Snickerdoodle Blondies

I made these Snickerdoodle Blondies a few months ago, and was sure that I had posted them on my blog. However, when I went to search for them today, they weren’t there! I double checked and looked again, but nope, I had totally forgotten to post them. Since they immediately became a new favorite the first time I made them, I knew I needed to put them on my blog right away. Here they are, with all of the cinnamon sugar deliciousness of a Snickerdoodle cookie, but in a fun bar shape. (Brad especially loved these- he says they taste like coffeecake. ) Enjoy!

Snickerdoodle Blondies

Makes 24 blondies

Ingredients:

• 2 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 2 cups packed brown sugar
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 eggs
• 1 tablespoon vanilla extract

For Topping:

• 2 tablespoons granulated sugar
• 2 teaspoons cinnamon

Directions:

1. Preheat the oven to 350 degrees F. Lightly grease a 9 x 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. 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.

Recipe from Brown Eyed Baker, originally adapted from My Baking Addiction