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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
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:
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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
Meg says
Yummy! Can’t wait!
Sarah says
Oh yum!! We are BIG snickerdoodle fans in this house, so this is sure to be a hit.
Mindy says
I am off to make these now! Snickerdoodle cookies are one of my faves. Thanks for the recipe.
Valerie H. says
My computer printer was very busy this morning. I’ve added them to my
“try” list of recipes. Thanks Leigh Anne. Have a great trip. I also hope the
church event goes great!! Let us know if the women were begging for the reipes. 🙂
Heidi says
I have used the Hershey cinnamon chips and they’re ok. A tad waxy for my tastes. I finally got brave enough to ask the people at Great Harvest bread if they’d sell me some of their cinnamon chips in bulk, and they were kind enough to oblige. It was spendy – 7 bucks for 2 pounds – but the quality is a lot better.