My little sister Renatta is the snickerdoodle queen. I'm not sure what her secret is, but she makes the best snickerdoodles ever. I never complain when she decides to make a batch of cookies! Until I get that recipe from her, or until she makes me some snickerdoodles, I'll have to settle on these snickerdoodle blondies. I must correct myself; settle isn't the correct word to use here, as it implies that these are somehow less delicious...and that they are not! I made these for Ryan's manager's birthday, and gave some to some friends at work, but I managed to sneak one for myself first. While these are called blondies, they lack that certain gooeyness that many blondies have. Instead, they're more cake-like, but with a punch of cinnamon and a satisfactory cinnamon sugar crunch on top. I tried mine warm and thought it would be perfect with a scoop of vanilla ice cream, but everyone at work loved them the next day as well.
If you love snickerdoodles, but don't have a sister around to make her famous ones...or don't feel like making a mess of rolling dough balls in sugar, give these a try instead!
from Crepes of Wrath
-2 2/3 cups all-purpose flour
-2 tsp baking powder
-1 tsp cinnamon
-1/4 tsp ground nutmeg
-2 cups packed brown sugar (I was a little short and used some granulated sugar; I don't think it was enough to make a noticeable difference)
-1 cup butter, room temperature
-2 eggs, room temperature (eggs not at room temperature? carefully place them in a bowl of warm water for a few minutes!)
-1 tbsp vanilla extract
-2 tbsp granulated sugar
-2 tsp cinnamon
-1 tsp salt
1. Preheat oven to 350F. Grease a 9 x 13 pan. In a large bowl, mix flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate mixing bowl, beat butter and brown sugar for 3-5 minutes. Beat in the eggs one at a time, followed by the vanilla. Beat mixture until smooth.
3. Stir in the flour mixture until fully combined. Using a spatula, spread evenly in pan. In a small bowl, mix 2 tbsp sugar, 2 tsp cinnamon, and a pinch of nutmeg. Sprinkle evenly over batter.
4. Bake for 25-30 minutes (mine were done after), or until surface springs back when gently pressed. Cool and cut into squares.