• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads (Yeast & Quick Breads)
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ร—
    Home ยป Recipes ยป Bars & Brownies

    Snickerdoodle Blondies

    January 26, 2020 By Sam 342 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    stack of snickerdoodle blondies on marble

    Even better than the cookies, these Snickerdoodle Blondies are buttery, soft, and have that classic signature snickerdoodle tang! These cinnamon-sugar coated blondies may be the best way to eat Snickerdoodles yet. Recipe includes a how-to video!

    Stack of snickerdoodle blondies to on marble board

    This snickerdoodle blondie recipe is actually one of the first recipes I ever shared on the blog (scroll down to the bottom of the page for a link to the original so you can have a good laugh at my early photography attempts). It’s one of my favorites, too. An easy-breezy recipe that can be mixed up (without a mixer!) in less than 15 minutes and finished baking in under 30.

    This recipe is the perfect marriage of my classic, buttery snickerdoodle cookies (only without the bother of dough-chilling or scooping) and my chewy blondie recipe. Subtly tangy, topped off with a generous shower of cinnamon and sugar, a tender, melt-in-your-mouth cookie crumb, I think you’re going to love these.

    Snickerdoodle blondie ingredients

    Batter in a glass bowl

    What Makes these Snickerdoodle Bars So Good…

    Most of the ingredients we’re using are pretty standard ones you’ll be familiar with if you’ve made any of my other bar or cookie recipes. However, there are a two ingredients that are especially key here for the best snickerdoodle blondies.

     Butter

    No shortening, which so many old-fashioned cookie recipes use. We’re also melting our butter, which not only makes it easy to stir our batter together by hand (no mixer required), but also makes these snickerdoodle blondies especially soft and chewy and infuses every molecule with buttery flavor. As with many of my recipes, I opt to use unsalted butter and add salt so that we have full control over the flavor.

    Cream of tartar

    This is a big one. One of the questions I get asked most often about this recipe is “I don’t have cream of tartar, can I leave it out?”, to which I always say no, not really.

    Technically you could leave it out and these bars would still turn out… They’d still have the same texture, softness and chewiness. Since we’re not baking cookies and our batter is contained in a baking pan, we don’t really need to worry about the chemical/leavening role that this ingredient typically plays in snickerdoodle cookies. However, not everything in baking is always about chemistry. The important role that the cream of tartar plays here is for taste. This ingredient provides a signature tang that makes these taste like actual snickerdoodles and not just sugar cookie bars.  If you leave it out, you miss out on that classic flavor.

    Sprinkling cinnamon and sugar over batter before baking

    Then, of course, it goes without saying that a heavy topping of cinnamon and sugar is in order 👆🏻

    Tips

    • We’re using melted butter, but make sure to let it cool before you add your sugar to it. Butter that is too hot will melt your sugar, and you could end up with a greasy dough that doesn’t bake properly in the oven.
    • I use a metal baking dish, a glass one would be fine but the bars may need to bake for longer.
    • Snickerdoodle blondies should be stored at room temperature in an airtight container. They’ll stay fresh for at least 3 days.
    • And, again, don’t leave out the cream of tartar (see notes above!).

    Today’s recipe is really so simple to make that I don’t have much else to say here!

    Snickerdoodle cookie bar with bite out of it to show soft chewy center texture

    Enjoy!

    More Bar Recipes to Try:

    • Copycat Cosmic Brownies
    • Chocolate Chip Cookie Bars
    • Homemade Brownies
    • Peanut Butter Blondies
    • Gingerbread Cookie Bars

    Let’s bake together! Head on over to my YouTube channel where I’ve already uploaded over 200 recipe videos that you can watch for free!

    stack of snickerdoodle blondies on marble

    Snickerdoodle Blondies

    Chewy delicious Snickerdoodle Blondie Bars, just as tasty as the cookies, but easier! Recipe includes a how-to video!
    4.86 from 177 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 24 squares
    Calories: 199kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup (227 g) unsalted butter melted and cooled until no longer warm to the touch
    • 2 cups (400 g) granulated sugar
    • 2 Tablespoon (30 ml) milk
    • 2 large eggs
    • ½ teaspoon vanilla extract optional
    • 2 ¾ cups (345 g) all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon cream of tartar
    • ¾ teaspoon salt

