Cinnamon Maple Blondies Recipe

Looking for a delicious and easy dessert recipe? Look no further than these Cinnamon Maple Blondies! These chewy, sweet treats are perfect for any occasion. Whether you're looking for a quick snack or a dessert to impress your guests, these blondies are sure to please. 

 

Tips for the Best Cinnamon Maple Blondies

• Use quality ingredients: Using high-quality ingredients will make a big difference in the flavor of your blondies.
• Don't overmix the batter: Overmixing the batter can result in tough blondies. Mix just until the dry ingredients are incorporated.
• Let them cool completely: Letting the blondies cool completely before cutting will help them hold their shape.
• Store leftovers: Store leftover blondies in an airtight container at room temperature for up to 3 days.

Cinnamon Maple Blondies

Makes 16 blondies

Ingredients:

½ c melted salted butter, cooled 

½ c dark brown sugar

½ c granulated white sugar

2 eggs, room temperature

1 tbsp maple extract

1 c flour

¼ tsp baking soda

Topping:

1 tsp cinnamon

¼ c granulated sugar

Icing:

1 tbsp milk

¾ c powdered sugar

1 tsp maple extract

1 tbsp softened butter

Directions:

Line an 8x8 baking dish with parchment paper.

Preheat the oven to 350.

Combine melted, cooled butter with brown and granulated sugar. 

Stir until well combined.

Add eggs and mix well.

Add baking soda and flour and stir until there are no clumps of flour.

Pour into your prepared pan.

Mix the cinnamon and sugar topping and sprinkle over the top of the batter.

Bake for 35 to 40 minutes or until the edges are golden brown and the center is still a little doughy.

Remove from the oven and allow to cool for 45 minutes to an hour.

Mix your glaze ingredients together and beat with a whisk.

The glaze will be runny; drizzle it over the top of the blondies and allow to set for 15-30 minutes.

Remove the parchment paper from the pan and make four cuts then turn the paper and cut four more times to make 16 squares.

These stay fresh in a cookie jar for 2 days, or you can store them in the fridge for up to 5 days.

Enjoy your delicious Cinnamon Maple Blondies!

Get more great dessert recipes here:

Tasty Homemade Donut Recipes

Brown Sugar Cookies

Chocolate Covered Cherry Cookies

Foolproof Biscuits

Oatmeal Chocolate Chip Cookie Bars

My go to recipe for a sweet treat is oatmeal chocolate chip bars! My family loves them and they are so easy I can whip them up in under an hour. I keep a few in the freezer to pull out for emergency dessert on a long day, just in case the cookie jar is empty!

I love oatmeal. It is one of those foods I didn't develop an appreciation for until I was in my 40's. Now I love it for breakfast like this brown sugar overnight oatmeal recipe. I use it in sensory activities with the kids and of course, I make snacks like oatmeal chocolate chip bars with it!

You will love this recipe because it is made with simple ingredients you likely have in your pantry, and it is so easy!

Oatmeal Chocolate Chip Blondies

Makes 16 servings

½ c melted butter, cooled 

½ c light brown sugar, packed

¼ c granulated sugar

1 egg

1 tsp vanilla

½ tsp baking soda

½ tsp baking powder

¾ c flour

1 c old fashioned oats

1 c chocolate chips

Directions:

Line an 8x8 pan with parchment paper.

Preheat the oven to 350.

Add brown sugar, granulated sugar and melted butter to a large mixing bowl.

Mix until smooth.

Add egg and vanilla and mix until evenly combined.

Add baking soda and baking powder to the batter.

Add flour and oatmeal, mix until well combined.

Add chocolate chips and stir until mixed throughout the batter.

Pour the batter into the parchment lined pan.

Bake for 28-30 minutes, or until the edges are golden brown, be careful not to overbake or the cookies will be very chewy.

Allow to cool before cutting.

Make 4 cuts across the blondies and turn, then make 4 more cuts.

Makes 16 servings. 

You can wrap these in parchment and place in a freezer bag and freeze to enjoy later.

