Snickerdoodle Blondies are the ultimate dessert—soft, chewy, and loaded with white chocolate chips, all topped with a sweet cinnamon-sugar layer.
Snickerdoodle Blondies
These Snickerdoodle Blondies are one of my favorite desserts ever! If you’ve followed me for a while, this won’t surprise you—I’ve been talking about Snickerdoodles for years! First, there were the classic Snickerdoodles, then caramel-filled ones, and even pumpkin Snickerdoodles.
So, it was only a matter of time before I made them into bars! But these aren’t your usual dry cookie bars. They’re the softest, chewiest, and most flavorful blondies you’ll ever try! Think of a brownie, but without the chocolate. These bars are super dense (no baking soda or powder!), and they’re simply amazing.
I’ve also used one of my favorite tricks to boost flavor—browned butter. Remember my favorite brown butter oatmeal cookies? They’re another favorite of mine, so I had to use that method here.
Ingredients
Here’s what you’ll need to make these Snickerdoodle Blondies:
- Butter: Use unsalted butter to control the salt. The better the butter, the better the flavor!
- Brown Sugar: Pack it tightly into the measuring cup. Use light brown sugar, not dark.
- Vanilla: Use real vanilla for the best flavor.
- Egg: Let it reach room temperature so it mixes better.
- Salt: Enhances the flavors, so don’t skip it!
- Cinnamon: Fresh cinnamon tastes best, so make sure it isn’t old!
- Flour: Just regular white flour. If you have a food scale, use it for the most accurate measurement.
- White Chocolate Chips: Choose good-quality chips for the best flavor.
How To Brown Butter
I used to struggle with browning butter until I switched to a large, light-colored saucepan. That’s my top tip! Here’s how to do it:
- Melt the Butter: Place the butter in a light-colored pan over medium heat. Let it melt completely, stirring occasionally.
- Watch for Foam: As the butter melts, it will start to foam and bubble. Keep stirring gently.
- Look for Brown Specks: After a few minutes, the butter will turn golden-brown, and you’ll notice tiny light brown specks at the bottom. It will also start to smell nutty.
- Remove from Heat: Once you see the brown specks, remove the pan from the heat. Working quickly, pour the butter into a bowl, scraping all the bits from the pan.
- Cool and Use: Let the browned butter cool slightly before using it in these Snickerdoodle Blondies.
How To Make Snickerdoodle Blondies
- Preheat Oven: Set to 350°F. Grease an 8×8-inch pan and line with parchment paper.
- Brown the Butter: Melt butter in a light pan over medium heat until golden with brown specks. Pour into a bowl and cool.
- Mix: Stir in brown sugar, then whisk in egg, vanilla, salt, and cinnamon. Fold in flour and white chocolate chips.
- Prepare: Spread batter in the pan. Sprinkle with cinnamon-sugar mix.
- Bake: Bake for 25-27 minutes until golden and set.
- Cool and Serve: Let cool, then cut and enjoy!
Snickerdoodle Blondies Baking Tips
- Line Your Pan: Use parchment paper to line the pan. It makes removing these bars easier and prevents sticking.
- Cool Before Cutting: Let these bars cool completely before cutting. This helps them set and gives you cleaner slices.
- Use A Good Pan: A quality baking pan makes a big difference! This is my favorite 8×8-inch pan.
- Whisk Well: After adding the egg and vanilla, whisk thoroughly until the dough looks creamy.
Storage
What To Do With Leftovers
- Best on Day 1: Enjoy these bars fresh for the best texture.
- Store for Day 2: Keep leftovers in an airtight container at room temperature. They’re still good the next day, just not as soft.
For longer storage, freezing works, but they’re best on the first day.
Bar base is adapted from my favorite Blondie recipe by InspiredTaste.
More Desserts To Try:
- Carmelitas chocolate and caramel oatmeal bars
- Fruity Pebbles Rice Krispies Treats with loads of marshmallows!
- Twix Bar with a shortbread crust
- Raspberry Bread Pudding with the best syrup
- Chocolate Chip Cookie Bars with loads of chocolate chips
Snickerdoodle Blondies
Equipment
- 8 x 8-inch pan with parchment paper
- Large pan light-colored, see note 1
Ingredients
- Cooking spray
- 8 tablespoons unsalted butter cut into small cubes
- 1 cup light brown sugar firmly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup flour
- 1-1/3 cups white chocolate chips
Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Spray an 8 x 8-inch pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal.
- Melt the butter in a light-colored, large pan over medium-high heat. Once melted, reduce to medium heat and stir constantly with a silicone spatula. When the butter smells nutty and light-brown specks appear under the foam, remove it from the heat and pour it into a bowl, scraping out all the bits. Let it cool for 5 minutes.
- Whisk brown sugar into the cooled butter until it resembles wet sand. Add the egg, vanilla, salt, and cinnamon, and whisk briskly until the mixture is creamy and emulsified. Fold in flour and white chocolate chips with a spatula until no dry streaks remain. The batter will be thick.
- Pour the batter into the prepared pan and smooth the top with a spatula. In a small bowl, stir together the white sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the batter.
- Bake for 25–27 minutes, or until the edges are lightly golden and the top is set.
- Remove from the oven and let the bars cool in the pan for 10–15 minutes. Use the parchment paper overhang to transfer the bars to a cooling rack, then remove the parchment paper. Cut into bars and serve.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so awesome! I’ve clicked over from Foodgawker to your blog so often recently, I had to leave a comment!
I can’t get enough of snickerdoodles in general so these bars are right up alley!
Aw how sweet are these bars! Just love how pretty they are! Yum!
One, these are gorgeous. And two – oh my gosh that topping. And the fact that they’re snickerdoodle!!!
These are insanely fun, Chelsea, and I don’t know anyone that could resist all that buttery, gooey deliciousness! It’s certainly not me. 🙂