This snickerdoodle blondies post has been sponsored by Eagle Brand Sweetened Condensed Milk. All thoughts and opinions are my own.
I think we can all agree the past month has been some combination of unusual, unexpected, anxiety-inducing, scary…the impact of COVID-19 has brought on many different feelings depending on our personal situations. While we adjust to social distancing and staying at home for a bit to help flatten the curve, and allow our amazing health care professionals to do their best jobs at keeping people safe and healthy, many are turning to baking to help cope with the anxieties, entertain the kids, and feed our families.
This Snickerdoodle Blondie recipe is easy to pull together using various pantry ingredients, including one of my favorites: Eagle Brand Sweetened Condensed Milk. The sweetened condensed milk helps the bars maintain a moist, chewy texture like you find in your favorite snickerdoodle cookies. There are two other components that give these blondies the signature snickerdoodle cookie flavor: cream of tartar and cinnamon. The acid of the cream of tartar gives the cookies a slight tangy taste and the cinnamon is where snickerdoodles get their warmth. We add a little cinnamon in the center of the blondies as well as across the top, so there is no mistake of their snickerdoodle-ness.
The recipe is perfect for getting kids involved, as the process is straight-forward, the measuring and mixing is a breeze, and sprinkling the cinnamon-sugar on the top of the dough is pretty fun if I do say so myself. I hope you enjoy the process of baking these Snickerdoodle Blondies with your families, as I know I will enjoy baking them with you too, virtually!
I love these Snickerdoodle Blondies because the edges have a tiny bit of cakiness and the middles are super fudgy. They are reminiscent of coffee cake flavors but are distinctly more “brownie” in texture. If you are feeling fancy and want to take the baking with kids activity to the next level, you could also frost these blondies and cover them in sprinkles!
Also, a random bonus: when these are baking they smell exactly like Disneyworld. I’m not sure why, but I know it is true. The kids might like that as well!
Love, and be well.
Jenna
Ingredients
- 3 tablespoons granulated sugar
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup unsalted butter melted and cooled
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 1/3 cup Eagle Brand Sweetened Condensed Milk
- 2 large eggs
- 1 tablespoon vanilla
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F. Grease and flour a 9×9 inch square cake pan or line the pan with parchment paper. Set aside.
- In a small bowl, prepare the filling and topping by mixing together the granulated sugar, light brown sugar, and ground cinnamon. Set aside.
- In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Add the Eagle Brand Sweetened Condensed Milk, eggs, and vanilla and slow mix until combined, and then increase speed for a minute to beat until smooth.
- In a separate medium bowl, whisk together the flour, baking powder, cream of tartar, and salt. With your mixer on low speed, gradually add this flour mixture to the butter mixture until just incorporated. Scrape half of the dough into the prepared pan and spread with a spatula to create an even layer. Sprinkle half of the cinnamon-sugar mixture across the dough. Scrape the rest of the dough on top of the cinnamon-sugar and spread to cover, making sure to get the dough into the corners. Sprinkle the top with remaining cinnamon-sugar.
- Bake until edges are golden and the center no longer wiggles when you gently shake the pan, about 50 to 55 minutes. Allow to cool before slicing.
I will def try this recipe, but my question is: what to do with the rest of the Condensed Milk? How long can I keep it? (I assume to refrigerate what’s left) Thanks in advance. Lori C
There are lots of things you can make with the rest of the condensed milk! I have another couple of recipes using it on my site, such as eggnog sandwich cookies, and maple coconut cookies. They are also great for making non-bake treats like homemade peppermint patties! Hope that helps! Xx
I LOVE ALL THE RECIPES YOU PUT ON MY EMAIL. I HAVE AN OLD COOKBOOK FROM YOU. iS THERE A NEW ONE OUT WITH THESE RECIPES IN IT SO I DON’T HAVE TO KEEP GETTING ON THE COMPUTER BECAUSE SOMETIMES I LOOSE THEM. I LOVE THE EASY PUMPKIN PIE RECIPE I HAVE BEEN MAKING IT FOR A LONG TIME. JUST MADE TWO FOR SUNDAY.