Bourbon Snickerdoodle Blondies

Bourbon Snickerdoodle Blondies - made January 28, 2018 and again on February 4, 2018, modified from Broma Bakery

I have a coworker who likes to drink and is a connoisseur of fine liquor. This is foreign territory for me since I don’t drink alcohol and have never cared for the taste. Plus we all know I like to eat my calories, not drink them, the occasional virgin strawberry daquiri notwithstanding. She also loves snickerdoodles so when I saw this recipe for bourbon snickerdoodle blondies, it seemed like the perfect ultimate dessert to make for her. She even supplied me with the bourbon. Which was good since I really didn’t want to buy a bottle just for 3 tablespoons to use in the recipe.

I myself like a good snickerdoodle blondie so I was hoping the alcohol would burn off and provide a decent undertone. My first inkling of trouble came when I practically passed out from the fumes of the bourbon when I added it to the batter. Uh oh. Okay, I’m either very sensitive to alcohol or a lot of burning off would need to happen before I eat this. I baked it for the recommended 30 minutes and the toothpick test showed a clean toothpick but I suspected it was still not done so I left it in for another 5 minutes. Only visions of dry snickerdoodle compelled me to take it out after 35 minutes as you know I’m paranoid about overbaking.

Turns out I needn’t have worried. Also turns out overbaked blondies were the least of my worries. First, the bourbon taste didn’t burn off and I could barely stomach the crumb of the taste test I had of this. Eek. I really don’t like alcohol. Second, the blondies were far from overdone and in fact, were quite underdone. Even the corners and the edges seemed barely baked. Plus there was a tinny taste to the blondies that I couldn’t fully attribute to the bourbon so it might’ve been the cream of tartar. I took some of the pieces to my coworker for her to try and I don’t think she liked them either, despite her love of whiskey.  I hate to say it but I think this is the worst thing I’ve ever made.

2nd attempt, sans bourbon

However, I blamed it on the bourbon and the underbaking so I tried making it again. I hate giving up on a recipe, especially one that seemed so promising. For the second attempt, I omitted the bourbon altogether and instead substituted 1 tablespoon of vanilla extract and 2 tablespoons of whole milk. I also decreased the cream of tartar by ½ teaspoon. To take care of the underbaking, I baked this for 45 minutes, a full 10 minutes more than the maximum time called for in the original recipe. The results were better, although still not as good as I would’ve liked. This time the taste was much better (to me) without the bourbon but the blondies still seemed too underbaked. Not as bad as my first attempt but if I make these again, I would likely make them for even longer.

1 cup unsalted butter, melted and cooled slightly
2 cups granulated sugar
2 eggs
3 tablespoons bourbon whiskey (can substitute 1 tablespoon vanilla extract and 2 tablespoons whole milk)
2 1/2 cups all-purpose flour
1 1/2 teaspoons cream of tartar (cut to 1 teaspoon)
1/2 teaspoon salt
4 tablespoons granulated sugar
4 teaspoons cinnamon

1. Preheat oven to 350 degrees F. Line a 9 x 9 baking pan with foil and lightly spray with nonstick cooking spray.
2. In the bowl of a standing mixer fitted with the paddle attachment, cream the melted butter and sugar on high speed for 30 seconds. Add in the eggs and bourbon; mix for another 30 seconds.
3. In a separate bowl, combine flour, cream of tartar and salt. Fold dry ingredients into wet ingredients until just combined. Spread evenly into prepared baking pan.
4. Mix together sugar and cinnamon and sprinkle evenly over top of bars. Bake for 30-35 minutes (in my oven, took at least 45 minutes) until a toothpick inserted near the center comes out mostly clean. Cool completely before cutting.