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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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  • Amanda A
    July 16, 2010

    Yum. Snickerdoodles rock my socks. Definately going to try these this week! Thanks for sharing.

  • Margaret
    July 16, 2010

    Blondies AND snickerdoodles. Oh, YEAH!!

  • Wolf
    July 16, 2010

    I am so making these this weekend. The hubby loves Snickerdoodle cookies!

  • kate
    July 16, 2010

    most recipes i read (a lot! lol) i drool a little and wish i had time to make them. THIS, however, i am MAKING TIME to make them!! yum yum YUM! (mostly because the cookie version? PAIN TO MAKE, this version… oooh these may be my new favorite!! thank you!

  • Cat @ ButteryBakery
    July 17, 2010

    You are making me excited! But I like the distinct flavour the cream of tartar imposes on snickerdoodles. Still, will try!

  • Karyl
    July 18, 2010

    These were delicious! Thanks for the recipe.

  • Julie
    July 18, 2010

    I love Snickerdoodles, but baking them in the summer heats up the kitchen too much. This is perfect because I can bake them in my toaster oven! Can’t wait to try them.

  • Juawice
    July 18, 2010

    Is it okay to double this to make a 9 x 13 size pan?

  • MollyCookie
    July 18, 2010

    These look great! It sounds fun to try snickerdoodle somethting-other-than-cookies. Thanks for the recipe!

  • I love snickerdoodles and have never made the blondie version. I’ve seen it on so many blogs and your description has convinced me I must make these ASAP! I like that you can make it in a smaller pan too!

  • Crissy
    July 20, 2010

    I made these yesterday and they were a big hit! The cinnamon sugar mixture was darker on the top than I expected and I was worried it would be bitter, but it was perfect! Thanks for the recipe, its a keeper! I’m thinking of adding mac nuts and white chips to the batter next time and skipping the cinnamon.

  • Paula
    July 20, 2010

    tomorrow I`ll do this!

  • abbi
    July 21, 2010

    Made these last night…they were excellent! They’re great since I’ll always have the ingredients on hand and they don’t make a huge batch. Thanks for the recipe!

  • Hubby just txted me that he is having a really bad day and how he can’t stand being at work right now. So I think I will make him these and surprise him for when he gets home. Hopefully this will cheer him up a little ๐Ÿ˜€

  • Juawice
    July 24, 2010

    I made these today. They were fabulous! Great recipe!

  • Casey
    July 28, 2010

    Thanks for sharing such a yummy recipe. Living in a city apartment lacking a real-sized oven and much counter space has made baking tough, but this recipe is so easy that it suits my itty-bitty kitchen perfectly!

  • adetia
    August 29, 2010

    Holy mackerel! So good… At first I was like, 16 pieces, who are they kidding, but I behaved and cut them into 16. I can see why these little bite size portions (practically bite size anyway) are more then enough. SO SO yummy!!

  • Lauren
    October 2, 2010

    Good alternative to Snickerdoodles when you’re out of cream of tartar or in a time crunch ๐Ÿ™‚

  • Virginia
    October 3, 2010

    I’ve made these brownies multiple times for the girls I teach in Sunday School. They positively LOVE them! I think it’s because I make sure there’s plenty of cinnamon-sugar mix on top, and I usually add a little bit of larger-grained sugar, for crunch. It’s a great alternative when you’re all “chocolated-out”. That’s a rare state of mind, I know, but it does sometimes occur.

  • Dawn
    October 3, 2010

    I cannot wait to try these. Yum. I just found your site from another blogger and can’t wait to read your next subscription:)

    Just another reason why I love facebook so much…All the hidden treasures you find:)

  • Jeremy
    October 11, 2010

    Cat –

    You could add cream of tartar to get that genuine snickerdoodle taste, just leave out the baking soda. Cream of tartar does not provide leavening on its own. Rather, the baking soda reacts to the acidity of the cream of tartar to produce carbon dioxide, which generates the leavening effect. Cream of tartar + baking soda = baking powder. I would use less than you would in a normal snickerdoodle recipe though, since you won’t have the baking soda acting to neutralize the acidic flavor of the cream of tartar.

