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Snickerdoodle Blondie Bars

Snickerdoodles were and are one of my daughter's favorite treats and blondies are my other daughter's go to desserts...mix those two together to satisfy two daughters at once and we've got a snickerdoodle blondie bar that is a crowd pleasure...and a daughter(s) pleaser too!  Which is what's the most important!  :)  
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Makes approximately 12-16 bars

PREP: 30 MIN
PREHEAT OVEN TO 350 degrees
COOK:  25-30 minutes depending on YOUR oven temps                                                                       

Cannabis Infusion: 
  • When I make these yummies, I use one stick of canna-butter and one stick of regular butter.  If you want really strong cookies, use two infused canna-butter sticks.  You get to control how potent you want your canna-butter before you decarb and make the butter
  • ​If using a cannabis oil that is pre-made, add to the wet ingredients, including the softened butter and mix thoroughly with an electric mixer and make sure the cannabis oil isn't clumping.  


The Stuff You'll Need:​
Ingredients
  • 1 C unsalted butter softened
  • 1 C granulated sugar
  • 1 C light brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 2 1/2 C all purpose flour

Topping:
  • 1/4 C granulated sugar
  • 1 1/2 tsp cinnamon

Instructions
  • Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper. Lightly grease exposed pan and parchment paper.
  • In a large bowl or stand mixer, cream together butter and sugars. Mix in eggs and vanilla, followed by dry ingredients. Mix until smooth and no streaks remain. Lightly grease hands, press mixture into an even layer in prepared baking pan. Sprinkle with cinnamon-sugar topping mixture.
  • Bake for 25-30 minutes.
  • Allow blondies to cool before slicing. Store in an airtight container for up to several days.
Pay Attention to the Directions:​
  • Instructions
  • Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper. Lightly grease exposed pan and parchment paper.
  • In a large bowl or stand mixer, cream together butter and sugars. Mix in eggs and vanilla, followed by dry ingredients. Mix until smooth and no streaks remain. Lightly grease hands, press mixture into an even layer in prepared baking pan. Sprinkle with cinnamon-sugar topping mixture.
  • Bake for 25-30 minutes.
  • Allow blondies to cool before slicing. Store in an airtight container for up to several days.