If a snickerdoodle cookie and a blondie had a very cozy baby, this would be it. Soft, chewy, cinnamon kissed, and basically impossible to stop at one square.
There are some things in life that just rock your world and these Snickerdoodle Blondie are one of them! Everyone knows and loves the Slutty Brownies, and I wanted to create a new twist on the brownie, enter- Snickerdoodle blondie brownies!!
Snickerdoodle Blondies at a glance
- 🕒 Total Time: ~45 minutes
- 👪 Servings: 16 bars
- 🍝 Cuisine Type: American / Dessert Bars
- 🧂 Flavor Profile: Soft, chewy blondie base with warm cinnamon-sugar swirl and a hint of vanilla. Cozy, sweet, and nostalgic
- 📖 Dietary Info: Contains dairy, eggs, and gluten; vegetarian
- 📦 Storage Notes: Store in an airtight container at room temperature for 2–3 days or refrigerate up to 5 days; freezes well for longer storage
- ⭐ Why You’ll Love It: The best of both worlds, snickerdoodle flavor meets blondie texture in an easy, crowd-pleasing bar that’s perfect for baking, gifting, or anytime cravings hit.
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Why I Love This Recipe
Here’s the scoop. Anything that combines Brownies and Snickerdoodle Cookies cannot go wrong, full stop. I’m not even exaggerating when I tell you that my husband said these Snickerdoodle Blondies are the best thing to ever come out of the kitchen, and he’s had every single recipe I’ve ever posted on WGC and then some. Add to that the fact that Matt, my best friend and photographer, who does not even like sweets, could not stop eating these on set and eventually asked for them to be removed from his eyesight because he had zero self control. I mean, if that is not a glowing review, I do not know what is.
Beyond the hype, these blondies are truly easy. There are very few ingredients and minimal tools involved, and that is the magic. Keeping things simple but using really good quality butter, pure vanilla extract, and plenty of ground cinnamon makes all the difference and delivers a soft, chewy, cinnamon sugar situation that is wildly hard to beat.
But back to the blondies. All the flavors come together and truly shine. The cinnamon sugar topping on top definitely does not hurt either. These are the kind of bars you want on repeat for holiday parties, cookie exchanges, dessert tables, and any gathering that requires something sweet and universally loved. Make a batch, or honestly, make a double batch just to be safe. If you do double the recipe, bake them in two separate pans. Thickness affects gooeyness, bake time, and texture, and this is solid advice for brownies and blondies of all kinds.
Ingredients
*For a full list of ingredients and instructions please see recipe card below.
Substitutions
🧈 Butter + Fat Swaps
- Unsalted butter — classic and rich.
- Salted butter — works fine, just reduce added salt slightly.
- Brown butter — adds a nutty, caramelized depth that’s incredible here.
- Coconut oil — for a dairy-free option with subtle flavor.
🍬 Sugar Variations
- Granulated sugar — keeps things light and chewy.
- Light brown sugar — adds moisture and a soft caramel note.
- Dark brown sugar — deeper molasses flavor and extra chew.
- Coconut sugar — slightly less sweet with a toasty vibe.
🌾 Flour Options
- All-purpose flour — the standard for perfect texture.
- Whole wheat pastry flour — a little nuttier without feeling heavy.
- Gluten-free 1:1 baking flour — works well; chill the batter before baking for best results.
🌿 Cinnamon & Spice Swaps
- Ground cinnamon — the snickerdoodle classic.
- Cinnamon sugar blend — easy shortcut.
- Add nutmeg or cardamom — warm, bakery-style twist.
- Pumpkin pie spice — seasonal and cozy.
🍫 Blondie / Brownie Add-Ins
- White chocolate chips — sweet and creamy.
- Milk or dark chocolate chips — leans them more brownie-like.
- Chopped chocolate bars — for melty pockets throughout.
- Toffee bits — adds crunch and caramel flavor.
- Chopped nuts — pecans or walnuts for texture.
🧁 Texture Tweaks
- Underbake slightly — for gooey, fudgy centers.
- Bake a little longer — for firmer, more bar-cookie vibes.
- Chill before slicing — clean, bakery-style cuts every time.
🍦 Serving Swaps
- Vanilla ice cream — always a yes.
- Cinnamon ice cream — doubles down on the flavor.
- Cream cheese glaze or powdered sugar — simple finishing touch.
- Serve warm or chilled — both are excellent, depending on mood.
How to Make Snickerdoodle Blondie Brownies
Step 1: Preheat oven to 350 degrees. In a large bowl or stand mixer, combine the melted butter and brown sugar and mix with a wooden spoon or paddle attachment for 1 minute until combined.
Step 2: Add the vanilla and eggs, making sure to scrape down the sides of the bowl, and mix until fully incorporated.
Step 3: Add the dry ingredients into the bowl/stand mixer, flour, baking powder, cinnamon and baking soda and slowly mix until just combined. The batter will be a bit stiff, but that's normal.
Step 4: Spray a 9x9 baking pan with baking spray and line it with parchment paper. Spoon the batter into the prepared baking sheet and sprinkle the cinnamon sugar on top and transfer it into the oven.
Step 5: Bake for 30-35 minutes. Once the blondie brownies have baked, remove them from the oven and let cool for at least 2 hours before cutting and serving.
How to Store Snickerdoodle Blondies
You can store these at room temperature for a few days. Or, you can store them in the fridge in an airtight container, or the pan itself covered with foil.
