Snickerdoodle Blondies Recipe Soft Buttery Bars You’ll Love

Name: Snickerdoodle Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup light brown sugar; 1/2 cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon cream of tartar; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons granulated sugar (for topping); 1 teaspoon ground cinnamon (for topping)

Posted on July 8, 2025

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If you’re a fan of snickerdoodle cookies and blondies, you’re about to discover your new favorite dessert: Snickerdoodle Blondies! These soft, buttery bars bring together the warm cinnamon spice of snickerdoodles with the chewy, rich texture of a blondie. Perfect for cozy afternoons, holiday gatherings, or just a sweet treat to brighten your day, this recipe is a must-try.

There’s something magical about the way cinnamon and sugar combine to create a nostalgic flavor that feels like a hug in dessert form. Whether you’ve been baking for years or you’re just starting out, these blondies are simple to make and guaranteed to impress.

The Story Behind Snickerdoodle Blondies

The snickerdoodle cookie is a classic American treat with roots tracing back to the late 1800s. Thought to have originated in New England, the name itself might be derived from the German word “schnecke,” meaning snail, which could reference the cookie’s spiral appearance when rolled in cinnamon sugar. Over time, snickerdoodles became synonymous with homey comfort food, and they remain a favorite to this day.

Blondies, on the other hand, are like brownies’ golden cousin—rich, buttery, and endlessly adaptable. Combining the two seemed like a no-brainer! When I first experimented with this recipe, I wanted to capture the classic snickerdoodle flavor but in a dense, chewy bar that could be cut into perfect squares. The result? A dessert that’s as easy to make as it is delicious.

I especially love making these during the fall and winter months when cinnamon feels extra comforting. They’re also an excellent addition to cookie swaps or potlucks, and trust me, they disappear fast!

Ingredient Breakdown

Let’s talk ingredients and what makes these Snickerdoodle Blondies so irresistible.

Butter: Unsalted butter is the star of this recipe, giving the blondies their rich, buttery flavor. Make sure it’s softened for easy mixing. If you only have salted butter, just reduce the added salt in the recipe.
Brown Sugar: The key to blondies’ chewy texture and caramel-like undertones. Light brown sugar works perfectly, but if you prefer deeper molasses notes, you can use dark brown sugar.
Granulated Sugar: Adds a touch of sweetness and helps create that crisp sugar topping.
Eggs: Two large eggs provide structure and moisture. Make sure they’re at room temperature for best results.
Vanilla Extract: A classic addition that enhances all the other flavors. Use pure vanilla for a more robust taste.
All-Purpose Flour: The foundation of the blondies. Make sure to measure correctly—too much flour can lead to dry bars.
Cream of Tartar: This is what gives snickerdoodles their signature tang. If you don’t have cream of tartar, you can substitute lemon juice or white vinegar, though the flavor won’t be quite the same.
Cinnamon: The heart of a snickerdoodle recipe! Use freshly ground cinnamon for the best flavor.
Baking Soda: Helps the blondies rise slightly and stay soft.
Salt: Balances the sweetness and highlights all the flavors.

For the cinnamon-sugar topping, you’ll need granulated sugar and ground cinnamon—simple but essential for that snickerdoodle vibe!

Equipment Needed

Here’s what you’ll need to make these Snickerdoodle Blondies:

Mixing Bowls: A medium and large bowl for combining wet and dry ingredients.
Hand Mixer or Stand Mixer: To cream the butter and sugar together. You can use a whisk if you don’t have an electric mixer, but it will take more effort.
9×13-inch Baking Pan: The perfect size for this recipe. If you don’t have one, you can use two smaller pans but adjust the baking time accordingly.
Parchment Paper: For lining the pan, making cleanup a breeze.
Rubber Spatula: Great for scraping every last bit of batter out of the bowl.

Pro tip: If you love baking, investing in quality bakeware is worth it. A sturdy pan distributes heat evenly for consistent results!

