Snickerdoodle Blondies
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In less than 30 minutes and one mixing bowl later, these white chocolate snickerdoodle blondies will be in the oven! This is an easy homemade dessert that I know everyone is going to love.
Cookies are great. Don’t get me wrong. But bars are better I believe. Why you ask? Good question. I love the that basically bars are a cookie, but no scooping. Just throw the batter in the pan and bake. Slice and serve. Done.
Like these white chocolate snickerdoodle blondies! These snickerdoodle bars come together super quick in just one bowl. All you need is spatula to mix it together and voila dessert is ready.
And these snickerdoodle cookie bars bake in about 20 minutes making them perfect for a last minute dessert!
What Makes A Blondie A Blondie?
A blondie, also known as a blonde brownie, is rich dessert bar made from simple ingredients such as flour, eggs, and sugar. Usually chocolate chips are added. Sometimes nuts, like walnuts and pecans.
The perfect blondie is studded with white chocolate chips and topped with a cinnamon sugar mixture. They are made from simple ingredients but one major difference. Blondies are vanilla based and based on brown sugar. What results is a bar with butterscotch flavor.
Brownies on the other hand are made with cocoa powder.
See Also:
- Pucker up and enjoy one of these homemade lemon cookies with easy lemon glaze drizzled over them!
- Coconut macaroons are an easy gluten free chewy coconut cookie. Dip in chocolate for an easy chocolate treat!
- Grab a jar of peanut butter and make these wonderfully easy old fashioned peanut butter cookies with criss cross pattern on top!
- Make these brown sugar chocolate chips cookies made with 100% brown sugar making them wonderfully chewy!
Why you will love this snickerdoodle blondie recipe
- No electric mixer needed
- Mixes up quickly
- Bakes up in under 30 minutes
- Easy recipe for the holiday season to make
Ingredients Needed
For the full recipe and directions scroll to the bottom for the recipe card.
For the blondies:
- 1 1/2 cups (180 grams) all purpose flour- Measure your flour correctly by spooning into your cup and leveling it off.
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons 1 1/2 sticks (170 grams) unsalted butter melted and slightly cooled
- 1 cup (213 grams) light brown sugar – Can also use dark brown sugar
- 1/2 cup (99 grams) granulated white sugar
- 2 large eggs – Make sure you use room temperature eggs
- 1 Tablespoon vanilla extract
- 1 cup (170 grams) white chocolate chips – Optional ingredients. Can also use cinnamon chips.
For the topping
- 2 teaspoons cinnamon
- 1/4 cup granulated sugar
How To Make These Snickerdoodle Blondies
Adjust oven rack to middle position; heat oven to 350° F. Line a 13 by 9-inch or 11 by 7-inch baking pan with parchment paper or aluminum foil, leaving enough overhang to help you lift the blondies from the pan when they’re done. Spray with cooking spray and set aside.
Whisk flour, cinnamon, baking powder, and salt together in medium bowl. Make a well in the flour mixture.
Melt the butter over medium heat in a small saucepan and allow to cool slightly. In a second large bowl, add the melted butter, sugars, vanilla, egg.
Using rubber spatula, fold dry ingredients into the wet ingredients until just combined. Do not overmix the blondie batter.
Fold the white chocolate chips and spread the cookie dough into prepared baking pan, smoothing top with rubber spatula.
In a small bowl, combine the topping ingredients and sprinkle over the top of the blondies. If making them in a 11 x 7 pan you may not use all of the topping.
Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes (for the 9 x 13 pan); 30-35 minutes for the 11 x 7 pan- do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 12 large or 16 small(ish) bars and serve.
Recipe Tips
- Make sure to measure your flour accurately by spooning and leveling. For a complete tutorial read this post.
- Do not over bake these bar cookies. They will appear not done, and still slightly soft in the middle but they will set up after they bake.
- Allow these to cool completely so they can set up. I speed the process up by placing them in the refrigerator.
Recipe Variations
- Add cinnamon chips. Instead of white chocolate chips swap and use cinnamon chips for more cinnamon flavor.
- Use browned butter instead. Instead of melted butter, make brown butter snickerdoodle blondies instead. Read how to brown butter here.
Recipe FAQs
Store in an airtight container at room temperature for up to 4 days.
Yes you can freeze these blondies in an airtight container for up to 3 months. Thaw at room temperature before serving.
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
White Chocolate Snickerdoodle Blondies
Ingredients
For the blondies:
- 1 1/2 cups (180 grams) all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons 1 1/2 sticks (170 grams) unsalted butter melted and slightly cooled
- 1 cup (213 grams) light brown sugar
- 1/2 cup (99 grams) granulated white sugar
- 2 large eggs room temperature
- 1 Tablespoon vanilla extract
- 1 cup (170 grams) white chocolate chips
For the topping
- 2 teaspoons cinnamon
- 1/4 cup granulated sugar
Instructions
- Adjust oven rack to middle position; heat oven to 350° F. Line a 13 by 9-inch or 11 by 7-inch baking pan with parchment paper or tin foil, leaving enough overhang to help you lift the blondies from the pan when they're done. Spray with cooking spray and set aside.
- Whisk flour, cinnamon, baking powder, and salt together in medium bowl. Make a well in the dry ingredients.
- Melt the butter over medium heat and allow to cool slightly. Add the melted butter, sugars, vanilla, egg. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix.
- Fold the white chocolate chips and turn batter into prepared pan, smoothing top with rubber spatula.
- In a small bowl, combine the topping ingredients and sprinkle over the batter. If making them in a 11 x 7 pan you may not use all of the topping.
- Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes (for the 9 x 13 pan); 30-35 minutes for the 11 x 7 pan- do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 12 large or 16 small(ish) bars and serve.
Notes
- Storage: Store in an airtight container at room temperature for up to 4 days.
- Freezing: You can freeze these blondies in an airtight container for up to 3 months. Thaw at room temperature before serving
- Make sure to measure your flour accurately by spooning and leveling. For a complete tutorial read this post.
- Do not over bake these! They will appear not done, and still slightly soft in the middle but they will set up after they bake.
- Allow these to cool completely so they can set up. I speed the process up by placing them in the refrigerator.
