Snickerdoodle Blonde Brownies

I found this recipe while doing my search for the perfect snickerdoodle cookie recipe and knew I wouldn’t be able to resist trying it because the pictures looked so damn good.


  • 1 c. cake flour
  • ⅔.c. flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 c. packed brown sugar
  • 1 c. butter, at room temperature
  • 2 eggs, at room temperature
  • 1 T. vanilla
  • 2 T. Vanilla Sugar
  • 2 tsp. 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. In a large mixing bowl, beat together the butter, sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.
  3. Spread the batter evenly in the prepared pan. In a small bowl, combine the white sugar and cinnamon. Sprinkle the mixture evenly over the batter in the baking pan.
  4. Bake for 25 to 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly. While still warm, cut into squares with a sharp knife or use a cookie cutter to cut out desired shapes.

The original recipe I found states you can cut these brownies into squares or use a cookie cutter to cut out shapes. I love the cookie cutter idea because I hate edges of the brownie and this would be a good way to get rid of all edges! If you’re going to use a cookie cutter to cut shapes, I would recommend baking this on a pizza pan or cookie sheet instead of in a baking dish so that there are no ‘edges’. I found it difficult to cut shapes because the edges of my brownies were a lot higher than the middle. Additionally had I continued to cut shapes out of the brownies I realized I would yield about 5 or 6 stars and a whole lot of uneven shaped scraps. I cut two stars and called it a day by cutting the remaining amount into squares.

Recipe rating: 

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