These Snickerdoodle Blondies are basically like crack. Not that I’ve ever tried crack. Hmm, perhaps I’d better find a better analogy. The White Witch’s enchanted Turkish delight? (which, by the way, I will never make for Reader’s Digest(ibles) because I don’t like it) The lotus from the Land of the Lotus-Eaters? Anyone? Or perhaps I should just say that they’re like the butteriest, chewiest, most delicious sugar cookie in the world, kissed with cinnamon, redolent with vanilla, and utterly irresistible. Because they are.
Suffice it to say that these are good. Incredibly good. Addictively good. And they’re made from the most basic of pantry ingredients. Honestly, if I could figure out a way to make these without softening and creaming butter (which requires a mixer) I’d probably make them on a weekly basis and clog up my arteries with buttery goodness. Perhaps luckily for me, I do need a mixer (though don’t think I haven’t considered trying a different technique), so I only make these when I feel that there are deserving people around to eat them. Or when I need a last-minute treat to bring somewhere and haven’t shopped for specialty ingredients.