Snickerdoodle Blondies
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A classic cookie turned into bar form. These Snickerdoodle Blondies are so simple to make and they don’t require chilling the dough.
These snickerdoodle blondies resemble the classic snickerdoodle cookies with their signature taste and chewy texture. But the bars are better because it’s less work. You don’t need to chill or roll the dough, just spread it into a pan and bake!
The bars are topped with a sweet cinnamon sugar topping without the hassle of rolling cookie dough balls into the mixture.
Snickerdoodle bars are the perfect cookie bars for when you need a quick but tasty dessert. You’ll love this fun twist on my favorite blondie recipe. You might also want to try my peanut butter chocolate chip blondies. They are divine!
Recipe Snapshot
- TASTE: Tangy and sweet.
- TEXTURE: Tender melt-in-your-mouth cookie crumb.
- EASE: So easy!
- TIME: The bars bake for about 30 minutes and the batter takes just a few minutes to whip up.
What You’ll Need
Ingredients
- Flour: Use all-purpose flour that has been spooned and leveled or weighed.
- Baking powder: This gives the bars rise so they are not flat and dense.
- Cream of tartar: The slightly tangy flavor we all love about snickerdoodles comes from cream of tartar.
- Salt: Balances out the sweetness.
- Butter: I always recommend unsalted sweet cream butter when baking. And let it come to room temperature for easier creaming.
- Sugar: Light brown sugar is used in the dough and granulated sugar is used for the topping.
- Eggs: Allow them to come to room temperature before using.
- Vanilla: Pure vanilla extract will give the best flavor.
- Cinnamon: Cinnamon sugar is sprinkled over the dough to give the blondies that signature snickerdoodle appearance.
How to Make Snickerdoodle Blondies
Because I make my snickerdoodle cookie bars with softened butter, you’ll need to use a mixer to cream the butter and sugar together.
Be sure to check out the full recipe and ingredient list below
- Combine dry ingredients. Whisk the flour, baking powder, cream of tartar, and salt together in a small bowl.
- Combine the wet ingredients. Beat the butter until very creamy. Add the light brown sugar and mix until well combined. Beat in the eggs, one at a time followed by the vanilla.
- Combine the wet and dry ingredients. Add the flour mixture to the wet ingredients and mix just until incorporated. Spread the batter evenly into the bottom of a lined baking pan.
- Make the topping. Combine cinnamon with granulated sugar and sprinkle it evenly over the dough.
- Bake. Bake the blondies for 30-35 minutes until a toothpick inserted into the center comes out with only a few crumbs attached.
Handy tip:
Use a light-colored metal baking pan. The bars will bake more evenly.
Tips For Success
- Don’t leave out the cream of tartar! That’s what gives the bars that classic snickerdoodle tang.
- Line the baking pan with parchment paper or aluminum foil. This makes it easier to lift the bars out of the pan.
- When mixing in the eggs, don’t over-mix. Just mix until they are incorporated. Otherwise, you may end up with cakey bars.
Storage & Freezing
Storage: Blondies will keep for up to one week store in an airtight container at room temperature.
Freezing: Blondies can be frozen for up to 3 months. Thaw in the refrigerator overnight then bring to room temperature before serving.
Snickerdoodle Blondies
Ingredients
For the Blondies
- 2 cups (260 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, room temperature
- 1 ¼ cups (250 g) light brown sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
For the Topping
- ¼ cup (50 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
Make the Blondies
- Move the oven rack to just below the center of the oven and heat to 350ºF degrees. Line a 9-inch square pan with parchment paper or aluminum foil and spray with cooking spray; set aside.
- Add the flour, baking powder, cream of tartar, and salt to a medium bowl. Stir with a whisk to combine.
- Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the butter on medium speed until very creamy.
- Beat in the sugar until well combined. Beat in the eggs, one at a time, mixing well after each addition. Stop to scrape down the sides of the bowl as needed. Beat in the vanilla.
- Add the flour mixture and mix at low speed just until incorporated.
- Spread the batter evenly in the prepared pan.
Make the Topping
- In a small bowl, mix the granulated sugar and cinnamon together. Sprinkle it evenly over the blondie dough in the pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Cool in the pan to room temperature, then refrigerate until firm; about 2 hours.
- Lift the blondies out of the pan with the parchment or foil. Cut into 2-inch squares or the desired size.
Video
Notes
- Butter: Salted butter can be used in place of unsalted. Omit the additional salt in the recipe.
- Brown sugar: Light or dark brown will work great with this recipe.
- Blondies will keep for up to 1 week stored in an airtight container at room temperature.
- Or they can be frozen for up to 3 months. Place them in an airtight container or zip-top freezer bag. Thaw in the refrigerator overnight and bring to room temperature before serving.