Snickerdoodle Blondies Recipe

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Snickerdoodle Blondies Recipe

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

Prep Time5

Cook Time20

Total Time25

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Blondies

Author: Laura Sandford

Cost: $4

Equipment

Ingredients

½ cup salted butter
¾ cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
1 ¼ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon cream of tartar
¼ teaspoon baking soda
¼ teaspoon fine sea salt
½ cup cinnamon chips

Cinnamon Sugar Topping

2 Tablespoons granulated sugar
½ teaspoon ground cinnamon

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
Line and 8x8" (20 cm) square baking pan with parchment paper and lightly grease. Set aside.
In a small bowl, mix together flour, baking powder, and salt. Set aside.
In a large, microwave safe bowl (glass) melt butter.
Add granulated sugar and whisk vigorously.
Add eggs and vanilla and whisk vigorously until the sugar is dissolved.
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. 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 blondies.
Bake for 18-25 minutes, or until the top is set and the sides are lightly browned.
Place 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.

Video

Notes

Ingredient Notes & Substiutions

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, caramel bits, toffee bits, butterscotch, etc.

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.

Nutrition