Snickerdoodle Blondies

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This weekend was a whirlwind of errands and fun in Oklahoma City.  One fun was book club, as always.  I seriously love these girls, though we're missing a couple.

Spending an evening with these ladies is, seriously, one of my favorite things every month and I so, so, so look forward to our get-togethers!

Becky K. hosted our Christmas party book club this year and her house was beautifully decorated for the holidays.  She was a gracious host, supplying us with a delicious drip beef sandwich for the main course.  Each girl attending was asked to bring a side, dessert or beverage.  I brought these bad boys...

Seriously, these should be illegal.  They're snickerdoodle blondies and I got the idea from Pinterest (where else, right?).  Here's the original pin I got the recipe from:

Source: myownsweetthyme.com via Crystal on Pinterest

But, if you're just wanting a one-stop-shop, I'll happily supply you with the recipe right here!  Make these for Christmas...they're dreamy!

Snickerdoodle Blondies
this recipe is from the My Own Sweet Thyme blog (click here)
(red text in parentheses is my commentary)

2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 Tablespoon vanilla
2 Tablespoons white sugar
2 teaspoons ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Spread the batter evenly in the prepared pan. (batter will be very thick, you'll probably need to spread a little with your fingers)

5. In a small bowl, combine the white sugar and cinnamon.

6. Sprinkle the mixture evenly over the batter in the baking pan.

7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife... (I didn't actually do that, I let them cool completely, uncovered, overnight and cut them with a very sharp knife the next day.  The edges were crispy and chewy and so good.)