Snickerdoodle Blondies

I love a challenge. This is 99% due to my Type A personality. I'm a very jovial Type A though, promise :) My boss today told me that he was disappointed in the selection of candy in the bowl on my desk. We went back and forth about why I'm awesome (his points were not valid) and ended with this question: What have you done for me lately? I didn't save him a cookie, or alert him via email, when I brought Sarah's Pumpkin Cookies cookies to work on Monday. I refuse to have anyone think I'm less than amazing. Knowing he likes snickerdoodle cookies and not wanting to spend the time roll individual cookies (I don't like him that much) I found a recipe for snickerdoodle BLONDIES! Genius. They.Are.Delicious. Buttery and cinnamon-y. On second thought.... maybe I won't give them to him after all! I kid. Behold:

I only had one stick of butter in my fridge, so I halved all of the ingredients and baked them in an 8"x8" baking dish for 25 minutes. Turned out perfectly. The recipe below is for an full recipe. 

Snickerdoodle Blondies
Yield: 24 blondies
Prep Time: 15 minutes | Bake Time: 25 to 30 minutes


Ingredients:

2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

Directions:

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.

2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.

3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.

4. Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.

5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

Recipe and picture courtesy of Brown Eyed Baker

**DISCLAIMER** The comments about my boss were made in jest, he knows I'm kidding, and he will read this. I love my job and I like the people I work with very much!!