A cross between a soft and thick snickerdoodle cookie and a chewy blondie, these snickerdoodle blondies are studded with white chocolate chips and ribboned with sweet cinnamon-sugar. No dough chilling or individual cookie dough rolling required to get your snickerdoodle fix!
One reader, Lynne, commented: “Perfect. So delicious and so much easier than the cookies. We were supposed to save them for an event next week but I don’t think they will make it that long. So yummy! Will definitely make again. ★★★★★”
I originally published this recipe in 2014 and have since added new photos and additional success tips. These have been a long-time repeat favorite. Though they may look understated, these pack a HUGE flavor punch and their soft, yet dense texture is like a cinnamon-vanilla version of a brownie. So good!!
Snickerdoodle Blondies Recipe Snapshot
- Taste: The classic blondie flavors of sweet vanilla and butter mingle with creamy white chocolate and the distinctive flavor of snickerdoodles, thanks to the cinnamon-sugar topping and filling.
- Texture: One of the many reasons people love blondies so much is their unparalleled texture. Thick, dense, chewy, and studded with bits of white chocolate, these bars are a texture lover’s dream.
- Ease: The hardest part is pressing this super-sticky dough into the pan. I have some tips for you below.
- Time: The batter comes together quickly with an electric mixer, and the pan takes just over 30 minutes to bake. No dough chilling, and no individual cookie dough ball rolling and coating. You do have to wait for the snickerdoodle blondies to cool before you can cut them, however. (Correction: That’s the hardest part.)
Grab These Basic Ingredients:
- Butter: A key flavor in blondies, we are creaming the butter with the sugars, so make sure to use proper room-temperature butter. Using melted butter, which is common in blondies, made these way too dense. Stick with creamed butter as instructed below.
- Sugars: We’re using both white and brown sugars to sweeten these treats.
- Eggs: To bind the ingredients together.
- Vanilla: Another key flavor in blondies.
- Flour: All-purpose flour forms the structure of these blondies.
- Baking Powder: This leavener puffs the blondies up as they bake.
- Cream of Tartar: Cream of tartar adds a unique tangy flavor to snickerdoodles, as well as extra chewiness, and is the main ingredient that sets them apart from sugar cookies. If you don’t have any, you can skip it; you won’t really notice anything is missing.
- Salt: To balance the sweet.
- White Chocolate Morsels: White chocolate is a fabulous pairing with snickerdoodles; we love to include it in these pumpkin snickerdoodles and chai spice snickerdoodles, too.
- Cinnamon-Sugar: Snickerdoodles typically get rolled in this combo before baking, but for these blondies, we are sprinkling a generous layer in between two layers of the blondie dough. (And a little more on top, too!)
In Photos: Assembling Snickerdoodle Blondies
The dough comes together quickly with the help of an electric mixer. Expect a thick, creamy, very sticky dough:
Take about half of the dough (just eyeball it) and plop it into a 9-inch square baking pan lined with parchment paper. I always recommend lining the pan with parchment paper for brownies and bars, and leaving a little bit of overhang on the sides. This makes it super easy to lift the bars out of the pan and transfer to a cutting board to slice into squares.
Now comes the tricky part: pressing this sticky, thick, buttery dough into the pan. The best way to do this is with generously floured hands. Keep a small bowl of flour nearby and re-flour your hands as needed.
Once you have the first half of the snickerdoodle blondie dough pressed in an even layer to cover the bottom of the pan, sprinkle the cinnamon-sugar mixture over the top of it. Reserve 1 teaspoon to sprinkle on top before baking.
Now, top the cinnamon swirl layer with the remaining blondie dough. Again, generously flour your hands for this step. Take a handful of dough and press it between your hands to flatten it, then place it on top of the cinnamon swirl layer. Repeat with the remaining dough, a handful at a time, re-flouring your hands as often as needed. Lay the “shingles” of dough gently next to one another, sort of like puzzle pieces.
Try to meld them together, like this:
Lightly sprinkle the remaining cinnamon-sugar over the top, then bake. Let the snickerdoodle blondies cool completely in the pan before cutting them into squares. The bars are pretty thick, so you can cut the pan into 20 small bars. Or, for extra generous servings, cut the pan into 16 bars.
The edges are extra chewy and the centers are oh-so soft. There’s white chocolate chips aplenty and the sticky cinnamon-sugar swirl will make you weak at the knees.
And if snickerdoodles are your thing, don’t sleep on these recipes: classic snickerdoodles (a no-chill cookie recipe), caramel snickerdoodles, and maple pecan snickerdoodles. Oh, and don’t forget snickerdoodle cupcakes and snickerdoodle cake!
Sally’s Cookie Palooza
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page including:
Snickerdoodle Blondies
Prep Time: 25 minutes
Cook Time: 34 minutes
Total Time: 2 hours
Yield: 16-20 bars
Category: Bars
Method: Baking
Cuisine: American
Description
A cross between a chewy blondie and soft snickerdoodle cookie, these blondie bars are studded with white chocolate chips and ribboned with sweet cinnamon sugar! Have extra flour handy for steps 4 and 5.
Blondies
Cinnamon-Sugar Filling
Instructions
- Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
- Make the blondies: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2–3 minutes. Add the eggs and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, baking powder, cream of tartar, and salt together until combined. Pour into the wet ingredients, then beat on low speed until combined. Beat in 1 cup (180g) white chocolate morsels. The cookie dough will be thick and sticky.
- Spoon half the dough into the prepared pan and press/spread it into an even layer. If using your hands to press it down, flour your hands first. This is a sticky dough.
- For the filling: In a small bowl, mix together the sugar and cinnamon for the filling. Sprinkle the cinnamon-sugar on top of the bottom layer, reserving 1 teaspoon for the top. Flour your hands, take a handful of the remaining dough and press it between your hands to flatten it. Place it on top of the cinnamon swirl layer. Repeat with the remaining dough, a handful at a time, re-flouring your hands as often as needed. Lay the “shingles” of dough gently next to one another, sort of like puzzle pieces. It’s ok if some of the cinnamon-sugar layer is exposed/not covered. Press the remaining white chocolate morsels into the top, and then lightly sprinkle the surface with remaining cinnamon-sugar.
- Bake until golden brown, about 32–35 minutes, or until a toothpick inserted in the center comes out mostly clean with only a few moist crumbs. Avoid over-baking.
- Cool completely in the pan set on a cooling rack, about 1 hour. Once cool, lift the bars out of the pan using the parchment overhang on the sides, and cut into squares.
- Cover and store leftover bars at room temperature for up to 1 week.
Notes
- Freezing Instructions: Bars freeze well for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
- Special Tools (affiliate links): 9-inch Square Baking Pan | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Wooden Spoon or Silicone Spatula | Cooling Rack
- Cream of Tartar: Cream of tartar adds a unique tangy flavor to snickerdoodles, as well as extra chewiness, and is the main ingredient that sets them apart from sugar cookies. If you don’t have any, you can skip it; you won’t really notice anything is missing.
