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.
How would you recommend baking them if I split the batter into two 8×8 pans to give away to some friends? 😊
Hi, Julie! If you wish to make (2) 8×8 pans, I would make the recipe + 1/2 of a second batch. I recommend keeping an eye on it since the bake time will be different than what is listed. I hope everyone enjoys them. 🙂
All the recipes you have are so good that I don’t go anywhere else now for baking and pasta recipes. I can’t believe how easy it is for me to get them right (I’m no kitchen wizz) and how crazy tasty they are. My husband and son fall over themselves eating all your recipes. Thanks so much!!
Thank you so very much, Kim! I am so glad that you have enjoyed my recipes and so has your family. 🙂
About cooling butter… I accelerate cooling time by melting half the butter and then swirling it until it’s all melted. Another trick is to pour melted butter into a cool bowl. By the time I’ve assembled all the other ingredients, it’s cool enough to proceed.
Thanks for sharing what has worked so well for you, Helen! 🙂
I’ve found for mine that I can melt the oil (coconut in my case), add the milk while whisking, then add the sugar and it cuts down on the waiting period.
Loved these. First time making blondies and I wasn’t sure how they’d turn out, especially because I was using a glass 13×9. I followed comment recommendations to lower temp and extend cook time. I found that 30 minutes at 325 degrees was absolutely perfect! I let them sit and cool in glass for about 10 mins or a little under, cut them while in the glass, and moved to cooling rack. Delicious flavor and texture!!!
I am so glad that they turned out perfectly for out, Kendra! Thank you for trying my recipe and for commenting. I am so glad that you enjoyed them. 🙂
I’m not sure that I can get 24 servings of the size in the photo from a 9”x13” pan. Maybe 12?
Hi, Mimi! To get 24 servings, you will just cut your squares smaller. However, feel free to cut them to any size that you wish and enjoy! 🙂
We love this recipe! Our family lovea cinnamon and snickerdoodles. I accidentally only used half the butter the first batch. It made a cookie bar consistency. I also found cinnamon extract and added 1/4 tsp to the next batter. We are it up! Thank you so much ❤️
I am so glad that you have enjoyed this recipe, Amanda! Thank you for commenting. 🙂
I’m Interested in making a snicker doodle brownies in a 17 x 12 baking pan what would be the conversion rate for the ingredients
Hi, Zsa Zsa! This recipe is designed to be baked in a 13″ x 9″ baking pan. I have not tried it in a 17″ x 12″ baking pan before. With that being said, my best guess would be to do the recipe as is then 1/2 of a second batch. Let me know how it works out for you. 🙂
I made these and added a cup of cinnamon chips. They were amazing.
I am so glad that you enjoyed them, Judy! I love the addition of the cinnamon chips! Thanks for commenting. 🙂
OMG! These are super sensational! I can’t get enough. The best baking recipe ever. This is so yummy!
I am so glad that you enjoyed the blondies, Kim! Thanks for trying my recipe and for commenting. 🙂
Would it be ok to use margarine?
Hi Cindy, usually I don’t like using margarine in place of butter, but since it’s being melted here anyway I think it will be fine. I’d love to know how it turns out! 🙂
Thanx for answering my question. I’ll try and make them again.
I made these, but I cooked them in a glass 13×9 with the parchment paper , I even cooked them longer and they were still raw inside. I ended throwing them away. I don’t know happened.
Hmm, that’s very strange, Darlene! My best guess would be that maybe it was an oven issue where the oven wasn’t as warm as it said? Or was the butter very warm when you added the sugar?
I also made them in a 9×13 glass pan but sprayed and floured it before baking. They came out perfect. My snickerdoodle kids loved them! I will make them instead of the regular cookies as they are too time consuming. These bars are way better. Thank you for that recipe and I WILL pass it on.
Thank you so much for trying my recipe, Sally! I am so glad that the snickerdoodle blondies turned out perfectly and your family loved them. 🙂
When using a glass pan, lower heat and increase baking time 🙂
I made the snickerdoodle bars last night they were amazing.
I am so glad that they turned out wonderfully, Patrica! Thank you for trying my recipe! 🙂
Hello I just made your bars they’re actually in the oven but my question is can I freeze these?
Hi Patty! These should freeze just fine 🙂
Thank you
Any recommendations for baking these at high altitude? Live at 5600 ft.
Hi, Sheri! Unfortunately, I do not have experience baking at high altitude. Maybe someone who has experienced baking these cookies in those conditions will chime in. If you try it, please keep me posted on how they turn out. I’d love to know what adjustments you made. Happy Baking. 🙂
I made them as the recipe called for, edges rose but middle stayed sunk down. Hopefully someone else at altitude has made and can advise suggestions. I will do a little research and try again. Thank You!
I found this link for high altitude cooking. I live basically at sea level so I can’t say if it will work or not but it’s worth a try!
https://www.allrecipes.com/article/high-altitude-cake-baking/
Thanks for sharing, Patti! It is worth a try! 🙂