    Topping

    • 3 Tablespoons granulated sugar
    • 1 ½ teaspoon ground cinnamon

    Instructions

    • Preheat oven to 350F (175C).
    • Grease and flour (or line with parchment paper) a 13x9 pan. Set aside.
    • In a large bowl, combine melted butter, sugar, and milk. Stir well.
      1 cup (227 g) unsalted butter, 2 cups (400 g) granulated sugar, 2 Tablespoon (30 ml) milk
    • Add in eggs and vanilla extract and stir until combined.
      2 large eggs, ½ teaspoon vanilla extract
    • In a separate bowl, combine flour, baking powder, cream of tartar and salt.
      2 ¾ cups (345 g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon cream of tartar, ¾ teaspoon salt
    • Stir dry ingredients into butter mixture until combined.
    • Spread batter evenly into prepared 13x9 pan and prepare topping.

    Topping

    • In a small bowl, whisk together granulated sugar and cinnamon. Sprinkle evenly over snickerdoodle blondie batter.
      3 Tablespoons granulated sugar, 1 ½ teaspoon ground cinnamon
    • Bake on 350F (175C) for 25-28 minutes or toothpick inserted in center comes out clean or with moist crumbs (not wet batter).

    Nutrition

    Serving: 1bar | Calories: 199kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 82mg | Potassium: 53mg | Fiber: 1g | Sugar: 18g | Vitamin A: 262IU | Calcium: 17mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    *This recipe was originally published in May of 2014 and has been updated to add more notes, a step-by-step video, a splash of vanilla extract, and new photos. Feel free to entertain yourself with some examples of my early photography from the original post.

    snickerdoodle blondie

    snickerdoodle blondie bars
    « Oreo Cheesecake Bars
    Caramel Popcorn »

    Reader Interactions

    Comments

    1. Melody Sherman

      April 13, 2024 at 11:55 am

      5 stars
      Thank you so so much for this recipe!
      My brothers most favorite cookie is snickerdoodles
      I was wondering if anyone ever made a brownie snickerdoodle, so when I found your recipe, I was over joyed.
      When my brother had 1, that was it for the rest of his family. They had to bed him for more lol
      These will now be made a whole lot more than the cookie
      So easy to make, and less time in the kitchen making cookies
      Thank you so much for this wonderful recipe
      I am actually making some right now to take to my brother and hopefully his family members lol lol

      Reply
    2. Tracey

      March 26, 2024 at 6:11 pm

      5 stars
      I made a half batch and used a 8X8 glass baking dish. For the flour, I just went with 1 and 1/3 Cups, salt at 1/4 tsp, and everything else was easily halved. I eyeballed the milk and I threw a dash of cinnamon in the batter. Topped with Penzeyโ€™s cinnamon sugar and baked for 26 minutes til just cooked. These were amazing. As always, your recipes are spot on. Whenever I am looking for a recipe, I always come here first. Thanks you for your diligence.

      Reply
    3. Bruce

      March 01, 2024 at 10:47 pm

      5 stars
      The first two times I made these, the edges, and especially the corners, were chewy to the point of being tough. I finally figured out that I had overbaked them. Be sure to take these out as soon as there is no wet dough on the toothpick. They are very soft when hot, so don’t let that scare you. They cool to a perfect firmness, with deliciously chewy edges and corners. They freeze very well, too.

      Reply
    4. Amy

      February 10, 2024 at 7:28 pm

      I could never count how many times Iโ€™ve made these bars. I have snickerdoodle obsessed nieces and nephews and sometimes I just donโ€™t have time to make a batch of cookies. These come together so quickly, and are so yummy. I personally prefer them to the cookie version! And more importantly they are well received by the family!

      Reply
    5. T

      October 21, 2023 at 9:24 am

      5 stars
      I was invited to a cute baked goods potluck and was thinking about trying a new recipe. I love brownies but have always wanted to try blondies but a bit different, I thought of blondies and sugar cookies then landed on snickerdoodles and wondered had anyone done this before and found your recipe! I cannot wait to try it out, I also wondered if adding just a bit of vanilla pudding mix would take things even further!