Find more favorite recipes here:

3 Ingredient Biscuits

Maple Brown Sugar Cookies

Homemade Coleslaw Dressing

Peanut Butter Chicken and Noodles

Loaded Baked Potato Soup

Big Batch Chocolate Chip Cookies Without Butter

Big Batch Chocolate Chip Cookies (No Butter!): A Perfect Treat for Any Occasion

Chocolate chip cookies are a timeless favorite, but what if you’re out of butter or looking for a different twist? These big batch chocolate chip cookies swap out butter for Crisco, resulting in a cookie that’s soft, chewy, and perfect for sharing. Whether you’re baking for a crowd or just want to stock up on homemade treats, this recipe delivers delicious results every time.

Why Use Crisco Instead of Butter?

Crisco, or vegetable shortening, has been a baking staple for generations. Unlike butter, it creates a cookie that stays soft for longer while giving it a slightly crisp edge. It also helps maintain a consistent texture, making it a great choice for large batches. Plus, since it’s dairy-free, it’s an excellent option for those avoiding dairy products.

The Benefits of a Big Batch Recipe

Making a big batch of chocolate chip cookies means you’ll always have enough to share. Whether you’re baking for a party, a bake sale, or just filling the cookie jar for your family, having plenty of cookies on hand is never a bad thing. These cookies store well and can even be frozen for later enjoyment.

Perfect for Any Occasion

Soft, chewy, and packed with chocolate chips, these cookies are ideal for every situation. Pair them with a glass of milk, take them to a gathering, or simply enjoy them as a sweet treat any time of day. The Crisco ensures they stay fresh and delicious for days, making them a go-to recipe for busy bakers.

So, if you’re looking for a chocolate chip cookie recipe that’s easy, delicious, and perfect for big batches, give these no-butter cookies a try. You might just find a new favorite way to bake this classic treat!

 Big Batch Butter Less Chocolate Chip Cookies

Makes 50 cookies

Ingredients

2 cups of shortening

4 room temperature eggs

2 cups of dark brown sugar, packed

1 cup granulated sugar

3 teaspoons of pure vanilla extract

5 ½ cups of flour

1 teaspoon of salt

2 teaspoons of baking soda

3 ½ cups of chocolate chips

Directions:

Preheat your oven to 350 degrees.

Line several cookie sheets with parchment paper.

In the bowl of your stand mixer, combine the shortening and both white and brown sugar.

Mix on medium speed for one minute.

Add the eggs and vanilla to the mixing bowl, mix on medium speed until well combined.

Remove the bowl from the stand.

Add the flour, baking soda and salt and mix by hand until all ingredients are blended.

Add the chocolate chips and stir by hand.

Scoop out dough with a 2 tablespoon cookie scoop, or you can do this by hand if needed.

Place the cookies about 3” apart on a cookie sheet.

Bake for 8-10 minutes or until the edges are light golden brown and the tops look just a little shiny.

Allow the cookies to cool on the cookie sheet for 5 minutes before moving them to a cooling rack.

Store at room temperature for 4 days or in the freezer for 4 months.

Find more great recipes here:

Chocolate Espresso Cookies

Foolproof Biscuits

Homemade Coleslaw Dressing

Peanut  Butter Instant Pot Noodles

Brown Sugar Sugar Cookie Recipe

A classic cookie get a delicious deep flavor with this recipe for brown sugar sugar cookies! This cookie is perfect for a fall day. Make a batch to savor over coffee with a friend, or as the ultimate after school snack for the kids. The entire family is sure to love this easy cookie.

Photo Credit: Sara Lehman.

Makes 3 dozen cookies.

Cookie Ingredients:

2 ⅓ cup flour

1 stick of softened butter

1 cup packed brown sugar

½ cup of sugar

1 large egg

⅓ cup of maple syrup

1 teaspoon vanilla extract

2 teaspoon maple extract

1 teaspoon baking soda

Pinch of salt

Icing Ingredients:

1 cup of powdered sugar

1 to 2 tablespoons of milk

2 teaspoons of maple extract

Directions:

Cream butter and both sugars together. Beat for 2 minutes.

