"Like" Rumbly In My Tumbly on Facebook. Click Like below to get new post updates.

Receive all updates via Facebook. Just Click the Like Button Below

Powered By | Blog Gadgets Via Blogger Widgets

Wednesday, April 25, 2012

Snickerdoodle Blondies

Rumbly in my Tumbly has moved!

For my Snickerdoodle's Blondies recipe, please click the link below to be directed to the recipe on my new site.


Sorry for the inconvenience.


75 comments:

Joan said...

These look soooo good!

Shannon said...

Thank you! They are, and so easy too! Thanks for visiting!

Brittany said...

I can't WAIT to make these!! Going to make them tomorrow... if I do them right, then I'm taking a couple batches to our church group get together on saturday night (I'm dessert) Thanks for posting this!!

Shannon said...

You will NOT be disappointed! Just make sure you don't over-bake them, grease your foil sling, and let them cool completely before cutting them. I am having trouble staying away from these. One of the best things I've ever made. Thanks for visiting!

Rachel said...

I came over from Pinterest and these look amazing (and yes, the easy factor is not a negative!). I can't wait to eat them!

Shannon said...

Be careful! I made another pan today and they are dangerously good. Enjoy, and thanks for visiting!

Maddi Delano said...

these are soooooo wonderful and easy to make!

Shannon said...

So glad you enjoyed them. Thanks for visiting!

bdawg212 said...

A question quick before I start making these...should the butter be softened first?

Shannon said...

Bdawg212- Yes! The butter shoud be a room temperature. :) Thanks for visiting.

Anonymous said...

I'm about to make these! SO PUMPED!

Shannon said...

Hopefully they turned out well for you and you didn't have to resort to dumping dish soap all over it. :) Thanks for visiting!

Ms. De said...

I'm out of dishsoap ~ trying to decide if I can be good if I make these! Snickerdoodles are my very favorite!

Ms. De said...

I'm out of dishsoap ~ trying to decide if I can be good if I make these! Snickerdoodles are my very favorite!

Shannon said...

If you're out of dish soap, don't risk it! These are so, so good! Thanks for visiting. :)

laura said...

I should not surf when craving treats! So making these right now with the kids. Nice that the ingredients are those usually on hand. Thanks!

Shannon said...

Thanks for visiting!

Anonymous said...

I made these but they were not gooey in the middle :( I cooked them for the length that the recipe said, but it turned out more like a cake consistency. Any advice? Oven at 350 for 30 minutes

Shannon said...

I honestly can't for the life of me figure out how they'd turn out cakey, because this recipe doesn't have any leaveners in it. All I can imagine is that perhaps you overbaked them. Everybody's oven is different, I always put my timer on fir 3/4 of the timer for 3/4 of the recommended baking time on a new reckpe and check it as I go. Hope that helps, sorry these did not turn out for you. Thanks for visiting.

Shannon said...

Look at all those typos! Last comment sent by my phone. :)

Cindy said...

I know these are usually eaten too quickly but can you freeze them? I was thinking of making a big batch for an event coming up ...

Shannon said...

Cindy- They should freeze as well as any other cookie. You'd probably lose a bit of freshness and softness, but they would still be delicious, I'm sure.

They'd last about 3 days in the fridge, if you want to go that roue, and would probably be better that way than froze and unthawed.

Enjoy and thanks for visiting!

Anonymous said...

Made these last night, they were amazing! Thanks for the recipe!

Shannon said...

So glad you liked them! Thanks for the comment, and for visiting!

tutuhead said...

want to make but only have a 13x9 pan right now. :( anyway i can adjust ?

Anonymous said...

Just got done making these and mine turned out cakey as well. Sort of turned out like a coffee cake :( was bringing these for bunko tonight but not sure if I will.

Shannon said...

tutuhead- Double the recipe for a 9x13 inch pan.. I do it all the time.

Anonymous- The only thing that would make them cakey instead of gooey in the middle is overbaking them. Everyone's oven is different, but there are no leaveners in the recipe.

Holly said...

I just made these and they turned out perfect, I cooked them about 25 minutes.

Shannon said...

Holly- so glad you liked these, thanks for the comment and for visiting!

Anonymous said...

Making these as soon as I get off computer!!!! Thanks sooooo much for the recipe! misha

Anonymous said...

Shannon....You Rock! Just made them and I will Never make just the cookies again. These are up for Christmas with colored sugar and cinnamon! Thank you....misha

Shannon said...

Misha- Thank you so much for the comments and feedback and for visiting the blog! So glad you enjoyed them!

Michaelia said...

I'm getting ready to make these and I'm curious what the purpose of lining the pan with foil is?

Shannon said...

Michaelia- Any time you make bars, you should line the pan with either buttered or sprayed foil, or parchment paper. After the bars have oooled, it makes them very easy to lift out of the pan and cut. Thanks for visiting!

Anonymous said...

Mine are in the oven right now, first time to pininterest AND first recipe from the sight. I LOVE snickerdoodles and so does my family, how could this not be a win-win?! I have set my timer at 20 minutes and based on other comments will make sure to not overbake and watch closely. Waiting till they cool? hmmm thats iffy

Shannon said...

I can never wait until they cool! Thanks for the comment and for visiting. :)

Pris in Canada said...

Well, I was set on baking some peanut butter chocolate chip cookies, but these look even easier and just as tasty... I think I'll have to make both recipes! Can't wait to taste them. :)

Shannon said...

They are so yummy! Thanks for the comment and for visiting.

Anonymous said...

OMG! Cinnamon and blondies? I'm in love!

Shannon said...