      Reply
      • Sam

        October 22, 2023 at 9:33 pm

        I’m not sure how adding pudding mix would go here. I haven’t tried it. If you do try it, let me know how it goes. I hope everyone loves them! ๐Ÿ™‚

        Reply
        • T

          November 25, 2023 at 5:58 am

          They came out GREAT, Iโ€™m actually making these again this weekend and will be playing with the recipe to add kremas!

    6. Tiffany Daumueller

      September 06, 2023 at 8:44 am

      5 stars
      I haven’t looked through the comments so you may already have had someone post this, but just in case it doesn’t, I thought I’d write in. Half of our family needs to be gluten free/dairy free because of dietary restrictions and these cook beautifully with GF flour and oil. We have used olive and coconut oil. We have made these bars at least 20 times for different events over the years. I will say we have to cook them for 40 minutes rather than the prescribed 25. Maybe it’s due to elevation??? We’ve also made them with regular wheat flour and oil but I haven’t tasted them since I have celiac, but my husband loves them. Thank you for this recipe. We made them for a school event and was asked for the recipe again, so while I was coming to print that out, I figured I better send some accolades your way. Thanks Sam!!!

      Reply
      • Sharon J

        March 02, 2024 at 9:48 pm

        5 stars
        Made these with browned butter and half brown sugar, plus a little nutmeg in the cinnamon sugar on top. Amazing!

        Reply
    7. Bruce

      March 19, 2023 at 4:46 pm

      5 stars
      I just learned something about these wonderful blondies. They freeze very well. Because they’re so thick, you can’t eat them frozen (unless you have the jaws of a crocodile), but they thaw in just a few minutes at room temperature.

      Reply
      • Sam

        March 20, 2023 at 9:12 pm

        ๐Ÿคฃ That sounds like a challenge! ๐Ÿ™‚

        Reply
    8. Bruce

      March 17, 2023 at 9:49 pm

      5 stars
      I’m amazed that I haven’t reviewed these yet. I think I commented on them with the shickerdoodle cookiesand/or the snickerdoodle scones, bot of which are excellent. These, however, are the best, just because they’re so easy to make and hit all the snickerdoodle notes. I hate making cookies to begin with, because you’re tied to the oven for so long, and cookies that have to be rolled in something are even worse. Sandwich cookies are the absolute worse, because they have all the work, and you only get half as many cookies, because of pairing them up. For this wonderful recipe, I melt the butter in my large Pyrex measuring cup, then use that as my mixing bowl, allowing a good amount of time for the butter to cool enough. These things are chewy, sweet, cinnamony, and plentiful. I recommend cutting them small, because they’re thick and dense, and the flavor is intense.

      Reply
      • Emily @ Sugar Spun Run

        March 20, 2023 at 10:14 am

        Thanks for the review, Bruce! We’re so happy you love the blondies. They are certainly a nice alternative to making cookies! ๐Ÿ˜Š

        Reply
    9. Sue

      February 16, 2023 at 10:24 am

      5 stars
      We made these last night & they were absolutely incredible!! Super quick & easy with ingredients we had on hand & oh so ooey gooey! We canโ€™t wait to try some of your other recipes!

      Reply
      • Emily @ Sugar Spun Run

        February 16, 2023 at 3:58 pm

        That’s great to hear, Sue! Hopefully you love everything else just as much โค๏ธ

        Reply
    10. Candace

      July 28, 2022 at 9:43 am

      5 stars
      I have always dreaded making snickerdoodle cookies, simply because of how thin and dry they turn out. But holy cow, this recipe has given me a new love for them!

      Reply
      • Emily @ Sugar Spun Run

        July 28, 2022 at 1:41 pm

        We’re so happy our recipe changed your mind! Thanks for coming back to leave a review, Candace ๐Ÿ˜Š

        Reply
      • Bruce

        March 16, 2023 at 9:28 pm

        Candace, you need to make Sam’s snickerdoodle cookies, too, because they definitely aren’t thin and dry. I prefer these blondies just because they’re so quick and easy to make. Either choice (and her snickerdoodle scones) is the right choice.