Add egg, continue to mix for 1 minute and then add maple syrup.

As you are mixing add the vanilla and maple extracts.

Begin adding the flour, baking soda, salt. During this step I like to switch from my mixer to a mixing spoon to stir as the dough will be very creamy and soft and a little sticky.

Chill in the refrigerator for 90 minutes.

When you remove the dough from the fridge, preheat the oven to 350 degrees.

Use a cookie scooper to form balls of dough and place them on a cookie sheet, 2” apart.

Bake for 12 to 15 minutes. Allow to cool for 3 to 5 minutes before removing from the cookie sheet.

I added a basic drizzle to our cookies to give them a little extra sweetness and they looked even yummier!

Serve these with milk or coffee. 

You can bake them ahead of time and freeze them, or you can freeze the dough if you like, and then you can bake them as needed. I

If you plan to freeze before baking, scoop your cookie dough out, freeze on a cookie sheet then transfer to a zipper seal bag.

Mark the flavor, baking time and temp with a permanent marker. I always set 6 cookies aside for baking later, you NEVER know when a cookie craving is going to strike HA!

You can find more yummy recipes here.

Mint Chocolate Chip S'mores

Nashville Hot Chicken Fried Potatoes

Strawberry Syrup

Maple Brown Sugar Cookies

The perfect fall cookie is easy to make in your home kitchen with this recipe for maple brown sugar cookies. This recipe creates cozy, warm cookies that are perfect to make and share.  Bake a batch with the kids, or surprise someone special with a dozen. Everyone will love these maple brown sugar cookies.

I love to bake and share my creations with neighbors and friends. I have fallen head over heals for maple and brown sugar flavors so I knew I had to bake cookie that captured them perfectly. I feel like maple should be an official flavor of fall. What do you think?

This recipe starts with simple ingredients like butter, flour, sugar and Ohio maple syrup. It creates a cookie that is bakery quality. You are going to love the burst of buttery, maple flavor each bite offers.

 Makes 3 dozen cookies.

Cookie Ingredients:

2 ⅓ cup flour

1 stick of softened butter

1 cup packed brown sugar

½ cup of sugar

1 large egg

⅓ cup of maple syrup

1 teaspoon vanilla extract

2 teaspoon maple extract

1 teaspoon baking soda

Pinch of salt

Directions:

Cream butter and both sugars together. Beat for 2 minutes.

Add egg, continue to mix for 1 minute and then add maple syrup.

As you are mixing add the vanilla and maple extracts.

Begin adding the flour, baking soda, salt. During this step I like to switch from my mixer to a mixing spoon to stir as the dough will be very creamy and soft and a little sticky.

Chill in the refrigerator for 90 minutes.

When you remove the dough from the fridge, preheat the oven to 350 degrees.

Use a cookie scooper to form balls of dough and place them on a cookie sheet, 2” apart.

Bake for 12 to 15 minutes. Allow to cool for 3 to 5 minutes before removing from the cookie sheet.

Icing Ingredients:

1 cup of powdered sugar

1 to 2 tablespoons of milk

2 teaspoons of maple extract

Combine all the ingredients in your mixer and blend over low speed until smooth.

Drizzle over cooled cookies.

These are so good with a cup of coffee or a glass of milk. They feel warm and cozy long after they have cooled off.

I am sure you will agree this maple brown sugar cookie recipe has a great crumb and a delectable buttery vibe going on that makes them perfect. 

If 3 dozen cookies sounds like too much for you to eat, you can freeze this recipe. Just scoop the dough into balls onto a cookie sheet. Pop it in the freezer for 2 hours or so until the dough is frozen, from there you can place the frozen cookie dough into a freezer bag. Mark the bag with time that they need to bake and the time to bake. Then you can pull a few cookies out as needed. 

You are sure to love these maple brown sugar cookies as much as my family does.

Find more great recipes here:

Golden Graham Cookies

Peanut Butter Chocolate Cake Mix Cookies