Snickerdoodle Blondies Recipe

I can’t tell you how much I enjoyed making these snickerdoodle blondies! The smell of cinnamon and butter filling my kitchen instantly reminded me of cozy weekends at home.

I loved how quick this recipe came together without needing any complicated steps. The best part for me was slicing into those chewy squares and tasting that warm cinnamon-sugar crust on top.

If you’re like me and crave easy, homemade treats, this recipe will quickly become your favorite too.

Ingredients

Here’s everything I used to make these blondies. Simple, everyday pantry ingredients, but each one plays a big role in the flavor and texture.

For the batter:

1 cup (2 sticks) unsalted butter, melted and slightly cooled (real butter works best for richness)
1 ½ cups light brown sugar, packed (gives a caramel-like chewiness)
½ cup granulated sugar (balances the brown sugar and keeps sweetness even)
2 large eggs, room temperature (room temp blends better and makes the bars softer)
2 teaspoons vanilla extract (adds warmth and depth)
2 ½ cups all-purpose flour (measured correctly for the right texture—don’t scoop directly from the bag)
1 teaspoon baking powder (for a little lift)
½ teaspoon baking soda (helps balance the texture)
½ teaspoon salt (enhances all the sweet flavors)

For the cinnamon-sugar topping:

¼ cup granulated sugar
1 tablespoon ground cinnamon (freshly ground if you can—it makes a difference)

Note: This recipe makes about 12 large blondies, or up to 24 smaller pieces depending on how you slice them.

Variations

I love experimenting with these blondies, and here are some fun swaps you can try:

Replace half the butter with unsweetened applesauce for a lighter version.
Use whole wheat flour for extra fiber (it gives a nutty flavor).
Stir in ½ cup white chocolate chips, butterscotch chips, or chopped pecans for extra texture.
For dairy-free, use plant-based butter and check that your chocolate chips are dairy-free.

Cooking Time

Here’s how long it took me from start to finish:

Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: About 45 minutes

Equipment You Need

These tools made the process quick and easy:

Mixing bowls – for keeping wet and dry ingredients separate before combining.
Electric hand mixer or stand mixer – to cream butter and sugar smoothly.
9×13-inch baking pan – lined with parchment or greased for clean removal.
Measuring cups and spoons – accurate measuring is key in baking.
Spatula – for spreading batter evenly.
Whisk – to mix dry ingredients without clumps.
Oven mitts – for handling the hot pan safely.

How to Make Snickerdoodle Blondies?

Making these blondies couldn’t have been simpler. I’ll walk you through exactly how I did it.

Preheat the Oven

I started by preheating my oven to 350°F (175°C). While it warmed up, I prepared a 9×13-inch pan with parchment paper. This little step saved me so much hassle when it came to lifting the blondies out later.

Mix the Wet Ingredients

In a large bowl, I whisked together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Then I added the eggs and vanilla extract, mixing until the batter turned creamy. The eggs gave the blondies structure, while the vanilla added that cozy flavor.

Combine the Dry Ingredients

In another bowl, I whisked flour, baking powder, baking soda, and salt. I gently folded this into the wet mixture, being careful not to overmix. Overmixing makes blondies tough, and I wanted mine soft and chewy.

Prepare the Cinnamon-Sugar Topping

In a small bowl, I stirred together sugar and cinnamon. This simple topping transforms the blondies into something special, creating that iconic snickerdoodle crust on top.

Layer and Bake

I spread the batter evenly into the pan, smoothed the top with a spatula, and sprinkled the cinnamon-sugar mixture all over. Into the oven it went for about 27 minutes. I knew they were ready when a toothpick came out with just a few crumbs.

Cool and Cut

I let the blondies cool completely in the pan before slicing them into squares. This step is hard because they smell so good, but patience pays off! Once cooled, they cut cleanly and held their shape beautifully.

Additional Tips for Making this Recipe Better

Here are a few things I learned while making these blondies:

I always use room-temperature eggs—they blend so much better.
I sometimes chill the batter for 10 minutes before spreading; it makes it less sticky.
Adding a pinch of nutmeg or cardamom to the topping gives a fun flavor twist.
I pull them out of the oven slightly underbaked; they keep cooking as they cool, and this keeps them fudgy.

How to Serve Snickerdoodle Blondies?

These blondies look great on their own, but I love dressing them up a little. Try serving them warm with vanilla ice cream for an indulgent treat. If I’m hosting, I cut them into neat squares, dust them with powdered sugar, and arrange them on a platter with cookies and brownies. They also pair beautifully with coffee or spiced tea.

Nutritional Information

Here’s the approximate nutrition per large blondie:

Calories: 320
Protein: 3g
Carbohydrates: 46g
Fat: 14g

Make Ahead and Storage

Storing at Room Temperature

I keep mine in an airtight container on the counter for up to 3–4 days, and they stay soft and chewy.

Refrigerating

They last up to a week in the fridge, but I let them come to room temperature before serving for the best flavor and texture.

Freezing

I wrap individual blondies in plastic wrap and freeze them in a zip-top bag for up to 3 months. When I want one, I thaw it at room temperature, or warm it in the microwave for 10 seconds—it tastes just like fresh baked!

Why You’ll Love This Recipe

There are so many reasons I keep coming back to this recipe:

It’s so easy—no fancy techniques, just mix, bake, and enjoy.
The flavor is nostalgic with that perfect cinnamon-sugar topping.
You can customize it with mix-ins, healthier swaps, or different spices.
They’re perfect for sharing at parties, potlucks, or family nights.
They store beautifully, making them a convenient make-ahead dessert.

Ash Tyrrell