Irresistible Snickerdoodle Blondies

I’ve always been the type to stare at the dessert menu trying to decide between cookies and brownies. Why should I have to choose? That’s exactly how snickerdoodle blondies came into my life, and I’ve never looked back.

These bars give you the chewy, dense texture of a blondie with all those cozy cinnamon-sugar flavors from a snickerdoodle cookie. The white chocolate adds a sweet creaminess that balances out the spice. I throw them together in one bowl, which means less cleanup and more time to eat them warm from the oven.

Need a dessert for a potluck? Want something different for your cookie swap? Just craving something sweet on a random Tuesday? These snickerdoodle blondies work for all of it.

What Kind of White Chocolate Should I Use?

For snickerdoodle blondies, you can use white chocolate chips, morsels, or even chopped white chocolate bars – they’ll all melt nicely into the batter. If you’re buying white chocolate chips at the store, look for ones that list cocoa butter as an ingredient rather than palm oil or other substitutes, since real white chocolate will give you better flavor and texture. Some people like to use a mix of white chocolate chips and chunks for varied pockets of melty chocolate throughout the blondies. Just avoid white baking chips (the kind used for coating), as these are formulated to hold their shape and won’t give you those gooey chocolate pockets you’re looking for.

Options for Substitutions

These blondies are pretty forgiving when it comes to swaps, so here are some options if you need them:

• Unsalted butter: You can use salted butter if that’s what you have – just skip the added salt in the recipe to keep things balanced.
• Brown sugar: If you’re out of brown sugar, mix 3/4 cup granulated sugar with 1 tablespoon of molasses. Or just use all granulated sugar, though your blondies will be slightly less chewy.
• Cream of tartar: This gives snickerdoodles their signature tang, but if you don’t have it, you can leave it out. The blondies will still taste great, just a bit less tangy.
• White chocolate morsels: Feel free to swap these with milk chocolate chips, butterscotch chips, or even cinnamon chips if you can find them. You could also leave them out completely for a more traditional snickerdoodle flavor.
• All-purpose flour: Don’t substitute the flour here – it’s what gives these blondies their perfect texture. Stick with all-purpose for the best results.

Watch Out for These Mistakes While Baking

The biggest mistake with blondies is overbaking them, which turns these chewy treats into dry, cake-like bars – pull them from the oven when the edges are set but the center still looks slightly underdone, as they’ll continue cooking in the pan.

Don’t skip bringing your butter and eggs to room temperature, since cold ingredients won’t mix properly and can lead to dense, uneven blondies that don’t spread correctly.

When it comes to the cinnamon-sugar topping, sprinkle it on right before baking rather than after, so it creates that signature snickerdoodle crust instead of just sitting on top.

If your batter seems too sticky to work with, add an extra tablespoon or two of flour until it’s thick enough to spread evenly in the pan, and resist the urge to cut into them right away – letting them cool for at least 20 minutes helps them hold their shape.

What to Serve With Snickerdoodle Blondies?

These blondies are perfect on their own, but they’re even better served warm with a big scoop of vanilla ice cream melting on top. A cold glass of milk is always a good call for dunking, especially if you like your blondies a little gooey in the middle. For a cozy afternoon treat, pair them with hot coffee or apple cider, which really brings out those cinnamon flavors. If you’re serving these at a party, try setting out some caramel sauce or chocolate drizzle on the side so people can add a little extra sweetness if they want.

Storage Instructions

Store: These snickerdoodle blondies stay soft and chewy for days when stored properly. Keep them in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week if your kitchen is warm.

Freeze: You can freeze these blondies for up to 3 months, either whole or cut into individual squares. Wrap them tightly in plastic wrap, then place in a freezer bag. They thaw quickly on the counter in about an hour, making them perfect for unexpected guests or when you need a sweet treat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3600
• Protein: 32-38 g
• Fat: 170-185 g
• Carbohydrates: 430-460 g

Ingredients

For the dough:

• 3/4 cup granulated sugar
• 1 cup white chocolate morsels (or chopped white chocolate)
• 1/2 tsp cream of tartar
• 2 tsp pure vanilla extract
• 3/4 cup packed light brown sugar
• 3/4 cup unsalted butter (I use Kerrygold for rich flavor)
• 1 1/2 tsp baking powder
• 2 1/3 cups all-purpose flour (I like King Arthur)
• 2 large eggs (room temperature for better mixing)
• 1/2 tsp salt

For the cinnamon-sugar filling:

• 1/4 cup granulated sugar
• 2 tsp ground cinnamon (freshly ground preferred for more flavor)

For the topping:

• 1 tbsp white chocolate morsels

Step 1: Prepare Your Mise en Place and Preheat

• Parchment paper

Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal.

This will be helpful later when lifting the cooled blondies out.

Bring your eggs to room temperature—this helps them incorporate more smoothly into the butter mixture and creates a lighter, fluffier texture.

Measure out all your ingredients and have them ready before you begin mixing.

Step 2: Cream Butter and Sugars Until Fluffy

• 3/4 cup unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar

In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and packed light brown sugar for about 3 minutes on medium-high speed until the mixture is light, fluffy, and pale in color.

This creaming process incorporates air into the batter, which helps create the tender, cake-like texture these blondies are known for.

I find that Kerrygold butter adds a wonderful richness that elevates these treats.

Step 3: Incorporate Eggs and Vanilla

• 2 large eggs
• 2 tsp pure vanilla extract

Add the room temperature eggs one at a time to the creamed butter mixture, beating well after each addition.

Pour in the pure vanilla extract and beat until everything is well combined and the mixture looks smooth and slightly thickened.

Scrape down the sides of the bowl to ensure no unmixed ingredients remain.

Step 4: Mix Dry Ingredients and Combine with Wet Mixture

• 2 1/3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp cream of tartar
• 1/2 tsp salt
• 1 cup white chocolate morsels

In a separate medium bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and salt.

Add this dry ingredient mixture to the wet mixture from Step 3, beating on low speed just until combined—don’t overmix, as this can lead to tough blondies.

Fold in the 1 cup of white chocolate morsels with a spatula until evenly distributed throughout the dough.

Step 5: Layer Dough with Cinnamon-Sugar Filling and Toppings

• 1/2 of dough from Step 4
• 1/4 cup granulated sugar
• 2 tsp ground cinnamon
• remaining dough from Step 4
• 1 tbsp white chocolate morsels

Spoon half of the dough into your prepared pan and gently press it into an even layer.

In a small bowl, mix together the 1/4 cup granulated sugar and freshly ground cinnamon.

I prefer freshly ground cinnamon here—it has a brighter, more vibrant flavor than pre-ground.

Sprinkle about three-quarters of this cinnamon-sugar mixture over the bottom layer, saving roughly 1 teaspoon for the top.

Flatten the remaining dough between your hands or with a spatula and carefully place it over the cinnamon layer.

Press the remaining 1 tablespoon of white chocolate morsels into the top of the dough, then sprinkle with the reserved cinnamon-sugar mixture.

Step 6: Bake Until Golden Brown

Place the pan in your preheated 350°F oven and bake for 32–35 minutes, until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.

The blondies will continue to set as they cool, so avoid overbaking or they’ll become dry.

Step 7: Cool and Cut into Squares

Allow the blondies to cool in the pan for about 1 hour until completely cool.

Using the parchment paper overhang, carefully lift the entire block out of the pan and place it on a cutting board.

Cut into even squares using a sharp knife—I like to wipe the blade between cuts for clean edges.

Serve at room temperature and store in an airtight container for up to 3 days.