Who would turn down one of these adorable Snickerdoodle Blondie Bites? The chewiness of golden blondies meets the cinnamon sugar delight of snickerdoodle cookies in these bite sized treats.
Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchmen paper. Set aside.
In a mixing bowl, beat butter with sugar for about 2 minutes. Add in eggs and beat until blended.
Add in flour, cream of tartar, baking soda, and salt. Beat just until dough comes together, do not overmix.
Pour cookie dough into prepared dish. Press dough evenly into the bottom of the dish.
In a little bowl, mix sugar and cinnamon. Sprinkle generously over top of unbaked blondies.
Bake in oven for 22-25 minutes, until toothpick comes out clean. Set aside to cool completely.
For the frosting, beat butter, powdered sugar, vanilla, and milk until fluffy and smooth, about 3-5 minutes.
You can either spread frosting over cooled blondie bars and cut into squares. OR if you want to make the mummy bites, use a 1.5 inch cookie cutter to cut circles out of blondie bars.
Add frosting to a decorator bag with tip #48. Pipe stripes back and forth over bites, and add monster eyes or chocolate chips for the mummy eyes. Store in airtight container. ENJOY.
Notes
A number 48 frosting tip is my preferred way to make the mummy stripes. Alternate the smooth side with the more textured size to give these bites dimension and a more convincing mummy-like appearance!
Store Snickerdoodles Blondies in an airtight container at room temperature.