Snickerdoodle Blondies adapted from Peabody
8 ounces (two sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup loosely packed light brown sugar
3 ounces cream cheese
1 tsp vanilla extract
½ tsp baking powder
1 tsp baking soda
pinch of salt
¾ tsp cream of tartar
2 cups all-purpose flour
Cinnamon Sugar for coating (about 1/3 cup)Preheat oven to 350F. Butter a 9 by 13-inch pan.* Sprinkle cinnamon sugar and move pan around to make sure that the bottom and sides are coated. Set aside. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cream of tartar.
Using an stand mixer, cream together the butter and sugars. Beat for three minutes. Scrape down the bowl. Add the cream cheese and beat until fully incorporated. Add eggs, one at a time, scraping down the bowl after each addition. Add the vanilla and beat for another 30 seconds.
On low speed add the sifted flour mixture. Spread mixture evenly into prepared pan. This will be hard as it is a thick batter. As Peabody suggests, it is easiest to just wet your hands a little and press the batter into the pan. Then even it out afterwards with a spatula. Sprinkle more cinnamon sugar on top of the batter. Bake for 20-25 minutes.
*I'm almost positive that I halved this recipe...and it worked out just fine.