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If you love snickerdoodle cookies but hate rolling tiny dough balls, these Snickerdoodle Blondies are your new best friend. One bowl, a cinnamon-sugar shower, and suddenly you’re a baking hero with almost no effort.
In need of more holiday desserts? My Vegan Gingerbread Cookies are always a HUGE hit as well as these Candy Cane Swirl Sugar Cookies and my Gingerbread Cinnamon Rolls!
The Softest Snickerdoodle Blondies You’ll Ever Bake
Snickerdoodle people are passionate, and honestly, same. They’re easily one of my favorite cookies. These Snickerdoodle Blondies give you all the cinnamon-sugar goodness of the classic cookie – without rolling a single dough ball. One bowl, a quick cinnamon-sugar sprinkle, and you’ve got warm, cozy blondies that taste nostalgic and require almost zero effort. My kind of baking.
Here are just a few reasons to love these easy dessert recipe:
- All the snickerdoodle flavor, none of the fuss. No rolling balls of dough or batches of cookies.
- Ready in under 45 minutes. Perfect for last-minute baking urges.
- Soft, chewy texture. Exactly what blondie dreams are made of.
- Kid-friendly and beginner-friendly. Hard to mess up!
In this post…
Ingredients Needed
The simple ingredients for this easy blondie recipe are listed fully down in the recipe card but let’s briefly go over everything including a few substitutions you can make as desired!
- Sugar – Sweetens the blondies and helps create that soft, chewy texture.
- Unsalted butter – For richness and moisture; softened butter mixes smoothly.
- Light brown sugar – Adds extra moisture and a subtle caramel flavor.
- Eggs – Bind everything together and help the blondies stay soft in the center.
- Vanilla extract – Boosts all those classic snickerdoodle cookie flavors.
- All-purpose flour – The base of the blondie batter.
- Ground cinnamon – Mixed into the batter for warm spice throughout.
- Cinnamon sugar topping – The iconic snickerdoodle swirl of cinnamon + sugar baked on top!
Substitutions:
- Swap half the butter for applesauce for a lighter blondie (texture will be softer).
- Use dark brown sugar if you prefer deeper caramel notes.
- Add ½ teaspoon cream of tartar to mimic classic snickerdoodle cookie flavor.
How to make Snickerdoodle Bar Cookies
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- In a large bowl, cream together the butter, sugar, and brown sugar for about 2 minutes.
- Add in the egg and vanilla and blend until just combined. Be sure not to over blend.
- Whisk together the dry ingredients: flour, salt, baking powder, and cinnamon.
- Combine the dry and wet ingredients and blend until just combined. The batter should be similar consistency to cookie batter. Pour into a 9 x 9 pan spray with cooking spray and lined with parchment.
- In a small bowl, mix together the cinnamon sugar topping ingredients and then sprinkle evenly over top of the batter in the pan. Bake for 25 minutes, let cool, and ENJOY!!
Expert Tips
- Take them out when they still look slightly underbaked. They set as they cool and stay extra soft.
- Use parchment with overhang if you want super clean slices.
- Don’t overmix the batter. Overmixing = dense blondies.
- Let them cool fully before slicing for the tidiest squares.
- Add-ins idea: white chocolate chips, cinnamon chips, or a swirl of dulce de leche.
Frequently Asked Questions
Yes! They stay soft for 3 days at room temperature and freeze beautifully.
Absolutely—bake in a 9×13 pan. Add a few extra minutes of bake time.
Sure! Add ½ teaspoon to the dry ingredients for that classic tang.
The edges will be set and lightly golden, while the center should still look slightly soft and a little puffed up.
Easy Snickerdoodle Blondies
Ingredients
- 1 cup granulated sugar
- ¾ cup 1½ sticks unsalted butter, softened
- ½ cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cup all-purpose flour
- 1 tsp cinnamon
- ¾ tsp baking powder
- ½ tsp salt
Cinnamon Sugar topping:
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350° and line a 9"x 9" pan with parchment paper so it hangs over the edges for easy removal. Spray with cooking spray.
- In a large bowl, beat the sugar, softened butter, and brown sugar until creamy. I used a hand mixer but a stand mixer would also work well. Add the eggs and vanilla and beat once more until just combined.
- In a medium bowl, whisk together the dry ingredients: flour, cinnamon, baking powder, and salt. Add dry ingredients to wet and beat until just combined. Be careful not to over mix.
- Pour the batter into the prepared pan. In a small bowl, mix together the cinnamon and sugar for the topping and then sprinkle it evenly on top of the batter.
- Bake for 25 30 minutes or until golden brown along the edges and still slightly soft in the center. Let cool and slice into 9 or 16 bars as desired!
Notes
To freeze, wrap individually and store in a freezer-safe bag for up to 2 months. Thaw at room temp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
