Snickerdoodle Blondies

This recipe has been featured in a post on The Recipe Girl blog: Snickerdoodle Blondies (Snickerdoodle Heaven)

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Snickerdoodle Blondies

Yield: 20 to 24 bars

Prep Time: 30 min

Cook Time: 25 min

Ingredients:

Cookies:
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon cream of tartar
1 teaspoon salt
2 cups brown sugar, packed
1 cup salted butter, at room temperature
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup cinnamon chips, optional

Topping:
2 tablespoons granulated white sugar
1 teaspoon ground cinnamon
pinch of nutmeg

Glaze (optional):
1 cup powdered sugar, sifted
1 teaspoon ground cinnamon
1/4 cup heavy whipping cream
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Spray 9x13-inch pan with nonstick spray. Line pan with parchment and let it hang over the sides. Spray parchment with nonstick spray too.

2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside.

3. In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes). Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.

4. Stir in flour mixture until well blended. If using cinnamon chips, stir them in now. The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly.

5. Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter.

6. Bake 25 to 30 minutes or until surface springs back when gently pressed. Let pan cool completely.

7. When ready to cut, use ends of parchment paper to lift out baked bars. Place on a cutting board. If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in decorative fashion. Let glaze set (this will work more quickly in the refrigerator) then use a large, sharp knife to cut into bars.

Tips:

*You don't have to use parchment paper in your pan if you don't have any.  You can always just bake them in the pan and then cut them and lift them out.  Baking w/ parchment though will help you to get the cleaner cuts seen in the photograph because you can take the whole thing out of the pan and work directly on a cutting board.
*This is a very sweet treat.  Leave off the glaze if you wish, but it adds a good flavor to the top (and you can get a nice design out of it).  Put the glaze in a little zip bag, snip off the end and you'll have a way to squirt the glaze on in whatever decorative way you'd like.
*If you have chunky, white, sparkling sugar, add that to the top too for extra sparkle.

Source: RecipeGirl.com (Adapted from: My Baking Addiction)