If you’re a fan of cinnamon-sugar goodness wrapped in soft, chewy perfection, you are going to love snickerdoodle blondies! These irresistibly moist dessert bars perfectly blend the iconic snickerdoodle cookie flavor with the buttery richness of a blondie.
Imagine indulging in a thick, chewy square, layered with cinnamon spice and just the right amount of sweetness. Whether you’re baking for a family gathering, a potluck, or simply to satisfy your sweet cravings, this easy recipe will become a go-to in your dessert repertoire. Get ready to be wowed by how simple and quick making these snickerdoodle blondies can be!
Cooking Time
One of the best things about this snickerdoodle blondies recipe is how fast and foolproof it is to whip up! Here’s a breakdown of the time involved:
- Prep Time: 15 minutes
- Bake Time: 25–30 minutes
- Total Time: About 45 minutes
Time-saving tip: Measure out your ingredients ahead of time and preheat your oven while preparing the batter. If you’re baking in bulk, consider using baking parchment to line the pan for quick and mess-free removal.
These bars are ideal for beginner bakers or anyone who wants a delicious dessert without spending hours in the kitchen.
Essential Kitchen Equipment
Before you start baking, make sure you have the right tools on hand. Here’s a list of essential kitchen gadgets to ensure your baking session runs smoothly:
- Mixing bowls (various sizes for wet and dry ingredients)
- Electric hand mixer or stand mixer for creaming butter and sugar
- 9×13-inch baking pan (lined with parchment paper or sprayed with non-stick cooking spray for easy removal)
- Measuring cups and spoons for accurate measurements
- Spatula for scraping the bowl and evenly spreading the batter
- Whisk for combining dry ingredients
- Oven mitts for safe handling of the hot pan
Using quality kitchen equipment ensures consistent results. For the best snickerdoodle blondies, a sturdy non-stick baking pan will save you from dealing with stuck edges.
Ingredients
This recipe calls for simple, easy-to-find ingredients that you likely already have in your pantry. Here’s the detailed list:
For the batter:
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 1/2 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the cinnamon-sugar topping:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Ingredient Variations:
- Substitute whole wheat flour for an added boost of fiber.
- Add 1/2 cup of white chocolate chips or chopped nuts to the batter for texture.
- Looking for a healthier option? Swap one stick of butter for unsweetened applesauce.
Feel free to get creative to customize this easy recipe to your taste preferences!
Recipe Guidelines (How to Make?)
Making snickerdoodle blondies is simple and straightforward. Follow these step-by-step instructions for perfect results every time:
Preheat the Oven
Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the batter. Grease a 9×13-inch baking pan with butter or non-stick spray, or line it with parchment paper for easy removal. A properly greased pan ensures the blondies don’t stick and come out cleanly.
Mix the Wet Ingredients
In a large mixing bowl, stir together 1 cup of melted butter, 1 cup of brown sugar, and ½ cup of granulated sugar. Mix until the sugars dissolve and the mixture becomes smooth and creamy. Add 2 large eggs and 2 teaspoons of vanilla extract, stirring until fully incorporated. The eggs provide structure, while the vanilla enhances the flavor.
Combine the Dry Ingredients
In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid over-mixing, as this can make the blondies dense instead of soft and chewy.
Prepare the Cinnamon-Sugar Topping
In a small bowl, mix ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon. This blend creates a sweet and slightly crunchy topping that enhances the blondies’ flavor. You can adjust the cinnamon-to-sugar ratio based on your preference for a stronger or milder spice.
Layer and Top
Spread the batter evenly into the prepared baking pan, using a spatula to smooth out the surface. Evenly sprinkle the cinnamon-sugar mixture over the top, ensuring full coverage for a flavorful crust. Lightly pressing the topping into the batter can help it adhere better during baking.
Bake
Place the pan in the preheated oven and bake for 25–30 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean or with a few moist crumbs, the blondies are ready. Avoid overbaking, as they will continue to firm up as they cool.
Cool and Cut
Let the blondies cool completely in the pan before slicing them into squares. This helps them set properly and prevents them from crumbling. For clean cuts, use a sharp knife and wipe it between slices. Enjoy these cinnamon sugar blondies with a glass of milk or a cup of coffee!
