Snickerdoodle Blondies - 
This message was posted 31/03/2011 but was re - vamped and made 2/20/2015 day!
It was not until recent years that I discovered how much I like snickerdoodles. For some reason, this was not the cookies I really tried a lot as a kid. I think this because my mom almost alone biscuits involving natural sugar and whole wheat flour, so many standard goodies were left a mystery. As a so-adult I love them. There is something cinnamon sugar that just makes everything better. And while I love making cookies too, nothing beats the ease of spreading a little dough in a pot and call it a day.
I first made these blondies 4 years ago and I was madly in love since. They are such easy pleaser- crowd, perfect texture, and a huge hit with cinnamon sugar-loving crowd. They also keep extremely well and even better pack. I sent you a little out of my friend Kacia few weeks ago and they arrived in a piecewise they would be perfect for a care package do not you think!
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Snickerdoodle Blondies
Ingredients
- 2-2 / 3 cups all purpose
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 2 cups packed dark brown sugar
- 1 cup (8 ounces) unsalted butter, at room temperature
- 1 whole egg plus one yolk
- 1 tablespoon vanilla extract
for the filling:
- 2 tablespoons granulated sugar
- 2 tablespoons cinnamon
Instructions
- Preheat oven to 350 degrees F. Grease a baking pan 9 × 13 inches; set aside
- Whisk together flour, baking powder, salt and cinnamon in medium bowl. put aside.
- Beat together the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add eggs one at a time, then vanilla. Beat until smooth.
- The low speed, gradually add the dry ingredients until just combined. Use a spatula to give the dough a final stir, making sure that no streaky bits.
- Use a greased spatula to help spread the batter into the prepared pan. (Or your hands!) Mix the granulated sugar and cinnamon in a small bowl and sprinkle evenly over top of dough.
- Bake for 25-30 minutes or until surface springs back when pressed gently. Cool completely before cutting. Store in an airtight container at room temperature.
Notes
adapted recipe Crepes of Wrath