Get ready to meet your new favorite dessert. These Snickerdoodle Blondies deliver everything you love about the classic cookie but in a rich, chewy bar form. With a soft, brown sugar base and a thick, crackly cinnamon-sugar topping, this recipe is pure bliss. We’ve tested every step to ensure you get the perfect texture every single time.
If you’re searching for a simple yet impressive dessert, these easy Snickerdoodle Blondies are the answer. They’re perfect for holiday parties, bake sales, or just a cozy afternoon treat. Plus, they make your kitchen smell absolutely incredible.
What Makes These Snickerdoodle Blondies So Good?
Unlike other recipes, ours focuses on one thing: texture. We’ve perfected the ratio of ingredients to create a blondie that is supremely dense and chewy, never cakey. The secret lies in using melted butter and the right amount of brown sugar, which provides moisture and that classic caramel-like flavor.
The topping isn’t just an afterthought either. We use a generous amount of cinnamon and sugar to create a distinct, crunchy crust that perfectly complements the soft interior. It’s the classic tangy snickerdoodle experience you know and love, reimagined.
Key Ingredients for Perfect Snickerdoodle Blondies
While the ingredient list is simple, each component plays a crucial role. Here’s what you’ll need and why:
Unsalted Butter: We use melted butter for maximum chewiness. It coats the flour proteins, limiting gluten development and resulting in a denser, fudgier texture.
Light Brown Sugar: This is the key to the blondies’ signature moisture and caramel flavor.
Granulated Sugar: A little granulated sugar helps the blondies spread and contributes to the crackly top.
Eggs: One egg and one egg yolk provide structure and richness. The extra yolk adds fat, which means more flavor and a chewier bite.
Vanilla Extract: Pure vanilla extract enhances the warm, buttery flavors.
All-Purpose Flour: Provides the structure for our blondies. Be sure to measure it correctly!
Cream of Tartar: This is the secret ingredient that gives snickerdoodles their signature tangy flavor. It also helps activate the baking soda.
Baking Soda: Gives the blondies just enough lift without making them cakey.
Salt: A crucial ingredient that balances all the sweetness.
Cinnamon & Sugar Topping: A simple mix of ground cinnamon and granulated sugar creates that iconic crunchy crust.
How to Make Snickerdoodle Blondies
Making these chewy snickerdoodle bars is a straightforward process. Follow these steps for perfect results.
Step 1: Prep Your Pan and Mix the Topping
First, preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan with butter or cooking spray, then line it with parchment paper, leaving an overhang on two sides. This overhang will act as a handle to easily lift the blondies out later.
In a small bowl, mix together the 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon for the topping. Set this aside.
Look at that perfectly chewy and dense texture!
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together the melted butter, light brown sugar, and the remaining 1/4 cup of granulated sugar until well combined. The mixture should look like wet sand. Add the egg, egg yolk, and vanilla extract, and whisk vigorously for about 1 minute until the mixture is light, glossy, and smooth. This step is crucial for creating that crackly top.
Step 3: Add Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the wet ingredients and fold them in with a rubber spatula until just combined. Be careful not to overmix! A few streaks of flour are perfectly fine. Overmixing will develop the gluten and lead to a tough, cakey blondie.
A generous layer of cinnamon sugar is key to that classic Snickerdoodle crust.
Step 4: Press and Bake
Transfer the batter into your prepared pan. The batter will be very thick, so use your spatula or damp fingers to press it into an even layer. Sprinkle the cinnamon-sugar mixture evenly over the top of the batter. Bake for 22-26 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake.
Let the blondies cool completely in the pan on a wire rack before lifting them out with the parchment paper handles and slicing. For other fantastic bar recipes, check out these easy sugar cookie bars.
Pro Tips for the Chewiest Blondies
Don’t Overmix: This is the most important tip! Mix the flour in until it just disappears to ensure a tender, chewy texture.
