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Snickerdoodle Blondies Recipe
Ash Tyrrell

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. I started by preheating my oven to 350°F (175°C). While it warmed up, I prepared a 9x13-inch pan with parchment paper. This little step saved me so much hassle when it came to lifting the blondies out later.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.