Chewy Snickerdoodle Blondies

published Sep 16, 2023
Snickerdoodle Blondies Recipe

The chewy texture you expect from a blondie partnered with the sweet, slightly tangy flavor and cinnamon-sugar coating essential to a good snickerdoodle.

Makes9 bars

Prep10 minutes

Cook20 minutes to 25 minutes

Jump to Recipe
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Snickerdoodle Blondies stacked.
Credit: Kelli Foster

I love a good dessert mash-up, and I am not exaggerating when I tell you that these snickerdoodle blondies are the absolute best I’ve ever tried. With these bars, you get the distinct taste of each dessert in every bite. They have the just-dense-enough chewy texture and rich, caramel flavor you expect from blondies, plus the sweet cinnamon flavor and hint of tang that’s essential to a good snickerdoodle. And of course, a sparkly layer of cinnamon-sugar blankets the top.

Best of all, you only need 10 minutes to mix these blondies together. Personally, I can’t stop making a batch, cutting it into bite-size pieces, and stashing it in the freezer — this way I always have a sweet bite at the ready.

Credit: Kelli Foster

Ingredients in Snickerdoodle Blondies

  • Unsalted butter. You’ll use the whole stick. Take your pick between melting it in the microwave or on the stovetop. It only needs to be melted most of the way, not completely — the residual heat will melt those small remaining pieces.
  • Granulated sugar. A crust of crunchy granulated sugar is a hallmark of a good snickerdoodle. In addition to being mixed into the batter, there’s a generous blanket of cinnamon sugar over the top.
  • Dark brown sugar. The best blondies are made with dark brown sugar to achieve that rich caramel-like flavor.
  • Ground cinnamon. Just as with snickerdoodle cookies, cinnamon gets mixed into the batter and sprinkled over the top of the blondies.
  • Ground nutmeg. A little bit of nutmeg contributes to a snickerdoodle’s classic flavor. 
  • Cream of tartar. You’ll use less than a teaspoon, but don’t skip this crucial ingredient — it’s a must for a good snickerdoodle. It’s what gives the cookies, and in this case blondies, the signature flavor as well as some rise. 
  • Vanilla extract. It’s not a misprint, you’ll use a full tablespoon of vanilla extract here.
  • All-purpose flour. This baking staple is crucial to give the flour their bulk and structure.
  • Egg. A single large egg keeps these blondies moist and tender.
  • Baking powder. This gives the snickerdoodles some lift and keeps them from being too dense.

Snickerdoodle Blondies Recipe

The chewy texture you expect from a blondie partnered with the sweet, slightly tangy flavor and cinnamon-sugar coating essential to a good snickerdoodle.

Prep time 10 minutes

Cook time 20 minutes to 25 minutes

Makes 9 bars

Nutritional Info

Ingredients

  • 8 tablespoons

    (1 stick) unsalted butter

  • Cooking spray or butter

  • 1/2 cup

    plus 3 tablespoons granulated sugar, divided

  • 2 1/4 teaspoons

    ground cinnamon, divided

  • 1/2 cup

    packed dark brown sugar

  • 1

    large egg

  • 1 tablespoon

    vanilla extract

  • 1/4 teaspoon

    kosher salt

  • 1 1/4 cups

    all-purpose flour

  • 3/4 teaspoon

    cream of tartar

  • 1/2 teaspoon

    baking powder

  • 1/4 teaspoon

    ground nutmeg

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F.

  2. Place 1 stick unsalted butter in a large microwave-safe bowl. Microwave until mostly melted, 60 to 70 seconds (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside for 5 minutes to cool slightly.

  3. Meanwhile, line an 8x8-inch metal baking pan with parchment paper, leaving an overhang on two opposite sides to form a sling. Lightly coat the pan and parchment with cooking spray or butter. Place 3 tablespoons of the granulated sugar and 2 teaspoons of the ground cinnamon in a small bowl and whisk to combine.

  4. Add the remaining 1/2 cup granulated sugar, 1/2 cup packed dark brown sugar, 1 large egg, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt to the butter. Stir with a flexible spatula until smooth and glossy.

  5. Add the remaining 1/4 teaspoon ground cinnamon, 1 1/4 cups all-purpose flour, 3/4 teaspoon cream of tartar, 1/2 teaspoon baking powder, and 1/4 teaspoon ground nutmeg. Stir with the flexible spatula until a thick batter forms.

  6. Transfer the batter to the pan and spread into an even layer. Sprinkle the cinnamon-sugar mixture evenly over top. Lightly press the sugar into the top with your fingers or the spatula.

  7. Bake for 10 minutes. Rotate the pan and bake until the edges pull away slightly from the pan and are firm, and a tester inserted into the center comes out with just a few crumbs, 10 to 13 minutes more.

  8. Place the pan on a wire rack and let cool completely, about 2 hours. Grasp the excess parchment and lift the blondie slab out of the pan and onto a cutting board. Cut into 9 squares.

Recipe Notes

Storage: Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months, then thaw at room temperature.