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Snickerdoodle Blondies are a snickerdoodle cookie in bar form filled with lots of cinnamon and brown sugar goodness.
Why You’ll Love this Recipe!
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 bar 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.
Ingredients Needed
- Flour. I like to use unbleached all purpose flour
- Baking powder
- Cinnamon
- Nutmeg
- Cream of tartar
- Salt
- Sugars. 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
- 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 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 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 and 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 from Leigh Anne
- You don’t have to use parchment paper in your pan if you don’t have any but it does make it easier to remove them from the pan and cut.
- 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
The Dessert Bar Line Up
In addition to Snickerdoodle Blondies, here is a list of all the dessert bars we used for the event:
- 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 Blondies Recipe. I found the recipe 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!
If you like Snickerdoodle blondies, try one of these:
Be sure and follow me over on You Tube 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 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:
- You don’t have to use parchment paper in your pan if you don’t have any but it does make it easier to remove them from the pan and cut.
- 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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Nutrition Facts:
Stacy Gilderman says
amazing, this is such a great website!!!!!
Leigh Anne says
Stacy,
Glad you found the blog – hope you will visit often.