Snickerdoodle Blondies gluten free

My daughter has senioritis... For those of you that don't know what that is... it is "being SO OVER high school when there is only 2 weeks left of school" I want to make her something sweet and yummy to cheer her up. I am hoping Jordan will sneak some on the side. He always complains about Taylor's celiac and says he won't eat "gluten free food". A highlight of my life was when he started sneaking my gluten free cupcakes to take to his friends at school. I am on to him. I just have to keep pretending I don't notice. He is funny like that. He is the most finicky eater I have ever come across and the fact that he takes my cupcakes to his friends is saying something.
I have seen several recipes for Snickerdoodle Blondies. I of course need to make them gluten free for my daughter, however you can make them non gluten free with regular all purpose flour. You can use my gluten free blend or you can use better batter (which is a lot cheaper and easier).

2-2/3 cups gluten free all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.

2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.

3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined.

On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.

4. Spread the dough evenly into the pan Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.

5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

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