Snickerdoodle Blondies are an easy dessert bar recipe with chewy centers and a crisp cinnamon-sugar topping. Melted butter and brown sugar give these bars their rich texture, while cinnamon brings the familiar flavor of snickerdoodle cookies.
For more easy homemade treats, try our Funfetti Blondies or White Chocolate Raspberry Blondies.
Snickerdoodle Blondies at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 28 to 32 minutes
- 🧊 Rest Time: 1 hour
- 👥 Servings: 9 blondies
- 🔥 Cook Method: Baking
- 🍽️ General Category: American Dessert
- 👩🍳 Pair With: Vanilla ice cream, coffee, or fresh berries
- ⭐ Difficulty Level: Easy
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For chewy blondies, we look for set edges and a few moist crumbs in the center. Let them cool completely before serving with vanilla ice cream. ~Jami
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Why We Love This Recipe
- Soft, Chewy Centers: Melted butter, brown sugar, and an extra egg yolk help create a dense, tender blondie.
- Cinnamon-Sugar Crust: Sprinkling the topping over the batter before baking creates a lightly crisp surface that contrasts with the soft center.
- Easy Preparation: No mixer or dough chilling is required. The batter comes together with a whisk and spatula.
- Great for Making Ahead: You can bake these bars the day before serving, making them convenient for parties, holiday dessert trays, and casual gatherings.
Key Ingredients
- Unsalted Butter: Melted butter is essential for the chewy texture of these blondies. Allow it to cool slightly before mixing so the eggs incorporate smoothly. Unsalted butter also gives you better control over the salt in the batter.
- Light Brown Sugar: Brown sugar contributes moisture and a subtle caramel flavor. Pack it into the measuring cup for an accurate measurement.
- Egg and Egg Yolk: The additional yolk helps keep the center tender. Bring both to room temperature before mixing so they combine easily with the melted butter and sugar.
- All-Purpose Flour: Measure the flour carefully to avoid dry blondies. A kitchen scale is most reliable, but spooning flour into the measuring cup and leveling it also works. Fold it into the batter gently.
- Baking Powder: This provides a little lift while keeping the bars dense and chewy. Whisk it thoroughly into the flour so it distributes evenly throughout the batter.
- Ground Cinnamon and Granulated Sugar: Cinnamon goes into both the batter and the topping for flavor throughout. Granulated sugar creates the delicate crust on top. Sprinkle the mixture evenly rather than pressing it into the batter.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Brown Sugar: Dark brown sugar can be substituted for a deeper molasses flavor and slightly darker blondies.
- Ground Cinnamon: Apple pie spice can replace the cinnamon for a different warm-spice flavor, although the bars will taste less like traditional snickerdoodles.
- Flavor: Fold white chocolate chips into the batter for a sweeter variation with pockets of melted chocolate.
- Holiday Dessert Tray: Cut the finished blondies into smaller squares and serve with cookies and other desserts.
How To Make Snickerdoodle Blondies
STEP ONE: Prepare the Pan and Wet Ingredients
Preheat the oven to 350°F and line an 8×8-inch metal baking pan with parchment paper, leaving an overhang for easy removal.
Whisk the melted, slightly cooled butter and brown sugar until smooth and glossy. Add the egg, egg yolk, and vanilla, whisking until the mixture looks slightly thickened.
The butter should be warm enough to remain liquid but not hot. A smooth, cohesive mixture helps the batter come together evenly.
STEP TWO: Combine the Dry Ingredients
Whisk or sift the flour, baking powder, cinnamon, and salt in a separate bowl.
Add them to the wet ingredients and fold gently with a rubber spatula until no dry flour remains.
The batter will be thick and spreadable rather than pourable. Stop mixing once the flour disappears. Continuing to work the batter can make the baked bars tougher.
STEP THREE: Spread the Batter and Add the Topping
Transfer the batter to the prepared pan and spread it evenly into the corners. Combine the granulated sugar and cinnamon in a small bowl, then sprinkle the mixture across the entire surface.
An even layer of batter helps the center and edges bake consistently. Leave the cinnamon sugar loose on top rather than pressing it into the batter.
STEP FOUR: Bake, Cool, and Slice
Bake for 28 to 32 minutes, until the edges are set and the surface is golden and crackly. Insert a toothpick near the center. A few moist crumbs are ideal, but wet batter means the blondies need more time.
Cool completely in the pan on a wire rack for at least 1 hour. Lift out using the parchment overhang and cut into 9 equal squares using a 3×3 grid.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Let the melted butter cool before adding the eggs.
✔️ DO Weigh the flour when possible for the most accurate measurement.
✔️ DO Cool the blondies completely before slicing.
❌ DO NOT Overmix after adding the flour.
Storage
Store the cooled snickerdoodle blondies in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual squares tightly and freeze in a freezer-safe container for up to 3 months. Thaw at room temperature before serving, or warm briefly in the microwave if you prefer a softer texture.
Snickerdoodle Blondies Recipe FAQs
Snickerdoodle Blondies are chewy, buttery dessert bars flavored with cinnamon and finished with a cinnamon-sugar topping. Unlike individual snickerdoodle cookies, the batter is spread into one baking pan and cut into squares after cooling.
Blondies can turn out cakey when too much flour is added, the batter is overmixed, or the bars are overbaked. For a chewy texture, measure the flour accurately and stop mixing as soon as the dry ingredients are incorporated.
Yes. Snickerdoodle Blondies can be baked a day before serving and stored in an airtight container once completely cooled. For the neatest presentation, leave the slab intact until you're ready to serve.
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📖 Recipe
Snickerdoodle Blondies
Equipment
- 8×8-inch metal baking pan
- Parchment paper
- Large Mixing Bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredients
Snickerdoodle Blondies
- ¾ cup unsalted butter (12 Tbsp) melted and slightly cooled
- 1¼ cups packed light brown sugar (250 g)
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 1¾ cups all-purpose flour (220 g)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Cinnamon-Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (177°C). Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang on two sides to make removing the blondies easier after baking.
- In a large mixing bowl, whisk together the melted, slightly cooled butter and brown sugar until smooth and glossy. Add the egg, egg yolk, and vanilla extract. Continue whisking until the mixture is well combined and slightly thickened.
- In a separate bowl, whisk or sift together the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the butter mixture and gently fold with a rubber spatula until no dry streaks of flour remain. The batter will be thick. Avoid overmixing.
- Transfer the batter to the prepared baking pan and spread it into an even layer, making sure it reaches the corners. In a small bowl, combine the granulated sugar and cinnamon. Sprinkle the mixture evenly over the surface of the batter without pressing it in.
- Bake for 28 to 32 minutes, or until the edges are set, the top is golden and crackly, and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to preserve the soft, chewy center.
- Place the pan on a wire cooling rack and allow the blondies to cool completely for at least 1 hour. Once cooled, use the parchment overhang to lift the blondies from the pan. Transfer to a cutting board and slice into 9 squares.
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Notes
- Use an 8×8-inch metal baking pan lined with parchment paper.
- Measure the flour accurately and mix gently once it's added.
- Sprinkle the cinnamon sugar evenly without pressing it into the batter.
- Cool completely before cutting into nine squares.
Jami Powell says
One of our favorite cinnamon desserts. Great for fall baking, or any time of the year!