Use Room Temperature Eggs: This helps the eggs incorporate more evenly into the batter, creating a smoother, more uniform texture.
Bang the Pan: For an even denser, fudgier blondie, you can gently bang the pan on the counter a couple of times after you take it out of the oven. This will slightly deflate the center.
Cool Completely: It’s tempting to cut into them right away, but letting the blondies cool completely allows them to set, ensuring clean slices and a better texture.
Fun Variations to Try
While this classic Snickerdoodle Blondies recipe is amazing on its own, it’s also a great base for additions. For a different flavor profile, consider our brown butter toffee cookies. Here are a few ideas:
White Chocolate Chips: Fold in about 1 cup of white chocolate chips for extra sweetness and texture.
Chopped Pecans: Add a delightful crunch by mixing in 3/4 cup of toasted, chopped pecans. If you’re a fan of pecans, you’ll love our other pecan desserts.
Caramel Swirl: After pressing the batter into the pan, drizzle 1/4 cup of salted caramel sauce over the top and use a knife to gently swirl it in before adding the cinnamon sugar.
Storing Your Blondies
Store your Snickerdoodle Blondies in an airtight container at room temperature for up to 4 days. If you need to stack them, place a layer of parchment paper between them to prevent sticking. They will become even chewier and more flavorful on the second day!
The main difference is the chocolate. Brownies contain cocoa powder or melted chocolate in the batter, giving them their rich chocolate flavor. Blondies, on the other hand, have no chocolate in the batter; they get their rich, caramel-like flavor from brown sugar and vanilla.
Yes, you can, but they will lack the signature tangy flavor of a classic snickerdoodle. The cream of tartar provides that subtle tang. If you omit it, the blondies will still be delicious cinnamon-sugar bars, but the flavor profile will be slightly different.
The key is to not overbake them. The edges should be golden brown and set. When you insert a toothpick into the center, it should come out with moist, fudgy crumbs attached, not wet batter. The center will look slightly underdone but will continue to bake from residual heat as it cools in the pan.
Yes, but you will need to adjust the baking time. A 9×9 inch pan will result in thinner blondies that will likely need less time, around 18-22 minutes. A 9×5 inch loaf pan will create very thick blondies that will require a longer baking time, likely 30-35 minutes.
Absolutely. Once cooled completely, slice the blondies and wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
More Dessert Recipes to Love
We hope you love this foolproof Snickerdoodle Blondies recipe! It’s a true crowd-pleaser that combines the comfort of a cookie with the ease of a bar. If you make them, please leave a comment below and share your creations with us on Pinterest. We can’t wait to see them!
You won't believe how easy these chewy Snickerdoodle Blondies are to make!
Snickerdoodle Blondies Recipe
FL Recipes
Snickerdoodle Blondies: The Ultimate Chewy Recipe
The best Snickerdoodle Blondies recipe! These easy-to-make bars are incredibly chewy, loaded with brown sugar flavor, and topped with a thick, crackly cinnamon-sugar crust.
Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the blondies out later.
In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Set aside.
In a large bowl, whisk the melted butter, brown sugar, and the remaining 1/4 cup of granulated sugar until combined.
Whisk in the egg, egg yolk, and vanilla extract until the mixture is glossy and smooth, about 1 minute.
In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the wet ingredients and fold with a spatula until just combined. Do not overmix.
Spread the thick batter evenly into the prepared pan. Sprinkle the cinnamon-sugar mixture evenly over the top.
Bake for 22-26 minutes, or until the edges are golden and a toothpick inserted into the center comes out with moist crumbs. The center should be soft-set.
Let cool completely in the pan on a wire rack before lifting out and slicing into 16 squares.
Nutrition
Calories: 155kcalProtein: 2gFat: 6gFiber: 1g
Notes
For the chewiest texture, be very careful not to overmix the batter once the flour is added. Blondies can be stored in an airtight container at room temperature for up to 4 days. For clean cuts, make sure the blondies are completely cooled before slicing.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
