Snickerdoodle Blondies: Your New Favorite Easy Dessert Recipe

Have you ever found yourself stuck between wanting two different desserts? That was me last Tuesday. I was craving the soft, buttery chew of a good blondie, but my husband was asking for the classic, comforting flavor of a snickerdoodle cookie. My kitchen isn’t a short-order restaurant, so I decided to do what I do best: get creative. The result was these absolutely incredible Snickerdoodle Blondies, and I’m not exaggerating when I say they might be one of the best things to ever come out of my oven.

These bars are the perfect mash-up. They have the dense, fudgy texture of a perfect blondie, but with the signature tangy flavor and sweet cinnamon sugar topping of a snickerdoodle. They are a wonderfully easy dessert recipe that comes together in one bowl, making cleanup a breeze. If you’re looking for a treat that’s guaranteed to disappear in minutes, you’ve come to the right place. Let’s get baking!

Quick Recipe Facts

• Preparation Time: 15M
• Cooking Time: 30M
• Total Time: 45M
• Type of dish: Dessert
• Cuisine: American
• Recipe Yield: 16 blondies
• Calories: 215 kcal (per blondie, estimated)

Why You’ll Fall in Love with This Recipe

I’m a firm believer that every home cook needs a few go-to dessert recipes they can rely on. This chewy blondie recipe is destined to become one of yours.

• The Best of Both Worlds: You get the rich, buttery flavor of a classic blondie and the iconic tang and spice of a snickerdoodle. It’s a flavor combination that just works.
• Unbelievably Chewy Texture: We’re using melted butter and an extra egg yolk in this recipe. This is my secret weapon for ensuring the blondies are dense and chewy, never dry or cakey.
• So Simple to Make: You don’t need a stand mixer or any fancy equipment. Just a bowl, a whisk, and a baking pan. It’s the perfect recipe for a spontaneous baking session.

The Key Ingredients for Perfect Snickerdoodle Blondies

What I love about this recipe is that it uses simple pantry staples. Here’s what you’ll need and why each ingredient is important.

For the Blondie Batter:

• Unsalted Butter: We’re melting the butter here. This is crucial for that chewy texture we’re after. Using melted butter coats the flour proteins in fat, which limits gluten development and prevents the blondies from becoming tough or cakey.
• Light Brown Sugar & Granulated Sugar: The combination gives you the best of both worlds. Brown sugar provides moisture and a deep, caramel-like flavor, while granulated sugar helps the edges get that perfect, slightly crisp texture.
• Eggs + An Extra Yolk: The eggs provide structure, while the extra yolk adds richness and even more chewiness. It’s a small change that makes a big difference!
• Vanilla Extract: Pure vanilla extract is always best for flavor.
• All-Purpose Flour: Just regular all-purpose flour is all you need. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off.
• Cream of Tartar: This is the secret ingredient that gives snickerdoodles their signature tangy flavor. It also reacts with the baking soda to give the blondies a little lift and a super soft texture. Please don’t skip it!
• Baking Soda: This helps the blondies rise just the right amount.
• Cinnamon & Salt: Cinnamon in the batter adds a layer of warmth, and a little salt balances all the sweetness.

For the Cinnamon Sugar Topping:

• Granulated Sugar & Cinnamon: The classic duo! This creates that sparkly, sweet, and slightly crunchy topping that makes a snickerdoodle a snickerdoodle.

Helpful Tools for This Recipe

You don’t need much, which is the beauty of this recipe!

• An 8×8 inch metal baking pan
• Parchment paper
• A large mixing bowl
• A whisk
• A rubber spatula

How to Make Snickerdoodle Blondies: Step-by-Step

Making these blondies is so satisfyingly simple. Just follow these steps, and you’ll have a perfect pan of warm, chewy bars in no time.

Step 1: Prep Your Pan and Preheat

First things first, preheat your oven to 350°F (175°C). Lightly grease your 8×8 inch baking pan and line it with parchment paper, leaving some overhang on two sides. This overhang will act as a “sling,” making it super easy to lift the blondies out of the pan later.

Step 2: Make the Cinnamon Sugar Topping

In a small bowl, mix the granulated sugar and cinnamon for the topping. Give it a good stir to make sure the cinnamon is evenly distributed, and then set it aside.

Step 3: Combine the Wet Ingredients

In a large microwave-safe bowl, melt your butter. Let it cool for just a minute or two so you don’t scramble your eggs. Whisk in the brown sugar and granulated sugar until fully combined. The mixture should look like glossy, wet sand. Add the eggs, the extra egg yolk, and the vanilla extract, and whisk vigorously for about a minute until the mixture is smooth and lightened in color.

Step 4: Add the Dry Ingredients

Add the flour, cream of tartar, baking soda, cinnamon, and salt directly into the bowl with the wet ingredients. Use a rubber spatula to fold everything together just until you no longer see any dry streaks of flour. Over-mixing is the enemy of a chewy blondie, so be gentle here! The batter will be very thick.

Step 5: Assemble and Bake

Scrape the batter into your prepared pan and use your spatula to spread it into an even layer. It’s thick, so it might take a moment to nudge it into the corners. Sprinkle the cinnamon-sugar mixture evenly over the entire surface of the batter.

Bake for 28-32 minutes. The edges should be set and golden brown, and a toothpick inserted into the center should come out with a few moist crumbs attached, but no wet batter. It’s better to slightly underbake them than to overbake them!

Step 6: Cool Completely!

This is the hardest part, I know! Let the Snickerdoodle Blondies cool completely in the pan on a wire rack. Cooling them fully allows them to set, which is key to achieving that perfectly dense and chewy texture. If you try to cut them while they’re warm, they’ll be gooey and fall apart. I usually let them cool for at least 2 hours before lifting them out with the parchment sling and slicing.

My Top Tips for Success

• Don’t Overbake: The #1 rule for a chewy blondie recipe is to pull it from the oven when the center is still a little soft. The residual heat from the pan will continue to cook them as they cool.
• Let Them Cool: I mentioned it above, but it’s worth repeating. Patience is a virtue when it comes to blondies! A full cool-down ensures a clean slice and the perfect chewy texture.
• Storing Your Blondies: These are amazing on day one, but they will stay soft and chewy for up to 4 days if stored in an airtight container at room temperature.

A New Family Favorite

These Snickerdoodle Blondies have quickly become a staple in my house. They deliver all the cozy, comforting flavors we love in a simple, no-fuss package. They are perfect for bake sales, potlucks, or just a quiet afternoon with a cup of coffee.

I hope you and your family love this recipe as much as we do. It’s a joy to make and even more of a joy to eat. Happy baking!