Snickerdoodle blondies are chewy and buttery, topped with cinnamon sugar, and have cinnamon chips in every bite! They’re an easy dessert that’s ready in under 30 minutes!

If you love snickerdoodles but don’t want to take the time to chill and roll the dough and bake multiple batches, then you need to make these snickerdoodle blondies.

They’re chewy and packed with cinnamon flavor from both ground cinnamon in the dough and cinnamon chips in every bite. They’re everything you love about snickerdoodle cookies but in a much easier bar form!

Snickerdoodle Blondies: Ingredients & Substitutions

• Salted Butter. Unsalted butter works well in this recipe; also try using browned butter!
• Granulated sugar. Organic cane sugar or brown sugar both work well.
• All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
• Fine Sea salt. If you use table salt (iodized), I recommend halving the salt.
• Ground Cinnamon. We prefer to bake with Saigon (Vietnamese) cinnamon, but any variety works well!
• Cinnamon chips. Really add to the cinnamon flavor and are perfect in these snickerdoodle blondies. You can omit them or substitute with another baking chip like white chocolate chips, butterscotch, etc.

How to Make Snickerdoodle Blondies

This recipe is super easy to make, but as always, we’ll walk through it together, and don’t forget to watch the video.

Start by preheating your oven to 350 degrees Fahrenheit (177 degrees Celsius) and greasing an 8×8″ (20 cm) baking dish or lining it with parchment paper.

Then, mix the flour, cinnamon, cream of tartar, baking soda nad salt together in a small bowl. Or you could just add these to the wet ingredients once they’re combined to make this a one-bowl recipe.

Next, melt the butter in a large microwave-safe bowl. Then, whisk the sugar into the melted butter and whisk vigorously. I always add the sugar to the butter first because it cools the melted butter down in case it was heated a bit too much during melting.

Then, add the eggs and vanilla and whisk vigorously until the sugar is dissolved. This is key for achieving a shiny, crackly top.

Stir in the dry ingredients until the batter is smooth and there are no lumps.

Then, fold in the cinnamon chips until they are evenly distributed throughout the batter.

Next, spread the batter evenly in the prepared baking dish.

Combine the sugar and cinnamon in a small bowl, then evenly sprinkle it over the top of the snickerdoodle blondies.

Bake the blondies for about 20 minutes, or until the top is set and the edges are lightly browned. They will be very slightly jiggly when they’re removed; this is good.

Place the baking pan on a wire cooling rack and let the bars cool in the pan for at least 30 minutes (preferably longer; they hold up better as they cool).

Use the parchment paper to lift the cookie bars out of the pan, then cut into squares and serve.

Serve

Serve the snickerdoodle blondies slightly warm or at room temperature. They’re easier to cut and serve and have a chewier texture when they are completely cool.

They’re the perfect recipe to include on a holiday cookie tray with some of your favorite Christmas cookie recipes.

Store/Freeze

Store any snickerdoodle blondies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to one week, and in the freezer for up to 1 month. Serve at room temperature or slightly warmed in the microwave to restore the fresh-from-the-oven texture.

More Delicious Dessert Bar Recipes

If you love making easy bar desserts, you have to try these recipes.

• Chocolate chip cookie bars
• Sugar cookie bars
• The best lemon bars
• M&M cookie bars
• Brown butter blondies
• Raspberry crumb bars
• Must-make blondies recipe

Snickerdoodle Blondies Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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