Comments on: Snickerdoodle Blondies

By: Sophie

Sophie — Wed, 23 Jul 2025 16:22:34 +0000

These are really good, were a crowd pleaser. The bourbon mixed with the cinnamon flavour made my guests think there was apples in this, which was interesting. Texture of the bars is great.

By: Bakaholic

Bakaholic — Tue, 25 Mar 2025 04:04:36 +0000

These were so easy to make and soooooo perfect. Mine were ready after 30 in the oven. Next time I will make a double recipe in a 9×13 pan because 1 just isn’t enough.

By: Alissa

Alissa — Fri, 30 Aug 2024 02:49:50 +0000

I’ve made quite a few of your recipes and every single one has been incredible! For these blondies I used browned butter and added butterscotch chips, delicious!

By: Nicole Quill

Nicole Quill — Sun, 28 Apr 2024 00:33:10 +0000

So easy and so delicious. Highly recommend for an easy weeknight treat.

By: Ava

Ava — Wed, 22 Nov 2023 18:23:49 +0000

These turned out so good!! The flavor was amazing and they were so moist and yummy! One of my new favorites!

By: Savannah

Savannah — Wed, 20 Sep 2023 07:29:53 +0000

I love these so much! So unexpectedly good and easy to make, turned out perfect. Made them again the next day. I didn’t have bourbon, so I used some butterscotch sauce instead.

By: Char

Char — Sat, 15 Jul 2023 00:57:43 +0000

I’ve probably commented on this before, but just wanted to say I love this recipe! I used vanilla instead of bourbon lol, I’ve baked these a few times over the past few months and it’s my favorite thing (next to blueberry muffins and lemon cakes)!

This time around. I used brown sugar instead of white sugar, it was pretty good. Now I’m thinking I might use brown butter next time too, would you recommend changing the amount of butter if browning?

By: Jeanne Davis

Jeanne Davis — Fri, 18 Nov 2022 23:16:22 +0000

Was not impressed at all with this recipe. Needed some vanilla, and the proportion of cinnamon flavor on the top to the rest of the bar was too much. Could reduce the baking time, and finally, do not see why the parchment paper lining was needed—makes cutting and removing the bars harder than it has to be.

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Mon, 19 Sep 2022 16:07:37 +0000

In reply to Lea. I think Bob's Redmill 1:1 Baking Flour (or something comparable) would work great!

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Mon, 19 Sep 2022 13:15:14 +0000

In reply to J R. No! If you do 2x you should do a 9 x 9 pan and for 3x a 9 x 13!