Snickerdoodle Blondies are snickerdoodle cookie bars with lots of cinnamon and brown sugar goodness.
These snickerdoodle blondies are the perfect way to feed a crowd of snickerdoodle lovers! Snickerdoodle Cookie Bars bring all of the cinnamon flavor of the cookie to a delicious bar recipe.
I am a big blondie fan. In fact, I would pick a blondie over a brownie. I first made these Snickerdoodle Blondies when I was in charge of a large church event and we were doing a dessert bar. Bar cookie are great when you are feeding a lot of people. They are easier to make than cookies and you can cut them into whatever size you need in order to have enough.
First you will need to find cinnamon chips for your snickerdoodle blondies. They can be a little tricky to find. I love them, so I always try to have some in my freezer.
After you make the snickerdoodle cookie bar dough press it inso a parchment lined 9 x 13 pan. Then sprinkle some cinnamon sugar over the top. Because you can never have too much!
After the snickerdoodle blondies cool, drizzle them with cinnamon glaze and allow them to fully cool before cutting.
Here is the dessert bar line up from our party. All stellar bar cookies!
- Key Lime Bars may be my favorite cookie bar on the menu. And the best part is they are even better the second day.
- Raspberry Cheesecake Brownies are a yummy combination of chocolate, raspberry and cream cheese.
- Blueberry Crumb Bars – have a subtle lemon flavor in the base of the bar cookie and wonderfully delicious blueberries!
- Chocolate Chip Toffee Bars are amazing. This combination of chocolate and toffee/caramel makes a yummy and gooey bar that is best served warm.
The final addition to the cookie bar was todays Snickerdoodle Blondie Recipe. I found over at my fellow food blogger Lori’s blog, RecipeGirl. Lori called these Snickerdoodle Heaven and if you are a snickerdoodle fan I think you will too. Even if you aren’t a snickerdoodle fan, give them a try. Everyone I shared them with loved them and asked for the recipe!
I think they would also be great without the chips – maybe even with some butterscotch chips! If you try it let me know what you think!
Here are the items I use to make Cookie Bars:
9 x 13 GLASS PAN – I actually own three of these and they seem to be in constant use.
PARCHMENT PAPER SHEETS – These precut sheets of parchment paper are a total time saver in the kitchen.
For all of my other favorite kitchen products and tools visit my Amazon Store.
Snickerdoodle Blondie Recipe
- 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 large eggs at room temperature
- 1 Tbsp. vanilla extract
- 1 cup cinnamon chips optional
- 2 Tbsp. granulated sugar
- 1 tsp. ground cinnamon
- pinch of nutmeg
- 1 cup powdered sugar sifted
- 1 tsp. ground cinnamon
- 2 Tbsp heavy whipping cream
- 1 tsp. vanilla extract
- 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
- Makes 20 to 24 bars
- You don’t have to use parchment paper in your pan if you don’t have any
- You can always just bake them in the pan and then cut them and lift them out
- Baking w/ parchment though will help you to get the cleaner cuts seen in the photograph because you can take the whole thing out of the pan and work directly on a cutting board
- This is a very sweet treat
- Leave off the glaze if you wish, but it adds a good flavor to the top (and you can get a nice design out of it)
- 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
- If you have chunky, white, sparkling sugar, add that to the top too for extra sparkle
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