Snickerdoodle Blondies Recipe (2024)

Your kids and friends will be thanking you for making this ooey gooey snickerdoodle blondies recipe. They taste just like a snickerdoodle, but in an easy bar recipe, and even chewier!

Snickerdoodle Blondies Recipe (1)

This snickerdoodle blondies recipe is one of my favorites to make. My kids absolutely devour them in just a few days. They even claim they are the best blondies recipe ever, and I completely agree.

Snickerdoodle Blondies Recipe (2)

Sometimes you just don’t feel like rolling out a bunch of cookies, so an easy bar recipe is ideal! So now you can make this favorite family dessert in no time with this easy blondie recipe.

With this wonderful chewy cookie bar recipe, you can save time on rolling and just spread all the batter out in one pan. Then just top it off with the delicious cinnamon sugar topping snickerdoodles are known and loved for.

If your love for all things snickerdoodle runs deep like me, you need to try our Homemade Caramel Snickerdoodle Ice Cream, Snickerdoodle Cupcakes, and Rolo Stuffed Snickerdoodle Cookies.

Snickerdoodle Blondies Recipe (3)

Ingredients Needed For Our Snickerdoodle Blondies Recipe:

  • Flour
  • Baking powder
  • Brown sugar
  • Salted butter
  • Egg
  • Vanilla extract
  • Cinnamon
  • Granulated sugar

How To Make Our Snickerdoodle Blondies Recipe:

Begin by preheating the oven to 350 degrees.

Then, using either a large mixing bowl and hand mixer, or a stand mixer, cream together the room temperature butter, eggs, brown sugar, and vanilla extract.

Snickerdoodle Blondies Recipe (4)

Once those are completely combined and smooth, add in the flour and baking powder.

Snickerdoodle Blondies Recipe (5)

Continue mixing until everything is well combined. This will be a thicker batter, almost like a cookie dough rather than a brownie texture.

After all the ingredients are combined, grease a 9×13 inch baking pan and then pour all of the batter into the pan.

Snickerdoodle Blondies Recipe (6)

Since it is thick you will have to press it out into the full length of the pan.

Now, combine the white sugar and ground cinnamon to make the cinnamon topping for the snickerdoodle blondies.

Snickerdoodle Blondies Recipe (7)

When you have those two mixed together, sprinkle it over top of the whole pan as evenly as you can.

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After the topping is done being added, place the pan in the oven and bake it at 350 for 25-30 minutes, or untilt the top springs back when pressed upon.

Once the blondies cool down, they will harden up and create the cookie brownie texture you will love!

Snickerdoodle Blondies Recipe (9)

To Make This Easy Bar Recipe You Will Need:

  1. Large mixing bowl
  2. Hand or Stand mixer (THIS is an amazing stand mixer)
  3. Spatula
  4. 9×13 inch pan

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Why Do We Use Brown Sugar?

Brown sugar and granulated sugar are not exactly the same. While you can use brown sugar in place of granulated sugar, it will not provide the exact same result.

The brown sugar produces a more intense flavor and will darken what you are baking more than it would have using granulated sugar. We use the brown sugar in this recipe to play up the great flavor and produce an even softer and moist blondie.
If you want to learn more about the benefits of brown sugar, check out Better Home and Gardens article Can You Substittue Brown Sugar for White Sugar.

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Snickerdoodle Blondies Recipe (10)

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Not Your Average Blondies Recipes You Need to Try:

  • Butterfinger Blondies Recipe
  • Cake Batter Blondies Recipe
  • Cookies and Cream Oreo Blondies Recipe
  • Butterscotch Chocolate Chip Blondies
  • Banana Nut Blondies with Maple Frosting Recipe
  • Chocolate Chip Cheesecake Blondies
  • Cadbury Mini Egg Blondies

Snickerdoodle Blondies Recipe (11)

Serves: 15

Snickerdoodle Blondies Recipe

Your favorite cookie just got an upgrade! These Snickerdoodle Blondies were so easy and delicious!!!

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

PrintPin

Ingredients

  • 2⅔ cups flour
  • 2 teaspoons baking powder
  • 2 cups brown sugar packed
  • 1 cup salted butter room temperature
  • 2 eggs
  • 1 Tablespoon vanilla

Cinnamon Topping

  • 2 Tablespoons White Sugar
  • 2 teaspoons ground cinnamon

Instructions

  • Combine the butter, eggs, brown sugar, and vanilla. I used my mixer and it worked great!

  • Add in the dry ingredients (flour and baking powder).

