Snickerdoodle Blondies

I had never heard of snickerdoodles before I moved to the U.S., and now I can't get enough of them.  Snickerdoodle cookies are great, but sometimes I don't have the cream of tartar or the patience to make them.  The solution?  A single pan of snickerdoodle blondies.  These are dense, chewy, and loaded with that cinnamon sugar flavor I have come to know and love. 

Yield:  a 9x9 pan of blondies (which you can cut into as many squares or rectangles as you like!)

Recipe (Brands Tested):

• 12 tbsp. unsalted butter, at room temperature (Vita Mantequilla Sin Sal)
• 1 cup granulated sugar MINUS 2 tablespoons (save the 2 tbsp. to make the cinnamon sugar topping) (Supermaxi brand)
• 1/2 cup packed dark brown sugar (San Carlos Azúcar Morena)
• 2 large eggs (Supermaxi brand - grande)
• 2 tsp. vanilla extract (La Reposteria Saborizante Sabor a Vainilla)
• 2 cups all-purpose flour PLUS 6 tablespoons more (YA Harina de Trigo Fortificada Sin Polvo de Hornear)
• 1 tsp. ground cinnamon (plus another 1/2 tsp. to make the cinnamon sugar topping) (McCormick Canela)
• 1/2 tsp. baking powder (La Reposterita/Levapan Polvo para Hornear)
• 1/4 tsp. table salt (Cris-Sal Sal de Mesa)

Preheat oven to 375 degrees F (190 degrees C).

Grease a 9-inch square baking pan with spray oil and fit the bottom with a square of parchment paper (not strictly necessary, but it can make removal easier in the end).

Using a stand mixer (or a hand mixer), combine the butter, granulated sugar, and brown sugar, and beat at medium speed for a few minutes.  The result should be light and fluffy.  Scrape the sides of the bowl as needed.

Add the eggs and vanilla extract and then beat at medium speed until well incorporated.

In a separate bowl, whisk together the flour, teaspoon of cinnamon, baking powder, and salt.  Add the flour mix to the main mixing bowl and beat at medium-low speed until well incorporated.  The dough will be soft.

Transfer to the prepared baking pan and use a silicone spatula to spread the dough evenly into the corners.  

To make the cinnamon sugar topping:  whisk together the 2 tbsp. of reserved granulated sugar with 1/2 tsp. cinnamon.  Sprinkle the mixture evenly over the surface.

Bake on middle oven rack for about 35 minutes, until the blondies are golden.  They will be slightly soft at the center.  

Cool completely (in the pan) before serving.  Some say it's better to lift the entire slab out of the pan and slice it on a cutting board.  As you can see, I like to divvy it up in the pan and then ease the squares out onto my serving plate.  Either way, don't forget to discard the parchment before consuming!