Snickerdoodle Blondie Bars are moist, dense and have a little added kick from a ginger cinnamon sugar topping. Perfect for rounding out a holiday cookie platter or packing up as a holiday hostess gift.
I know, I know. This time of year there are sweets and cocktails everywhere and you’re actually sick of desserts and you’re tired of drinking and you just really want to eat a salad.
Well, to that I say: TOO. BAD.
Not only did I make cinnamon snickerdoodle blondie bars, but I am co-hosting an amazing event on Tuesday, December 13th, so put on your party pants and get ready to sip cocktails, decorate cookies and take home some delicious artisan chocolate. I am teaming up with a few of my blogging friends to host a cookie decorating party to raise money for Youth Outreach Services, an organization in Chicago uniquely dedicated to providing prevention services, child welfare, juvenile justice support and mental and behavioral health counseling to at-risk teenagers, all with the intention of helping these young adults reach a brighter future.
Here’s the scoop on how you can join us too:
19 E Ohio St, Chicago, IL 60611 United States
What better way to get in the holiday spirit than to decorate cookies, enjoy holiday drinks and give back? Snag tickets and meet us to taste artisan chocolates, decorate cookies, enjoy complimentary holiday cocktails, and hang out with our awesome hosts:
The best part about this event? All proceeds will be donated to Youth Outreach Services to help at-risk Chicago teens reach a brighter future.
WHAT: Cookie decorating, Chocolate Tasting, Complimentary holiday cocktails
WHERE: Freehand Chicago
WHEN: Tuesday, December 13th at 5:30pm
COST: $20 in advance, $25 at the door.
- 2⅔ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups packed brown sugar
- 1 cup butter, softened
- 2 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons white sugar
- 2 tablespoons ground cinnamon
- ⅛ teaspoon ground ginger
- Make the bars: Preheat oven to 350 degrees F (175 degrees C) and grease a 9x13-inch baking pan with butter or cooking/baking spray.
- In a large bowl, beat flour, baking powder and salt together with a whisk until just combined. Set aside.
- In the bowl of a stand mixer, or in a bowl using an electric hand mixer, beat brown sugar, butter, eggs, and tablespoon vanilla until the mixture is creamy and smooth. Add the dry ingredients into the wet ingredients and mix until batter is thick and well blended. mixture into the until batter is well combined and thick. Using a spatula, spread into the prepared baking pan.
- In a small bowl, combine 2 tablespoons white sugar, 2 tablespoons cinnamon, and a scant ⅛ teaspoon ground ginger together in a bowl; sprinkle over batter.
- Bake in the preheated oven until blondies begin to pull away from the sides of the pan and set in the middle, about 25 to 30 minutes. Allow to cool for at least 30 minutes before you slice into bars and serve warm or room temperature.