Snickerdoodle Blondies Recipe
Imagine the magic of a classic snickerdoodle cookie transformed into a rich, chewy bar, and you’ve got Snickerdoodle Blondies. These crowd-pleasing squares blend the warmth of cinnamon and brown sugar in one comforting bite, topped with an irresistibly crackly cinnamon-sugar crust. Perfect for bake sales, coffee breaks, or holiday platters, this recipe is about to become one of your go-to treats for any occasion.
Ingredients You’ll Need
Gathering the ingredients for Snickerdoodle Blondies couldn’t be easier; each one is essential for building their signature sweet, buttery flavor and that perfect chewy texture. Let’s take a look at how every ingredient helps create these memorable bars you won’t want to stop making.
- Unsalted butter, melted: Melting the butter brings out a rich, toffee-like taste and keeps the blondies extra chewy.
- Brown sugar, packed: The deep, molasses notes from brown sugar give classic snickerdoodle flavor and extra moisture.
- Large eggs: These bind the batter together and help create a tender crumb.
- Vanilla extract: Just a splash boosts all the comforting flavors in the blondies.
- All-purpose flour: The sturdy base that supports those gooey, buttery centers.
- Baking powder: A little goes a long way for lift and softness.
- Salt: Essential for making the sweet flavors pop—don’t skip it!
- Ground cinnamon: Delivers that unmistakable snickerdoodle warmth in every bite.
- Ground nutmeg (optional): Just a hint adds depth and rounds out the spices.
- Granulated sugar (for topping): Creates a sparkling, crunchy finish on top.
- Ground cinnamon (for topping): Partners with the sugar for a beautiful, classic crust.
How to Make Snickerdoodle Blondies
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or simply grease it well. The lining makes for easy lifting and perfect squares, but greasing works in a pinch!
Step 2: Whisk the Wet Ingredients
In a large mixing bowl, whisk together the melted butter and brown sugar until the mixture looks thick, glossy, and smooth. This is what sets the chewy texture apart! Next, add the eggs one at a time, whisking gently after each addition, followed by the vanilla extract for a fragrant boost.
Step 3: Combine the Dry Ingredients
Grab a separate bowl and whisk the flour, baking powder, salt, cinnamon, and that optional nutmeg together. This ensures the spices are evenly distributed and helps prevent over-mixing later on.
Step 4: Mix Everything Together
Gradually add the dry ingredients to your wet mixture, stirring with a spatula or wooden spoon until just combined. Avoid overmixing; a few streaks of flour are perfectly fine and keep the blondies tender!
Step 5: Spread and Top the Batter
Pour the batter into your prepared pan, using a spatula to nudge it into the corners. In a small bowl, mix together the granulated sugar and cinnamon, then sprinkle this topping generously over the batter—every surface should get a little love for that signature crunch.
Step 6: Bake to Golden Perfection
Slide the pan into the oven and bake for 25 to 30 minutes, or until the edges turn golden and a toothpick inserted in the center comes out with just a few moist crumbs. Let the Snickerdoodle Blondies cool completely in the pan, then lift and slice into generous squares. That aroma alone will have everyone hovering in the kitchen!
How to Serve Snickerdoodle Blondies
Garnishes
For a bakery-style flourish, lightly dust your Snickerdoodle Blondies with extra cinnamon-sugar right before serving or a tiny bit of powdered sugar for a wintery finish. A swirl of cream cheese frosting or a dollop of whipped cream never hurts, especially for special occasions!
Side Dishes
Pair these warmly spiced bars with your favorite coffee, chai latte, or a tall glass of ice-cold milk. For dessert fans, scoop of vanilla ice cream alongside a blondie square creates the ultimate sweet treat with hot-and-cold contrast.
Creative Ways to Present
Snickerdoodle Blondies are gorgeous in big squares, but you can cut them into triangles, bite-sized cubes, or even use cookie cutters for fun shapes. Stack and tie a few with festive twine as edible gifts, or serve on a rustic wooden board with fresh berries and chocolates for an irresistible dessert platter.
Make Ahead and Storage
Storing Leftovers
Keep extra Snickerdoodle Blondies in an airtight container at room temperature for up to four days. They stay soft and chewy, making them perfect for lunchboxes or quick snacks on the go.
Freezing
Wrap individual blondies tightly in plastic wrap, then place in a freezer bag or airtight container. They freeze beautifully for up to three months—just thaw at room temperature when a cinnamon craving hits.
Reheating
If you like your Snickerdoodle Blondies warm and gooey, pop a square in the microwave for 10 to 15 seconds. The cinnamon aroma fills the room and the texture becomes irresistibly melty again.
FAQs
Can I double the recipe for a bigger crowd?
Absolutely! Simply double all ingredients and bake in a 9×13-inch pan. Check for doneness around 30 to 35 minutes, as the larger batch may need a little extra oven time.
Can I add mix-ins like nuts or chocolate chips?
Definitely—chopped pecans, walnuts, or even white chocolate chips are fantastic stir-ins. Just fold in up to a cup before spreading the batter into your pan for a fun twist on classic Snickerdoodle Blondies.
What if I don’t have parchment paper?
No problem! You can simply grease your baking pan generously with butter or nonstick spray. The blondies should release easily once cooled.
Are Snickerdoodle Blondies supposed to be gooey in the center?
Yes, a slightly gooey center is part of their charm. Aim for just a few moist crumbs on the toothpick; the bars will firm up as they cool without losing that signature chewiness.
Can I make these Snickerdoodle Blondies gluten-free?
Yes—just swap in a 1:1 gluten-free all-purpose flour blend. Check for doneness a couple minutes early, as baking times can vary with alternative flours.
Final Thoughts
These Snickerdoodle Blondies are everything I love in a dessert: simple, cozy, and impossible to resist. I hope you’ll give them a try and share them with someone you love—there’s just something extra special about a bar full of cinnamon warmth and sweet, chewy bliss!
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Snickerdoodle Blondies Recipe
- Total Time: 40 minutes
- Yield: 16 blondies 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of a classic snickerdoodle cookie and a rich, buttery blondie with these irresistible Snickerdoodle Blondies. With a hint of cinnamon and nutmeg, these chewy blondies are topped with a cinnamon sugar mixture for a delightful crunch.
Ingredients
Blondies:
- 1 cup unsalted butter, melted
- 1 1/2 cups brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and prepare a 9×9-inch baking pan with greasing or parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk melted butter and brown sugar until smooth. Add eggs one at a time, then stir in vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg. Gradually add to wet ingredients, mixing until just combined.
- Spread Batter: Pour batter into pan and spread evenly.
- Add Topping: Mix granulated sugar and cinnamon, sprinkle over batter.
- Bake: Bake for 25-30 minutes until edges are golden and a toothpick comes out clean.
- Cool and Serve: Cool blondies in pan before cutting into squares.
Notes
- Store blondies in an airtight container at room temperature for up to 4 days.
- For a richer flavor, swirl in cream cheese before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie (1/16 of recipe)
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
