Snickerdoodle Blondies

This post was originally posted 3/31/2011 but was re-vamped and updated 2/20/2015!
It wasn’t until the last few years that I discovered how much I love snickerdoodles. For some reason, these weren’t cookies I really tried much as a kid. My guess is that’s because my Mom pretty much only baked cookies that involved natural sugar and whole wheat flour, so many standard treats were left a mystery.  As an adult though- I love them. There is something about cinnamon sugar that just makes everything better. And while I love making the cookies too, nothing beats the ease of spreading some batter in a pan and calling it a day.
I first made these blondies 4 years ago and I’ve been madly in love ever since. They are such a crowd pleaser- easy, perfect texture, and a huge hit with the cinnamon-sugar loving crowd. They also keep extremely well and pack even better. I shipped some off to my friend Kacia a couple weeks ago and they arrived in one piece- they would be perfect for a care package don’t you think!
Snickerdoodle Blondies

Snickerdoodle Blondies

Yield: 24 blondies


  • 2-2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups packed dark brown sugar
  • 1 cup 8 ounces unsalted butter, at room temperature
  • 1 whole egg plus one yolk
  • 1 tablespoon vanilla extract

For the topping:

  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon


  1. Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan; set aside.
  2. Whisk together the flour, baking powder, salt, and cinnamon in a medium bowl; set aside.
  3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat until smooth.
  4. On low speed, gradually add the dry ingredients until just combined. Use a spatula to give the dough one last stir making sure there are no streaky bits.
  5. Use a greased spatula to help spread the dough into the prepared pan. (Or your hands!) Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
  6. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.


Recipe adapted from Crepes of Wrath

Nutrition Information:
Yield: 24 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. Sounds yummy! Especially with a scoop of ice cream! =)

  2. These look delicious! We are totally obsessed with your blog. LOVE IT! keep it coming.

    Harley & Jane

  3. I made these on Thursday and they were a huge hit at my book club. Thanks for the recipe!

  4. Ooooh! Just in time, too!
    It’s BROWNIE WEEK at my house (which of course includes blondie recipes)

  5. So good warm with a scoop haagen daz vanilla bean :)

  6. i have a friend in college who LOVES snickerdoodles, but the mail turns cookies into a bag of crumbs. what a great alternative to send to her!! if I have no electric mixer, would they still be good if i beat the butter and sugar for a LOOOONG time?

  7. Re: Above comment. I am not sure how that would work- but if you can manage to cream the butter and sugar without an electric mixer I’m sure it would be OK. But it really is an important investment if you ever really want to bake. You can get them for pretty cheap :)

  8. Hi Just tried these tonight!! Found your page searching recipes online. They were easy and my husband liked them. I think I will whip some up for Christmas!!

  9. I am not sure how that would work- but if you can manage to cream the butter and sugar without an electric mixer I’m sure it would be OK. But it really is an important investment if you ever really want to bake. You can get them for pretty cheap :)

  10. These look amazing! The top looks so wonderfully sugary and I love anything with cinnamon. Pinned!

  11. I’ve just discovered snickerdoodles (here in Italy they don’t even exist, can you believe it?!) and I fell in love with them immediately! Now I can’t wait to make them in other forms than cookies, and these blondies look simply a dream come true!

  12. Audra, I can’t find the original post. Did you delete it?

  13. Oh, never mind, I just looked at the dates of the comments and realized that this IS the original post. Sorry about that!

  14. The Snickerdoodle Blondies are quite delicious as is, but as a fan of Mexican hot chocolate, I thought of an addition. I melted chocolate chips and spread over the top of my second batch when they came out of the oven, and topped that with the cinnamon and sugar topping. Very tasty!

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