Snickerdoodle Blondies

It wasn't until recently that I discovered how much I love snickerdoodles. For some reason, these weren't cookies I really tried much as a kid. My guess is that's because my Mom pretty much only baked cookies that involved natural sugar and whole wheat flour. As an adult though- I love them. There is something about cinnamon sugar that just makes everything better. And while I love making the cookies too, in order to make them perfect you have to use shortening which I generally avoid.

These blondies were amazing. Funny enough, I ran out of white flour and had to use about half whole wheat. They were still great! And it also made me feel less guilty eating about four of them (that's how it works right?)  They would be even better served warm with a scoop of ice cream. I just got my first ice cream maker! Maybe a cinnamon sugar ice cream is in my future....

Baking these was even more fun because my good friend David came by to act as my "sous chef." It was great to have a helping hand as well as someone to make me laugh while I did the dishes. Snickerdoodles are his all-time favorite which is why we chose to bake these.

Snapped this sweet pic of David in my kitchen!

Anyway- whip some of these up right now! They are so easy and I'm guessing you have most of the ingredients in your pantry already!

Snickerdoodle Blondies
Print this Recipe
Yield: 24 blondies
2-2/3 cups all-purpose flour (optional to use part whole wheat flour.)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.
2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
4. Spread the dough evenly into the pan (It is going to be a thick batter so you may need  greased spatula to help with this). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

Source: Brown Eyed Baker