Snickerdoodle Blondies are the perfect fusion of chewy blondie texture and the warm, cinnamon-sugar flavor of classic snickerdoodle cookies. These bars are rich, buttery, and perfectly spiced, with a soft and chewy center and a crackly cinnamon top that’s simply addictive. No need to chill dough or roll individual cookies—just mix, bake, and slice. Ideal for bake sales, lunchboxes, holiday platters, or cozy nights in, these blondies bring comforting flavor in every bite.
What Makes This Recipe Special?
Snickerdoodle Blondies offer the ease of a bar cookie with all the nostalgic flavor of a snickerdoodle. The cinnamon-sugar topping caramelizes slightly during baking, creating a delightful texture contrast. They’re easy to prepare in one bowl, require minimal cleanup, and can be made ahead. Plus, their simple ingredients make them a great last-minute bake.
Cooking Time
- Prep Time: 10 minutes
- Bake Time: 25–30 minutes
- Total Time: 40 minutes
- Servings: 16 blondies
Ingredients
For the Blondies
- 1 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
For the Topping
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch or 9×9-inch baking pan with parchment paper.
2. Make the Batter
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, and mix well.
Stir in the flour, cream of tartar, baking soda, salt, and cinnamon until just combined. Do not overmix.
3. Add Topping and Bake
Spread the batter evenly in the prepared pan. In a small bowl, combine the sugar and cinnamon for the topping and sprinkle it evenly over the batter.
Bake for 25–30 minutes, or until the center is set and a toothpick inserted in the middle comes out clean or with moist crumbs.
4. Cool and Slice
Let the blondies cool completely in the pan before slicing into squares. This helps them set and enhances the chewy texture.
Variations
- Swirl In Cream Cheese: Drop dollops of sweetened cream cheese and swirl for a tangy twist.
- Add White Chocolate Chips: Fold in ½ cup for a sweet, creamy burst.
- Maple Version: Add ½ teaspoon maple extract for a fall-inspired flavor.
- Nutty Crunch: Stir in chopped pecans or walnuts for added texture.
- Make It Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
Equipment You’ll Need
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- 8×8 or 9×9-inch baking pan
- Parchment paper
- Spatula
- Cooling rack
Nutritional Information (Per Serving)
- Calories: ~230
- Fat: 11g
- Carbohydrates: 30g
- Sugar: 20g
- Protein: 2g
Values vary based on serving size and added mix-ins.
Storage Tips
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigeration: Can be stored in the fridge for up to 1 week for a firmer texture.
- Freezing: Freeze slices in a single layer, then transfer to a container or bag for up to 2 months. Thaw at room temperature before serving.
My Cooking Experience
With over 4 years of baking behind me, snickerdoodle blondies have become one of my most trusted crowd-pleasers. I’ve taken them to potlucks, packed them in gift boxes, and made them just because I was craving something sweet. The aroma alone fills the kitchen with warmth, and the chewy texture with that cinnamon top makes them irresistible. They’ve never lasted long in my house!
Conclusion
Snickerdoodle Blondies combine ease, flavor, and comfort in a single pan. Whether you’re baking for an event, sharing with friends, or treating yourself to a cozy snack, these bars deliver every time. With their crackly cinnamon top, chewy center, and buttery richness, they’re the kind of dessert you’ll find yourself making over and over again. Try them once, and they might just become your new go-to bar cookie.
snickerdoodle blondies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch or 9×9-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, and mix well. Stir in the flour, cream of tartar, baking soda, salt, and cinnamon until just combined. Do not overmix.
- Spread the batter evenly in the prepared pan. In a small bowl, combine the sugar and cinnamon for the topping and sprinkle it evenly over the batter. Bake for 25–30 minutes, or until the center is set and a toothpick inserted in the middle comes out clean or with moist crumbs.
- Let the blondies cool completely in the pan before slicing into squares. This helps them set and enhances the chewy texture.
Notes
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigeration: Can be stored in the fridge for up to 1 week for a firmer texture.
- Freezing: Freeze slices in a single layer, then transfer to a container or bag for up to 2 months. Thaw at room temperature before serving.
