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snickerdoodle blondies

snickerdoodle blondies

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
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16
Course: Dessert
Calories: 230
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch or 9x9-inch baking pan with parchment paper.
  2. 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. 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. 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.