These soft, chewy snickerdoodle blondies deliver all the cinnamon-sugar goodness of the classic cookie—no chilling, no fuss, just one bowl and big flavor.
Snickerdoodle blondies–that one recipe that is requested every,single.time I make it. It is my go-to sweet treat. Everyone loves it. It’s easy and you probably have all the ingredients already. What are you waiting for? Let’s bake!
Why You’ll Love It
- Golden, buttery, chewy goodness zero scooping
- Zero drama dessert–use your favorite mixer, spread into the pan, bake, done.
- Freezer-friendly–bake the whole batch and still have some for later
- Universal appeal
It’s no secret that baking and I are in a complicated situationship. But ever since I looked for a bar recipe that had no chocolate in it and found this, it has been in constant rotation. I can’t count how many times I have made these or how many times I’ve been asked for the recipe.
Ingredients
- all-purpose flour
- brown sugar
- eggs
- butter
- salt
- baking powder
- cinnamon
- sugar
FAQs–Real kitchens come with real questions—so here’s the lowdown on making your snickerdoodle blondies the best they can be.
Can I use a 9×13 pan? Yes—just know the end result will be thicker and you may need to increase the cook time slightly.
Can I use salted butter instead of unsalted?
Yes! Just reduce the added salt in the recipe by half. I usually use whatever butter I have on hand—these blondies are pretty forgiving.
What’s the difference between blondies and brownies?
Blondies are the vanilla cousin of brownies. No cocoa powder here—just buttery, brown sugar goodness. These ones are extra cozy thanks to the cinnamon-sugar topping.
How should I store snickerdoodle blondies?
Keep them in an airtight container at room temp for up to 4 days (if they last that long). You can also freeze them for up to 2 months—you can even wrap them individually for easy snacking!
Can I add mix-ins?
Absolutely! White chocolate chips, or butterscotch chips, or chopped pecans would all be fabulous. Just don’t overload the batter.
Until next bite—stay sweet, stay real, and don’t skimp on the cinnamon!
Real food. Real kitchens. Real love. –Melissa @ The Food Civilian
Snickerdoodle Blondies
Equipment
- 1 11×17 baking sheet
- 1 stand mixer or a hand mixer works too
- 1 sturdy rubber spatula (I often just use my hands and wet them with water)
Ingredients
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- 2 cups packed brown sugar
- 1 cup butter at room temperature
- 2 eggs at room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons white sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350F. Lightly grease an 11×17 cookie sheet or use parchment paper (then you can lift out the bars for perfect cutting).
- Sift together flour, baking powder and salt and set aside.
- In bowl of stand mixer (or in a large bowl with a hand mixer), beat together butter, sugar, eggs, and vanilla until smooth.
- Stir in the flour mixture until well blended.
- Spread evenly in prepared pan (mixture will be somewhat thick and cookiebatter-ish. I find that wetting my hands and using them to smooth everything down works well.)
- Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the bars.
- Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife or pizza cutter.
- Yields: approximately 30 servings (depending on how you cut the bars)