I really really wanted to bake these about two weeks ago, but I was at B's and I didn't have any cinnamon there. Shocking, right? But next time I was in Whole Foods wandering around waiting to meet up with him, I remembered that I needed cinnamon and grabbed some (along with a bunch of random other stuff, but that's another story).
These were actually called Snickerdoodle Blondie Bars, but mine baked up more like cookie bars. Buttery, uber decadent, cinnamony delicious cookie bars. I halved the original recipe, beat the butter and sugar by hand (my stand mixer will make it down there eventually....), and then used an 8x8 inch (disposable....because, again, my pans haven't made it there yet....) pan. And of course I decided to bake these on my first day of my diet. But I was good. My willpower (long absent) kicked in and I had one teeny tiny 1 x 1.5 inch piece and then walked away (and packed them up and told B that he MUST bring them to work with him the next day).
Seriously, guys, make these. STAT. Because they are that good!
Snickerdoodle Cookie Bars
From Baked by
Ingredients (this is for the 9 x 13 pan; I halved mine but then used a little extra cinnamon (see italics below for anything that was not halved)):
For the cookie bars:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
1 1/2 tsp vanilla extract
2 tsp baking powder
1 1/2 tsp cinnamon (I used 1 tsp, because I love cinnamon....so I might use 2 tsp if you are doing the full recipe)
2 1/2 cups all purpose flour
1/4 cup granulated sugar
1 1/2 tsp cinnamon
Preheat the oven to 350F.
Line a 9 x 13 inch baking pan with parchment paper (or grease it well with butter or baking spray).
Lightly crease the exposed pan and parchment paper.
In a large bowl or stand mixer, cream together butter and both sugars.
Mix in eggs and vanilla.
Add in dry ingredients.
Mix until smooth and no streaks remain.
Lightly grease hands (I skipped that part).
Press the mixture into an even layer in the prepared pan.
Sprinkle with the cinnamon-sugar mixture.
Bake for 25-30 minutes (I baked my 8 x 8 pan for 20 minutes).
Allow blondies to cool before slicing.
Store in an airtight container for up to several days.