Snickerdoodle Blondies

These chewy Snickerdoodle Blondies combine the best of both worlds—dense, buttery blondies swirled with cinnamon sugar goodness. One pan, simple ingredients, and pure comfort in every bite.

If you’ve ever wondered what would happen if a snickerdoodle cookie and a blondie had a baby, this is it. The signature cinnamon-sugar coating of snickerdoodles meets the soft, chewy texture of classic blondies. Every square has that buttery vanilla base with ribbons of sweet cinnamon running through.

These bars are dangerously easy to make. No stand mixer, no chilling the dough, no rolling balls of cookie dough. Just stir, spread, swirl, and bake. They’re perfect for bake sales, potlucks, or when you need dessert in less than an hour.

Why You’ll Love This Recipe

Ready in under 40 minutes from start to finish
No mixer needed—just one bowl and a whisk
That signature snickerdoodle flavor with a fudgy blondie texture
Perfect for cookie lovers who want something different
Feeds a crowd without multiple batches

The edges get slightly crispy while the center stays soft and gooey. The cinnamon sugar topping creates a beautiful crackled surface that looks as good as it tastes.

Ingredients

For the Blondies:

1/2 cup (115g) unsalted butter, melted
1 cup (200g) light brown sugar, packed
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

For the Cinnamon Sugar Topping:

3 tablespoons granulated sugar
1 tablespoon ground cinnamon

Instructions

Prep: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on sides.

Mix wet ingredients: In a large bowl, whisk melted butter and brown sugar until smooth. Add egg, egg yolk, and vanilla. Whisk until combined and glossy.

Add dry ingredients: Add flour, baking powder, salt, and cinnamon. Stir with a wooden spoon until just combined. Don’t overmix.

Spread batter: Pour batter into prepared pan. Use a spatula to spread evenly into corners.

Add topping: Mix cinnamon and sugar in a small bowl. Sprinkle evenly over batter. Use a butter knife to swirl the topping into the batter, creating a marble effect.

Bake: Bake 25-28 minutes until edges are set and a toothpick inserted in center comes out with a few moist crumbs (not wet batter).

Cool: Let cool in pan on a wire rack for 15 minutes. Use parchment overhang to lift out. Cool completely before slicing into 16 squares.

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Ingredient Substitutes

Butter: Use coconut oil for dairy-free (flavor will differ slightly)
Brown sugar: Use coconut sugar or white sugar mixed with 1 tablespoon molasses
All-purpose flour: Use 1:1 gluten-free flour blend with xanthan gum
Egg: Use flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes)

Variations to Try

Cream Cheese Swirl: Drop 4 oz softened cream cheese by spoonfuls over batter before adding cinnamon sugar

White Chocolate Chip: Fold 1/2 cup white chocolate chips into batter

Snickerdoodle Cookie Dough: Add 1/2 cup chopped snickerdoodle cookies to batter

Brown Butter: Brown the butter before mixing for deeper flavor

Pumpkin Spice: Replace cinnamon with pumpkin pie spice for fall vibes

Tips and Tricks

Don’t overbake: These should be slightly underdone in the center. They’ll firm up as they cool.

Room temperature eggs: Take eggs out 30 minutes before baking for better incorporation.

Line your pan: Parchment paper makes removal foolproof and cleanup easy.

Swirl gently: Just 3-4 swirls with a knife. Over-swirling mixes the topping too much.

Let them cool: Cutting warm blondies = crumbly mess. Patience pays off.

How to Store and Serve

Room temperature: Store in an airtight container for up to 3 days. Layer parchment between stacked bars to prevent sticking.

Refrigerator: These stay fresh in the fridge for up to 1 week. Bring to room temperature or warm slightly before serving for best texture.

Freezer: Wrap individual bars in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature for 1 hour.

Serving suggestions: These are perfect on their own, but they’re next-level good with:

A scoop of vanilla ice cream
Drizzle of cream cheese frosting
Glass of cold milk
Hot coffee or chai tea

Cut them into smaller squares for parties or keep them large for serious dessert lovers. Warm them up and add ice cream for an instant dessert upgrade.

FAQs

Can I double this recipe? Yes! Use a 9×13-inch pan and add 3-5 minutes to baking time.

Why are my blondies cakey instead of chewy? You likely overbaked them or added too much flour. Measure flour by spooning into the cup and leveling off.

Can I make these ahead? Absolutely. Bake up to 2 days ahead and store covered. They actually taste better the next day.

Do I have to use both an egg and egg yolk? The extra yolk makes them richer and chewier. You can use 2 whole eggs, but texture will be slightly different.

Why did my topping sink to the bottom? The batter may have been too thin. Make sure you’re using packed brown sugar and not overmixing.

Can I use salted butter? Yes, just omit the added salt in the recipe.