I always forget about snickerdoodles. When it comes time to baking, and baking cookies in general, they are typically the last cookie to cross my mind. Why? I don’t know, but they are often the neglected cookie in my life. That’s why, when I tagged a few blondie recipes to share with B and he suggested I make the snickerdoodle ones, I got excited to try them out. And I’m glad I did – they came out soft, chewy, and SO GOOD. Almost like a coffee cake. YUM! Another keeper.
Adapted from Dozen Flours
Here’s what you need:
- 2 ½ c all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups packed brown sugar
- 1 cup (2 sticks) unsalted butter, room temperature (I used one stick lowfat butter)
- 2 eggs (I used 1/2 c Egg Beaters)
- 1 tablespoon vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1 ½ c cinnamon chips * (you can buy these at some stores or online, but I made mine using Bright-Eyed Baker’s recipe)
Here’s what you do:
- Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan.
- Combine flour, baking powder, salt, cinnamon and nutmeg in a medium bowl and set aside.
- Beat the butter and brown sugar on medium speed until light and fluffy. Add the eggs and vanilla and beat until completely combined.
- Turn the speed down and gradually add the flour mixture until just combined.
- Add in cinnamon chips.
- Spread the dough evenly into the pan
- Combine the sugar and cinnamon and sprinkle evenly over top of the batter.
- Bake for 25-30 minutes until toothpick inserted into batter comes out clean. Cool before cutting.
- Enjoy! These are great right out of the oven (and somewhat mushy) and even a day or so later (more cakelike). Store in an airtight container at room temperature.