Snickerdoodle Blondies

Snickerdoodles are just one of those "Oldie But Goodie" things… Like neon colors and I Love Lucy.

There's nothing like takin' a batch out of the oven and a crisp fall day and dipping them in a cup of coffee. YUM!

But of course. Instead of cookies, I took the easy route with bars. Because bars are totally the lazy way out of taking pan after pan after pan of cookies out of the oven. Whatevs.

The other day we got a HUMUNGO care package from some dear friends and guess. what. was in there. Can't guess? Geeze fine. I'll tell you.

CRISCO!!! Yup. Crisco. The miracle that makes everything good in the world.

When I opened up the package I stuck my nose in it.  I was contemplating licking it, but that would have been taking it just a little far, yes?

It's amazing how much the butter makes a difference!

Snickerdoodle Blondies

1 c. butter {or… CRISCO!!!}, at room temp. 

2 eggs

1/2 tbsp. vanilla

1 1/2 c. white sugar

1/2 c. brown sugar

2 c. flour

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

Topping:

2 tbsp. white sugar

2 tsp. cinnamon

Preheat oven to 350ºF. Lightly grease a 9x13 pan. 

Cream the butter, sugars, eggs, and vanilla. Add in the flour, baking powder, cinnamon and salt. Stir until combined. The mixture will be thick like cookie dough. Press it evenly into the prepared pan {I used a rubber spatula but you sure could use your hands} Combine the white sugar and cinnamon in a small bowl. Sprinkle onto of the batter. Bake 25-30 minutes or until the middle has set. Cool slightly and cut into bars.