Anonymous- Wait till you taste them, then you'll REALLY be in love! Thanks for visiting!

Karmella said...

I wanted something simple and sweet yesterday evening and stumbled upon your recipe. DELICIOUS!!! My nephews couldn't stop eating them and my sister and her husband took half of the pan home with them. I know what I'll be making for the upcoming holidays and potlucks at work for dessert.

Thanks for sharing, Shannon. :-)

Shannon said...

So glad you love them! Thanks for letting me know that they were a hit, and for visiting!

Anonymous said...

I just made mine for Hurricane Sandy, they came out perfect!

Shannon said...

So glad that you like them, stay safe over there on the East Coast!

JohnnyBoi1290 said...

I just tried these a week ago and let me just say, I will never go back to the cookies haha XD. My mom and brother, who is very picky loved them. I will definitely be making more of these.

Shannon said...

Haha, I had the same reaction about never going back to cookies! These are so much easier and maybe even yummier. :) Thanks for the comment and for visiting!

Crafty Beth said...

These are perfect--snickerdoodles are one of my husband's faves but he rarely gets them because of the pain in the rear factor! Made them last night and they are wonderful. Question--traditional snickerdoodles call for cream of tartar. Is that a flavor thing, or does it change the consistency? Any idea what would happen to these if I added it?

Shannon said...

Cream of tartar is a leavening agent. The taste would not change, but the texture would be a little less dense, and a little more cakey. Once you've made these bars, you will never go back to the cookie form.

Julie said...

I bake these bars for 28 minutes they are cakey, I bake for 24 and they look like photos both ways my family inhaled them :) Make them at least once a month Thanks!

Shannon said...

Thanks Julie, so glad that your family likes these.

Anonymous said...

What about for high altitude? Should I change anything?

Shannon said...

Anonymous- I have never baked these in high altitude, so I can't say. If you give them a try, let me know how they turn out. Thanks for visiting.

Angelica said...

So easy and so delicious! I accidentally used double the amount of vanilla the recipe called for but it certainly did not ruin them. It might have made them even better :)

Shannon said...

Thanks for letting me know how much you liked them!

Anonymous said...

Does it matter if you use salted or undated butter??

Anonymous said...

Oops unsalted

Shannon said...

I always use salted butter when I bake, so that is what I use and it's wonderful. However, there is a little bit of salt in the recipe, so if you only have unsalted butter on hand, that should not make much of a difference.

The Kitchen Kook said...

Can you believe that I have never tried snickerdoodles - in any kind of form - until a few months ago? Where have these been all of my life? I made them into blondies, and they were sooo chewy, buttery, and melt-in-your-mouth delicious! I used a different recipe than yours. But I have to give this recipe a try and compare! Here are mine! :)

http://thekitchenkook.blogspot.com/2013/01/snickerdoodle-blondies-and-also-here-it.html

Shannon said...

Kitchen Kook- Yours look delicious. Snickerdoodles are the best, glad you finally tried them! Thanks for the comment, and for visiting.

Megan said...

Oh wow.... These were amazing! Absolutely loved them! I'm a snickerdoodle fiend but these were far better than any cookie version!

Shannon said...

Yay! So glad you loved them!

Anonymous said...

These don't call for brown sugar at all? I've never made snickerdoodles without it... Might be my new favorite! Thank you!

Shannon said...

Nope, no brown sugar. I had to look twice at that too, the first time I made these. Enjoy!

Anonymous said...

Oh my gosh! Recipe couldn't have been simpler. Basic on hand ingredients, but oh so divine! A keeper!

Shannon said...

So glad you liked it! Thanks for the comment!

Anonymous said...

Baked these yesterday and they turned out wonderfully! The whole house smelt like snickerdoodle! This recipe is a keeper!

Amanda Wustrack said...

Since we had a nice ice storm last night up here in Wisconsin, I was browsing around looking for something to bake on this chilly afternoon. This is a FANTASTIC idea, and I have my butter out on the counter as we speak, coming to room temperature with the two eggs for my double batch. Amazingly simple recipe, and I cannot WAIT to get started making these and eating them with a nice hot cup of coffee.

Shannon said...

Anonymous- So glad you liked them, thanks for visiting!

Amanda, I hope you enjoyed!

Amanda Wustrack said...

Shannon, I just wanted to let you know that I did end up baking them, and they turned out FANTASTIC! I left them in a little longer than the 20 minutes, I didn about 25ish minutes, and they turned out more cakey than I was anticipating. I am currently in my kitchen as I speak and am making another batch, but this time I will stick with the 20 minute timer and take them out so they are more chewy. Could I substitute one cup of regular sugar with a cup of dark brown sugar to make them chewyer and have more depth of flavor? I'm making a double batch again and will need two cups of sugar.

Qwerty said...

Are we supposed to sprinkle the cinnamon sugar mixture on top of the batter before or after we bake it? I have made this recipe about four times and the top always comes out dark brown after I bake it. Otherwise, this recipe is amazing!!!!

Shannon said...

Hi Amanda, that substitution should work fine. I'm so glad yours turned out well, thanks for the update!

Qwerty- Yes, the cinnamon sugar mixture should be sprinkled prior to baking. I'm not sure why yours would turn dark brown- is your oven rack in the middle?

Anonymous said...

I don't have any butter :-( can i substitute with oil?

Shannon said...

Sorry, Anonymous, you need butter for this one! Hope you get your hands on some so you can enjoy!

Anonymous said...

Does the pan need to be lined with foil? I don't have any!

Shannon said...

the bars will be significantly easier to remove from the pan if you line it with either for oil or parchment paper. greasing the pan you may have trouble getting them out.

Post a Comment