There’s something truly magical about Snickerdoodle Blondies—each bite is a cozy hug that wraps you in sweet cinnamon warmth. The rich, buttery base comes together with a crackly cinnamon-sugar topping that’s impossible to resist. Whether you’re baking for a crowd or just craving a nostalgic treat, Snickerdoodle Blondies bring the classic cookie flavor you know and love in bar form. They’re an absolute favorite in my kitchen, perfect for any occasion or just a little indulgence with your afternoon coffee.

Snickerdoodle Blondies Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Snickerdoodle Blondies is fuss-free, but each plays an important role in achieving those iconic layers of chewy, buttery bliss and fragrant cinnamon delight. Let’s take a look at what you’ll need—and a few helpful tips for each component of this irresistible treat.

Unsalted Butter: This delivers that signature blondie richness and moisture, so be sure to use good-quality butter and melt it gently.
Brown Sugar: The molasses in brown sugar brings depth and a soft, almost caramel-like flavor—key for blondies!
Granulated Sugar: This adds structure to the batter and is essential for the classic cinnamon-sugar topping.
Large Eggs: Eggs give your Snickerdoodle Blondies their chewy yet tender texture.
Vanilla Extract: Don’t skip the vanilla—it amplifies the snickerdoodle flavor and rounds out the sweetness.
All-Purpose Flour: Simple and dependable, this gives the blondies structure without being too cakey.
Baking Powder: Just a bit gives lift and prevents the bars from being too dense.
Cream of Tartar: This secret ingredient is what makes the “snickerdoodle” taste truly authentic.
Salt: A pinch brings balance, making those sweet-spicy notes pop.
Cinnamon: The hero spice—generously sprinkled for that classic snickerdoodle sparkle and flavor.

How to Make Snickerdoodle Blondies

Step 1: Preheat the Oven and Prepare the Pan

Set your oven to 350°F (175°C) to let it come to temperature, which ensures even baking for your blondies. Line a 9×13-inch baking pan with parchment paper or lightly grease it—this little step saves you from messy sticking and makes it a breeze to lift out the finished bars.

Step 2: Melt the Butter

In a microwave-safe bowl (or gently on the stove), melt the unsalted butter until just liquid. Don’t let it sizzle—let it cool slightly afterward so it blends smoothly with the sugars and keeps your eggs from scrambling later on.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined and glossy. Add in the eggs and vanilla extract, beating until the mixture thickens slightly and looks creamy.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cream of tartar, salt, and half of the cinnamon. This helps distribute the leavening and spice evenly throughout your blondie batter.

Step 5: Bring It All Together

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix—stop when you no longer see streaks of flour. Scrape the batter into your prepared baking pan, smoothing the top so it bakes evenly.

Step 6: Make the Cinnamon-Sugar Topping

Mix the remaining granulated sugar with the rest of the cinnamon in a small bowl. Evenly sprinkle this mixture over the top of the batter—it’ll create that classic snickerdoodle crackle and cinnamon-sugar crunch.

Step 7: Bake to Perfection

Bake the Snickerdoodle Blondies for 23 to 28 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs. Let the pan cool completely before cutting into bars—this makes for cleaner slices and helps the flavors settle beautifully.

How to Serve Snickerdoodle Blondies

Garnishes

Elevate the charm of Snickerdoodle Blondies with a light dusting of extra cinnamon-sugar, a drizzle of homemade caramel sauce, or a scattering of white chocolate chips. If you want a truly bakery-worthy finish, cut them into perfect squares and give them a gentle sprinkle of flaky sea salt right before serving.

Side Dishes

These blondies are delightful on their own, but pairing them with a scoop of vanilla ice cream or a small bowl of fruit salad creates a dessert plate that feels special. For a touch of decadence, serve alongside hot chocolate or a strong cup of coffee to balance the sweetness.

Creative Ways to Present

Turn Snickerdoodle Blondies into centerpieces by assembling a tiered dessert platter for parties. Stack them between layers of parchment, wrap individual bars in wax paper for lunchbox treats, or cut smaller squares for a holiday cookie tray. They also make thoughtful edible gifts when packaged with a ribbon and a handwritten note.

Make Ahead and Storage

Storing Leftovers

Keep your Snickerdoodle Blondies soft and fresh by storing leftovers in an airtight container at room temperature—they’ll stay delicious for up to 4 days. Place a piece of parchment or wax paper between layers to prevent sticking if you’re stacking them.

Freezing

Blondies freeze beautifully! After cooling and slicing, wrap each square tightly in plastic wrap, then place them in a freezer-safe bag or container. Stored this way, they’ll be good for up to three months—perfect for satisfying a sudden snickerdoodle craving.

Reheating

For a just-baked experience, reheat individual Snickerdoodle Blondies in the microwave for about 10-15 seconds or warm a whole batch in the oven at 300°F for a few minutes. This brings back the gooey, tender texture and lets those cinnamon aromas shine.

FAQs

Can I make Snickerdoodle Blondies gluten-free?

Absolutely! Simply substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. Just check the blend includes xanthan gum for the best texture, and bake as directed.

What does cream of tartar do in this recipe?

Cream of tartar is the signature snickerdoodle ingredient—it brings a gentle tang and helps create that wonderfully chewy texture. If you skip it, you’ll miss some of the classic snickerdoodle personality!

Why did my blondies come out cakey instead of chewy?

Usually, overmixing the batter or adding too much flour can result in cakey blondies. For the best chewy results, mix only until the flour disappears and measure your flour with care (scoop and level, don’t pack!).

Can I add mix-ins like nuts or chocolate chips?

Definitely! Chopped pecans, walnuts, or a handful of white chocolate or cinnamon chips are all delicious stirred into the batter. Just keep total additions to about 1 cup so your blondies hold together nicely.

How do I prevent the cinnamon-sugar topping from sinking?

Pour the cinnamon-sugar mixture gently and evenly over the surface of the batter, and make sure your batter isn’t too warm (which can cause sinking). Spreading the batter in an even layer before topping also helps.

Final Thoughts

If you’re looking for a treat to lift your spirits or share with friends, Snickerdoodle Blondies are a true crowd-pleaser. They blend everything we love about classic snickerdoodles into thick, chewy bars that are impossible to resist. Give them a try—the first batch won’t be your last!

Snickerdoodle Blondies Recipe