Snickerdoodle Blondies are a delightful twist on the classic snickerdoodle cookie and are perfect for the holiday season. These soft and chewy bars combine the irresistible cinnamon-sugar flavor with the dense texture of a blondie making a delicious and flavorful treat.
This recipe is popular during the fall and winter seasons and is especially enjoyed during Christmastime.
These Snickerdoodle Blondies use simple ingredients and they're very easy to make in just one bowl.
- Browned butter - directions for making browned butter in the recipe card
- Granulated sugar
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Ground cinnamon
- Baking powder
- Cinnamon sugar mixture
See recipe card for quantities.
Brown the butter by adding the butter to a small skillet and heat over medium heat. Stir the butter occasionally as the butter begins to melt into the pan and begins to foam.
Stir constantly until little bits of brown begin to develop in the skillet. This will take roughly eight minutes depending on your burner. Once the brown bits begin to form, remove the butter from the heat and pour it into a large heat-proof mixing bowl to prevent the butter from browning. Allow the butter to cool for a few minutes while you gather your other ingredients.
You will need just one bowl for this recipe! In the same bowl as the browned butter, beat in the granulated and brown sugar until the mixture is well combined. Beat in the eggs and the vanilla extract just until mixed. Add the dry ingredients: the flour, cinnamon, baking powder, and salt.
Once the snickerdoodle blondies batter is prepared, pour the batter into your prepared baking dish, and spread it out evenly to ensure even baking.
Make the cinnamon sugar mixture by stirring the ground cinnamon into the granulated sugar until mixed evenly. Sprinkle half of the cinnamon sugar evenly on top of the blondies batter.
Place the prepared 9x9 baking dish in the oven and bake for 23-25 minutes. These snickerdoodle blondies will be soft in the center but the edges of the pan should be firm and browned. Avoid overbaking these blondies. They will continue to bake as they cool.
When your snickerdoodle blondies are done baking, remove them from the oven and allow them to cool in the dish before sprinkling additional cinnamon sugar on the bars. Allow them to cool in the pan before slicing and serving.
Hint: Avoid overbaking these Snickerdoodle Blondies as they are meant to have soft and chewy centers. The outsides of the blondies will have a firm and crisp texture.
There are a few substitutions that you can make when making Snickerdoodle Blondies - here are some examples.
- Butter - These blondies call for unsalted butter but salted butter can be used in its place. Omit the salt in the recipe if using salted butter to avoid blondies that are salty.
- Brown Sugar - Dark brown sugar can be used in place of the light brown sugar in this recipe. It will create a chewier blondie.
To change the flavors and textures of this Snickerdoodle blondies recipe, check out these variations.
- Sugar Coating - change the classic cinnamon sugar topping by adding to or swapping out the cinnamon. Spices such as ginger, nutmeg, or cardamom are warm flavors that would work well in these snickerdoodle blondies.
- Give them a nutty flavor - swap out the vanilla extract for almond extract for a more nutty flavor.
- Regular butter - To make these blondies without browning the butter, use ¾ cup of unsalted butter softened in this recipe.
See this Instant Pot Snickerdoodle Cheesecake, a delectable cheesecake for the holiday season!
When preparing to make snickerdoodle blondies, it's essential to have the proper equipment on hand. This will help this snickerdoodle blondie bars recipe come together quickly and easily.
Skillet: A skillet is used to brown the butter to give these blondies a delicious nutty flavor.
Baking pan: A 9x9 baking dish is the ideal size for achieving the right thickness and consistency in your blondies. A 9x9 dish will create thick and chewy blondies.
Heat-Proof Mixing bowl: You'll need just one large heat-proof mixing bowl for this recipe.
Electric mixer: For the ease of mixing, an electric mixer comes in handy for making these blondies.
Baking Spray: A baking spray that has flour in it will make it easy to remove the blondies from the pan after they are cool. Alternatively, you can grease the bottom and sides of the pan with oil.
Follow these simple storage tips to help keep these Snickerdoodle Blondie Bars fresh.
Storing these blondies at room temperature is the best way to keep them soft and fresh.
When storing your blondies, be sure to place them in an airtight container on the counter. This will prevent them from drying out and help maintain their softness.
These snickerdoodle blondies can be frozen for up to 3 months when stored properly in the freezer. To freeze, allow the blondie bars to cool completely before slicing and storing in zipper bags that are freezer safe. For extra protection, place the freezer bag in a freezer-safe container to lock out any moisture or air that may get into the bag.
Freezing snickerdoodle blondies is a great way to get ahead for the Christmas baking season.
Allow this Snickerdoole blondies recipe to cool completely before storing them to prevent the blondies from sweating and altering the texture and flavor.
How to make regular snickerdoodle blondies?
If you don't want to make brown butter snickerdoodle blondies, you can use this exact same recipe to make them with regular unsalted butter. To make them without browning butter, simply take the same amount of butter and set it out on the counter for it to soften before making this recipe. Proceed to make the recipe as directed.
What are some gluten-free snickerdoodle blondie recipes?
To make gluten-free snickerdoodle blondies, you can substitute the all-purpose flour in a traditional recipe with 1:1 gluten free flour. Using a good 1:1 alternative will make it easy to substitute the all-purpose flour for gluten free.
What makes blondies hard?
One of the biggest culprits of blondies coming out hard is because the batter is overmixed and it's overbaked. The ingredients should just be mixed just until combined and they should be baked until the edges of the pan are golden brown and the centers are still soft.
Looking for other recipes like this? Try these:
- ¾ cup unsalted butter (browned)
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon salt
Cinnamon Sugar Mixture
- ⅛ cup granulated sugar
- 2 tablespoons ground cinnamon
- Preheat the oven to 350°F and spray a 9x9 baking dish with baking spray or grease it or line it with parchment paper to prevent the blondies from sticking to the pan.
- Brown the butter by adding the butter to a small skillet and heat over medium heat.
- Stir the butter occasionally as the butter begins to melt into the pan and begins to foam.
- Stir constantly until little bits of brown begin to develop in the skillet. Approx. 8 minutes.
- Once the brown bits begin to form, remove the butter from the heat and pour it into a large heat-proof mixing bowl to prevent the butter from browning.
- Allow the butter to cool for a few minutes while you gather your other ingredients.
- In the same bowl as the browned butter, beat in the granulated and brown sugar until the mixture is well combined.
- Beat in the eggs and the vanilla extract just until mixed.
- Add the dry ingredients: the flour, cinnamon, baking powder, and salt.
- Pour the batter into the prepared baking dish, and spread it out evenly to ensure even baking.
- Make the cinnamon sugar mixture by stirring the ground cinnamon into the granulated sugar until mixed evenly.
- Sprinkle half of the cinnamon sugar evenly on top of the blondies batter. Reserve the rest for later.
- Bake for 23-25 minutes. They will be soft in the center but the edges of the pan should be firm and browned. Avoid overbaking these blondies. They will continue to bake as they cool.
- Remove them from the oven and allow them to cool.
- Sprinkle additional cinnamon sugar on the bars once cooled.
- Allow them to cool in the pan before slicing and serving.
To avoid hard blondies, don't overbake. They will continue to bake as they cool in the pan.
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Serving Size:1 blondie
Amount Per Serving: Calories: 166Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 101mgCarbohydrates: 21gFiber: 1gSugar: 20gProtein: 1g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.