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Snickerdoodle Blondies are a sweet treat that combines the soft, chewy texture of blondies with the cozy, cinnamon-sugar goodness of classic snickerdoodle cookies.

4 Snickerdoodle Blondies stacked on a white plate

Get ready for a treat that’s going to become your go-to dessert for any occasion. Here come Snickerdoodle Blondies!

These bars are not just delicious; they’re also incredibly easy to make, which means you can whip up a batch whenever the craving hits.

In fact, I like making a double batch! I like having some of these soft snickerdoodle blondies in the freezer for later. You never know when you might need some!

What’s great about these Snickerdoodle bars is how they bring together the best of both worlds.

Imagine biting into a chewy blondie that’s bursting with the warm flavors of cinnamon and sugar, with a buttery, moist center that just melts in your mouth.

Plus, with the addition of ingredients like brown sugar and vanilla extract, each bite takes you on a flavor journey that’s both comforting and irresistibly delicious.

When an easy dessert is this tasty, you can’t go wrong. With all that buttery flavor, these Snickerdoodle Blondies might just be the perfect dessert!

Some of our other favorite cookie recipes we have on our site include: Red Velvet Cookies and Cream Brownies Recipe, Light and Buttery Potato Chip Cookies Recipe, and The Best Chocolate Chunk Cookies Recipe.

overhead image of Snickerdoodle Blondies on a white plate

WHY THIS RECIPE WORKS:

  1. Effortless Baking: With just a few pantry ingredients and some simple steps, you can have these blondies ready in no time.
  2. Crowd Favorite: Whether it’s for a holiday season gathering, a family dinner, or a snack, these blondies are sure to please everyone.
  3. No Fancy Equipment Needed: All you need is a large bowl, a medium bowl for the cinnamon-sugar mixture, and a prepared baking pan.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Melted butter
  • Brown sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • A pinch of salt
  • Sugar
  • Ground cinnamon
ingredients needed to make Snickerdoodle Blondies

HOW TO MAKE SNICKERDOODLE BLONDIES:

  1. Preheat oven to 350°F and line an 8×8 baking dish with parchment paper (leaving the edge of the paper sticking up on either side.)
  2. In a medium bowl, combine the melted butter and brown sugar.
  3. Stir in the egg and vanilla extract.
  4. Add in the flour and a pinch of salt and stir to combine.
  5. Pour into the baking dish and spread it out evenly.  
  6. In a small bowl, combine the sugar and cinnamon. Sprinkle all over the top of the batter. 
  7. Bake for 22 minutes or until the toothpick trick comes out clean.
  8. Let cool completely on a wire rack. Slice and serve.
collage of images showing how to make Snickerdoodle Blondies

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

They’re wonderfully soft and chewy inside, with a light crispy layer of sweet cinnamon sugar on top.

For me, they’re just the right density, heavy but still light enough that I want to keep going back for more and more!

Absolutely! Doubling the recipe is perfect for a larger crowd, just adjust the baking time accordingly.

Heck, you can even triple the batch and keep some leftover batter for later.

Check out the recipe card down below to see the link that will automatically double or triple the recipe for you.

Snickerdoodle Blondies on a serving plate

This isn’t your classic snickerdoodle cookie. Feel free to change it up even more! I think I’d love a few of these over the top of the blondies.

  • Sprinkle white chocolate chips or cinnamon chips on top before baking for extra sweetness.
  • Add a handful of crunchy walnuts or pecans for a nice texture contrast.
  • Drizzle caramel over the top after baking for a snickerdoodle caramel twist.
  • For a holiday twist, mix in some festive sprinkles.
  • Layer thinly sliced apples under the cinnamon-sugar mixture for a fall flavor.
  • Dollop swirls of peanut butter into the blondie batter before baking.
  • A few pinches of flaky sea salt on top can enhance the sweet flavors.
  • Mix in coconut flakes for a subtle tropical note.
  • For chocolate lovers, mix in dark chocolate chunks.
  • Add a light sprinkle of extra cinnamon on top for cinnamon enthusiasts.

Yeppers! This snickerdoodle blondie recipe can handle a few simple swap. Sure it’ll be different. But different is good, right?

  • Swap out the all-purpose flour with a gluten-free blend for a gluten-free version.
  • Use coconut oil instead of butter for a dairy-free alternative.
  • Almond extract can be used in place of vanilla for a nutty flavor.
  • Egg yolk can make these blondies even richer if desired.
  • Try a mix of brown and white sugar for a varied sweetness profile.
Snickerdoodle Blondies stacked on a plate

HOW TO STORE:

Room Temp: Keep in an airtight container for up to 5 days.

Freezer: Wrap individually in aluminum foil, then place in a freezer bag, and freeze for up to 3 months. Thaw and enjoy at room temperature.

DANA’S TIPS AND TRICKS:

  • Using parchment paper in your baking dish makes removal and cleanup a breeze.
  • Stir the batter just until the dry ingredients are incorporated to keep the blondies chewy.
  • Let the blondies cool in the pan to help them set properly before slicing.
  • For even bars, use a sharp knife and clean it between slices.
  • Experiment with baking times slightly for a gooier or firmer texture, depending on your preference.
  • Serving these with a scoop of vanilla ice cream on top makes for an irresistible dessert.
a hand holding up Snickerdoodle Blondies in air

Snickerdoodle Blondies are a blend of classic flavors that bring warmth and happiness with every bite.

Whether you’re baking for a special occasion or just a casual treat, these blondies are sure to become the favorite cookies in your recipe collection.

So why wait? Preheat your oven and get ready to enjoy the buttery, cinnamon-sugar magic that’s in this Snickerdoodle Blondies Recipe. 

If you’ve tried this SNICKERDOODLE BLONDIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 1 vote

Soft Snickerdoodle Blondies Bars

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 22 minutes
Snickerdoodle Blondies are a sweet treat that combines the soft, chewy texture of blondies with the cozy, cinnamon-sugar goodness of classic snickerdoodle cookies.
Servings 9 servings

Ingredients
  

Instructions

  • Preheat oven to 350°F and line an 8×8 baking dish with parchment paper (leaving the edge of the paper sticking up on either side.)
  • In a medium bowl, combine the melted butter and brown sugar.
    1/3 cup unsalted butter, 1 cup light brown sugar
  • Stir in the egg and vanilla extract.
    1 large egg, 1 teaspoon vanilla extract
  • Add in the flour and a pinch of salt and stir to combine.
    1 cup all-purpose flour, pinch salt
  • Pour into the baking dish and spread it out evenly.
  • In a small bowl, combine the sugar and cinnamon. Sprinkle all over the top of the batter.
    5 teaspoons granulated sugar, 1 teaspoon ground cinnamon
  • Bake for 22 minutes or until the toothpick trick comes out clean.
  • Let cool completely on a wire rack. Slice and serve.

Notes

  • Using parchment paper in your baking dish makes removal and cleanup a breeze.
  • Stir the batter just until the dry ingredients are incorporated to keep the blondies chewy.
  • Let the blondies cool in the pan to help them set properly before slicing.
  • For even bars, use a sharp knife and clean it between slices.
  • Experiment with baking times slightly for a gooier or firmer texture, depending on your preference.
  • Serving these with a scoop of vanilla ice cream on top makes for an irresistible dessert.

Nutrition

Calories: 221kcal | Carbohydrates: 37g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 15mg | Potassium: 58mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 237IU | Vitamin C: 0.01mg | Calcium: 29mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 1 vote (1 rating without comment)

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