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Cinnamon Frosted Snickerdoodle Blondies

Teresa Ambra
Cinnamon Frosted Snickerdoodle Blondies are the ultimate in Snickerdoodle recipes. These rich, dense, decadent blondies are made with Snickerdoodle dough and cinnamon chips. Then they're frosted with a lovely Cinnamon Buttercream Frosting. Every bite will have you drooling. They're terrific for holiday or Christmas parties, but easy enough to make throughout the year. These delectable goodies will cure any sweet tooth craving you have. But be warned! They're addictive. You'll want another, and another, and another!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 32
Calories 268 kcal

Ingredients
  

SNICKERDOODLE BLONDIES:

  • 1 cup coconut oil or you can use Crisco shortening
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 3/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 12 oz. pkg. hershey's cinnamon chips
  • 1/2 cup sugar
  • 2 tbsp. cinnamon

CINNAMON BUTTERCREAM FROSTING:

  • 1/2 cup unsalted butter, softened 1 stick
  • 2 cups powdered sugar
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/3 cup heavy whipping cream

Instructions
 

SNICKERDOODLE BLONDIES:

  • Cream shortening, 1 ½ cups sugar, eggs, baking soda, cream of tartar and salt, beating well.
  • Add flour and cinnamon chips and stir with a wooden spoon.
  • Spray a 10x15” glass baking dish or cookie sheet with cooking spray.
  • Pat the Snickerdoodle mixture into prepared baking dish with your hands.
  • Mixture will be dry.
  • Stir cinnamon and ½ cup sugar together.
  • Sprinkle over top of cookie dough in dish.
  • Bake at 350° for 25-30 minutes or until a knife inserted in center comes out clean.
  • Cool completely; then refrigerate about an hour before frosting with icing.
  • Frost with Cinnamon Buttercream Icing.
  • Cut into bars to serve.
  • Refrigerate.

CINNAMON BUTTERCREAM FROSTING:

  • Mix ingredients with an electric mixer or whisk until well combined.
  • Spread icing over cooled and refrigerated blondies.
  • Cut into bars and serve.
  • Refrigerate.

Notes

NOTE: Milk is not recommended for this recipe as it changes the consistency and the icing becomes too soft.
NOTE: I recommend you cool and then either refrigerate or freeze the bars before adding the icing. Otherwise, the cinnamon-sugar mixture will get whipped up into the icing when you add it.
NOTE: You can spread the mixture into a small cookie sheet. But because the layer is thinner, it may cook as quickly as in 15 minutes. Adjust time accordingly.
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 268kcalCarbohydrates: 34gProtein: 2gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 23mgSodium: 98mgPotassium: 81mgFiber: 0.3gSugar: 26gVitamin A: 150IUVitamin C: 0.2mgCalcium: 20mgIron: 0.5mg
Keyword brownie, cinnamon, cinnamon chips, cookie, dessert
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