It’s Birth Week here at the Tummy Treasure home, and that means several different variations of birthday treats for the birthday boy. Zander turns eleven on Tuesday, if you can believe it! That’s practically a teenager! On Tuesday he’ll be taking a birthday treat to dance, but since my young man wants to share his birthday treats with pretty much everyone in the studio, he was thoughtful in selecting a large tub of Laffy Taffy to take to share with his friends. Very nice of him to not ask me to make 100+ birthday treats. But for church on Sunday, I thought I would make up a batch of Snickerdoodles for him to take.
Then I started thinking about sprinkles, and how they wouldn’t work very well on a snickerdoodle, and that led me to thinking about making a pan of blondies and pressing the sprinkles into the top. When I asked Zander what he thought, he was very excited. Snickerdoodles are his favorite cookies, and the Snickerdoodle Blondies are one of his favorite cookie bars.
The dough for these bars is very thick and you’ll need to use your hands to press it into the pan. Just make sure you set a timer when you put them in the oven. I forgot with the first pan I made up. We got involved in a game of Monopoly, AND I also had some hot beef going in a roasting pan, so the smell of beef permeated the whole house. Of course, I didn’t smell the bars until quite a bit later, and when I pulled them out of the oven… they were not burnt, but they definitely were more like biscotti than a tender cookie bar.
If you love Snickerdoodles, you’ll love these bars. All that delicious cinnamon flavor without the hassle of rolling the dough into balls and rolling in sugar. Feel free to add your favorite sprinkles to the top before baking- I lightly pressed my sprinkles in, and most of them stayed on once they were cooled.
Snickerdoodle Blondies
2 2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups packed brown sugar
1 cup butter, softened
2 eggs at room temperature
1 teaspoon vanilla
Cinnamon Topping
2 tablespoons white sugar
2 teaspoons cinnamon
Sift flour, powder, and salt. Set aside. In a large bowl, beat butter, brown sugar, eggs, and vanilla until smooth. Stir in the flour mixture. Spread evenly in a lightly greased 9×13 pan.
Combine the cinnamon and sugar together to make the topping. Sprinkle mixture on top of the batter.
Bake 25-30 minutes.