Snickerdoodle Blondies

I had a day off, so I baked of course.  I found this recipe for Snickerdoodle Blondie's last week and it quickly moved its way to the top of my "to-bake" list!  I love recipes where I don't have to go to the store and buy special ingredients, and this is one of them.  Its very simple and easy, but taste amazingly delicious.  Its basically just a snickerdoodle cookie but in bar form.  Who doesn't love snickerdoodles?? Cinnamon and sugar is the 2nd best combo after peanut butter and chocolate.   I brought these into both Working Wardrobes and Nordstrom and everyone loved them!!  Here is the recipe and I hope you all enjoy them as much as I did!

I have currently misplaced my card reader, so this photo is from my iPhone...

Snickerdoodle Blondie's - Adapted from Alpineberry
Yield: 18-24 depending on how big you cut the squares
Ingredients: 2 2/3 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
2 Sticks or 1 cup Unsalted Butter, room temperature
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs, at room temperature
2 Teaspoons Vanilla

Cinnamon-Sugar Topping
2 Tablespoons Sugar
2 Teaspoons Cinnamon


Directions:

1. Preheat oven to 350. Lightly butter a 9 x 13 x 2 inch baking pan. You can also line the pan with buttered foil or parchment paper.
2. Sift together flour, baking powder, cinnamon and salt. Set aside. 
3. In large bowl, beat together butter and sugar until creamy. Add eggs and vanilla and mix until smooth.
4. Add the flour mixture and mix until the flour is just incorporated. The batter will be thick like cookie dough.
5. Scrape batter into your prepared pan and spread evenly using a spatula or your hands
6. Make the topping by combining the sugar and cinnamon in a small bowl. Sprinkle the cinnamon-sugar topping evenly over the top of the batter.  It is a lot but it makes a nice crust.
7. Bake  for about 25 minutes or until a toothpick comes out clean and the edges are just a little crispy. Cool slightly before cutting.
8. Enjoy warm or at room temperature!

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