Preheat oven to 350° and line a 9"x 9" pan with parchment paper so it hangs over the edges for easy removal. Spray with cooking spray.

In a large bowl, beat the sugar, softened butter, and brown sugar until creamy. I used a hand mixer but a stand mixer would also work well. Add the eggs and vanilla and beat once more until just combined.

In a medium bowl, whisk together the dry ingredients: flour, cinnamon, baking powder, and salt. Add dry ingredients to wet and beat until just combined. Be careful not to over mix.

Pour the batter into the prepared pan. In a small bowl, mix together the cinnamon and sugar for the topping and then sprinkle it evenly on top of the batter.

Bake for 25 30 minutes or until golden brown along the edges and still slightly soft in the center. Let cool and slice into 9 or 16 bars as desired!

Serving size: I cut these into 9 bars but honestly, they’re pretty big. I’d say about the equivalent of eating 2 cookies. So, feel free to cut this into 16 bars (4 rows of 4) if you want them smaller!

Storage Instructions: Store leftover Snickerdoodle Blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

To freeze, wrap individually and store in a freezer-safe bag for up to 2 months. Thaw at room temp.