Irresistible Snickerdoodle Blondies: Your New Favorite Chewy Treat!

Prepare for pure dessert bliss with these **Snickerdoodle Blondies**! They represent the pinnacle of homemade treats—incredibly soft, delightfully chewy, and generously packed with melting white chocolate chips, all crowned with that signature sweet and spiced cinnamon-sugar layer. Forget dry, crumbly bars; these blondies are dense, rich, and utterly irresistible, promising a flavor explosion with every bite.

A Note from Chelsea

Your New Go-To Dessert for Every Occasion!

If you’ve followed my culinary adventures for a while, you know my enduring love affair with Snickerdoodles. It’s a passion that has evolved over the years, starting with the beloved classic Snickerdoodle cookies, then venturing into delightful variations like caramel-filled Snickerdoodles, and even seasonal favorites such as pumpkin Snickerdoodles. Each version brings its own unique charm, but the essence of cinnamon-sugar magic remains.

It was truly only a matter of time before I transformed these beloved cookies into an even more convenient and delightful bar format. But let me be clear: these are not your average, often-dry cookie bars. I set out to create the softest, chewiest, and most profoundly flavorful blondies imaginable. Imagine the indulgent texture of a rich brownie, but without the chocolate, allowing the buttery, cinnamon-sugar notes to shine. The secret to their incredible density and chewiness? A recipe meticulously crafted without baking soda or baking powder, resulting in bars that are simply amazing in their compact, satisfying form.

To elevate the flavor profile even further, I incorporated one of my favorite baking secrets: browned butter. This simple technique adds an incredible depth and nuttiness that takes these Snickerdoodle Blondies from great to utterly unforgettable. If you loved my brown butter oatmeal cookies, you already know the magic this ingredient brings. Applied here, it perfectly complements the cinnamon and brown sugar, creating a truly sophisticated and comforting dessert. Trust me, these blondies are destined to be a crowd-pleaser and a staple at all your gatherings!

Key Ingredients for Superior Snickerdoodle Blondies

Crafting these extraordinary Snickerdoodle Blondies requires a few basic ingredients, but the way they come together, especially with a secret technique like browned butter, makes all the difference. Here’s a breakdown of what you’ll need and why each element is crucial for achieving that perfect soft, chewy texture and unforgettable flavor.

Each ingredient plays a vital role in achieving the perfect balance of flavor and texture. Don’t underestimate the power of using quality ingredients and following these tips!

Mastering the Art of Browned Butter

Browning butter is a game-changer for these Snickerdoodle Blondies, infusing them with a rich, nutty, and toasted flavor that elevates the entire dessert. It’s a simple process, but paying attention to detail ensures perfect results every time. Here’s how to do it:

For the best visibility and control, I highly recommend using a large, light-colored saucepan. The lighter color of the pan allows you to clearly see the butter’s color change, making it much easier to prevent burning.

1. Melt the Butter: Begin by adding your cut unsalted butter cubes to the light-colored pan over medium heat. Stir it occasionally to help it melt evenly.
2. Observe Foaming and Bubbling: As the butter melts, it will start to foam and bubble. This is normal! Continue to stir gently but consistently, ensuring the butter heats evenly and doesn’t stick to the bottom.
3. Spot Brown Specks and Nutty Aroma: After several minutes, the foaming will subside slightly, and you’ll notice tiny golden-brown specks forming at the bottom of the pan. At this stage, a delightful nutty aroma will fill your kitchen. This is the sign you’re looking for – the butter solids are toasting, creating that desired depth of flavor.
4. Promptly Remove from Heat: As soon as you see those precious brown specks and smell the nutty fragrance, immediately remove the pan from the heat. Pour the browned butter (including all those flavorful browned bits!) into a heat-safe bowl to stop the cooking process.
5. Cool and Incorporate: Allow the browned butter to cool for about 5 minutes before adding it to your other ingredients. This cooling period prevents it from scrambling the egg in the blondie batter.

Don’t skip this step! It’s the secret weapon that truly makes these Snickerdoodle Blondies stand out from the rest, offering a complex flavor profile that will have everyone asking for your recipe.

