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We are OBSESSED with these snickerdoodle blondies! This recipe combines two of our favorite desserts, all rolled up into one!
It essentially looks like a Blondie and tastes like a Snickerdoodle! It has a sweet, cake-like texture, and the cinnamon sugar topping gives it that snickerdoodle flavor.
Save time and feed the crew with less effort using the recipe. Plus, it preps in minutes! And for more bar desserts, check out our Funfetti Blondies or Snickerdoodle Bars.
Why we think you’ll love it:
- No rolling, no dipping. You get the same cookie taste with half of the work – and only one batch!
- Feeds a crowd. It makes a pan full and can be cut into large or small pieces.
- A tasty twist. We’ve switched up the traditional blondie recipe with a cinnamon and sugar variation!
Snickerdoodle Blondies Ingredients And Substitutions
- 1 cup granulated sugar
- ½ cup butter – see How to Soften Butter Quickly
- ½ teaspoon salt
- 1 egg – We found that room-temperature eggs incorporate better than cold ones.
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour – see How to Measure Flour
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
How to Make Snickerdoodle Blondies
- PREP. Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper.
- BATTER. In a large bowl, cream butter and sugar until smooth. Beat in egg, vanilla, and salt. Stir in flour and mix well.
- TOPPING. Press the cookie dough into the greased pan. In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the top.
- BAKE. Bake for 25-30 minutes.
Kristyn’s Recipe Tips
- Double the recipe ingredients and bake in a 9×13 pan. Bake for 30-35 minutes.
- The parchment paper not only makes for easy cleanup, but you can use it to lift out the block to easily slice into bars.
- For a fun variation, we often mix cinnamon chips or white chocolate chips into the dough.
Snickerdoodle Blondies
Ingredients
- 1 cup sugar
- ½ cup butter
- ½ teaspoon salt
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper.
- In a mixing bowl, cream butter and sugar until smooth. Beat in egg, vanilla, and salt.
- Stir in flour and mix well.
- Pour the mixture into a greased pan.
- Combine sugar and cinnamon and sprinkle over the top.
- Bake for 25-30 minutes.
Video
Notes
- Double the recipe ingredients and bake in a 9×13 pan. Bake for 30-35 minutes.
- The parchment paper not only makes for easy cleanup, but you can use it to lift out the block to easily slice into bars.
- For a fun variation, I often mix cinnamon chips or white chocolate chips into the dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store in an airtight container for 3-4 days, or freeze for up to 3 months.
Double the recipe ingredients and bake in a 9×13 pan.
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This recipe was originally published November 2012.
Our favorite blondies! The addition of cinnamon sugar elevates them so much!
I love the chewy with the sweet sugar and cinnamon! Perfection!
Thank you so much for this snickerdoodle blondies recipe! Super easy to make and really taste amazing! Will make it again!
You’re welcome!! So glad you enjoyed the recipe!
If you love snickerdoodles, then you will love these!! Same cinnamon-y flavors & so soft!
Oh so good! I’m in love
Could you please specify if the flour is self-rising or all purpose? Thanks
All flour measurements are us are all-purpose and if it’s self-rising or cake flour, I will make sure it lists that. Hope that helps. 🙂
Please. Tell me what, exactly, turns these simple ingredients into CRACK?!? I can’t stop eating them. I refuse to share with the children. I’m pretty sure I’ve developed a habit.
I couldn’t find cinnamon chips! (((
Oh no!! Some people have tried butterscotch chips and that has still tasted really good. Cinnamon chips are a seasonal item, but I’m sure you can find them online year round. 🙂
Are cinnamon chips a must? Or would it be ok just to omit them? I’m in a country at the moment where you can’t even find chocolate chips! I really want to try this recipe, but I need to know if it’s ok not to use the chips.
Hello,
I have a comment and a question for you. I made your Snickerdoodle bread and I can honestly it was so super yummy that all I could do was moan when I ate it. LOL Actually my husband baked it for me and besides the moaning I exclaimed, “It tastes like the Holiday all wrapped up in one bite” AMAZING! My question is this…will these blondies taste similar and have the same crunchy texture on the outside or shall I stick with the bread?