Ingredients
For the Blondies:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
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In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
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In a separate bowl, whisk together flour, baking powder, cream of tartar, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Spread the blondie batter evenly into the prepared baking pan.
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In a small bowl, mix together granulated sugar and ground cinnamon for the topping.
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Sprinkle the cinnamon sugar mixture over the top of the blondie batter.
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Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs.
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Allow the blondies to cool completely in the pan on a wire rack.
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Once cooled, use the parchment paper overhang to lift the blondies out of the pan.
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Cut into squares and serve.
Enjoy these Snickerdoodle Blondies with a cup of your favorite tea or coffee for a delightful treat!
