Snickerdoodle blondies bring the cozy flavor of classic snickerdoodles into bar form.
This recipe layers a soft cookie crust, a chewy blondie center, and a sparkling cinnamon sugar topping. You’ll learn how each ingredient contributes to the final texture and how to bake them with confidence.
I’ve made many versions of snickerdoodle desserts, from Snickerdoodle Cobbler to holiday cookies, and these blondies remain the most reliable way to serve a crowd without fussing over individual scoops of dough.
Why Blondies Make the Best Snickerdoodle Bars
Traditional snickerdoodles are rolled one by one, which takes time. Blondies give you the same cinnamon-sugar crackle in a single pan.
I like them because the layered structure gives more depth. The base tastes buttery like shortbread, the blondie filling stays chewy, and the topping adds crunch. Each bite has contrast, which makes these bars stand apart from Gluten Free Christmas Snickerdoodles, where texture is more uniform.
Butter as the Backbone of Both Layers
Melted butter creates a denser crumb than creamed butter. It’s why these blondies slice neatly without crumbling.
I’ve tried both salted and unsalted butter in testing. Unsalted wins every time because it lets you control the salt level precisely. If you ever need a backup trick, add just a pinch more salt with salted butter, but the flavor balance shifts slightly sweeter. My own notes say the unsalted version keeps the cinnamon sharp and clear.
The cookie base takes a half cup, and the blondie layer takes another half. That double measure is intentional, and it explains the deep richness.
Brown Sugar Versus Granulated Sugar
Sugar choice defines the texture here. Brown sugar adds chew, while granulated sugar gives lift and surface sparkle.
The base layer uses both. That mix creates a structure strong enough to hold the blondie on top. The blondie filling leans heavily on brown sugar, which bakes into a moist and chewy center.
This balance reminds me of testing Pumpkin Snickerdoodle Cookies, where granulated sugar alone left them dry. I’ve kept both sugars here for contrast and stability.
Vanilla, Cinnamon, and the Egg Choice
One egg yolk in the base keeps it tender without rising too much. The full egg in the blondie batter adds lift, which gives the two layers separate identities.
Vanilla runs through both layers. It rounds out the sweetness and softens the spice. Cinnamon belongs in every part of a snickerdoodle, but here it’s measured carefully. A touch inside the base ties it to the topping, where a full teaspoon creates the hallmark flavor.
In my kitchen notebook, I always note how cinnamon can overwhelm if doubled. Less is better than more in this case.
A Practical Comparison: Baking Powder or None
I tested the blondie layer with and without baking powder. With baking powder, the blondies lifted slightly, creating a soft chew. Without it, they set denser and more cookie-like.
I prefer the lift. It creates a texture closer to classic snickerdoodle cookies, with a light crumb that pairs well with the firm base. The difference may look small, but side by side you notice it in the bite.
How the Cinnamon Sugar Topping Works
The topping matters as much as the layers. Sprinkled before baking, the sugar melts into a crackly crust.
If you skip it, the blondies look plain and lose that signature sparkle. I once made a batch without the topping for a rushed bake sale, and they tasted flat. Now I never skip that step.
It’s the same reason Snickerdoodle Thumbprint Cookies always shine with sugar before baking. That surface texture invites you to take a bite.
Tips for Baking and Cooling
Line your pan with parchment and leave an overhang. This makes lifting clean and easy.
Bake until the top is golden with just a few moist crumbs on the toothpick. Overbaking turns the edges dry, while underbaking makes slicing messy. Cooling in the pan allows the crumb to set, which is why patience here pays off.
For neat slices, chill the blondies before cutting. I use a sharp knife, wiped clean after each cut. That little detail gives bakery-style squares.
Serving and Storage Advice
These bars hold well on a plate at room temperature for up to four days. They keep longer refrigerated, though the sugar crust softens slightly.
I often pack them for gatherings the same day I bake them. If storing, stack them with parchment between layers to prevent sticking. Freezing works too, though I wrap them tightly to preserve the cinnamon aroma.
Compared to drop cookies, blondies are easier to store because of their uniform shape. They fit neatly into tins without crumbling at the edges.
Closing Thoughts and Community Invitation
Snickerdoodle blondies combine ease with flavor. They deliver the nostalgia of a classic cookie and the convenience of a sliceable bar.
Pin this recipe for later so you have it ready for the next bake sale, holiday tray, or quiet Sunday craving. And if you try them, share your experience in the comments. Tell me if you leaned chewy or crisp, or if you found your own twist worth passing on.
Snickerdoodle Blondies Recipe
Snickerdoodle blondies bake up soft and chewy with a golden top and that signature cinnamon-sugar finish. I use simple pantry ingredients and skip the mixer—just stir, spread, and bake. This snickerdoodle blondies recipe captures the flavor of classic snickerdoodles in an easy-to-slice bar form. It’s one of my favorite ways to make snickerdoodle bars when I don’t feel like scooping dough. If you’re craving snickerdoodle cookie bars with that soft center and slightly crisp edge, these deliver. I keep them in my list of bar cookies that work for everything from bake sales to quick weeknight desserts. Save it under blondies recipe or snickerdoodle brownies it’s one blondie bar that never lasts long.
Ingredients
- FOR THE COOKIE BASE LAYER
- 1/2 cup (113g) unsalted butter, melted
- 1/3 cup (65g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- FOR THE BLONDIE LAYER
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- FOR THE CINNAMON SUGAR TOPPING
- 1/4 cup (50g) granulated sugar
- 1 tsp ground cinnamon
Instructions
- PREHEAT AND PREP: Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving a bit of overhang on two sides to make lifting easier after baking.
- MAKE THE COOKIE BASE LAYER: In a medium mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined. Add the egg yolk and vanilla extract, whisking until smooth. Stir in the flour, cinnamon, and salt until a soft dough forms. Press the dough evenly into the bottom of the prepared pan using your fingers or the back of a spoon.
- PREPARE THE BLONDIE BATTER: In a separate bowl, whisk the melted butter and brown sugar until smooth. Add the egg and vanilla extract, mixing until glossy and fully combined. Fold in the flour, baking powder, and salt until just incorporated. Carefully spread the blondie batter over the cookie base in an even layer, being gentle to avoid disturbing the layer underneath.
- ADD THE CINNAMON SUGAR TOPPING: In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle the mixture evenly over the top of the blondie batter, making sure to cover the entire surface.
- BAKE AND COOL: Bake for 28–32 minutes, or until the top is golden and set. A toothpick inserted in the center should come out with just a few moist crumbs. Remove from the oven and allow the blondies to cool completely in the pan. Once cooled, lift them out using the parchment overhang and slice into 9 or 16 bars.
Notes
Bars can be stored in an airtight container at room temperature for up to 4 days or refrigerated for longer freshness. For cleaner slices, chill before cutting.
