Snickerdoodle Blondies Recipe

I found this Snickerdoodle Bars Recipe uses ingredients I already had on hand and comes together quickly, making it an ideal option for holiday baking.

I still cant believe how fast these Snickerdoodle Blondies sneak up on you. I went in thinking simple snack, came out with something dangerously addictive, edges slightly sticky, center ridiculously soft.

The hit of ground cinnamon makes them smell wrong in the best way, like a cookie trying on a brownie coat. Call it a Snickerdoodle Bars Recipe if you want, but it plays by blondie rules and that surprises people every time.

I used unsalted butter and a lazy method and it still fooled everyone, so yeah, this is one youll want to hide from guests.

Ingredients

• Unsalted butter: mostly fat, adds richness and moisture, high calories, few vitamins though.
• Granulated sugar: pure carbs, sweetens aggressively, no fiber, quick energy, not very healthy.
• Light brown sugar: sugar plus molasses, gives caramel notes and chew, minimal nutrients.
• Eggs: protein packed, binders that add structure and moisture, vitamins A D B12.
• All purpose flour: mainly carbs, gives structure and chew, low fiber, refined not whole grain.
• Cream of tartar: helps tenderness and chew, tiny amount used, no real nutrition.
• Ground cinnamon: warm spice that adds aroma, tiny antioxidants, low calories but strong flavor.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter melted
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon for the batter
• 3 tablespoons granulated sugar for topping
• 2 teaspoons ground cinnamon for topping

How to Make this

1. Preheat your oven to 350 F (175 C) and line a 9×13 inch pan with parchment paper leaving an overhang, or grease it well so the bars come out easy.

2. In a medium bowl pour 1 cup (2 sticks) melted unsalted butter, add 1 cup granulated sugar and 1 cup packed light brown sugar, stir until mostly smooth. Let it cool a bit so the eggs wont scramble.

3. Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract until combined; dont over-beat, just get it mixed.

4. In a separate large bowl whisk together 2 1/4 cups all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1 1/2 teaspoons ground cinnamon so everything is evenly distributed.

5. Fold the dry mix into the wet mixture until just combined and no big streaks of flour remain. A few small lumps are ok, overmixing makes the bars tough.

6. Spread the batter evenly into the prepared pan, pressing gently with a spatula so the top is smooth and even.

7. Mix 3 tablespoons granulated sugar with 2 teaspoons ground cinnamon in a small bowl, sprinkle that evenly over the top of the batter for that classic snickerdoodle crust.

8. Bake in the preheated oven for about 25 to 28 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs but not raw batter.

9. Cool completely in the pan on a wire rack (at least 30–60 minutes) so the bars finish setting. For cleaner slices you can chill in the fridge 30 minutes before cutting. Use the parchment overhang to lift the slab out, then cut into bars.

10. Store in an airtight container at room temp up to 3 days, or refrigerate if you want them firmer. Quick tips: measure flour by spooning and leveling, dont skip the cream of tartar for that snickerdoodle tang, and use parchment for easy cleanup and perfect slices.

Equipment Needed

1. 9×13 inch baking pan (lined with parchment leaving an overhang or greased well)
2. Parchment paper plus a bit of nonstick spray or extra butter for the pan
3. Two mixing bowls — one medium, one large
4. Measuring cups and measuring spoons (for cups, teaspoons, tablespoons)
5. Whisk for the dry ingredients and to help smooth the sugars into the butter
6. Rubber spatula or wooden spoon for folding and spreading the batter
7. Small bowl and teaspoon for mixing the cinnamon sugar topping
8. Wire cooling rack and a sharp knife or bench scraper for clean slices; toothpick to test doneness

FAQ

Snickerdoodle Blondies Recipe Substitutions and Variations

• Butter: you can swap 1 cup melted unsalted butter for 1 cup melted coconut oil for a subtle coconut note, or use 3/4 cup neutral oil (canola/vegetable) for a slightly lighter, chewier blondie. If you only have salted butter, just cut the added salt a bit.
• Light brown sugar: replace 1 cup packed light brown sugar with 1 cup granulated sugar plus 1 tablespoon molasses, stir until evenly moistened — gives the same molassy flavor.
• Eggs: for each large egg use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) for binding; or 1/4 cup unsweetened applesauce per egg for more moisture though the texture will be a bit denser.
• Cream of tartar: if you don’t have cream of tartar, omit the 2 teaspoons cream of tartar and the 1 teaspoon baking soda and instead use 3 teaspoons baking powder total; that keeps the leavening and tang pretty close.

Pro Tips

1) Weigh your flour or use the spoon and level method, otherwise you’ll end up with dry dense bars, it’s an easy mistake.
2) Let the melted butter cool to warm before adding the eggs so they don’t cook, and add eggs one at a time while folding gently, don’t overbeat.
3) For a crunchier, prettier top use sanding or turbinado sugar mixed with the cinnamon instead of only fine sugar, sprinkle it right before baking so it forms a crust.
4) Use an oven thermometer and rotate the pan halfway for even browning, pull the bars when the center is just set, then cool completely and chill 20 to 30 minutes for the cleanest slices.