        Reply
    11. Carol

      July 21, 2022 at 10:48 am

      5 stars
      Delicious. I added 1 tsp cinnamon to the dry ingredients, otherwise I followed your recipe. Thank you for sharing this easy snickerdoodle bar recipe.

      Reply
      • Emily @ Sugar Spun Run

        July 21, 2022 at 1:52 pm

        So glad you liked them, Carol! Enjoy ๐Ÿ˜Š

        Reply
    12. Garet

      May 14, 2022 at 12:40 pm

      5 stars
      I made these for the office on Thursday and wanted to leave a review. These were incredibly well-received with one friend telling me this is her favorite baked good out of all of the ones I brought in.
      The bars are soft, and they have a nice balance. A lot of the desserts are simply too sweet for some of my teammates, and they thought this struck a nice balance. I went with a slightly more generous amount of salt only because, well, a pinch is subjective, and I am 6’2″ so my pinch is a lot bigger than my mom’s. ๐Ÿ™‚
      It took a bit for my butter to cool so it no longer felt warm. I microwaved it to melt it in a pyrex measuring cup, and I’m sure the pyrex maintained the heat longer than if I had used something else.
      I’ll definitely be saving this for future use, and I might just replace snickerdoodle cookies in my Holiday care packages with these blondies as I suspect they’ll keep/ship better.

      Reply
      • Sam

        May 16, 2022 at 3:49 pm

        I’m so glad everyone enjoyed them so much, Garet! Thank you for taking the time to let me know. ๐Ÿ™‚

        Reply
    13. Lisa

      January 30, 2022 at 6:07 pm

      I absolutely love these. The only down side, and itโ€™s a small down side, is how hard they are to spread in the pan so they donโ€™t bake evenly. I will still make and devour them. This is also one of the treats I make that my homeless friends request. Thanks for sharing.

      Reply
      • Sam

        February 01, 2022 at 4:04 pm

        I’m so glad you enjoyed them so much, Lisa! They can be a bit tough to spread, but it’s soooo worth it. ๐Ÿ™‚

        Reply
      • Kristen

        April 03, 2022 at 3:38 pm

        I find that if if you drop the dough in bits around the pan rather than trying to spread it all in one big lump itโ€™s easier to get even.

        Reply
      • Angie carey

        October 23, 2022 at 8:16 pm

        If you wet your hands and press the batter around wetting them again as you spread it works alot easier than a spoon or spatula

        Reply
    14. Lindsay

      January 25, 2022 at 4:07 pm

      5 stars
      Wow!! These are so good. My whole family loved them. We just finished off a pan and I am tempted to immediately whip up another batch.

      Reply
      • Emily @ Sugar Spun Run

        January 25, 2022 at 4:12 pm

        That is so nice to hear, Lindsay! We’re so happy they were such a hit for you. ๐Ÿ™‚

        Reply
        • Becca

          February 04, 2024 at 1:14 pm

          5 stars
          so easy and had all of the ingredients on hand

    15. Laura

      December 28, 2021 at 6:43 pm

      5 stars
      These are an absolute crowd pleaser. Even folks who claim not to like snickerdoodles love them. I add cinnamon to the batter & cut the sugar if Iโ€™m in that mood. Fool proof, thanks.

      Reply
      • Emily @ Sugar Spun Run

        December 29, 2021 at 9:39 am

        We’re so happy to hear that, Laura! Thanks so much for trying our recipe and coming back to leave a review ๐Ÿ˜Š

        Reply
    « Older Comments
    Newer Comments »
    4.86 from 177 votes (84 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Warm Weather Recipes

    Overhead of blueberry lemon tarts

    Lemon Blueberry Tarts (in Mason Jar Lids)

    The Best Memorial Day Recipes

    Memorial Day Recipes

    Overhead view of a pitcher of blueberry lemonade.

    Blueberry Lemonade

    Assembled strawberry shortcake.

    Strawberry Shortcake

    collage of summer salads, chicken salad, cuccumber, fruit, and pasta salad

    Summer Salads

    collage of strawberry recipes

    Strawberry Recipes

    More Spring Recipes

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy

    Footer

    โ†‘ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    ยฉ 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.