These Snickerdoodle Blondies are a cross between a chewy blondie bar and a classic snickerdoodle cookie. You get the dense buttery base of a blondie with that irresistible cinnamon-sugar coating all baked in one pan for just $0.16 per servings. Cinnamon and sugar is my family’s favorite dessert flavor combination and this recipe is the reason why.
I make these every holiday season because they are the one dessert my entire family agrees on — the chewy center, the crispy cinnamon-sugar top, and that classic snickerdoodle tang in every single bite. At $3.89 for the whole batch they are also one of the most budget-friendly holiday desserts I make all year.
Why You’ll Love This Recipe!
- Just $0.16 per bar — $3.89 total for the whole batch
- One pan, no chilling required — mix, spread, bake, and done in under an hour
- Chewy buttery center with a slightly crispy cinnamon-sugar crust on top
- Made entirely with pantry staples — no special ingredients needed
- The perfect holiday dessert that travels well and keeps for days
If you love easy snickerdoodle desserts like this one you will also love our Snickerdoodle Cookie Recipe , Snickerdoodle Muffins , and Snickerdoodle Bread. They are all made with simple pantry ingredients and packed with that same irresistible cinnamon-sugar flavor. Check out my cinnamon sugar recipe.
Ingredients
- Brown sugar — gives blondies their characteristic chew and deep caramel-like flavor. Do not substitute white sugar — white sugar creates a cakier texture and you lose the fudgy dense result that makes these so good
- Melted butter — melted butter rather than softened butter is what gives these bars their dense fudgy texture. Softened or creamed butter incorporates more air and creates a cakier crumb — not what you want in a blondie
- Eggs — bind the batter and add richness. Make sure they are at room temperature for the smoothest batter
- Vanilla extract — enhances every other flavor in the batter. Use pure vanilla extract for the best result.
- Flour — all purpose flour gives structure without making the bars tough. Do not overmix once the flour is added
- Cinnamon — the star of the topping and a key flavor in the batter. Do not skimp on it
- A note on cream of tartar — traditional snickerdoodle cookies use cream of tartar for their signature slightly tangy flavor. This recipe skips it and relies on brown sugar and cinnamon to deliver that same satisfaction — simpler pantry, same result. If you are searching for snickerdoodle blondies with cream of tartar this recipe achieves the same tang without it
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Snickerdoodle Blondies
Step 1 – Preheat oven to 350 degrees Fahrenheit.
Step 2 – Line a 9X13 baking dish with parchment paper and spray the paper with a non-stick cooking spray.
Step 3 – Beat together the unsalted butter, brown and sugar in a large mixing bowl with a hand held mixer or stand mixer with paddle attachment. We have even used a wooden spoon Add in the eggs and vanilla extract. Mix until well combined.
Step 4 – In a separate bowl, stir together the flour, baking powder, cinnamon and salt. Then stir in the dry ingredients into the butter/sugar mixture by hand until just combined. Do not over mix.
Step 5 – Spread the dough into an even layer in the baking pan. Stir together the Cinnamon Sugar Topping ingredients in a small bowl and sprinkle it on top of the blondie batter.
Step 6 – Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Allow to cool completely and then cut and enjoy!
Tips for Success
- Use room temperature butter and eggs. Room temperature ingredients combine more smoothly and give you a more even batter
- Do not overmix after adding flour. Stir until just combined — overmixing develops the gluten and creates dense tough bars instead of the chewy tender result you want
- Line the pan with parchment paper. Leave an overhang on the sides so you can lift the whole dessert out of the pan for easy cutting
- Cool completely before cutting. Cutting warm blondies gives you crumbly uneven bars. Patience gives you clean perfect squares
- Pan size matters. This recipe is written for a 9×13 inch pan which gives you thinner bars. If you use a 9×9 inch pan the bars will be thicker — increase the bake time by 8–10 minutes and check with a toothpick. If you use an 8×8 inch pan add 12–15 extra minutes
- Make ahead tip. These bars keep beautifully wrapped at room temperature for up to 4 days making them perfect for holiday gifting and advance party prep. Bake them 1–2 days ahead and they taste just as good — possibly better
Blondie Mix-Ins
These Snickerdoodle Blondies are even better with optional additions. Try these variations.
- Chocolate Chips – White Chocolate Chips or Dark Chocolate Chips
- Toffee Bits
- Chopped Nuts – Pecans, Walnuts or Almonds
- Dried Fruit
- Shredded Coconut
Storage & Freezer Instructions
Refrigerator
- Store in an airtight container at room temperature for up to 4–5 days — the bars stay chewy and fresh
Freezer
- Wrap individual bars in plastic wrap and place in a freezer-safe bag for up to 2 months — thaw at room temperature for about 30 minutes before serving
Reheating
- Microwave individual bars for 15–20 seconds for that fresh-from-the-oven warmth — the cinnamon-sugar topping gets slightly crispy again
Frequently Asked Questions
A cross between a chewy blondie bar and a classic snickerdoodle cookie — dense buttery base with a cinnamon-sugar topping that caramelizes into a slightly crispy crust during baking. All the flavor of a snickerdoodle in one easy one-pan bar.
Yes — the best blondie has a chewy gooey center and a set edge. The center will look almost underdone when you pull them from the oven — that is correct. It firms up perfectly as it cools.
The edges will look dry and set but the center will still look slightly underdone. Insert a toothpick in the center — it should come out with a few moist crumbs but not wet batter. Do not wait for a completely clean toothpick or they will be overbaked.
No — this recipe skips the cream of tartar that traditional snickerdoodle cookies use and relies on brown sugar and cinnamon to deliver the same satisfaction. Simpler pantry, same great flavor.
Yes — bake up to 2 days ahead, wrap tightly, and store at room temperature. They taste just as good the next day.
More Easy Cinnamon and Sugar Desserts
These Snickerdoodle Blondies are one of my most made holiday desserts — chewy buttery and loaded with that cinnamon-sugar flavor my family can never get enough of.
If you make them leave a star rating and a comment below — I love hearing whether your family claimed them for the holiday dessert table the way mine has!
Snickerdoodle Blondies
Ingredients
- 1 cup unsalted Butter softened at room temperature
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 2 large eggs
- 2 tsp Vanilla Extract
- 2 ½ cup All Purpose Flour
- 1 tsp Baking Powder
- 1 ½ teaspoon Cinnamon
- 1 tsp Salt
For the Topping:
- ¼ cup Granulated Sugar
- 1 ½ teaspoon Cinnamon
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 9X13 baking dish with parchment paper and spray the paper with a non-stick cooking spray.
- In a large mixing bowl, beat together 1 cup softened unsalted butter, 1 cup brown sugar, and 1 cup granulated sugar with a hand mixer or stand mixer until light and fluffy.
- Add 2 large eggs and 2 teaspoons vanilla extract. Mix until well combined.
- In a separate bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon baking powder, 1½ teaspoons ground cinnamon, and 1 teaspoon salt.
- Gradually stir the dry ingredients into the butter mixture until just combined. Do not overmix.
- Press this mixture into an even layer in the baking dish. In a small bowl, stir together ¼ cup granulated sugar and 1½ teaspoons ground cinnamon for the topping.
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Allow to cool completely and then cut and enjoy!
