Snickerdoodle Blondies

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

1. Preheat Oven: Set to 350°F. Grease an 8×8-inch pan and line with parchment paper.
2. Brown the Butter: Melt butter in a light pan over medium heat until golden with brown specks. Pour into a bowl and cool.
3. Mix: Stir in brown sugar, then whisk in egg, vanilla, salt, and cinnamon. Fold in flour and white chocolate chips.
4. Prepare: Spread batter in the pan. Sprinkle with cinnamon-sugar mix.
5. Bake: Bake for 25-27 minutes until golden and set.
6. 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.

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