This snickerdoodle blondies recipe is irresistibly rich, buttery, tangy, and sprinkled with a crunchy cinnamon-sugar topping.
Yes, they’re just as good as you would imagine. ♡♡♡
Turns out that everyone’s favorite cinnamon-sugar cookie (with its signature slight hint of tanginess) is a dessert mashup match made in heaven with rich, buttery, caramelized blondies. I simply added some extra cinnamon and cream of tartar to my favorite blondies recipe, tossed the batter with white chocolate chips, sprinkled the tops with a thin layer of crunchy cinnamon sugar and popped them in the oven until they were just ever-so-slightly underbaked (the key with blondies!). And oh my goodness, they were so much better than I even expected.
We absolutely loved these snickerdoodle blondies, as did everyone who happened to be passing through out house during the weeks that our first batch…the second batch…then third batch were available for the sampling. Highly recommend adding them to your baking bucket list this holiday season!
Snickerdoodle Blondie Ingredients
Here are a few quick notes about the ingredients you will need to make this snickerdoodle blondies recipe:
Butter: Melted butter gives blondies their famously rich and buttery flavor and moist texture. I wrote this recipe using unsalted butter, but if you only have salted butter on hand, simply reduce the amount of added salt in the recipe by about 1/3 teaspoon.
Sugars: We will use both brown sugar and white granulated sugar to give the blondie bars layers of caramelized sweetness.
Eggs: Eggs serve as our primary binding agent to hold all of the ingredients together and give the blondies a chewy texture.
Vanilla extract: We’ll use a generous amount of pure vanilla extract in these bars, which adds such a delicious warm and aromatic flavor that complements all of the other ingredients.
Flour: I used basic all-purpose flour to give this blondie recipe its soft and sturdy structure.
Cinnamon: We’ll mix some ground cinnamon into the blondie batter itself, as well as sprinkle a cinnamon-sugar mixture on top of the blondies to form a light and crunchy crust.
Cream of tartar: Cream of tartar is the ingredient that gives snickerdoodles their signature tangy flavor, and it works so well in these blondies too.
Baking powder: Baking powder serves as our primary leavening agent, to give these blondies a lighter texture.
Salt: We’ll add some fine sea salt to the batter itself, but I also recommend sprinkling some flaky sea salt on top to balance out the sweetness of the blondies.
White chocolate chips: Finally, I love adding a handful of white chocolate chips to blondies, but see options below for other add-ins that you’re welcome to use too!
Full detailed instructions for how to make blondies are included in the recipe below, but here are a few quick tips to keep in mind too:
Line the pan. I always prefer to line the baking pan with parchment paper so that the bars can easily lift out to be sliced once they have baked. But if you do not have parchment paper on hand, you’re welcome to just lightly mist the pan with cooking spray instead.
Cream together the butter and sugars properly. Be sure to use room temperature butter and beat it with the sugars for 2 minutes until light and fluffy in order to properly aerate the butter, which will give the blondies a softer texture.
Don’t over-mix. Once you’ve added in the dry ingredients, be sure to mix them in until they are just combined. If you over-mix the batter, it can lead to more tough and dense blondies.
Avoid over-baking. Blondies are also famous for being ever-so-slightly underbaked. It’s okay if a toothpick inserted in the middle comes out with a few moist crumbs (but it should not be wet).
Here are some other mix-ins that you’re welcome to add to these blondies, either in place of or mixed with the white chocolate chips:
different baking chips (such as semisweet chocolate, dark chocolate or butterscotch)
caramel or toffee bits
nuts (such as chopped pecans, walnuts or almonds)
dried fruit (such as chopped dried apricots or dried berries)
More Dessert Bars To Try!
Looking for more delicious dessert bar recipes to try? Here are a few of our faves:
Prep the oven and pan.Heat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
Mix.In a large mixing bowl, whisk together the melted butter and sugars until combined. Add the eggs and vanilla extract and whisk until combined. Add the flour, cinnamon, cream of tartar, baking powder, salt, and stir until evenly combined. Use a spatula to gently fold in the chocolate chips until evenly combined.
Arrange in pan.Press the dough evenly into the prepared baking pan. Sprinkle a few extra white chocolate chips evenly on top of the dough, if desired, then sprinkle the dough evenly with the cinnamon sugar topping.
Bake.Bake for 30 minutes or until a toothpick inserted in the center comes out mostly clean. Transfer the pan to a wire rack and let the blondies cool for at least 20 minutes before slicing.