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With a crackly, cinnamon sugar crust and soft, chewy inside, these snickerdoodle blondies taste just like classic snickerdoodles but in bar form! But, you don’t have to fuss with rolling cookie dough at all. Just whisk together the batter, pour in a pan, and sprinkle with cinnamon sugar. They’re a fun, last-minute dessert for holiday parties or anytime you have a cookie craving!
Snickerdoodles are one of my favorite holiday desserts. They’re soft and chewy with just enough bite on the outside and that crunchy cinnamon sugar mixture on the outside.
Although we normally only have them around the holidays, I’m a cinnamon sugar fan any time of the year, and started playing with this recipe in the summer.
I didn’t want them to just taste like cinnamon sugar; I really wanted the blondies to replicate the texture of the original cookies. Fortunately, all it takes is cream of tartar and just the right amount of baking powder.
These are chewy blondies with a nice bite on the edges, yet a soft, buttery middle. Perfect with hot cocoa, black coffee, or a cozy chai!
Why you’ll love these Snickerdoodle Blondie Bars
- Soft and chewy, similar to cookie bars
- Classic snickerdoodle texture and flavor!
- Uses simple pantry staples, so no need for a run to the store
- Perfect last minute dessert for the holiday season
- No fancy tools required – just a mixing bowl and a whisk
Ingredients
- White sugar – Just like the traditional cookies, we want to use plain sugar to allow the cinnamon flavor to shine.
- Unsalted butter
- Vanilla and almond extract – And yes, I use my homemade Bourbon vanilla extract for maximum flavor.
- Egg
- All purpose flour
- Cream of tartar – Crucial for that shell snickerdoodle cookies have! It also adds that signature tang, so don’t skip it!
- Baking powder – You need just the right amount for the proper rise. I find 1 tsp of powder works perfectly.
- Cinnamon sugar – Made with ground cinnamon and regular granulated sugar…Essential for that classic snickerdoodle cookie flavor!
P.S. I actually make snickerdoodle-flavored sugar cubes. If you’re into this flavor profile, you will definitely want to try them!
How to Make Snickerdoodle Blondies
- Preheat oven to 325 F and line a metal 8×8 square baking pan with parchment paper.
- Melt butter in a small saucepan on the stove. In a medium bowl, whisk together the sugar and melted butter. Mix in the egg and extracts.
- Add the dry ingredients and stir to combine.
- Scrape batter into the prepared baking pan, then spread in an even layer with a rubber spatula.
- In a small bowl, stir together the cinnamon-sugar mixture and sprinkle evenly over the top of the blondie batter.
- Bake for 25-35 minutes or until set in the middle. Remove from oven and cool for 10-15 minutes before lifting up the parchment and placing the bars on a cooling rack. Cool to room temperature then slice and serve. Feel free to sprinkle with extra cinnamon sugar, if you’d like!
Storing Suggestions
Once baked and cooled, transfer to an airtight container and store at room temperature for about 2-3 days.
Tips & Variations
- Add more texture. Stir in some chocolate chips or chopped pecans for extra bite.
- Chill first. If you try slicing these blondies when they are still warm, they’ll start to crackle on top. For the neatest cuts, let them cool completely to room temperature, lift the sides of the parchment paper out of the baking dish, and transfer to a cutting board. Use a large, sharp knife (serrated bread knife or granton edge blade) and slice confidently.
- Use brown butter. Browned butter adds extra depth of flavor that helps balance out the sweetness. It takes a little extra time, but is always worth the effort!
- Make a double batch. I often double (and sometimes quadruple) my blondie recipes. If you want a bigger batch, use the 2x button in the recipe card and bake them in a 9×13. The bars will be a little bit thicker, but they’ll turn out great. The baking time is generally about the same, although I always recommend checking for doneness with a toothpick.
More Blondie Recipes
- Apple Cinnamon Blondies
- Cardamom Blondies
- Lemon Blondies
- Raspberry White Chocolate Blondies
- Maple Pecan Blondies
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Easy Snickerdoodle Blondies
Ingredients
- 1 cup sugar
- 1/2 cup unsalted butter, one stick; melted
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 egg
- 1 cup flour
- 1 tsp cream of tartar
- 1 tsp baking powder
- 1/2 tsp kosher salt
Cinnamon Sugar
- 2 tbsp sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 325 F and line an 8×8 metal baking pan with parchment paper.
- In a medium bowl, whisk together the sugar and melted butter. Mix in the egg and extracts.1 cup sugar, 1/2 cup unsalted butter, 1 tsp vanilla extract, 1 tsp almond extract, 1 egg
- Add the dry ingredients and stir to combine.1 cup flour, 1 tsp cream of tartar, 1 tsp baking powder, 1/2 tsp kosher salt
- Scrape batter into a baking dish, then spread in an even layer.
- In a small bowl, stir together the cinnamon sugar and sprinkle evenly over the blondie batter.2 tbsp sugar, 2 tsp cinnamon
- Bake for 25-35 minutes or until set in the middle. Remove from oven and cool for 10-15 minutes before lifting up the parchment and placing the bars on a cooling rack. Cool to room temperature then slice and serve.
Nutrition
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