I have a thing for Snickerdoodles. I used to make them with my mother when I was a child. I owned my very own Better Homes and Gardens cookbook for kids and snickerdoodles was one of my favorites recipes to make. (That and meatloaf with a cloud of mashed potatoes covering the entire loaf. Good times.)

Once I got the hang of things, I believe I made these cookies by myself. (or I put all the ingredients together without supervision.) And with this new-found freedom, I mixed up the salt and the sugar quantities. As you can imagine, they were SLIGHTLY bitter. My poor mother, she took one bite, as my tester, and faked the look of HORROR only to tell me they didn’t taste right.

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Lately, I have had a thing for desserts in the shape of squares, so when I found these lovely ladies at In Good Taste, I couldn’t resist. If you are a fan of snickerdoodles AT ALL, then you must try these. Easy and delicious!

Snickerdoodle Blondies

Original Recipe: In Good Taste

Ingredients:

2 2/3 cups all-purpose flour
2 tsp baking powder
1 tsp Kosher salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tbs vanilla extract
2 tbs white sugar
2 tsp cinnamon

Directions:

Preheat oven to 350F. Lightly grease (spray) a 9 x 13 inch pan.

Sift together flour, baking powder and salt. Set aside.

In large bowl, beat together butter, sugar, egg and vanilla until smooth.

Beat in flour mixture (slowly) until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish.) Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed. (Mine was flaky too.)

Cool slightly. While still warm, cut into bars with a sharp knife.

Enjoy!

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