Snickerdoodles are one of my favourite kinds of cookies so whenever I see a snickerdoodle version of something else, like these blondies or snickerdoodle muffins or snickerdoodle bundt cake, I have to try them out. I haven't tried out the bundt cake yet but it's definitely on my list. These blondies are super delicious, really soft, and deliciously cinnamon sugary. They taste kind of butterscotchy even. They're easy to make and use ingredients you likely already have so they're perfect for anytime.
If this sounds good, you might also like:
Chewy Chunky Blondies
Peanut Butter Squares with Milk Chocolate and Oats
Adapted from Dozen Flours
I'm posting the original recipe but when I made it I halved it, used an 8x8 pan, baked it for 25 minutes, and used 183g flour.
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons white sugar
2 teaspoons cinnamon
Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish.) Combine white sugar and cinnamon 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 in pan 15 minutes on a baking rack. Remove from the pan and cool completely on a rack. Once cool, cut them into bars.