Snickerdoodle Blondies

Delicious cinnamon-sugar blondie squares

4.95 from 52 votes

Soft and chewy snickerdoodle blondies made in one bowl with brown sugar and cinnamon. An easy dessert recipe perfect for any occasion. Use a 9x9 metal baking dish for optimum results. A glass dish does NOT retain heat as well and will take longer to bake

Prep Time5

Cook Time35

Total Time40

Course: Dessert

Cuisine: American

Servings: people

Author: Gaby Dalkin

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.

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