Snickerdoodle Blondies

adapted from Fake Ginger

I make snickerdoodles often because they are distinctly American and I always seem to have all of the ingredients in my fridge. I made these for a church party and they were snapped up right away. They aren't too different from the cookie version, except they can be baked all at once in a pan like a sheet of brownies, so it is a little bit quicker to make. I ended up cutting them out with cookie cutters after they had cooled to make them look a little more interesting.

2 2/3 cups flour

2 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp salt

1 1/2 cup brown sugar

1 cup butter (250 grams)

2 eggs

1 Tbsp vanilla

cinnamon and sugar mixture for sprinkling

Preheat the oven to 350 (176 C). In a large bowl, cream butter and sugar until smooth, then add eggs one at a time, beating after each addition. Then add in the vanilla and set aside. Sift dry ingredients together in a separate bowl and then slowly add the dry mixture to the wet one, stirring until batter is smooth and consistent. Pour into a 9x13 inch baking dish and sprinkles cinnamon sugar on the top. Bake for 25-30 minutes, or until the top is turning golden brown and you can stick a toothpick in it and it comes out clean. Wait for them to cool before cutting into them.