  • Johanna
    October 18, 2010

    I made these yesterday to bring to my husband’s boss for dinner. They were incredible – EVERYONE loved them, all ages! Thanks!

  • steph
    November 6, 2010

    I just made these an hour ago. Very good! Next time maybe a little pumpkin spice or nutmeg to make them more seasonal. Thanks a lot for the recipe. I’ll definitely keep this one.

  • Rosie
    December 16, 2010

    I baked a batch of these last night, and they tasted soooo good. Thanks for the recipe – will definitely make these again!

  • Judy Wilson
    February 2, 2011

    Are these missing a leavening ingredient? Mine did not rise at all.

  • Adam
    April 29, 2011

    I’ve made these a few times and they’re always a hit. Today I tried making them in my mini-muffin pan. It made 24, they’re super cute, and they were tasty! I baked them at 350 for 10-12 min.

  • Krista
    July 12, 2011

    Has anyone tried these at high altitude? I just made them and they came out way too buttery.

  • Jessica @ Bake a Little
    July 22, 2011

    I love these! A just made them using egg white to take on a trip to give to the host and hostess. I know they will love them as much as I do!

  • Megan
    August 5, 2011

    Has anyone ever tried these in a 10×15 jellyroll pan?

  • CAH
    September 2, 2011

    I just have to say these are one of the greatest things I’ve ever tasted (or baked)!

    I was simply looking for a yummy non-chocolate (blasphemous, I know) sweet to bring to a small party and I’ve made these bars a few times now–including twice last week.

    The first time I baked them they didn’t set in the middle. The next time, I accidentally added a teaspoon of baking powder like I do to most baked goods and they set better and were slightly thicker.

    Either way–holy cow are these delicious!!! I added some coarse raw sugar in the topping as another comment suggested. The last pan I made disappeared in literally 2 minutes at a gathering. One man started the commotion, and as he reached for his 3rd piece, a crowd rushed him and suddenly the plate was clean. I had 6 people come up to me afterward saying these were the best things they’d ever tasted too.

    Thanks for the recipe! This is going down in my permanent collection. And btw–considering there’s only a 1/2 cup butter in all those tiny servings, these babies pack a punch. Super addictive flavor–just perfect!

  • Tess Danesi
    November 28, 2011

    As a huge fan of your chai snickerdoodles, I decided to combine the recipes. Just made the spiced sugar and used that with outstanding results.

    Took minutes to whip up, short baking time, this is now a favorite!

    Thanks Nicole!

  • kimberly
    March 11, 2012

    I am confused. I am making these right now and after all the talk of baking soda/powder and cream of tartar this recipe called for none of these things. I am crossing my fingers these turn out. I even doubled the batch.

  • blima
    April 22, 2012

    I would like to follow your site but I don’t know where to subscribe for your new updates.
    I just did this recipe and its great so thanx::))

  • Matt T
    June 7, 2012


    Usually snickerdoodles (the cookies) have cream of tartar and baking soda. This recipe doesn’t which is why they are a bit denser and chewier.


  • Lauren
    July 4, 2012

    Made these the other night– they were yummy!

  • Sandra :)
    August 30, 2012

    I found this recipe this afternoon and baked it for supper – it went over so well that our oldest lad asked me to make another one for him to take to work tomorrow ๐Ÿ˜€ He’s an electrician so it’s going on site to be shared with the rest of the crew. So easy to make, but SO yummy!

  • Dawn
    September 14, 2012

    Best recipe ever – I am a huge Snicklerdoodle fan and came across this recipe on Pinterest. I’ve made them at least 8 times in the last 3 weeks. Seriously, that good!!!

  • Candace
    November 17, 2012

    I made these for a bake sale and I liked them but the recipe didn’t make enough and they didn’t turn out as thick as I had hoped. It was good but I’ve had better.

  • Nicole
    November 18, 2012

    Candace – Glad you liked them! Just so you know, this recipe doubles very well and can be baked in a 9×13 pan, if you need more for the next bake sale!

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