Name: Easy Snickerdoodle Blondies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 9 bars
Cuisine: American
Ingredients: 1 cup granulated sugar; 0.75 cup unsalted butter; 0.5 cup light brown sugar; 2 eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 tsp cinnamon; 0.75 tsp baking powder; 0.5 tsp salt; 2 tablespoons sugar; 2 teaspoons cinnamon

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Easy Snickerdoodle Blondies

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Ingredients

Warning0 allergens identified

Easy Snickerdoodle Blondies

1 cup granulated sugar

¾ cup unsalted buttersoftened

½ cup light brown sugarpacked

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 tsp cinnamon

¾ tsp baking powder

½ tsp salt

Cinnamon Sugar topping:

2 tablespoons sugar

2 teaspoons cinnamon

Instructions

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Instructions

Preheat oven to 350° and line a 9"x 9" pan with parchment paper so it hangs over the edges for easy removal. Spray with cooking spray.

In a large bowl, beat the sugar, softened butter, and brown sugar until creamy. I used a hand mixer but a stand mixer would also work well. Add the eggs and vanilla and beat once more until just combined.

In a medium bowl, whisk together the dry ingredients: flour, cinnamon, baking powder, and salt. Add dry ingredients to wet and beat until just combined. Be careful not to over mix.

Pour the batter into the prepared pan. In a small bowl, mix together the cinnamon and sugar for the topping and then sprinkle it evenly on top of the batter.

Bake for 25 30 minutes or until golden brown along the edges and still slightly soft in the center. Let cool and slice into 9 or 16 bars as desired!

Notes

Serving size: I cut these into 9 bars but honestly, they’re pretty big. I’d say about the equivalent of eating 2 cookies. So, feel free to cut this into 16 bars (4 rows of 4) if you want them smaller!

Storage Instructions: Store leftover Snickerdoodle Blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

To freeze, wrap individually and store in a freezer-safe bag for up to 2 months. Thaw at room temp.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Brown Butter for Depth 🧈
Melt your unsalted butter and let it cook for 2-3 minutes until it turns golden brown—this adds a rich, nutty flavor that elevates the blondies beyond basic vanilla.
Cinnamon-Sugar Topping Trick 🤎
Reserve a mixture of cinnamon and granulated sugar to sprinkle generously on the batter before baking, creating a signature snickerdoodle crust that won't sink or burn.
Don't Overmix for Chewy Texture 👐
Mix just until ingredients are combined—overmixing develops gluten, which makes blondies tough instead of soft and chewy. Aim for a few visible flour streaks remaining.
Underbake Slightly for Fudgy Centers 🎯
Pull the blondies from the oven when a toothpick inserted in the center has a few moist crumbs (not completely clean)—they'll continue cooking as they cool for perfect fudgy texture.
Bloom Your Cinnamon in Vanilla 🌟
Mix the cinnamon with your vanilla extract a minute before adding to the batter to let the spice fully bloom and distribute its warm flavor more evenly throughout.