Snickerdoodle Blondies

I was up late one night, like I am most nights and I felt like baking something.  Well I hate having sweets in the house because I will eat them so I figured I'd make something for my Dad.  Once I decided who I was making something for I had to decide what next and my Dad had asked for Snickerdoodle cookies a couple of months ago and I hadn't made them yet for him so I thought of those.  I looked at a bunch of different Snickerdoodle recipes and I found out I couldn't make them because all the recipes called for Cream of Tarter and my Cream of Tarter got damaged during our move so I threw it out and haven't replaced it yet.  And then luckily I ran across this recipe and it sounded perfect and it tasted perfect too!  And if your like me then more than likely you'll have all the stuff to make them because most of the ingredients are all staple items! 

Snickerdoodle Blondies

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

Preheat oven to 350 degrees.  Grease 9x13 pan and set to the side.

In a small bowl mix together the salt, cinnamon, nutmeg, baking powder, and flour.  (if you have a kitchen aid mixer or another stand mixer then you can do the next step first and do this step while the mixer is doing the work for you!)

Beat the butter and brown sugar at medium speed for 5 minutes, until light and fluffy.  Add the eggs, one at a time and then add the vanilla.  Then beat in the dry mixture, a little at a time, until it's blended smooth. 

Mix together the sugar and cinnamon.  Spread the batter in the pan and then sprinkle the cinnamon/sugar mixture over it.  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.

Adapted from Brown Eyed Baker.