Chewy Perfection: Indulge in 25 Irresistible Snickerdoodle Blondies

Dive into the comforting embrace of a classic cookie, reimagined as a decadent bar! These Snickerdoodle Blondies offer everything you love about the spiced sugar cookie – the soft, chewy texture, the buttery richness, and that signature cinnamon-sugar swirl – all in an easy-to-bake blondie form. Perfect for parties, potlucks, or simply satisfying your sweet tooth, this Snickerdoodle Blondies recipe is guaranteed to become a new favorite. Prepare for a batch of 25 utterly delightful treats that vanish faster than you can say “cinnamon sugar!”

Recipe Card will be inserted here.

Quick Glance Summary

These Snickerdoodle Blondies are the ultimate chewy, buttery, and cinnamon-spiced bars that bring together the best of snickerdoodle cookies and classic blondies. With a simple preparation and a generous cinnamon-sugar topping, they bake up into golden squares of pure delight, perfect for sharing (or not!).

What You’ll Need

Gather these simple ingredients to create a batch of the most irresistible Snickerdoodle Blondies. Most are pantry staples, making this a fantastic go-to recipe.

1 ½ cups (3 sticks) unsalted butter, melted
2 cups granulated sugar
¾ cup packed light brown sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
For the Cinnamon-Sugar Topping:
¼ cup granulated sugar
2 tablespoons ground cinnamon

Preparation Instructions

Follow these step-by-step instructions to bake a perfect pan of these soft and chewy Snickerdoodle Blondies. The process is straightforward, ensuring you get a delightful treat every time. This Snickerdoodle Blondies recipe is designed for ease and maximum flavor!

1. Prepare Your Pan & Oven: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the blondies out later.
2. Create the Cinnamon-Sugar Topping: In a small bowl, combine the ¼ cup granulated sugar and 2 tablespoons of ground cinnamon. Stir well and set aside. This will be sprinkled on top later.
3. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, 2 cups granulated sugar, and the packed light brown sugar until the mixture is smooth and well combined.
4. Add Eggs & Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined.
5. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures all the dry ingredients are evenly distributed.
6. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or by hand until just combined. Be careful not to overmix, as this can lead to tough blondies.
7. Spread Batter: Pour the batter into your prepared 9×13 inch baking pan. Use a spatula to spread the batter evenly across the bottom of the pan.
8. Add Topping: Generously sprinkle the reserved cinnamon-sugar mixture over the top of the blondie batter.
9. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The edges should appear lightly golden brown.
10. Cool & Serve: Let the blondies cool completely in the pan on a wire rack before cutting them into 25 squares. This allows them to set properly and makes for cleaner cuts.

Fun Twists & Serving Ideas

Elevate your Snickerdoodle Blondies with these creative variations and serving suggestions:

Ice Cream Dream: Serve warm blondies with a scoop of vanilla bean ice cream and a drizzle of caramel sauce for an indulgent dessert.
Nutty Perfection: Fold in ½ cup of chopped pecans or walnuts into the batter before baking for an added crunch and nutty flavor.
Chocolate Chip Swirl: Add a ½ cup of white chocolate chips or mini semi-sweet chocolate chips to the batter for an extra layer of sweetness.
Cream Cheese Frosting: For an even more decadent treat, top cooled blondies with a thin layer of cream cheese frosting.
Autumn Spice: Enhance the spice profile by adding ½ teaspoon of nutmeg or a pinch of ground cloves to the dry ingredients for an even warmer flavor.

FAQ

Q: Can I use brown butter instead of melted butter?
A: Yes, browning the butter first would add an extra layer of nutty depth to your Snickerdoodle Blondies, enhancing their flavor even further. Just be sure to cool it slightly before mixing with the sugars.

Q: How do I store leftover Snickerdoodle Blondies?
A: Store leftover blondies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They also freeze well for up to 2-3 months.

Q: Can I make these in advance?
A: Absolutely! Blondies are an excellent make-ahead dessert. They taste great at room temperature and are often even chewier the next day.

Q: Why did my blondies turn out dry?
A: Overmixing the batter after adding the flour can develop too much gluten, leading to a tough, dry texture. Also, ensure you don’t overbake them; pull them from the oven when a toothpick comes out with moist crumbs, not completely clean.

Q: Can I use a different size baking pan?
A: While a 9×13 inch pan is ideal for the specified thickness and baking time, you could use an 8×8 or 9×9 inch pan for thicker blondies. Just be aware that the baking time will need to be adjusted (likely longer), and the yield will be fewer, larger squares.

Conclusion

These Snickerdoodle Blondies are truly a triumph of texture and flavor, combining the comforting spice of a classic snickerdoodle with the irresistible chewiness of a blondie. Whether you’re a seasoned baker or just starting out, this Snickerdoodle Blondies recipe is simple to follow and yields a generous batch of treats that are perfect for any occasion. Don’t wait – whip up a pan today and discover your new favorite cinnamon-sugar delight!

Recipe Note

For the chewiest blondies, do not overbake! They should still look slightly underdone in the center when you pull them from the oven, as they will continue to set as they cool.