Heavenly Snickerdoodle Blondies Recipe for Sweet Comfort Baking

Warm, gooey, and irresistibly soft, these snickerdoodle blondies dance between classic cookie comfort and decadent dessert bliss.

Cinnamon sugar swirls through each bite, promising a sweet escape from ordinary treats.

Butter-rich and perfectly textured, the blondies deliver a nostalgic flavor that whispers of childhood bakery memories.

You’ll love how simple ingredients merge into something magical and utterly addictive.

The crackly top and tender center create a textural symphony that beckons everyone to the kitchen.

With just a few pantry staples, these blondies transform an average afternoon into a celebration of sweet, cinnamony joy.

Grab a plate and savor every delightful crumb.

Snickerdoodle Blondies Tasty Details

• Combines the beloved snickerdoodle flavor with the rich, chewy texture of blondies, creating a mouthwatering treat that feels like a warm hug.
• Requires minimal prep and basic ingredients, making it perfect for spontaneous baking moments or satisfying sudden sweet cravings.
• Packed with chocolate chips and cinnamon-sugar, this dessert appeals to both kids and adults, guaranteed to disappear quickly at gatherings or family nights.
• Easy to customize with different chips or add-ins, suitable for potlucks, bake sales, holiday parties, or casual weekend dessert indulgence.

Ingredients for Snickerdoodle Blondies

• Butter: A rich, creamy base that provides flavor and helps create a soft, tender texture.
• Sugars: White and brown sugars add sweetness and contribute to the blondies' moist, chewy consistency.
• Flour: The primary structure-building ingredient that gives the blondies their characteristic cakey texture.
• Eggs: Bind the ingredients together and add moisture to the baked treat.
• Vanilla: Enhances the overall flavor profile with its warm, sweet essence.

• Chocolate Chips: Provide pockets of melty chocolate throughout the blondies for extra indulgence.

• Cinnamon, Sugar: Create a classic snickerdoodle-inspired topping that adds a warm, sweet, and slightly spicy coating to the blondies.

Tools for Snickerdoodle Blondies

• Stand Mixer or Electric Mixer: Essential for creaming butter and sugar until fluffy and mixing ingredients smoothly.
• 9-inch Square Baking Pan: Perfect size for creating blondies with even thickness.
• Parchment Paper: Crucial for easy removal and clean cutting of blondies.
• Measuring Cups and Spoons: Necessary for accurate ingredient measurements.
• Spatula: Helps scrape bowl sides and spread dough evenly in pan.
• Toothpick: Used to check baking doneness by testing center of blondies.
• Mixing Bowls: Useful for preparing dry and wet ingredients separately.

How to Bake Snickerdoodle Blondies

Step 1: Warm Up the Oven

Preheat your oven to 350°F.

Grab a 9-inch square baking pan and line it with parchment paper, letting the edges hang over the sides for easy removal later.

Step 2: Create the Creamy Base

In a large mixing bowl, cream together softened butter and sugars until the mixture becomes light and fluffy.

This should take about 2-3 minutes of mixing.

Add in the eggs and vanilla, blending until smooth.

Gently fold in the flour mixture, then stir in a cup of chocolate chips.

Step 3: Build the Delicious Layers

Spread half of the dough evenly across the bottom of the prepared pan.

Sprinkle a generous layer of cinnamon-sugar mixture over the dough, saving a teaspoon for the final touch.

Carefully place the remaining dough on top, using your fingers to flatten and distribute it into an even layer.

Step 4: Bake to Perfection

Scatter the remaining chocolate chips over the top of the dough.

Dust the surface with the reserved cinnamon-sugar.

Slide the pan into the preheated oven and bake for 32-35 minutes.

The blondies are ready when a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.

Step 5: Let It Rest and Enjoy

Remove the pan from the oven and allow the blondies to cool completely in the pan.

This will take about an hour.

Once cooled, use the parchment paper overhang to lift the entire batch out of the pan.

Slice into squares and serve.

Tips for Snickerdoodle Blondies

• Use parchment paper with overhang for easy removal and clean cutting of blondies without sticking.
• Beat butter and sugars until light and fluffy to create a smooth, airy texture that ensures tender blondies.
• Fold chocolate chips into batter gently to prevent sinking and create even chocolate pockets throughout the dessert.
• Flatten dough pieces when layering to create an even, smooth top and ensure consistent baking across the entire pan.
• Allow blondies to cool completely in the pan to set properly and achieve the ideal chewy, soft texture before slicing.

