Snickerdoodle Blondies

Snickerdoodle Blondies - made May 31, 2020 from Baked by Rachel

I've started baking for military care packages again so you're going to see more baking posts in the next few weeks.

With summer in full swing and most of the packages going to places with triple degree heat, chocolate isn't practical to send so I went with this non-chocolate option. Snickerdoodle bars are almost as good as snickerdoodles and are much easier to make.

I needed every bar the recipe made as I was sending multiple packages so I only ate a sliver for the taste test. It seemed pretty good, nice and moist with the requisite cinnamon-sugar topping. I'd make it again.

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 1/2 cups all-purpose flour

Topping
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon

1. Preheat oven to 350 degrees F. Line a 9 x 13 pan with foil and lightly spray with nonstick cooking spray; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, granulated sugar and brown sugar until combined. Add eggs and vanilla and mix until combined.
3. Whisk together salt, baking powder, cinnamon and flour. Add to butter mixture in two additions and beat until just combined after each addition.
4. Press mixture in an even layer in prepared pan. Combine topping ingredients in a small bowl then sprinkle evenly over the top. Bake for 25-30 minutes or until toothpick inserted near the middle comes out clean. Cool completely before cutting and serving.