Snickerdoodle Blondies Recipe

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Imagine the soft, chewy comfort of a classic blondie merging with the irresistible cinnamon-sugar magic of a snickerdoodle cookie. That’s exactly what you get with these Snickerdoodle Blondies—a rich, golden treat that combines buttery goodness with warm spices and melty white chocolate chips. Every bite is packed with cozy, nostalgic flavor and a dense, fudgy texture that’s just right for coffee breaks, after-dinner indulgence, or midweek pick-me-ups.

These bars are perfect when you’re craving something sweet that doesn’t require fancy equipment or complicated steps. Whether you’re making dessert for a party or prepping snacks for the week, these blondies deliver big flavor with minimal effort. And the best part? They’re made with pantry staples, so you can whip them up anytime.

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Ingredients for Snickerdoodle Blondies

• 1 cup (226g) unsalted butter, melted
• 1 ½ cups (300g) packed light brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 ¼ cups (280g) all-purpose flour
• 1 ½ teaspoons cream of tartar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup (175g) white chocolate chips

Cinnamon Sugar Topping:

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

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Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it to ensure easy removal of the blondies after baking. This helps prevent sticking and keeps the edges from getting too crispy.

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Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and glossy. Add in the eggs and vanilla extract, then continue whisking until fully incorporated and the mixture becomes light in texture.

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Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, cream of tartar, baking powder, cinnamon, and salt. Gradually fold the dry mixture into the wet ingredients using a spatula or wooden spoon. Mix just until no flour streaks remain—avoid overmixing to keep the blondies tender.

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Step 4: Add the White Chocolate Chips

Gently stir in the white chocolate chips. These add creamy bursts of sweetness that complement the spiced base beautifully.

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Step 5: Spread and Top

Pour the thick batter into your prepared baking dish, spreading it evenly to the corners. In a small bowl, mix the cinnamon sugar topping ingredients. Sprinkle the mixture evenly across the surface of the batter to create that signature snickerdoodle crust.

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Step 6: Bake and Cool

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Allow the blondies to cool completely in the pan before slicing into squares. For the cleanest cuts, chill them briefly in the fridge first.

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Estimated Nutrition (Per blondie, based on 20 bars)

• Calories: ~250
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 32g
• Sugar: 22g
• Protein: 2g
• Fiber: 0.5g
• Sodium: 110mg

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Frequently Asked Questions

1. Can I use dark brown sugar instead of light brown?

Yes, but it will add a deeper molasses flavor and make the bars slightly more rich and moist.

2. Is cream of tartar necessary?

It gives snickerdoodles their classic tang and chewy texture. If omitted, the flavor may change but the blondies will still bake up fine.

3. Can I use different chocolate chips?

Absolutely. Milk, semi-sweet, or even cinnamon chips work beautifully.

4. Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free all-purpose baking flour. Results may be slightly different in texture.

5. How do I know when they’re done baking?

Look for lightly golden edges and a soft, slightly set center. A toothpick should come out with a few moist crumbs.

6. Can I double the recipe?

Yes, but use a larger pan (like 11×17) or bake in two batches to ensure even baking.

7. Can I add nuts?

Definitely. Chopped pecans or walnuts add a lovely crunch—start with ½ cup.

8. Why are my blondies dry?

Overbaking is often the culprit. Remove them as soon as the center sets and test with a toothpick.

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