 25 minutes.
Total time: 35 minutes!
I paired the Blondies with a warm and festive apple cider with slices of apple for garnish. And what is Fall without a Pumpkin Spice Candle burning? PS. I purchased the marble mixing bowl from Winners and the wooden cake stand from Anthropologie if you were wondering!
What’s your favourite fall or Thanksgiving recipe?