And there you have it! That’s how to cook the ultimate snickerdoodle blondies. Perfectly chewy, golden-brown, and brimming with cinnamon flavor.
Serving Suggestions
These snickerdoodle blondies shine on their own, but you can take their presentation up a notch with these ideas:
- Serve warm with a scoop of vanilla ice cream for a decadent dessert.
- Pair with a hot cup of coffee or cinnamon tea for a cozy afternoon treat.
- Dust with powdered sugar for an elegant touch when serving at parties.
- Cut into smaller squares and add to a dessert platter featuring cookies, fudge, and brownies.
These versatile dessert bars are a hit for any occasion, whether casual or fancy.
Tips for a Better Recipe
Want to elevate your snickerdoodle blondies to the next level? Keep these expert tips in mind:
- Use room-temperature eggs. This ensures they blend smoothly with the batter, promoting an even texture.
- Chill the dough briefly. Allowing the batter to rest in the fridge for 15 minutes can make it even easier to spread in the pan.
- Customize the topping. Add a pinch of nutmeg or cardamom to the cinnamon-sugar for a unique flavor twist.
- Don’t overbake! Pull the blondies out as soon as the edges turn golden-brown to keep them soft and chewy.
Feel free to experiment with flavors or toppings to make these blondies your own!
Nutritional Information
Here’s an approximate breakdown of the nutritional content per serving (based on 12 large blondies):
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 46g
- Sugars: 31g
- Protein: 3g
- Fiber: 1g
While these blondies are indulgent, you can adjust the ingredients (like using less sugar or butter substitutes) to make them slightly more nutritious.
Storage and Leftover Tips
Snickerdoodle blondies store beautifully, making them a perfect make-ahead treat. Here are some tips:
- Room Temperature: Keep blondies in an airtight container at room temperature for up to 3–4 days.
- Refrigerator: Store them in the fridge for up to a week, but bring them to room temperature before serving for the best texture.
- Freezer: Wrap individual pieces in plastic wrap, then place in a sealed freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
Pro tip: Warm leftover blondies in the microwave for 10–15 seconds to recreate their freshly baked softness.
Snickerdoodle Blondies Recipe
Ingredients
- 1 cup 2 sticks unsalted butter, melted and slightly cooled
- 1 1/2 cups light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the batter. Grease a 9×13-inch baking pan with butter or non-stick spray, or line it with parchment paper for easy removal. A properly greased pan ensures the blondies don’t stick and come out cleanly.
- In a large mixing bowl, stir together 1 cup of melted butter, 1 cup of brown sugar, and ½ cup of granulated sugar. Mix until the sugars dissolve and the mixture becomes smooth and creamy. Add 2 large eggs and 2 teaspoons of vanilla extract, stirring until fully incorporated. The eggs provide structure, while the vanilla enhances the flavor.
- In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid over-mixing, as this can make the blondies dense instead of soft and chewy.
- In a small bowl, mix ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon. This blend creates a sweet and slightly crunchy topping that enhances the blondies’ flavor. You can adjust the cinnamon-to-sugar ratio based on your preference for a stronger or milder spice.
- Spread the batter evenly into the prepared baking pan, using a spatula to smooth out the surface. Evenly sprinkle the cinnamon-sugar mixture over the top, ensuring full coverage for a flavorful crust. Lightly pressing the topping into the batter can help it adhere better during baking.
- Place the pan in the preheated oven and bake for 25–30 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean or with a few moist crumbs, the blondies are ready. Avoid overbaking, as they will continue to firm up as they cool.
- Let the blondies cool completely in the pan before slicing them into squares. This helps them set properly and prevents them from crumbling. For clean cuts, use a sharp knife and wipe it between slices. Enjoy these cinnamon sugar blondies with a glass of milk or a cup of coffee!
Notes
- Room Temperature: Keep blondies in an airtight container at room temperature for up to 3–4 days.
- Refrigerator: Store them in the fridge for up to a week, but bring them to room temperature before serving for the best texture.
- Freezer: Wrap individual pieces in plastic wrap, then place in a sealed freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
