I always forget about snickerdoodles. When it comes time to baking, and baking cookies in general, they are typically the last cookie to cross my mind. Why? I don’t know, but they are often the neglected cookie in my life. That’s why, when I tagged a few blondie recipes to share with B and he suggested I make the snickerdoodle ones, I got excited to try them out. And I’m glad I did – they came out soft, chewy, and SO GOOD. Almost like a coffee cake. YUM! Another keeper.

Snickerdoodle Blondies

Adapted from Dozen Flours

Here’s what you need:

• 2 ½ c all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 2 cups packed brown sugar
• 1 cup (2 sticks) unsalted butter, room temperature (I used one stick lowfat butter)
• 2 eggs (I used 1/2 c Egg Beaters)
• 1 tablespoon vanilla extract
• 2 tablespoons granulated sugar
• 2 teaspoons cinnamon
• 1 ½ c cinnamon chips * (you can buy these at some stores or online, but I made mine using Bright-Eyed Baker’s recipe)

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan.
2. Combine flour, baking powder, salt, cinnamon and nutmeg in a medium bowl and set aside.
3. Beat the butter and brown sugar on medium speed until light and fluffy. Add the eggs and vanilla and beat until completely combined.
4. Turn the speed down and gradually add the flour mixture until just combined.
5. Add in cinnamon chips.
6. Spread the dough evenly into the pan
7. Combine the sugar and cinnamon and sprinkle evenly over top of the batter.
8. Bake for 25-30 minutes until toothpick inserted into batter comes out clean. Cool before cutting.
9. Enjoy! These are great right out of the oven (and somewhat mushy) and even a day or so later (more cakelike). Store in an airtight container at room temperature.