Soft, chewy, and brimming with cinnamon-sugar warmth, Snickerdoodle Blondies are the ultimate treat for any occasion. These bars combine the nostalgic charm of classic snickerdoodles with the rich, buttery texture of blondies, creating a dessert that’s impossible to resist. In just 40 minutes, you can whip up a batch of these golden delights, perfect for sharing or savoring solo. The crackly cinnamon topping adds a delightful crunch, while the tender center melts in your mouth with every bite.
Packed with cozy flavors and a hint of vanilla, these blondies are a crowd-pleaser that feels both indulgent and comforting. Whether you’re baking for a party or a quiet evening, they’re guaranteed to fill your kitchen with irresistible aromas. Each square is a little piece of happiness, offering the perfect balance of sweetness and spice. With minimal prep and a quick bake time, this recipe is as easy as it is delicious—ideal for satisfying your sweet tooth in a flash.
Ingredients for Snickerdoodle Blondies
- 1 cup (227 g) unsalted butter, melted and cooled (ensure it’s no longer warm to the touch)
- 2 cups (400 g) granulated sugar
- 2 Tablespoons (30 ml) milk (any type works)
- 2 large eggs
- ½ teaspoon vanilla extract (optional, but adds flavor)
- 2 ¾ cups (345 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon cream of tartar (key for that classic snickerdoodle flavor)
- ¾ teaspoon salt
- Topping:
- 3 Tablespoons granulated sugar
- 1 ½ teaspoon ground cinnamon
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) a 13×9-inch pan. Set aside.
- In a large bowl, combine the melted butter, granulated sugar, and milk. Stir well until fully mixed.
- Add the eggs and vanilla extract to the butter mixture. Stir until smooth and combined.
- In a separate bowl, whisk together the flour, baking powder, cream of tartar, and salt.
- Gradually stir the dry ingredients into the butter mixture until just combined. Avoid overmixing.
- Spread the batter evenly into the prepared pan using a spatula.
- In a small bowl, whisk together the granulated sugar and cinnamon for the topping. Sprinkle this mixture evenly over the batter.
- Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs (not wet batter).
- Allow the blondies to cool in the pan before cutting into squares. Serve and enjoy!
Perfect Pairings: Serving Suggestions
These Snickerdoodle Blondies are delicious on their own, but they shine even brighter with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy treat, pair them with a warm cup of cinnamon-spiced coffee or hot chocolate.
Keep It Fresh: Storage and Reheating Tips
Store your blondies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes.
Mix It Up: Recipe Variations
Want to add a twist? Try mixing in ½ cup of white chocolate chips or chopped pecans into the batter. For a nutty flavor, swap the cinnamon topping with a streusel made of brown sugar, oats, and chopped walnuts.
Quick Tips for Busy Bakers
Short on time? Use a stand mixer to combine the ingredients quickly. If you don’t have cream of tartar, substitute it with 1 teaspoon of lemon juice for a similar tangy effect. Pre-measure your ingredients the night before to streamline the process.
Essential Equipment Guidance
For best results, use a 13×9-inch metal baking pan for even baking. A parchment paper sling makes it easy to lift the blondies out of the pan. Don’t forget a toothpick to test for doneness—moist crumbs are perfect, but wet batter means they need more time.
Snickerdoodle Blondies
Ingredients
- 1 cup unsalted butter melted and cooled until no longer warm to the touch
- 2 cups granulated sugar
- 2 Tablespoon milk
- 2 large eggs
- 1/2 teaspoon vanilla extract optional
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 3/4 teaspoon salt
Topping
- 3 Tablespoons granulated sugar
- 1 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F (175C).
- Grease and flour (or line with parchment paper) a 13×9 pan. Set aside.
- In a large bowl, combine melted butter, sugar, and milk. Stir well.
- Add in eggs and vanilla extract and stir until combined.
- In a separate bowl, combine flour, baking powder, cream of tartar and salt.
- Stir dry ingredients into butter mixture until combined.
- Spread batter evenly into prepared 13×9 pan and prepare topping.
- In a small bowl, whisk together granulated sugar and cinnamon. Sprinkle evenly over snickerdoodle blondie batter.
- Bake on 350F (175C) for 25-28 minutes or toothpick inserted in center comes out clean or with moist crumbs (not wet batter).