Snickerdoodle Blondies

Snickerdoodle Blondies are soft, chewy dessert bars infused with cinnamon-sugar flavor and that signature tang from cream of tartar. They offer all the nostalgic charm of classic snickerdoodle cookies—without the hassle of rolling dough into balls.

Why You’ll Love This Recipe

• Quick and easy with minimal prep
• Classic snickerdoodle flavor in bar form
• Chewy center with crisp, cinnamon-sugar topping
• Great for sharing, potlucks, or make-ahead treats
• No mixer required—just one bowl and a whisk

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, melted and cooled
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Cream of tartar
• Salt
• Ground cinnamon
• Optional: white chocolate chips or cinnamon chips for extra flair

directions

this recipe

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch or 9×9-inch pan with parchment paper.
2. In a large bowl, whisk together melted butter and sugar until smooth.
3. Add eggs and vanilla extract and mix until combined.
4. In a separate bowl, whisk together flour, baking powder, cream of tartar, salt, and cinnamon.
5. Gradually stir the dry ingredients into the wet until just combined.
6. Spread half the batter into the prepared pan. Sprinkle a layer of cinnamon-sugar over it.
7. Dollop the remaining batter over the top and gently smooth it. Sprinkle with more cinnamon-sugar.
8. Bake for 25–35 minutes, depending on pan size, until a toothpick inserted in the center comes out with moist crumbs.
9. Cool completely before slicing into bars.

Servings and timing

• Makes: 16–24 bars (depending on cut size)
• Prep time: 15 minutes
• Bake time: 25–35 minutes
• Cool time: 1 hour

Variations

• Add white chocolate chips for a sweeter, creamier twist
• Use a mix of brown and white sugar for deeper flavor
• Add chopped pecans or walnuts for crunch
• Bake in muffin tins for individual blondie bites
• Swap cinnamon with pumpkin spice for a fall-themed variation

storage/reheating

• Store at room temperature in an airtight container for up to 3 days
• Refrigerate for up to 1 week
• Freeze for up to 3 months; wrap individually in plastic and foil
• Reheat in a 300°F oven for 5 minutes to refresh texture

FAQs

1. Do I need cream of tartar?

Yes, it’s essential for the classic snickerdoodle flavor. Without it, you’ll lose that subtle tang.

2. Can I use brown sugar instead of granulated?

Yes, but it will give a more caramelized flavor and denser texture.

3. How do I know when they’re done baking?

Look for golden edges and a center that’s set. A toothpick should come out with a few moist crumbs.

4. Can I make them gluten-free?

Yes, using a 1:1 gluten-free flour blend works well, though texture may vary slightly.

5. Are these good for making ahead?

Absolutely! They stay fresh for several days and freeze beautifully.

6. Can I double the recipe?

Yes, bake in a larger sheet pan and adjust the baking time accordingly.

7. Can I add a frosting or glaze?

Yes, a simple vanilla glaze or cream cheese frosting works great on top.

8. Are they kid-friendly?

Very! They’re sweet, soft, and full of cinnamon flavor.

9. What’s the best pan to use?

Use a metal pan for even baking and crisp edges. Glass pans may require a slightly longer bake time.

10. Can I make these dairy-free?

Yes, substitute the butter with a plant-based alternative.

Conclusion

Snickerdoodle Blondies are a delightful twist on a beloved classic. With their chewy texture, cinnamon-sugar topping, and simple prep, they’re sure to become a go-to treat for holidays, bake sales, or any time you crave comfort in dessert form. Give them a try—you won’t stop at just one square.

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