Snickerdoodle Blondies

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings pieces

Calories 352kcal

Author Leigh Anne Wilkes

Equipment

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

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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