  • Spread in a greased 9×13 inch pan. The batter will be thick almost like a cookie mixture.

  • Combine the cinnamon topping ingredients and sprinkle over the top.

  • Bake at 350 degrees for 25-30 minutes or until top springs back when pressed. Once it cools, it will harden more.

Nutrition

Calories: 319 kcal · Carbohydrates: 48 g · Protein: 3 g · Fat: 13 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 54 mg · Sodium: 182 mg · Potassium: 77 mg · Fiber: 1 g · Sugar: 30 g · Vitamin A: 411 IU · Vitamin C: 1 mg · Calcium: 69 mg · Iron: 1 mg

Equipment

  • Hand or Stand Mixer

  • 9×13 Inch Baking Dish

  • Small Mixing Bowl

Recipe Details

Course: Dessert

Cuisine: American

Snickerdoodle Blondies Recipe (12)

This post was included in our 10 of the EASIEST Pumpkin Dessert Ideas video – for more inexpensive and delicious recipes like this one, click here to check it out!

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  1. Kinsley Foster says:

    Happy April Fool's Day! These look so fantastic and I just pinned them to give them a try! Please come over to my blog for my first link party so everyone else can see how great these look! Have a wonderful day!
    http://home-styled.blogspot.com/2013/03/link-party-show-your-style-sunday-1.html?m=1

  2. Amie Chappel says:

    Just made these with my 9 yr old daughter... definitely a winner!! So yummy and soft and snickerdoodley lol Thanks!

  3. Sunshine - www.cancerinthecity.com says:

    Yum!

  4. Paige Flamm says:

    These blondies look yummy!

    Paige
    http://thehappyflammily.blogspot.com

  5. Isabelle Thornton says:

    Featuring you tomorrow on my blog and on Facebook! Congrats!
    XOXO

  6. Rose says:

    I made these blondies last night, following the recipe and instructions exactly. You were right about the batter being thick, it took patience to spread it out into the pan. I baked the bars for 26 minutes and, after cooling, the bars had a perfect cookie-like texture. Brought them into work this morning and all the co-workers are enjoying them. A sweet treat on a wintery day in the mid-west. Thank you for sharing!

  7. Susan B says:

    I have made these 3 times in the past 2 weeks at my kids' request. They are chewy and soft and delicious! thank you for the recipe!!

  8. Meggan says:

    I made these last night. They were really yummy. However, I made an adjustment. I wanted to frost them so I put two heaping teaspoons of cinnamon right in the batter and didn't sprinkle any on top. I made cream cheese frosting and frosted them once they cooled. They were fantastic! Great, easy recipe.

  9. Carly says:

    I made these yesterday. They were great! Chewy, moist, and tasted fantastic!

  10. Jennifer Angel says:

    These were AMAZING! I messed up the first batch and put white sugar in along with the brown sugar and it came out gooey. Super gooey. So I tried it again (after I put my glasses on) and they came out perfect! I have a neighbor from a 2 miles away coming by to pick some up...they are that GOOD!

  11. Katie Shelton says:

    I made this for my husband and it was amazing!!!! :)

  12. Brittany says:

    I made these on Saturday for a thanksgiving dinner and am making now for two more dinners tomorrow! These are great, I was very impressed with how moist they are!! And super easy to make.

  13. Cara says:

    Oh my! I just made these to take to an Easter party tomorrow. They are unbelievable! Like warm and cozy bites of Heaven!

  14. Maria says:

    I just made these, except I melted the butter with white chocolate over a double boiler. So delicious! I made them for my brother's 18th birthday and I know he'll love them. Thank you for the recipe!

  15. Cyd says:

    Thanks for your sweet comment Maria!! Happy 18th Birthday to your brother! Have a great week!

  16. Kim says:

    Directions said grease a dish not baking pan. Mine did not cook. :-(

  17. Cyd says:

    Sorry about that confusion Kim. A 9 x 13 inch dish is a 9 x 13 inch pan. Blondies need to be made in a pan with sides. I made changes to the recipe post so no one else would be confused about that term.

  18. Jenifer says:

    Just to clarify, please: sheet pan or Pyrex? Thanks!

  19. Cyd says:

    We baked these in a 9 x 13 inch glass pan.

  20. Haley N says:

    These are soooo good!!! Definitely a recipes worth saving!! Thank you!! ?

