Cinnamon Frosted Snickerdoodle Blondies

🧂 Ingredients

• 1 cup coconut oil

  or you can use Crisco shortening
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups UNBLEACHED all-purpose flour

  bleached flour toughens baked goods
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt
• 12 oz. pkg. hershey's cinnamon chips
• 1/2 cup granulated sugar
• 2 tbsp. cinnamon
• 1/2 cup unsalted butter

  softened (1 stick)
• 2 cups powdered sugar
• 1 tsp. cinnamon
• 1 tsp. vanilla extract
• 1/3 cup heavy whipping cream

Instructions

• 1 Cream coconut oil or shortening, 1 ½ cups granulated sugar, eggs, baking soda,
  cream of tartar and salt with an electric mixer, beating well.
• 2 Add flour and cinnamon chips and stir with a wooden spoon.
• 3 Spray a 10x15” glass baking dish or cookie sheet with cooking spray.
• 4 Pat the Snickerdoodle mixture into prepared baking dish with your hands.
• 5 Mixture will be dry.
• 6 Stir cinnamon and ½ cup sugar together.
• 7 Sprinkle over top of cookie dough in dish.
• 8 Bake at 350° for 25-30 minutes or until a knife inserted in center comes out
  clean.
• 9 Cool completely; then refrigerate about an hour before frosting with icing.
• 10 Frost with Cinnamon Buttercream Icing.
• 11 Cut into bars to serve.
• 12 Refrigerate.
• 13 Mix ingredients with an electric mixer or whisk until well combined.
• 14 Spread icing over cooled and refrigerated blondies.
• 15 Cut into bars and serve.
• 16 Refrigerate.

Nutrition Info