Sourdough Snickerdoodle Blondies

These are one of my go-to, easy, last-minute desserts. I've been making a version without sourdough for many years, and I wanted to try adding some sourdough discard. The result was delicious. They are so soft. The discard enhances the classic snickerdoodle tang from the cream tartar, a very welcome addition to this sweet dessert. This is one of the easiest desserts. No need for a mixer, and the batter comes together in about 10–15 minutes. Give these a try and let me know what you think!

SOURDOUGH SNICKERDOODLE BLONDIES

PREP TIME: 10 minutes COOK TIME: 25–30 minutes TOTAL TIME: 40 minutes YIELD: 18 bars

INGREDIENTS

Blondies

• 1 cup butter, melted
• 2 cups granulated sugar
• 2 eggs
• ½ teaspoon vanilla extract
• ½ cup sourdough discard
• 2¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon cream of tartar
• 1 teaspoon salt

Cinnamon Sugar Topping

• 3 tablespoons granulated sugar
• 2 teaspoons cinnamon

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish and line with parchment paper, leaving an overhang for easy removal.
2. In a small bowl, combine the cinnamon sugar topping ingredients and set aside.
3. In a large bowl, whisk together the melted butter and sugar until smooth.
4. Add the eggs, vanilla, and sourdough discard and whisk until fully combined.
5. In a separate bowl, whisk together the flour, baking powder, cream of tartar, and salt.
6. Add the dry ingredients to the wet ingredients and gently stir until a smooth batter forms.
7. Pour the batter into the prepared baking dish and smooth the top.
8. Sprinkle the cinnamon sugar evenly over the batter.
9. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10. Allow the blondies to cool in the pan for at least 10 minutes before slicing into bars.