Snickerdoodle Blondies are the ultimate dessert. They’re soft, chewy, and loaded with white chocolate chips, all topped with a sweet cinnamon-sugar layer.
author’s note
Your New “Bring To Every Party” Blondies!
These Snickerdoodle Blondies are one of a reliable desserts ever! If you’ve followed me for a while, this won’t surprise you. I’ve been talking about Snickerdoodles for years. First came the classic Snickerdoodles, then caramel-filled ones, and even pumpkin Snickerdoodles.
So it was only a matter of time before I made them into bars. But these are not your usual dry cookie bars. They are the softest, chewiest, and most flavorful blondies you’ll ever try. Think of a brownie without the chocolate. These bars are super dense because there is no baking soda or baking powder, and they are simply amazing.
I also used one of a reliable tricks to boost flavor: browned butter. Remember a reliable brown butter oatmeal cookies? They are another favorite of mine, so I used that method here.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Unsalted butter, browned | If using salted butter, reduce any added salt elsewhere. Brown, then cool 5 minutes. Scrape in all the browned bits. |
| Brown sugar, light | Pack it firmly in these snickerdoodle blondies. |
| Egg | Use at room temp for smoother mixing. Whisk well until glossy for extra chew. |
| Cinnamon | Use fresh cinnamon. For more spice, add 1/4 teaspoon more to the batter. |
| All-purpose flour | Weigh if possible: 120 g per cup. If using cups, spoon and level lightly. |
| White chocolate chips | Swap for cinnamon chips or omit for a more classic bar. |
| Cinnamon-sugar topping | Mix right before sprinkling so it stays sandy and even. Sprinkle from higher up for even coverage. |
How To Brown Butter
Use a large, light-colored saucepan. It makes browning easier.
- Melt the butter: Add to a light pan over a medium burner. Stir now and then.
- Watch for foam: It will foam and bubble. Keep stirring gently.
- Spot brown specks: After a few minutes, it turns golden and tiny brown bits appear. It smells nutty.
- Pull from heat: As soon as you see those specks, take it off the heat. Pour into a bowl, scraping all the bits.
- Cool and use: Let it cool slightly, then use in these Snickerdoodle Blondies.
How To Make Snickerdoodle Blondies
- Line an 8×8 pan with parchment and leave overhang.
- Brown the butter in a light pan, scrape in the browned bits, and cool 5 minutes.
- Whisk in brown sugar, then add egg and vanilla; whisk until glossy.
- Fold in cinnamon and flour just until combined; mix in white chocolate chips.
- Press batter into the pan and sprinkle cinnamon sugar evenly.
- Bake until edges set and center springs back. Let cool and enjoy.
Storage
Snickerdoodle Blondies Leftovers?
- Best on Day 1: Enjoy these bars fresh for the best texture.
- Store for Day 2: Keep leftovers in an airtight container at room temperature. They’re still good the next day, just not as soft.
For longer storage, freezing works, but they’re best on the first day.
Bar base is adapted from a reliable Blondie recipe by InspiredTaste.
More Desserts To Try:
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Carmelitas (a reliable Dessert!)
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Fruity Pebbles Rice Krispies Treats
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Twix Cheesecake Bars
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Raspberry Bread Pudding