How to Make Snickerdoodle Blondies

Ready to bake? Follow these steps for perfect Snickerdoodle Blondies:

Preheat the oven: Set it to 350°F (175°C). Line your baking pan with parchment paper, leaving some overhang for easy removal.
Mix the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.
Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Add eggs and vanilla: Mix in the eggs one at a time, followed by the vanilla extract. Scrape down the bowl to ensure everything is combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing!
Spread the batter: Transfer the batter to your prepared pan, smoothing it into an even layer.
Make the topping: In a small bowl, mix the granulated sugar and cinnamon. Sprinkle evenly over the batter.
Bake: Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
Cool and cut: Let the blondies cool completely in the pan before lifting them out using the parchment paper. Cut into squares and enjoy!

Tip: If your blondies look too dry, they might be overbaked. Keep a close eye on them during the final minutes!

Cooking Tips & Techniques

If you want blondie perfection, keep these tips in mind:

Room temperature ingredients: Ensure your butter and eggs are at room temperature for smoother batter.
Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to dense blondies.
Test for doneness: Use a toothpick to check the center. A few moist crumbs are what you want—anything wetter means it’s not ready.
Even cinnamon-sugar topping: Sprinkle evenly to avoid clumps. A light dusting is better than piling it on.
Cool completely: Cutting warm blondies can lead to a crumbly mess. Be patient—cooling is key!

Variations & Adaptations

Want to switch things up? Try these variations:

Gluten-Free: Use a 1-to-1 gluten-free flour blend. The texture might be slightly different, but the flavor will still be amazing.
Seasonal Twist: Add a pinch of nutmeg and cloves for holiday flair.
Chocolate Lovers: Stir in white chocolate chips or drizzle melted chocolate on top.
Healthier Option: Substitute half the butter with unsweetened applesauce for a lighter version.
Nutty Blondies: Fold in chopped pecans or walnuts for extra crunch.

Personally, I love adding a handful of white chocolate chips—they pair beautifully with the cinnamon!

Serving & Storage Suggestions

Here’s how to serve and store your blondies for maximum enjoyment:

Serving: These blondies are best enjoyed at room temperature. Pair them with a glass of cold milk or a warm cup of coffee.
Presentation: Arrange squares on a platter and sprinkle a pinch of cinnamon for a polished look.
Storage: Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze individual squares wrapped in plastic wrap for up to 3 months.
Reheating: Warm a blondie in the microwave for 10-15 seconds for a fresh-from-the-oven feel.

Tip: Flavors deepen after a day, so don’t be surprised if they taste even better the next day!

Nutritional Information & Benefits

Here’s the estimated nutritional breakdown per blondie (based on 24 servings):

Calories: 180
Fat: 8g
Carbohydrates: 25g
Protein: 2g
Sugar: 18g

Cinnamon, the star spice, offers anti-inflammatory properties and a comforting aroma. While these blondies are an indulgent treat, they’re worth savoring in moderation!

Conclusion

Snickerdoodle Blondies are the dessert you didn’t know you needed. They’re soft, buttery, and packed with that irresistible cinnamon flavor we all adore. Whether you’re baking for a crowd or treating yourself, this recipe is guaranteed to bring smiles.

I love this recipe because it’s such a crowd-pleaser and always reminds me of cozy afternoons spent baking at home. Plus, it’s endlessly adaptable, so you can truly make it your own.

Give this recipe a try, and let me know how it turns out! Share your variations or tag me in your photos—I’d love to see your creations. Happy baking!

FAQs

Can I make these blondies ahead of time?

Absolutely! They store well at room temperature for up to 4 days. You can also freeze them for longer storage.

Do I need cream of tartar?

Cream of tartar gives snickerdoodles their signature tang. If you don’t have it, you can substitute lemon juice or vinegar, though the flavor won’t be identical.

Can I use a smaller pan?

A smaller pan will result in thicker blondies and may require a longer baking time. Keep an eye on them as they bake!

What’s the best way to cut blondies neatly?

Cool them completely before cutting. Use a sharp knife and wipe it clean between cuts for perfect squares.

Can I double the recipe?

Yes! Use a larger pan or bake in two batches. Be sure to adjust the baking time accordingly.