Snickerdoodle Blondies

Every time I make Snickerdoodle Blondies, my kitchen fills with that warm, cozy aroma of cinnamon sugar that just feels like a big, delicious hug. These blondies are not your average treat—they’re the perfect blend of chewy, soft, and slightly crisp edges with that classic snickerdoodle flavor that I adore. The unique selling point here is how the cinnamon sugar swirls through the blondie batter, giving you that iconic snickerdoodle taste but in a richer, denser form that’s incredibly satisfying. If you love snickerdoodles but want something a little more decadent and easier to slice and share, this recipe will be your new favorite go-to. Trust me, once you taste these, you’ll want to have a batch ready at all times.

Snickerdoodle Blondies: Why This Recipe Works & Ingredients

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons cream of tartar (key for that snickerdoodle tang)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup granulated sugar (for cinnamon sugar topping)
• 1 tablespoon ground cinnamon (for cinnamon sugar topping)

So, why does this recipe hit all the right notes? First, using melted butter instead of oil or softened butter gives these blondies a dense, gooey texture with a rich, buttery flavor that’s just irresistible. The brown sugar adds moisture and a deep caramel-like note, which complements the cinnamon perfectly. Cream of tartar is a must—it’s what gives traditional snickerdoodles their slight tang and tender crumb, which sneaks right into these blondies too. Plus, the combination of baking powder and baking soda creates just the right lift while keeping the blondies chewy without getting cakey. The cinnamon sugar topping is sprinkled on right before baking, creating these slightly crisp, sugary pockets on top that make each bite interesting and flavorful.

Snickerdoodle Blondies

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Try our Snickerdoodle Blondies recipe to satisfy your sweet tooth with soft cinnamonspiced treats that melt in your mouth

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 servings
• Category: Dessert
• Cuisine: American

Ingredients

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1 cup (2 sticks) unsalted butter, melted and slightly cooled

1 1/2 cups packed light brown sugar

2 large eggs

1 tablespoon pure vanilla extract

2 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup granulated sugar (for cinnamon sugar topping)

1 tablespoon ground cinnamon (for cinnamon sugar topping)

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Instructions

Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and fully combined.

Add the eggs one at a time, whisking thoroughly after each addition, then add the vanilla extract. The mixture might look a bit curdled at first—this is normal.

In a separate bowl, sift together the flour, cream of tartar, baking powder, baking soda, and salt.

Slowly fold the flour mixture into the wet ingredients using a spatula. Mix just until combined to avoid toughness.

Pour the batter into your prepared pan, spreading it evenly. Mix the granulated sugar and cinnamon for the topping, then sprinkle it generously over the batter.

Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.

Let the blondies cool in the pan for at least 20 minutes before lifting out with the parchment paper. Slice and enjoy.

Notes

Snickerdoodle Blondies offer a warm, cozy aroma of cinnamon sugar with the perfect blend of chewy, soft, and slightly crisp edges. This recipe combines the classic snickerdoodle flavor with a richer, denser blondie form, making a decadent and easy-to-slice treat that’s perfect for sharing.

Snickerdoodle Blondies: Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and fully combined. You’ll notice the glossy, thick texture—this is where the magic starts.
3. Add the eggs one at a time, whisking thoroughly after each addition. Don’t forget your vanilla extract here! The mixture might look a bit curdled at first—don’t worry, it’s normal. Keep going.
4. In a separate bowl, sift together the flour, cream of tartar, baking powder, baking soda, and salt. Sifting helps the dry ingredients blend evenly and keeps the blondies tender.
5. Slowly fold the flour mixture into the wet ingredients using a spatula. Mix just until combined—overmixing can make the blondies tough.
6. Pour the batter into your prepared pan, spreading it evenly. In a small bowl, mix the granulated sugar and cinnamon for the topping, then sprinkle it generously over the batter.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs. Don’t overbake as you want them gooey and soft inside.
8. Let the blondies cool in the pan for at least 20 minutes before lifting out with the parchment paper. Slice and enjoy!

Snickerdoodle Blondies: Tips for Success

• Measure your flour correctly: Too much flour will dry out your blondies. I spoon the flour into my measuring cup and level it off with a knife instead of scooping directly from the bag.
• Use fresh cream of tartar: It might sound old-fashioned, but this ingredient gives snickerdoodles their signature tang. Without it, your blondies might lack that subtle but necessary flavor depth.
• Don’t skip the cinnamon sugar topping: It not only adds texture but enhances the aroma and visual appeal of the blondies.
• Watch your baking time carefully: Oven temperatures vary, so start checking a few minutes early. You want gooey centers, not dry.
• Let it cool before slicing: Blondies firm up as they cool, making slicing cleaner and easier.

Snickerdoodle Blondies: Storage & Reheating

Once cooled completely, I store my Snickerdoodle Blondies in an airtight container at room temperature for up to four days, but honestly, they rarely last that long! If you want to keep them longer, freezing works great. Wrap individual slices tightly in plastic wrap and store them in a freezer bag for up to three months.

To reheat, I prefer a quick zap in the microwave for about 10-15 seconds—warm enough to bring back that melty, soft texture but not so hot it hardens the sugar topping. You can also warm them briefly in a 300°F oven for 5-7 minutes if you want a touch more crispness on the edges again.

Snickerdoodle Blondies: FAQ

Can I substitute butter with oil in Snickerdoodle Blondies?

Butter is essential here because it provides that rich flavor and firm structure. Using oil will make the blondies too moist and might affect the signature chewy texture, so I don’t recommend swapping it.

Why is cream of tartar important in this recipe?

Cream of tartar adds a subtle tanginess that replicates the classic snickerdoodle taste. It also reacts with baking soda to create lift and tenderness, making your blondies flavorful and soft.

Can I add chocolate chips or nuts to these blondies?

Absolutely! Adding half a cup of chocolate chips or chopped pecans adds a delightful crunch or melty surprise that pairs well with the cinnamon sugar flavor. Just fold them in with the dry ingredients.

How do I know when Snickerdoodle Blondies are fully baked?

You want the edges to be lightly golden, and a toothpick inserted near the center should come out with moist crumbs but not wet batter. Overbaking will dry them out, so it’s better to check a little early.

Can I make these gluten-free?

Yes, by swapping out all-purpose flour for a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or adds it separately to keep the texture right.

Nutritional Information

Here’s an estimate for one serving (assuming 16 servings per batch):

• Calories: 220
• Fat: 11g
• Protein: 2g
• Carbohydrates: 30g
• Sugar: 20g

Keep in mind, these values can vary based on ingredients and portion sizes. Enjoy these as a special dessert treat!

Snickerdoodle Blondies: Your New Favorite Sweet Treat

There’s just something so comforting about combining the best-loved flavors of snickerdoodles with the chewy, buttery goodness of blondies. I hope this recipe brings as much joy to your kitchen as it does to mine. Don’t forget to leave a comment or rate the recipe—I love hearing how your batches turn out or any fun twists you try. Happy baking!