Step-by-Step Guide: Crafting Your Snickerdoodle Blondies

Now that you’ve mastered the art of browning butter, it’s time to bring these incredible Snickerdoodle Blondies to life. Follow these simple steps for a truly rewarding baking experience:

1. Prepare Your Pan: Preheat your oven to 350°F (175°C). Lightly spray an 8×8-inch baking pan with cooking spray, then line it with parchment paper. Ensure you leave a generous overhang on two sides; this will act as “handles” for easy removal of the baked blondies later.
2. Brown the Butter: Follow the detailed instructions above to brown your butter in a light-colored pan. Once done, pour it into a mixing bowl, ensuring you scrape in all the browned bits from the bottom of the pan. Let it cool for precisely 5 minutes to prevent cooking the egg.
3. Combine Wet Ingredients: Add the light brown sugar to the cooled browned butter. Whisk vigorously until the mixture resembles wet sand. Next, incorporate the large egg, vanilla extract, and salt. Continue whisking briskly until the mixture becomes creamy, smooth, and emulsified – this vigorous whisking contributes significantly to the blondies’ chewy texture. Finally, stir in the ground cinnamon.
4. Fold in Dry Ingredients and Chips: Gently fold in the all-purpose flour using a spatula until just combined. Be careful not to overmix, as this can lead to tough blondies. Once the flour streaks are almost gone, stir in the white chocolate chips. The batter will be quite thick, which is perfectly normal.
5. Press and Top: Transfer the thick batter into your prepared 8×8-inch pan. Use your spatula to evenly press and smooth the top. In a small separate bowl, combine the granulated sugar and the remaining ground cinnamon for the iconic topping. Sprinkle this cinnamon-sugar mixture evenly over the surface of the blondie batter.
6. Bake to Perfection: Bake for 25–27 minutes. You’ll know they’re done when the edges are lightly golden and set, and the center gently springs back when lightly touched. Avoid overbaking, as this will result in dry blondies instead of soft and chewy ones.
7. Cool and Serve: Once baked, remove the pan from the oven and let the blondies cool in the pan for 10–15 minutes. This allows them to set properly. Then, use the parchment paper overhang to lift the entire slab of blondies onto a cooling rack. Carefully remove the parchment paper, slice into squares or bars, and enjoy your sensational Snickerdoodle Blondies!

These blondies are best enjoyed fresh, but they also make fantastic leftovers (see storage tips below!).

This delightful Snickerdoodle Blondie bar base is thoughtfully adapted from my favorite classic Blondie recipe by InspiredTaste, with my own unique twists and flavors added to create this Snickerdoodle version.

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Snickerdoodle Blondies

By
Chelsea Lords

These Snickerdoodle Blondies are a dreamy combination of soft, chewy texture, rich white chocolate, and a perfectly spiced cinnamon-sugar topping. An absolute must-try!

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Servings:
16 bars

Video

Watch how to make these incredible Snickerdoodle Blondies!

Equipment

• 8 x 8-inch baking pan with parchment paper
• Large saucepan light-colored for browning butter
• Mixing bowls
• Whisk and spatula

Ingredients

• Cooking spray
• 8 tablespoons unsalted butter cut into small cubes
• 1 cup light brown sugar firmly packed
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour spooned and leveled
• 1-1/3 cups white chocolate chips

For the Topping

• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Spray an 8×8-inch pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal.
2. Melt the butter in a light-colored, large pan over medium-high heat. Once melted, reduce to medium heat and stir constantly with a silicone spatula. When the butter smells nutty and light-brown specks appear under the foam, remove it from the heat and pour it into a bowl, scraping out all the bits. Let it cool for 5 minutes.
3. Whisk brown sugar into the cooled butter until it resembles wet sand. Add the egg, vanilla, salt, and cinnamon, and whisk briskly until the mixture is creamy and emulsified. Fold in flour and white chocolate chips with a spatula until no dry streaks remain. The batter will be thick.
4. Pour the batter into the prepared pan and smooth the top with a spatula. In a small bowl, stir together the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the batter.
5. Bake for 25–27 minutes, or until the edges are lightly golden and the top is set.
6. Remove from the oven and let the bars cool in the pan for 10–15 minutes. Use the parchment-paper overhang to transfer the bars to a cooling rack, then remove the parchment paper. Cut into bars and serve.

Recipe Notes

Note 1: Browning butter is much easier with a large, light-colored pan so you can see when the butter specks turn brown. This simple switch made all the difference for me!

Storage: These bars are best enjoyed on the first day when they’re fresh and soft. Store any leftovers in an airtight container at room temperature—they’ll still be good the next day, but not as soft. For longer storage, you can freeze them, but they’re at their best when eaten fresh.

Nutrition

Calories: 210kcal |
Carbohydrates: 26g |
Protein: 2g |
Fat: 10.4g |
Cholesterol: 29.7mg |
Sodium: 57.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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