Snickerdoodle Blondies

I find this time of year to be the most challenging for cooking. I'm tired of baked goods, sugar weary. I'm ready to share all things fresh and green, but bare ground is nowhere in sight. I honestly wasn't even sure I would have a second post this week. I was just feeling uninspired. Then out of nowhere, Mary posts Snickerdoodle Blondies. When I first discovered the world of food blogs, Mary was one of my favorites right from the beginning. I soon realized that everything she posts is delicious. Sugar is now suddenly back on the radar. I obsessed about these Blondies all day on Monday. The great thing is that all the ingredients are kitchen staples. I didn't need to make a stop at the grocery store on the way home from work, I already had everything I needed. They smelled so wonderful baking I could hardly wait until they came out of the oven. Just like all of Mary's other recipes, they were everything I hoped they would be. My favorite part is when they cool, the topping becomes nice an crunchy adding a little extra texture to your standard Blondie. It may look like an awful lot of  sugar when you sprinkle it on top, but the end result is great.

Snickerdoodle Blondies
adapted (barely) from Alpineberry

Snickerdoodle Blondies
2 2/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
8 ounces (2 sticks / 1 cup) unsalted butter, softened to cool  room temp
1 cup granulated white sugar
1 cup (lightly packed) brown sugar
2 large eggs, at room temp
1 1/2 teaspoons pure vanilla extract

Cinnamon-Sugar Topping
2 tablespoons granulate white sugar
2 teaspoons cinnamon

Preheat oven to 350F. Lightly butter a 9 x 13 x 2 inch baking pan. Line with parchment paper and butter paper.
Mix together flour, baking powder, cinnamon and salt. Set aside.
In large bowl, beat together butter and sugar until creamy. Add eggs and vanilla and mix until smooth.
Add the flour mixture and mix until the flour is just incorporated. The batter will be thick like cookie dough.
Scrape batter into your prepared pan and spread evenly. I used an offset spatula to make the batter even and smooth.
Make the topping by combining the sugar and cinnamon in a small bowl. Sprinkle the cinnamon-sugar topping evenly over the top of the batter.It will look like a lot, but trust me it is perfect.
Bake at 350F for about 25 minutes or a toothpick inserted comes out clean. Cool slightly before cutting (or as long as you can stand).