Snickerdoodle Blondies Fun Variations

• Gluten-Free Cinnamon Blondies: Replace wheat flour with almond or gluten-free blend for celiac-friendly version.
• Vegan Snickerdoodle Bars: Swap butter with coconut oil, eggs with flax eggs, and use dairy-free chocolate chips for plant-based alternative.
• Nutty Chocolate Chip Blondies: Add chopped pecans or walnuts to batter for extra crunch and rich flavor profile.
• Low-Sugar Option: Substitute part of sugar with monk fruit sweetener and use dark chocolate chips to reduce overall sugar content.

Serving Snickerdoodle Blondies

• Sweet Treat Companion: Serve these warm blondies with a scoop of vanilla bean ice cream for a delightful temperature contrast.
• Breakfast Twist: Pair with a hot cup of coffee or chai tea to elevate your morning indulgence.
• Dessert Presentation: Cut into neat squares and dust with extra cinnamon-sugar for an elegant, Instagram-worthy finish.
• Party Platter: Create a dessert board with these blondies, fresh berries, and whipped cream for a stunning crowd-pleasing spread.

Storing Snickerdoodle Blondies

• Store in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking and maintain freshness.
• Wrap tightly in plastic wrap, then aluminum foil. Freeze whole pan or cut into individual squares for easy portioning. Stays fresh up to 3 months.
• Remove from freezer and let sit at room temperature for 1-2 hours. Alternatively, microwave individual squares for 15-20 seconds for quick defrosting.
• Warm in microwave for 10-15 seconds or briefly in oven at 300F for 5 minutes to restore soft, gooey texture. Avoid overheating to prevent dryness.

FAQs

• What are the key ingredients that make Snickerdoodle Blondies unique?

Cream of tartar and cinnamon-sugar coating give these blondies their classic snickerdoodle flavor, creating a perfect blend of buttery sweetness and warm spice.

• Can I use different types of chocolate chips in this recipe?

Absolutely! While the recipe calls for standard chocolate chips, you can easily swap in white chocolate, butterscotch, or even caramel chips to customize the flavor profile.

• How do I know when the blondies are perfectly baked?

Look for golden edges, a slightly firm center, and a toothpick that comes out with a few moist crumbs. The texture should be soft and chewy, not dry or overly crisp.

Snickerdoodle Blondies Recipe

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4.8 from 28 reviews

• Total Time: 50 minutes
• Yield: 16 1x

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Description

Homemade snickerdoodle blondies combine classic cinnamon-sugar comfort with rich, buttery goodness. Sweet squares offer delightful texture and nostalgic flavor that welcome you to savor each delectable bite.

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Ingredients

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Main Ingredients:

• 3/4 cup (170 grams) unsalted butter, softened
• 3/4 cup (150 grams) granulated sugar
• 3/4 cup (165 grams) light brown sugar, packed
• 2 large eggs, room temperature
• 2 1/3 cups (290 grams) all-purpose flour
• 1 cup (170 grams) white chocolate chips

Leavening and Seasoning:

• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract

Topping and Filling:

• 1/4 cup (50 grams) granulated sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon white chocolate chips

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Instructions

1. Preheat oven to 350°F and prepare a 9-inch square baking pan by lining it with parchment paper, ensuring some overhang for easy removal.
2. Cream butter and sugars together until light and airy, approximately 2-3 minutes. Incorporate eggs and vanilla extract thoroughly.
3. Gently fold in flour mixture until just combined, then carefully mix in chocolate chips, ensuring even distribution throughout the dough.
4. Divide the dough into two portions, spreading the first half evenly across the prepared pan’s bottom.
5. Generously dust the first layer with cinnamon-sugar mixture, reserving a small amount for final topping.
6. Carefully flatten remaining dough pieces and layer them over the cinnamon-sugar coating, creating a top layer.
7. Sprinkle reserved cinnamon-sugar and additional chocolate chips across the surface for enhanced flavor and visual appeal.
8. Bake in preheated oven for 32-35 minutes, checking doneness with a toothpick – it should emerge with minimal moist crumbs.
9. Remove from oven and allow blondies to cool completely within the pan for approximately one hour before slicing into squares.

Notes

• Adjust butter temperature by letting it sit at room temperature for 30-45 minutes, ensuring smooth and even creaming with sugars.
• Use parchment paper overhang as convenient handles for easy removal and clean cutting of blondies.
• Swap chocolate chips with white chocolate or butterscotch chips for flavor variation and personalized twist.
• Reduce sugar by 2-3 tablespoons if prefer less sweetness, maintaining overall texture and moistness of blondies.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 215
• Sugar: 18 g
• Sodium: 105 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 37 mg