Snickerdoodle Blondies are one of my favorite dessert recipes ever.
Theres’s something you need to know about these Snickerdoodle Blondies. They are absolutely the most delicious dessert bar that you’ve ever eaten. At every single event I’ve brought these to, people beg for the recipe and they can’t stop eating them. They’re truly incredible.
Clearly, I have an Obsession with Snickerdoodles!
I like to think that there will be a special calorie-free place in heaven reserved for Snickerdoodle lovers like me. There will be beaches made of cinnamon-sugar sand and surfboards made of Snickerdoodle Cookies. On a nearby magical mountain, I’ll ski down frozen layers of Snickerdoodle Ice Cream, maneuvering the mogul-like scoops with ease as I stop for a nibble every now and then. I’ll live in a seaside castle made of Snickerdoodle Cake and sleep in a bed made of tender Snickerdoodle Marshmallows. My computer will sit upon a desk made of Superdoodles, just in case I get a hankering for extra cinnamon in my land filled with sweetness. And the steps to the castle will be made of Snickerdoodle Blondies.
It’ll be a shocker if I ever actually make it inside my castle since I’ll be greeted the deliciousness of these blondies every time I approach my home. Upon taking a bite, my taste buds will first be delighted with a light cinnamon-tainted glaze before my teeth break through the sugary crunch of the upper crust and into the tender Snickerdoodley interior.
I realize that my vision is quite a stretch, but I’m quite sure that foodies everywhere are hoping for some kind of Gourmet Heaven in their afterlife. I have my Mom to thank for my Snickerdoodle love. She made them often as I was growing up, and they’ve always remained my favorite. I’d take Snickerdoodles over Chocolate Chip any ‘ol day. And those Snickerdoodle Marshmallows mentioned above? I have yet to develop that recipe.
Thanks for indulging me with my cheesy Snickerdoodle story. I just love them so much. Be sure to try my Snickerdoodle Blondies, and let me know what you think!
Note about Cinnamon Chips:
They’re tougher to find in the markets these days, but you can still order them on Amazon (affiliate link). They’re optional to include in this recipe, but I really love them more with the cinnamon chips than without them.
If you are looking for more recipes for blondies, here are a few you might like to try:
- Brown Butter Toffee Pecan Blondies
- Funfetti Frosted Blondies
- M&M Pretzel Blondies
- Apple Harvest Blondies
- Peanut Butter Cup Blondies
- Fosters Market Blondies
- Butterfinger Blondies
- Butterscotch Blondies
Snickerdoodle Blondies
Ingredients
BLONDIES:
- 2⅔ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon cream of tartar
- ¼ teaspoon ground nutmeg
- 2 cups packed brown sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup cinnamon chips (optional)
TOPPING:
- 2 tablespoons granulated white sugar
- 1 teaspoon ground cinnamon
- One pinch of nutmeg
GLAZE (optional)
- 1 cup powdered sugar, sifted
- 1 teaspoon ground cinnamon
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
PREPARE THE BLONDIES:
- Preheat the oven to 350 degrees F. Spray 9x13-inch pan with nonstick spray. Line the pan with parchment and let it hang over the sides. Spray the parchment with nonstick spray too.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, cream of tartar and nutmeg; set aside.
- In a large bowl, use an electric mixer to combine the butter and brown sugar (3 to 5 minutes). Mix in the eggs, one at a time, and then the vanilla. Keep beating until the mixture is smooth.
- Stir in the flour mixture until well blended. If using cinnamon chips, stir them in now. The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly.
ADD THE TOPPING AND BAKE:
- Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter. Bake 25 to 30 minutes or until the surface of the blondies springs back when gently pressed. Let the pan cool completely.
CUTTING AND ADDING OPTIONAL GLAZE:
- When ready to cut, use the ends of the parchment paper to lift out the baked bars. Place it on a cutting board. If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in a decorative fashion. Let the glaze set (this will work more quickly in the refrigerator) and then use a large, sharp knife to cut into bars.
Notes
- Nutritional information does not include cinnamon chips or glaze.
- You don't have to use parchment paper in your pan if you don't have any. You can always just bake them in the pan and then cut them and lift them out. Baking w/ parchment though will help you to get the cleaner cuts seen in the photograph because you can take the whole thing out of the pan and work directly on a cutting board.
- This is a very sweet treat. Leave off the glaze if you wish, but it adds a good flavor to the top (and you can get a nice design out of it). Put the glaze in a little zip bag, snip off the end and you'll have a way to squirt the glaze on in whatever decorative way you'd like.
- If you have chunky, white, sparkling sugar, add that to the top too for extra sparkle.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super simple and quickly comes together. Much more special than your run of the mill blondie recipe. My family loved it!