Snickerdoodle Blondies
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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!
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.
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.
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!
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!
Snickerdoodle Blondies
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
*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.
Can I dip these into my coffee before eating them?
They may get a little soggy, but I don’t think it will be an issue if you do so. 🙂
I’ve decorated cakes for years but this year my grandson wanted cookies for his birthday. I made a variety and yours were everyones favorite. Will be making them again soon.
I am so glad everyone enjoyed the cookies, Debbie! 🙂
My family loves this recipe!
I am so glad everyone enjoyed it Suzanne! 🙂
Can the cream of tartar be left out or substituted? I don’t have any.
Hi Virginia, you can leave it out but the blondies won’t have that distinct snickerdoodle flavor if you do.
Hi! These looks delicious BUT are they chewy? I want to give these a go but only if they are chewy blondies. Soft and chewy is what I go for in a blondie even though these look divine. Thanks so much!
=)
These snickerdoodle blondies are definitely soft and chewy! Just make sure you don’t over-bake them, or they won’t be so soft and chewy. 🙂
Hi! Im so excited to make these! I was wondering, do you let them cool in pan completely??? Or what do you suggest? Thank you!
Hi Michelle! Yes you should let them cool completely in the pan. Enjoy! 🙂
Excellent! We loved them.
I am so glad everyone enjoyed them, Debbie! 🙂
I don’t have milk- is there something I can replace the milk with in this recipe??? I am looking forward to making these!!
I’m sorry, Melissa. I don’t have anything I could recommend here. 🙁
Have you ever doubled the recipe and used a sheet type pan instead? Want to make for a party. Thanks!
Hi Kim! I have not. It should work without any issues. The baking time will vary on this so I don’t know how long to bake it.
The original photos seem to have more cinnamon throughout the blondie and not just on top. We’re any changes made to the original recipe?
Nope, it’s probably just cinnamon flecks pushed down into the blondie when it was either cut into or bitten.
I just made a pan of these and while they were cooling I decided to fold laundry. When I came back over 1/2 the pan was gone! They are delicious!! Just like a snickerdoodle but so much easier. Since I had to make a 2nd pan I added some almond extract and they were just as delicious.
Haha, funny how quickly they disappear! Love the sound of the almond extract addition! Thanks for letting me know how they turned out for you, Sheryl!
So good.
These were super good! But the batter was really thick. Next time I think I will add a bit of vanilla extract. This is the second recipe of yours that I have made. Loved both!
I am so glad you enjoyed them, Steph. The batter is supposed to be relatively thick. 🙂
My friend made this recipe for a party and it tasted AMAZING! I was just wondering if when making it, I could add some vanilla extract. I don’t know how it would affect the flavor much, but what would you recommend?
Hi, Zachary. You can certainly add it. I would probably add 1/2 to 1 teaspoon. It will make them a little sweeter. 🙂
My battery was not pourable??? What did I do wrong they were good had to use a rolling pin?¿!
O no! I have never had this happen. Is it possible an ingredient was missed? How were the ingredients measured (by weight or by cups)? This is a very thick batter but you shouldn’t have to use a rolling pin to spread it.
Mine was also thick, not pourable. Because I added flour to butter/sugar instead of the other way around?
It should be thick, almost like a cookie dough. It’s not really a pourable dough. 🙂
You should probably replace the word “pour” in the recipe, so people won’t be concerned when the dough doesn’t pour into the pan. It is very thick and has to be spread out in the pan before you add the topping and bake it. It’s well worth the effort, though. These things are amazing!
I am so glad you enjoyed it, Bruce! 🙂
I just made these and they are SO delicious. There goes eating healthy this year LOL.
New Year, Same Me.💁🏼♀️😆
😂 There’s always next year right?! I’m glad you enjoyed them! 🙂