Snickerdoodle Blondie Bars

These Snickerdoodle Blondie Bars are one of my favorite desserts to bake when I want something warm, chewy, and full of cinnamon-sugar goodness. They take everything I love about classic snickerdoodle cookies and turn it into an easy, buttery bar that’s soft in the center and slightly crisp on the edges. Each bite has that nostalgic cinnamon flavor that makes them impossible to resist.

Why You’ll Love This Recipe

I love this recipe because it’s simple, comforting, and perfect for any occasion. The blondie base is rich and buttery, with just the right amount of chew, and the cinnamon-sugar topping gives them a sweet, crackly finish. They come together quickly without any need for chilling or rolling dough, making them ideal for a last-minute dessert or bake sale treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 C unsalted butter, softened
1 C granulated sugar
1 C light brown sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
1 1/2 tsp cinnamon
2 1/2 C all-purpose flour

Topping:
1/4 C granulated sugar
1 1/2 tsp cinnamon

Directions

1. I preheat my oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large mixing bowl, I cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. I add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
4. In a separate bowl, I whisk together the flour, baking powder, salt, and cinnamon.
5. I gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. I spread the batter evenly into the prepared baking pan—it will be thick, so I use a spatula to smooth the top.
7. For the topping, I mix the granulated sugar and cinnamon together, then sprinkle it evenly over the batter.
8. I bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean but still slightly moist.
9. I let the bars cool completely in the pan before lifting them out and cutting them into squares.

Servings and Timing

This recipe makes about 24 bars. The total time is around 45 minutes, including 15 minutes of prep and 30 minutes of baking.

Variations

Sometimes I swirl a layer of cinnamon-sugar through the middle of the batter for extra flavor. I also love adding white chocolate chips or a sprinkle of coarse sea salt on top for a modern twist. For a fall version, I stir a bit of nutmeg or brown butter into the batter for a deeper flavor.

Storage/Reheating

I store the blondie bars in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. To keep them soft, I place a slice of bread in the container—it helps maintain their moisture. These bars also freeze well for up to 2 months; I thaw them at room temperature before serving.

FAQs

Can I use salted butter instead of unsalted?

Yes, but I reduce the added salt to 1/4 teaspoon to balance the flavor.

Can I make these blondies ahead of time?

Definitely! They actually taste even better the next day as the flavors meld together.

How do I know when they’re done baking?

The edges should be golden brown, and the center should look just set. I avoid overbaking to keep them soft and chewy.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free flour blend for baking with great results.

What’s the difference between a blondie and a brownie?

Blondies are made without cocoa powder and rely on brown sugar and butter for their rich, caramel-like flavor.

Can I double the cinnamon?

Absolutely! If I want a stronger cinnamon flavor, I sometimes add an extra half teaspoon to the batter.

Can I add mix-ins like nuts or chips?

Yes, chopped pecans, walnuts, or white chocolate chips work beautifully in this recipe.

Can I use a glass baking dish?

Yes, but I reduce the oven temperature to 325°F (160°C) and bake a few minutes longer to avoid overbrowning.

How do I keep the bars from drying out?

I store them tightly covered and avoid overbaking—they should be just barely golden when removed from the oven.

Can I serve them warm?

Yes, they’re wonderful slightly warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Conclusion

I love how these Snickerdoodle Blondie Bars capture all the nostalgic flavors of cinnamon-sugar cookies in an easy, chewy bar form. They’re buttery, fragrant, and perfectly sweet with just the right touch of spice. Whether I’m baking for family, friends, or a cozy night in, these blondies always deliver that warm, homemade comfort everyone loves.

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