SNICKERDOODLE BLONDIES
Adapted slightly from Sally's Baking Addiction
INGREDIENTS - BLONDIES
2 and 1/3 cups (292g) all-purpose flour
1 and 1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
3/4 cup (150g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup (180g) white chocolate chips
INGREDIENTS - CINNAMON SUGAR FILLING
2 teaspoons ground cinnamon
1/3 cup (67g) granulated sugar
DIRECTIONS
1. Preheat oven to 350F degrees. Line a 9x9 inch baking pan with aluminum foil or pan-lining papger, leaving enough overhang on the sides to easily pull the blondies out of the pan and cut.
2. In small bowl, combine flour, baking powder, and salt. Set aside.
3. Using a hand or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl. Beat for at least 1 minute until creamy. Add sugars and beat for 2 full minutes on high speed until light and fluffy. Scrape down the sides and bottom of bowl as needed. Beat in the eggs and vanilla on high speed, scraping down the sides and bottom of the bowl as needed. On low speed, beat in dry ingredients until just combined. With a large wooden spoon or rubber spatula, fold in the white chocolate chips.
4. Spoon half the batter into pan. It will be a relatively thin layer,
but try to spread it across the pan evenly. Combine the cinnamon and
sugar and sprinkle on top of them bottom layer, reserving 1 tablespoon
for the top. Spread the remaining batter over top. Some of the
cinnamon-sugar will mix into the top layer as you spread it, which is
fine. Sprinkle the top with the remaining cinnamon-sugar.
5. Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely before cutting into bars.
5. Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely before cutting into bars.