  21. Debbie Six says:

    I’ve been browsing recipes all evening and this is the recipe that made me jump out of my chair and get to my kitchen! I used my food processor to combine all the ingredients and enjoyed spreading the dough into my glass Pyrex pan. I only had unsalted butter so I added 1/2 tsp salt to the flour mixture. I’m awaiting them to finish baking now- waiting for them to cool is always the hardest part! I want to taste them at every stage - fresh out the oven, cooled, and next day 😂 I love that this recipe came from “six sisters “ I have three sisters and our last name is Six, so people often referred to us as the “Six sisters” growing up. There were six siblings when you count me and my two brothers. Anytime I find a six sister recipe I tend to want to make it- it’s like they “know” what I like to make in my kitchen! Well, timer just beeped...time to check the snickerdoodle bars!

  22. Cyd says:

    Hi Debbie! You are the cutest lady ever!!! We love that you and your sisters are the "Six" sisters. We'll adopt all of you!! Thanks for stopping by and hoping you love the Easy Snickerdoodle Blondies. I can smell them now!! YUM! Have a terrific week.

  23. Haileigh says:

    Disappointing and dry ...

  24. Justine says:

    Where’s the cream of tartar that give snickerdoodles their signature taste?

Snickerdoodle Blondies Recipe (13)

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Snickerdoodle Blondies Recipe (2024)

FAQs

Are blondies meant to be gooey in the middle? ›

I always bake my blondies for exactly 25 minutes, until there is an ever so slight wobble in the middle of the tin. There is no point in doing the skewer test, as you want them to be a little be gooey when they are still warm!

What makes a blondie different from a brownie? ›

Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa. Plus, brownies usually include white sugar instead of brown sugar. So, now that you know the differences between brownies and blondies, it's time to try your hand at your own brownie recipe.

Why do they call them snickerdoodle? ›

The Joy of Cooking claims that “snickerdoodle” comes from “Schneckennudel,” a German word that literally means “snail noodles.” Schneckennudels don't have anything to do with snails or noodles, though—they're actually delicious-looking German cinnamon rolls.

Why did my blondies turn out like cake? ›

Why Are My Blondies Like a Cake? The answer to all of these questions is likely the same simple mistake: incorrect measuring of ingredients. If you are not measuring your ingredients with a digital kitchen scale, you could accidentally be adding too much flour, causing hard, dry, or cake-like blondies.

How to stop blondies from going cakey? ›

If they turn out cakey, they are over baked - that's all! Bake for a little less time next time. One good tip if you aren't sure is to bake them till they have the wobble, and then once cooled, put them in the fridge for at least an hour to help 'set' them before cutting up! I keep them at room temperature.

Why did my snickerdoodles spread so much? ›

Too-warm butter will melt and spread in the oven before your cookies set. So, if your recipe calls for room-temperature butter, it needs to be exactly that: room temperature. “It should not be melty or warm to the touch,” says Dawn. “Room-temperature butter is pliable but cool to the touch.

Why do my snickerdoodle cookies taste like flour? ›

Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

Why do my snickerdoodles taste bitter? ›

Cream of tartar is what gives snickerdoodles that tanginess. I've found that a lot of people are very sensitive to the tangy flavor of cream of tartar and the bitter, metallic flavor baking soda can have.

What nationality are snickerdoodles? ›

The snickerdoodle has been around a long time. Depending on who you believe, the snickerdoodle came from Germany, or is Dutch in origin, or perhaps got its start in New England.

Why did my snickerdoodles crack? ›

Almost all recipes call for a combination of cream of tartar and baking soda (an acid and a base); the idea is that when they bake the reaction of these two ingredients will cause the cookies to puff up and then collapse, creating those cinnamon-y cracks on top.

How to tell if blondies are undercooked? ›

It shouldn't jiggle but it may look a bit underdone and feel soft when you press it. That's perfect as the blondie will continue to cook in the pan after you take them out of the oven. For more cakey blondies, bake them until the center is set and feels relatively firm when you press it with a finger.

Why are my blondies too gooey? ›

Unfortunately, you probably under-baked them. Or, you sliced into them too early. The brownie blondies continue to set as they cool, so slicing into them when they are warm will create a gooey mess. You can try to salvage them by putting them in the fridge to firm up.

Are brownies meant to be gooey in the middle? ›

To avoid overcooking, remember that brownies will firm up A LOT once taken out of the oven; the brownie should still be wobbly in the middle when you take it out of the oven (there is a lot of butter and chocolate in the mix, both of which are basically liquid when hot, but firm when at room temperature).

Can you eat undercooked blondies? ›

So if your blondies are very wet, then they're most likely undercooked. In the UK, eggs with the Red Lion seal of approval are safe to eat raw or undercooked. So you can slightly undercook blondies and brownies if you prefer a fudgier texture.

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