Snickerdoodle Blondie Bars

I have to start out by saying this is my new go to fall dessert. We were sitting at the dinner table and wanted something sweet but didn’t want to make a trip out and i didn’t have a ton of ingredients/energy to do a ton of baking so i looked through my recipes for an easy dessert. I whipped up these bad boys and let me tell you they did not disappoint. The sweetness from the sugar and the warmth from the cinnamon topping blend perfectly with the texture of the bar. If you want to get extra fancy with it, you can add a shot of bourbon to the mixture to add more flavor to the bars.

Ingredients:

  • 2c flour

  • 1c sugar

  • 3/4c softened butter

  • 1/2c packed brown sugar

  • 3 medium eggs

  • 3 tbsp cinnamon sugar mixture(For topping)

  • 2 1/2 tsp vanilla extract

  • 1 tsp ground cinnamon

  • 3/4 tsp baking powder

  • 1/2 tsp pink Himalayan salt (Any salt will work. this is just my preferred salt)

  • ***Optional*** 1 shot (1.5oz) of bourbon. Add this in when you add in the vanilla and eggs.

Directions

  1. Preheat oven to 350°. Line a 9”x9” pan (or a 13”x9“ pan if you like thinner bars) with parchment paper (tip: turn the pan upside down and fit the parchment paper around the bottom and outside of the pan. This will help it keep its shape when you then insert it into the inside of the pan. That way you aren’t fussing with the parchment paper to get it to stay.)

  2. In a large bowl use either a stand mixer or a hand mixer to cream together the butter and sugars. Once the butter is lighter in color and fluffy, add the eggs and vanilla extract. Mix until well combined.

  3. Turn mixer off and add flour, cinnamon(not cinnamon mixture), baking powder and salt to the wet mixture. Be sure to not over mix and only mix only until combined.

  4. Pour mixture into lined pan and tap on counter to ensure it is evenly disbursed and packed down.

  5. Top with cinnamon sugar mixture

  6. Bake for 25-30 minutes. You’ll know the bar is done when it has risen and is now golden brown but still soft. Be sure to let cool for at least 30 minutes before slicing into.