Dec 06 2013

Snickerdoodle Blondies

Everyone needs a magical dessert that comes together in no time yet wows the recipients. Something she can put together in a half-asleep state and know that it will come out alright. The answer to last-minutes notifications of school parties and late night cravings. These Snickerdoodle Blondies are the answer to your prayers.

Snickerdoodle Blondies

I love the flavor of snickerdoodles, but don’t always feel like dishing out dough half the night. With Snickerdoodle Blondies, you get the same great taste with far less effort. And, depending on how you cut them, they can serve anywhere from 12 to 24. Not bad for less than a half-hour’s work!

Snickerdoodle Blondies

This variation is a little more cakey than “fudgy” (at least, consistency-wise when comparing to brownies), but that also gives them staying power. 3 days after I baked them, they tasted even better than the first day. That’s a rare gem right there! Perfect for parties and potlucks, you can bake ahead and not have to worry about any frantic preparations in the hours preceding your event. They’ll taste just fine a day or two later. No worries!

Snickerdoodle Blondies

These may just be my favorite cookie right now…

5.0 from 1 reviews

Snickerdoodle Blondies
Prep time
Cook time
Total time
Recipe type: Cookie
Serves: 24
  • 2 Tablespoons granulated sugar
  • 2 teaspoons cinnamon
  • 2¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups light brown sugar, lightly packed
  • 1 cup (16 Tablespoons) unsalted butter, softened
  • 3 large cage free eggs, room temperature
  • 1 Tablespoon vanilla extract
  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9″x13″ baking dish and line with parchment paper. Set aside.
  2. In a small bowl, stir together the granulated sugar and cinnamon. Set aside.
  3. In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar. Beat until light and fluffy, 3-4 minutes.
  5. Beat in the eggs one at a time, waiting until the first is fully incorporated before adding the next.
  6. Mix in the vanilla extract.
  7. Gradually add the flour, mixing until just incorporated. Remove from mixer.
  8. Spread the batter evenly in the prepared pan and sprinkle the cinnamon sugar over the top.
  9. Bake for 30-35 minutes, or until the center springs back when lightly touched.
  10. Cool for 15 minutes, then lift the blondies out of the pan by the parchment paper.
  11. Cut while still warm for best results and less cracking.

What’s your favorite cookie?

About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.


  1. Rachel @ Bakerita

    These look delicious!! Blondies with cinnamon and sugar can definitely not go wrong.

  2. Jayne

    These look so moist and delish!!! Going to pin this :)

  3. Jacque

    Oh my goodness!!

    Snickerdoodles are my absolute favorite cookies – and these bars look heavenly!! Pinning to my “Sweets and Treats” board so I can remember to make them soon!

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