Tuesday, January 5, 2010

Snickerdoodle Blondies

I never really knew what a Snickerdoodle was until a few years ago. When I realized they didn't actually contain Snickers I dismissed them. But now that I'm older and wiser I can appreciate the simplicity of cinnamon and sugar to make a cookie that's not overly sweet.

So for another of our Christmas treats I found a recipe for Snickerdoodle Blondies. If blondies are good, topping them with cinnamon and sugar can only make them better, right? Um, definitely! Plus at least with bar cookies you don't have to worry so much about them coming out perfectly round. Not to say that I haven't had issues getting bar cookies out of the pan without some of them falling apart but that's for another post.

If you want to make these even more festive I could see replacing some of the sugar with colored sprinkles. Red for Christmas, orange for Halloween...I love customizable treats!

Snickerdoodle Blondies (adapted from Dozen Flours)

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

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. 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. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat sticky, so you may want to use 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. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.