If you love snickerdoodle cookies and rich, buttery blondies, this dessert is the best of both worlds. Snickerdoodle blondies combine the chewy, vanilla-forward base of a classic blondie with the warm cinnamon-sugar flavor and crackly top of a snickerdoodle. The result is a thick, soft bar dessert that’s comforting, indulgent, and incredibly easy to make.

Perfect for holidays, bake sales, potlucks, or cozy weekends at home, these blondies deliver bakery-quality texture without complicated steps. This guide covers everything you need to make perfect snickerdoodle blondies, including expert tips, variations, storage methods, and serving ideas.

Why You’ll Love These Snickerdoodle Blondies

This recipe is designed to deliver:

Ultra-chewy texture with soft centers
Rich buttery flavor balanced by cinnamon spice
Crackly cinnamon-sugar topping like classic snickerdoodles

Simple pantry ingredients
One-bowl preparation with no mixer required

Unlike cookies, blondies don’t require rolling or chilling, making them ideal for quick baking with maximum payoff.

What Are Snickerdoodle Blondies?

Snickerdoodle blondies are bar-style desserts inspired by traditional snickerdoodle cookies. Instead of individual cookies, the dough is baked in a pan, creating thick, chewy squares with a soft interior and cinnamon-sugar topping.

Key characteristics:

Vanilla and brown sugar base

Cinnamon-sugar swirled or sprinkled top
Dense yet tender crumb
Slightly crisp edges with a gooey center

They’re perfect for slicing, sharing, and gifting.

Ingredients for Snickerdoodle Blondies

For the Blondie Base

1 cup unsalted butter, melted and cooled
1½ cups brown sugar (packed)

1 large egg + 1 egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour

1 teaspoon baking powder
½ teaspoon salt

For the Cinnamon-Sugar Topping

¼ cup granulated sugar

1½ teaspoons ground cinnamon

Optional Add-Ins

White chocolate chips
Cream cheese swirls

Chopped pecans or walnuts

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.

Step 2: Mix Butter and Sugar

In a large bowl, whisk melted butter and brown sugar until smooth and glossy.

Step 3: Add Eggs and Vanilla

Whisk in the egg, egg yolk, and vanilla until fully combined and slightly thickened.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt.

Step 5: Make the Batter

Fold dry ingredients into wet ingredients just until combined. Do not overmix.

Step 6: Prepare Cinnamon Sugar

Mix granulated sugar and cinnamon in a small bowl.

Step 7: Assemble

Spread batter evenly into prepared pan. Sprinkle cinnamon-sugar mixture evenly over the top. Lightly swirl with a knife if desired.

Step 8: Bake

Bake for 22–28 minutes, until edges are set and the center is slightly soft. A toothpick should come out with a few moist crumbs.

Step 9: Cool and Slice

Allow blondies to cool completely in the pan before lifting out and slicing into squares.

Expert Tips for Perfect Snickerdoodle Blondies

Do not overbake – Slight underbaking ensures chewy centers.
Use melted butter – Enhances chewiness and flavor.

Brown sugar is key – Adds moisture and caramel notes.
Cool completely before slicing – Prevents crumbling.
Use parchment paper – Makes removal clean and easy.

Delicious Variations

1. Cream Cheese Snickerdoodle Blondies

Swirl sweetened cream cheese into the batter before baking for a tangy contrast.

2. White Chocolate Snickerdoodle Blondies

Fold in white chocolate chips for added sweetness.

3. Churro-Style Blondies

Add extra cinnamon and drizzle with vanilla glaze after baking.

4. Gluten-Free Version

Use a 1:1 gluten-free flour blend with xanthan gum.

5. Holiday Snickerdoodle Blondies

Add nutmeg or cardamom for festive warmth.

Storage and Make-Ahead Tips

Room Temperature

Store in an airtight container for up to 4 days.

Refrigeration

Keeps fresh for up to 7 days; bring to room temperature before serving.

Freezing

Freeze sliced blondies for up to 3 months. Thaw overnight or warm slightly before serving.

Serving Suggestions

Serve warm with vanilla ice cream

Drizzle with cream cheese glaze
Pair with coffee, chai, or hot chocolate
Dust lightly with powdered sugar

Snickerdoodle blondies are perfect for dessert trays, lunchbox treats, or casual entertaining.

Frequently Asked Questions

Q1: Can I make these without baking powder?
Yes, but they will be slightly denser. Baking powder helps lift the bars slightly.

Q2: Why are my blondies cakey?
Too much flour or overbaking can cause a cakey texture.

Q3: Can I double the recipe?
Yes. Use a larger pan and adjust baking time accordingly.

Q4: Can I use granulated sugar instead of brown sugar?
Brown sugar is recommended for chewiness and flavor.

Q5: Can I add cinnamon to the batter itself?
Yes. Add ½ teaspoon cinnamon to the flour mixture for deeper spice flavor.

Conclusion

These Snickerdoodle Blondies are the ultimate comfort dessert—soft, chewy, buttery, and coated with a warm cinnamon-sugar topping. Easy to prepare and endlessly customizable, they’re perfect for any occasion, from holiday gatherings to everyday treats.

Once you try this recipe, it’s sure to become a go-to favorite in your baking rotation.

Snickerdoodle Blondies: Soft, Chewy, Cinnamon-Sugar Perfection

Author: WAFA LI

Print Recipe

Ingredients

• 1½ cups blanched almond flour
• ¼ cup coconut flour
• ½ tsp cream of tartar (for signature tang + lift!)
• ½ tsp baking powder
• ¼ tsp sea salt
• 6 tbsp cold butter or refined coconut oil, cubed
• ⅓ cup monk fruit–erythritol blend (1:1 sugar substitute)
• 1 large egg + 1 egg yolk, room temp (yolk = extra chew!)
• 1½ tsp pure vanilla extract
• ½ tsp almond extract (optional, but bakery-perfect)

Cinnamon-Sugar Swirl & Top:
• 2 tbsp monk fruit–erythritol blend
• 1½ tsp ground cinnamon

Instructions

Preheat oven to 350°F (175°C). Line an 8×8″ pan with parchment (overhanging edges for easy lift).
Whisk almond flour, coconut flour, cream of tartar, baking powder, and salt.

In a bowl, beat cold butter and sweetener 2 min until light. Mix in egg, yolk, vanilla, and almond extract (if using) until smooth.
Fold in dry ingredients until just combined—don’t overmix! Batter will be thick and glossy.
Spread evenly into pan. In a small bowl, mix cinnamon and 2 tbsp sweetener.

Swirl: Sprinkle half the cinnamon-sugar over batter. Use a toothpick to gently swirl. Top with remaining cinnamon-sugar.
Bake 22–26 min—edges golden, center just set (a few moist crumbs are perfect).
Cool completely in pan (minimum 1 hour—essential for clean slices!). Lift out, then cut into 16 squares.