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These Snickerdoodle Blondies are soft, chewy, and loaded with warm cinnamon flavor in every bite. With buttery blondie layers and a classic cinnamon-sugar topping, they have all the flavors of a snickerdoodle cookie in an easy-to-make dessert bar.
These snickerdoodle blondies combine two classic desserts – plain blondies and snickerdoodle cookies – into one super easy-to-make dessert bar.
Blondies are made with brown sugar and vanilla instead of cocoa in traditional brownies, giving them a rich caramel-like flavor. This snickerdoodle blondies variation adds extra cinnamon in the batter and a cinnamon sugar topping to give them that classic spiced snickerdoodle flavor.
These are fantastic at room temperature and make an easy dessert to share anytime, but we really love them served warm with a scoop of vanilla ice cream.
Why These Snickerdoodle Blondies Are So Good
- Warm cinnamon flavor. Cinnamon in the dough and cinnamon sugar on top gives these snickerdoodle blondies that classic spiced flavor. It pairs so nicely with the brown sugar in the bars!
- Super quick & easy to make. One of the reasons I love dessert bars like blondies so much is that they are incredibly easy to make. Just mix the dough and transfer it to a baking dish. They’re even easier than cookies!
- Soft, chewy texture. These bars are thicker than cookies, which gives them an extra chewy texture. They stay soft and moist for days, and even longer if you store them with a slice of bread. (Yes, that baking hack really works!)
Ingredient Notes
One of the best things about this recipe is just how short the ingredients list is! Be sure to check out the exact measurements in the recipe card below.
- Butter – I use unsalted butter. If you use salted, you can reduce the amount of added salt.
- Sugar – These blondies use mostly light brown sugar, which contributes to the flavor and chewy texture, plus a bit of granulated sugar.
- Eggs – Bind the ingredients together and add lots of chewiness.
- Vanilla extract – Adds flavor to the blondies.
- All-purpose flour
- Cinnamon – Adds the classic warm flavor to the blondies.
- Baking powder – Helps them rise while maintaining the chewy texture.
- Salt – Balances the sweet flavors.
- Cinnamon sugar – For the classic snickerdoodle topping.
How To Make Snickerdoodle Blondies
These blondies are so easy to make. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Line the baking pan with parchment paper.
- Make the dough. Whisk the melted butter and sugars until smooth. Whisk in the eggs one at a time, followed by the vanilla. In a separate bowl, whisk together the dry ingredients. Gently fold the dry ingredients to the wet. Spread in the baking pan.
- Add the topping. Combine the sugar and cinnamon in a small bowl. Sprinkle evenly over the batter.
- Bake. Bake for 28-32 minutes, until the edges are lightly golden and a toothpick comes out with a few moist crumbs.
- Cool. Allow the blondies to cool completely. Slice into bars and enjoy. They’re delightful served warm with a scoop of vanilla ice cream!
Recipe Tips & Tricks
Here are a couple of my best tips for making this snickerdoodle blondies recipe.
- Do not overmix the batter. When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense brownies.
- Avoid overbaking. For the chewiest texture, be sure to check the blondies at 28 minutes or just before. The edges should be lightly golden, and the center should still have a few moist crumbs on a toothpick.
- Mix in options. If you want to take these snickerdoodle blondies up a notch, try adding white chocolate chips, cinnamon chips, chopped pecans, or walnuts to the batter.
- Add more cinnamon sugar. To make these extra spiced, sprinkle more cinnamon sugar on top while they’re still warm.
- Cool in the pan. Let the blondies cool completely in the pan before removing them. They’ll finish baking this way and be easier to slice.
Proper Storage
- Room temperature: Store leftover snickerdoodle blondies in an airtight container for up to 5 days. If you store them with a slice of bread, it’ll help keep them soft!
- Fridge: For slightly longer storage, they can be kept in the fridge for up to 1 week.
- Freezer: Once cooled, wrap tightly in plastic wrap and place in an airtight container. Freeze for up to 3 months. Thaw on the counter before enjoying.
Add as Google Trusted SourceSnickerdoodle Blondies
Ingredients
- 1 cup unsalted butter, melted
- 1 1/2 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Preheat the oven to 350°F.
- Line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Whisk in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Spread the batter evenly into the prepared baking pan.
- In a small bowl, combine the granulated sugar and cinnamon for the topping.
- Sprinkle the cinnamon sugar evenly over the batter.
- Bake for 28-32 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out with a few moist crumbs.
- Allow the blondies to cool completely before slicing into bars.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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