Snickerdoodle Blondies

Sorry it's been a while--haven't had a lot of time to bake or post, but I definitely should have had these up last weekend! I made these in a fit of semi-rage a week and a half ago, but it's all better now. These are fabulous--a little too sweet for my taste, but very well-liked among my friends! I think I'd rather stick with regular snickerdoodles (or those awesome Chai Snickerdoodles, or my mom's Eggnog Snickerdoodles), but they were really easy to make! I made them in two 9-inch circular pans since I didn't have a 9x13 pan.

Snickerdoodle Blondies
Recipe by Dozen Flours
Adapted by Lick the Bowl Good

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon 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 (for topping)
2 teaspoons cinnamon (for topping)

Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.

Sift together flour, baking powder, cinnamon 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, then mix in cinnamon chips if using. Spread evenly in prepared pan. Mixture will be thick and resemble cookie dough. (I used my hands to press it down and smooth the top).

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 slightly. While still warm, cut into bars with a sharp knife.