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Snickerdoodle Blondies

Snickerdoodle Blondies
Snickerdoodles are a classic American cookie, a bake-sale staple. They’re essentially sugar cookies that have been rolled in cinnamon sugar before baking, which gives them a crisp and flavorful crust to contrast a moist, sweet interior. This recipe gives that classic a little twist by turning the cookies into a batch of blondies.

What makes these blondies as opposed to just cookies in bar form is the texture. Usually, snickerdoodles have cream of tartar and baking soda in them. There is no leavening in this recipe so, like brownies, the blondies have a slightly dense and chewy center to them. This makes them satisfyingly brownie-like in spite of their sugar cookie flavor. It also makes them very addictive because the contrast between the crisp crust and chewy center is very hard to pass up.

This recipe doesn’t make a big batch, and it is pretty easy to much your way through a pan full if you if you have a crowd of friends (or kids) over to help eat. Fortunately, the recipe doubles easily. That said, I still like it best when baked in a square pan because you end up with just the right amount of crispy edge and chewy center. The vanilla flavor also comes through in the finished cookie and stands up nicely against the cinnamon-heavy topping. Definitely a keeper, and as much as I like classic snickerdoodles, I think I just might go for a batch of these over the more traditional cookies next time!

Snickerdoodle Blondies
1/2 cup butter, room temperature
1 cup sugar
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup all purpose flour
1 tbsp sugar + 1 tsp ground cinnamon

Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in salt, egg and vanilla extract until well combined. Add in flour and stir until no streaks of dry ingredients remain. Pour dough – it will be thick – into prepared baking dish and smooth it into an even layer.
Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle dough evenly with cinnamon sugar mixture.
Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Cool in the pan before slicing.

Makes 16.

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  • Candee
    May 31, 2013

    Do you spray the foil with non-stick cooking spray?

  • Nicole
    May 31, 2013

    Candee – No, there is enough butter in the bars that they won’t stick to the foil and it is easier to spread the batter out when there is no spray. But that being said, you can spray it if you want to for extra non-stick insurance!

  • shir
    June 19, 2013

    great but a bit to sweet

  • marz
    October 15, 2017

    This recipe is wonderful. I made it gluten free for a party with the King Arthur 1:1 flour, and it’s a great, quick, potluck dessert.

  • Sandra :)
    December 7, 2020

    Hehehe I first posted here in August of 2012 that I had tried the recipe and loved it – well, here it is 8 years later and I’m still making it! Quick, easy and I always have the ingredients on hand – what’s not to love? Thanks for a KEEPER of a recipe!

  • Snickerdoodle Blondies Recipe
    February 17, 2014

    […] today’s recipe is a new one. It comes from one I saw on Pinterest from Baking Bites. This recipe combines two of my favorite desserts ever, so I knew I had to try it. If you are a […]

  • […] can find the delicious recipe right here.  […]

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