Snickerdoodle Blondies are the ultimate dessert. They’re soft, chewy, and loaded with white chocolate chips, all topped with a sweet cinnamon-sugar layer.
author’s note
Your New “Bring To Every Party” Blondies!
These Snickerdoodle Blondies are one of my favorite desserts ever! If you’ve followed me for a while, this won’t surprise you. I’ve been talking about Snickerdoodles for years. First came the classic Snickerdoodles, then caramel-filled ones, and even pumpkin Snickerdoodles.
So it was only a matter of time before I made them into bars. But these are not your usual dry cookie bars. They are the softest, chewiest, and most flavorful blondies you’ll ever try. Think of a brownie without the chocolate. These bars are super dense because there is no baking soda or baking powder, and they are simply amazing.
I also used one of my favorite tricks to boost flavor: browned butter. Remember my favorite brown butter oatmeal cookies? They are another favorite of mine, so I used that method here.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Unsalted butter, browned | If using salted butter, reduce any added salt elsewhere. Brown, then cool 5 minutes. Scrape in all the browned bits. |
| Brown sugar, light | Pack it firmly in these snickerdoodle blondies. |
| Egg | Use at room temp for smoother mixing. Whisk well until glossy for extra chew. |
| Cinnamon | Use fresh cinnamon. For more spice, add 1/4 teaspoon more to the batter. |
| All-purpose flour | Weigh if possible: 120 g per cup. If using cups, spoon and level lightly. |
| White chocolate chips | Swap for cinnamon chips or omit for a more classic bar. |
| Cinnamon-sugar topping | Mix right before sprinkling so it stays sandy and even. Sprinkle from higher up for even coverage. |
How To Brown Butter
Use a large, light-colored saucepan. It makes browning easier.
- Melt the butter: Add to a light pan over medium heat. Stir now and then.
- Watch for foam: It will foam and bubble. Keep stirring gently.
- Spot brown specks: After a few minutes, it turns golden and tiny brown bits appear. It smells nutty.
- Pull from heat: As soon as you see those specks, take it off the heat. Pour into a bowl, scraping all the bits.
- Cool and use: Let it cool slightly, then use in these Snickerdoodle Blondies.
How To Make Snickerdoodle Blondies
- Line an 8×8 pan with parchment and leave overhang.
- Brown the butter in a light pan, scrape in the browned bits, and cool 5 minutes.
- Whisk in brown sugar, then add egg and vanilla; whisk until glossy.
- Fold in cinnamon and flour just until combined; stir in white chocolate chips.
- Press batter into the pan and sprinkle cinnamon sugar evenly.
- Bake until edges set and center springs back. Let cool and enjoy.
Storage
Snickerdoodle Blondies Leftovers?
- Best on Day 1: Enjoy these bars fresh for the best texture.
- Store for Day 2: Keep leftovers in an airtight container at room temperature. They’re still good the next day, just not as soft.
For longer storage, freezing works, but they’re best on the first day.
Bar base is adapted from my favorite Blondie recipe by InspiredTaste.
More Desserts To Try:
Snickerdoodle Blondies
Video
Equipment
- 8 x 8-inch baking pan with parchment paper
- Large pan light-colored, see note 1
Ingredients
- Cooking spray
- 8 tablespoons unsalted butter cut into small cubes
- 1 cup light brown sugar firmly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup flour
- 1-1/3 cups white chocolate chips
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Spray an 8×8-inch pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal.
- Melt the butter in a light-colored, large pan over medium-high heat. Once melted, reduce to medium heat and stir constantly with a silicone spatula. When the butter smells nutty and light-brown specks appear under the foam, remove it from the heat and pour it into a bowl, scraping out all the bits. Let it cool for 5 minutes.
- Whisk brown sugar into the cooled butter until it resembles wet sand. Add the egg, vanilla, salt, and cinnamon, and whisk briskly until the mixture is creamy and emulsified. Fold in flour and white chocolate chips with a spatula until no dry streaks remain. The batter will be thick.
- Pour the batter into the prepared pan and smooth the top with a spatula. In a small bowl, stir together the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the batter.
- Bake for 25–27 minutes, or until the edges are lightly golden and the top is set.
- Remove from the oven and let the bars cool in the pan for 10–15 minutes. Use the parchment-paper overhang to transfer the bars to a cooling rack, then remove the parchment paper. Cut into bars and serve.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so awesome! I’ve clicked over from Foodgawker to your blog so often recently, I had to leave a comment!
I can’t get enough of snickerdoodles in general so these bars are right up alley!
Aw how sweet are these bars! Just love how pretty they are! Yum!
One, these are gorgeous. And two – oh my gosh that topping. And the fact that they’re snickerdoodle!!!
These are insanely fun, Chelsea, and I don’t know anyone that could resist all that buttery, gooey deliciousness! It’s certainly not me. 🙂