Snickerdoodle Blondies

Since my quest for the perfect Snickerdoodle has been put on the back burner (hehe) I thought this might satisfy the Snickerdoodle craving that is frequently in my house.

Confession: I'm terrible at baking bar cookies. They are always weird when all is said and done, but I have been wanting to try Snickerdoodle Blondies for a few weeks now and today seemed about a good of a day as any!

I've seen this recipe on several different websites and every couple of months it seems to get a re-boot. The one I used came from Baked Perfection back in June 2010 since I trust Risa with all things baking-related!

Snickerdoodle Blondies

Recipe from Baked Perfection

Makes 20-24 bars

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon grated or ground nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg

1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
2. In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
3. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting.