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These Snickerdoodle Blondies are everything you love about a classic snickerdoodle cookie in easy-to-make bar form! Packed with warm cinnamon, rich brown sugar flavor, and a soft, chewy texture, they’re the perfect dessert for parties, potlucks, or anytime you’re craving a sweet cinnamon-sugar treat.
Why You’ll Love this Recipe
If you’re a fan of snickerdoodle cookies, you’re going to love these Snickerdoodle Blondies. They have all the warm cinnamon-sugar flavor of the classic cookie but in an easy-to-make bar form.
These bars are also perfect when you need to feed a crowd. I first made them for a large church event where we were putting together a dessert bar, and they were the ideal choice. Bar cookies are much quicker and easier to make than baking multiple batches of cookies, and you can cut them into whatever size pieces you need depending on the occasion.
As a devoted blondie lover, I may be a little biased, but I think there’s something special about the rich, caramel-like flavor that brown sugar brings to a dessert. Combined with the classic snickerdoodle flavors, these blondies deliver the best of both worlds in one delicious bite.
Ingredients Needed
- Flour, I use unbleached all purpose flour
- Baking Powder
- Cinnamon
- Nutmeg
- Cream of Tartar
- Salt
- Sugar, granulated sugar, brown sugar and powdered sugar
- Butter
- Eggs
- Vanilla Extract
- Cinnamon Chips. These can be a little tricky to find. They are more readily available at the holiday time. When I see them I grab several bags and keep them in my freezer. If you can’t find them, the bars will still be delicious. You could also substitute in white chocolate chips.
- Heavy Whipping Cream
How to Make Snickerdoodle Blondies
- Spray 9×13 pan with nonstick spray. Line pan with parchment and let it hang over the sides and spray parchment with nonstick spray too
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside
- In a large bowl of a stand mixer, cream together butter and brown sugar with an electric mixer (3 to 5 minutes)
- Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.
- Stir in dry ingredients until well blended. If using cinnamon chips, stir them in now
- Spread the thick batter evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly
- Combine the cinnamon-sugar topping in a small bowl; sprinkle evenly on top of batter.
- Bake at 350 degrees F until surface springs back when gently pressed, about 25 to 30 minutes.
- Let pan cool completely, then use ends of parchment paper to lift out baked bars and place on a cutting board.
- Whisk the glaze ingredients in a medium bowl and drizzle onto the bars. Allow glaze to set before cutting.
Tips from Leigh Anne
- For the best texture, be careful not to overbake the blondies. They should be lightly golden around the edges with the center just set. A slightly underbaked blondie will continue to firm up as it cools and will stay soft and chewy.
- Line your baking pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the entire batch out of the pan for cutting and serving.
- Use fresh cinnamon for the best flavor. Since cinnamon is the star ingredient in this recipe, fresh spices will give you a much richer and more pronounced snickerdoodle taste.
- Allow the blondies to cool completely before cutting. This helps them hold their shape and gives you cleaner slices.
- Store leftover blondies in an airtight container at room temperature for up to 4 days. They also freeze beautifully, making them a great make-ahead dessert for busy weeks or upcoming gatherings.
- Put the glaze in a little zip bag, snip off the end and you’ll have a way to squirt the glaze on in whatever decorative way you’d like
Frequently Asked Questions
What is the difference between a brownie and a blondie?
The main difference is that blondies are made with brown sugar and vanilla instead of cocoa powder or melted chocolate. Blondies have a rich, buttery, caramel-like flavor, while brownies are known for their chocolate flavor.
Why are they called Snickerdoodle Blondies?
These bars combine the chewy texture of a blondie with the cinnamon-sugar flavor that makes snickerdoodle cookies so popular. Think of them as a snickerdoodle cookie in easy bar form.
Can I freeze blondies?
Absolutely. Once completely cooled, wrap the blondies tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Can I double the recipe?
Yes. If you’re feeding a large crowd, double the recipe and bake it in a larger sheet pan. You may need to adjust the baking time slightly.
Can I add in other mix-ins?
Yes! White chocolate chips, cinnamon chips, chopped pecans, or walnuts are all delicious additions that pair well with the cinnamon and brown sugar flavors.
How do I know when blondies are done baking?
The edges should be lightly golden and the center should be set but not dry. A toothpick inserted in the center should come out with a few moist crumbs attached. Avoid overbaking for the chewiest texture.
If you like Snickerdoodle blondies, try one of these:
Be sure and follow me over on YouTube for weekly cooking demos.
Snickerdoodle Blondies
Ingredients
Cookies:
- 2 2/3 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ½ tsp. cream of tartar
- 1 tsp. salt
- 2 cups brown sugar packed
- 1 cup butter at room temperature
- 2 eggs at room temperature
- 1 Tbsp. vanilla extract
- 1 cup cinnamon chips optional
Topping:
- 2 Tbsp. granulated sugar
- 1 tsp. ground cinnamon
- pinch of nutmeg
Glaze (optional):
- 1 cup powdered sugar sifted
- 1 tsp. ground cinnamon
- 2 Tbsp heavy whipping cream
- 1 1/2 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Spray 9×13 pan with nonstick spray
- Line pan with parchment and let it hang over the sides and spray parchment with nonstick spray too
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside
- In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes)
- Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.
- Stir in flour mixture until well blended
- If using cinnamon chips, stir them in now
- The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly
- Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter
- Bake 25 to 30 minutes or until surface springs back when gently pressed
- Let pan cool completely
- When ready to cut, use ends of parchment paper to lift out baked bars
- Place on a cutting board. If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in decorative fashion
- Let glaze set (this will work more quickly in the refrigerator) then use a large, sharp knife to cut into bars
Tips & Notes:
- For the best texture, be careful not to overbake the blondies. They should be lightly golden around the edges with the center just set. A slightly underbaked blondie will continue to firm up as it cools and will stay soft and chewy.
- Line your baking pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the entire batch out of the pan for cutting and serving.
- Use fresh cinnamon for the best flavor. Since cinnamon is the star ingredient in this recipe, fresh spices will give you a much richer and more pronounced snickerdoodle taste.
- Allow the blondies to cool completely before cutting. This helps them hold their shape and gives you cleaner slices.
- Store leftover blondies in an airtight container at room temperature for up to 4 days. They also freeze beautifully, making them a great make-ahead dessert for busy weeks or upcoming gatherings.
- Put the glaze in a little zip bag, snip off the end and you’ll have a way to squirt the glaze on in whatever decorative way you’d like
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Stacy Gilderman says
amazing, this is such a great website!!!!!
Leigh Anne says
Stacy,
Glad you found the blog – hope you will visit often.