How to Freeze Snickerdoodle Blondies
You can freeze these for about 3 months in freezer bags or an airtight box. You can then just warm as much as you need, or thaw it over a few hours.
🍪✨ 10 Tips + Tricks for the Best Snickerdoodle Blondies
Store them airtight. These stay soft and chewy for days if stored properly… assuming they last that long.
Use room-temperature butter and eggs. This helps everything blend smoothly and gives you that soft, chewy texture instead of dense or greasy bars.
Cream the butter and sugar until fluffy. Don’t rush this step. A well-creamed base makes the blondies lighter and gives you those dreamy edges.
Measure your flour carefully. Too much flour is the fastest way to dry bars. Spoon and level, or weigh if you can.
Don’t overmix once the flour goes in. Mix just until combined. Overmixing = tough blondies, and we want soft, tender centers.
Lean into the cinnamon sugar. Be generous with the snickerdoodle topping. That crackly, cinnamon-kissed top is half the magic.
Use parchment paper. Line the pan with a little overhang so you can lift the whole slab out and slice clean, bakery-style squares.
Slightly underbake for the win. Pull them when the center looks just set and a toothpick comes out with a few moist crumbs. They’ll firm up as they cool.
Let them cool before slicing. I know it’s hard, but cooling helps the texture set and keeps the bars from falling apart.
Cut with a sharp knife. Wipe the blade between cuts for clean edges and pretty layers.
FAQs
What's the difference between blondies and a brownie?
Blondies resemble that of a traditional brownie, but instead of using cocoa powder and white sugar, you use vanilla and brown sugar. Blondies are made from flour, brown sugar, butter, eggs, baking powder, baking soda and vanilla. Some may contain walnuts or pecans but I also go for chocolate chips of some sort!
Can I add nuts to Snickerdoodle Blondies?
Yes, you can add nuts, chocolate chips, or other mix-ins that you would like. Add them in to the batter once you've mixed in everything else and right before pouring into the pan. Alternatively, if you prefer, you can top the blondies with the nuts.
How do I store Snickerdoodle Blondies?
Store covered at room temperature for up to 3 days or in the fridge for up to 5 days.
Can these Snickerdoodle Blondies be frozen?
Yes, slice and freeze in an airtight container for up to 2 months.
Do Snickerdoodle Blondies taste like Snickerdoodle Cookies?
They have the same cinnamon sugar flavor but a softer, chewier blondie texture.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Snickerdoodle Blondies
Ingredients
- 1 cup butter melted
- 2 cup light brown sugar
- 4 teaspoons Pure Vanilla Extract
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon of baking soda
Topping
- 2 tablespoons white sugar
- ½ teaspoons Ground Cinnamon
Instructions
- Preheat the oven to 350°F. Spray a 9x9 inch pan with nonstick spray and line with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the vanilla extract and eggs and mix until fully combined.
- Add the flour, baking powder, cinnamon, and baking soda. Stir until just combined.
- Spread the batter evenly into the prepared pan. In a small bowl, mix together the granulated sugar and cinnamon, then sprinkle evenly over the top.
- Bake for 30 to 35 minutes until set in the center. Let cool completely before slicing.
Notes
- Use room-temperature butter and eggs. This helps everything blend smoothly and gives you that soft, chewy texture instead of dense or greasy bars.
- Cream the butter and sugar until fluffy. Don’t rush this step. A well-creamed base makes the blondies lighter and gives you those dreamy edges.
- Measure your flour carefully. Too much flour is the fastest way to dry bars. Spoon and level, or weigh if you can.
- Don’t overmix once the flour goes in. Mix just until combined. Overmixing = tough blondies, and we want soft, tender centers.
- Lean into the cinnamon sugar. Be generous with the snickerdoodle topping. That crackly, cinnamon-kissed top is half the magic.
- Use parchment paper. Line the pan with a little overhang so you can lift the whole slab out and slice clean, bakery-style squares.
- Slightly underbake for the win. Pull them when the center looks just set and a toothpick comes out with a few moist crumbs. They’ll firm up as they cool.
- Let them cool before slicing. I know it’s hard, but cooling helps the texture set and keeps the bars from falling apart.
- Cut with a sharp knife. Wipe the blade between cuts for clean edges and pretty layers.
- Store them airtight. These stay soft and chewy for days if stored properly… assuming they last that long.
No need to mess with perfection, but has anyone tried adding a little cocoa powder to these? Advice?
This is a no fail crowd pleaser!! Perfection!
I made these several times over the holidays to take to parties. People freaked out! I shared the recipe to at least a half a dozen people. Be sure to to make these for your next gathering!
My mom and husband beg me to make these every year during the holidays and since they take 10 mins I always do. They are light and chewey and delicious. I brought them to my coworkers as well who also went crazy for them. Another slam dunk as always
Outstanding - my entire family could not get enough. They requested for Christmas. Thank you, Gaby!
This recipe is perfect! I made my first batch and my son went crazy - his friends too! I have a feeling it will be on heavy rotation.
Super easy and delicious!
My son and his prep school friends love them! Tomorroe, I'm going to be making my third batch in 2 weeks and bringing them!
One of the best desserts I have ever made! The cinnamon sugar topping really brings out the overall flavor and sweetness. Also this was such a simple recipe to make - I will be making again!
These were perfection - the amount of chewy and cinnamon. The only problem is you can’t stop eating them!