Snickerdoodle Blondies
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Last year around this time I finally discovered the most amazing Snickerdoodle cookie recipe. After many miserable failed attempts, I finally found the one. The perfect snickerdoodle cookie that comes out spectacular each and every time. To celebrate the anniversary of the occasion I decided to bake yet another phenomenal snickerdoodle-esque dessert. I haven’t done too much with blondies to date, but the Coconut Chocolate Chunk ones that I made last year are definitely a favorite. I have been meaning to try more varieties, and these snickerdoodle blondies were a great place to start! With a brownie-like texture that melts in your mouth and the characteristic sugary-cinnamon coating that snickerdoodles are known for.
The cinnamon-sugar topping forms a fantastic crackly-crust that adds a perfect complementary texture and flavor to the blondie. These smelled amazing while they were baking, and even better once out of the oven with their warm, cozy, cinnamon aroma wafting from the kitchen throughout the house.
Do you have a favorite blondie recipe?
One year ago: Bananas Foster Banana Bread
Two years ago: Homemade Bagels[/donotprint]
Snickerdoodle Blondies
Ingredients
- 2 ⅔ cups (333.33 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon (0.25 teaspoon) ground nutmeg
- 2 cups (440 g) packed brown sugar
- 1 cup (227 g) unsalted butter, at room temperature, (8 ounces)
- 2 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Instructions
- 1. Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch baking pan; set aside.
- 2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg 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, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
- 4. Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it's a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
- 5. 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This is by far my favorite go-to website when I’m in the baking mood. This was a quick and easy recipe to throw together. Could hardly wait for them to cool before cutting into them. Ok I didnt wait and these were yummy! Boyfriend said, “these are friggin good!”
Can you share your thoughts on how long these blondies stay fresh? I want to offer these as part of our Thanksgiving dessert selections
Thank you
I love this recipe! I love snickerdoodles but are such a pain in the butt to roll in the cinnamon and sugar. Also the recipe that I had would sometimes come out harder than I would have liked but these are perfect. EASY, soft (but not too soft) and delicious.
I just adapted this recipe to make outrageously delicious cappuccino blondies (http://tikkido.com/blog/cappuccino-blondies-bar-cookie-recipe). This is the (delicious!!) recipe that keeps on giving!
A new family favorite. I like these even better than Snickerdoodle cookies. Unreal how delicious these are!
all we have right now is white whole wheat flour – will that work?
Hi Allison, It should, but I would typically advise you to only substitute 50% first to see how the recipe reacts.
In a word? Outstanding! I suffered none of the above-mentioned calamities. Everything went together quickly and easily. I found myself having to make these in the hubs’ man cave, where butter never happens.
He did have margarine, however, and despite my legendary distaste for the stuff, I bit the bullet and subbed it for the butter. And because margarine has salt, I cut back the added salt in the recipe by half. It’s very forgiving, because even with that sacrilegious sub, these were awesome!! Simple, hearty, and delightfully chewy. Baked them about 27 minutes, and the texture could not possibly have been better. Another home run, Michelle!
I have a friend who requests this recipe for every holiday and birthday! Needless to say, it’s definitely a hit.
Mine also was a bit dry (but still delicious!). Maybe I should bake it just 20minutes in my oven. I used only one cup of sugar.
I found that I had to be careful to not overcook them. I also found them better the day after I made them. I love these so much that they are going on the dessert bar for my son’s wedding reception :-) My kids love these – esp how chewy they are/stay.
I loved these but found them to be a little bit dry, any tips for making them a little bit moister?
Hi Orla, You could try adding an egg yolk to the batter.
Ok thanks! I’ll definitely try that! If you dont mind me asking, just for my own education, why does that make a difference?
Hi Orla, It adds moisture to the dough without the “airy” properties of the egg white. You could also try substituting 2 tablespoons of milk or cream.
For anyone who would be interested… these work really well with a gluten-free flour mix (with xanthan gum). I used a cup-for-cup equivalent of Namaste flour blend and they were delicious!
Can these be made ahead and frozen?
Hi Linda, I have not frozen these, but I definitely think they would be a good candidate for freezing.
Can anyone tell me what I did wrong, mine was more like a dry cake…. :( I followed the recipe exactly.
These are sooooo good!!! I just made them and was blown away! Big hit with the family! I will make these again :)
The recipe calls for “1 cup (8 ounces)” of butter but 1 cup is 16 ounces so I am trying to figure whether I need 1 cup (16 ounces) or 1/2 cup (8 ounces). (I’m thinking this might have been the issue for the person in Germany who tried to use a butter conversion chart, too.) Any ideas?
Kimberly, 1 cup of butter is, indeed, 8 ounces, not 16 ounces. You need 8 ounces of butter for this recipe.
sorry, must have momentarily lost my mind – read 1 cup and thought 1 pound. I am so glad I didn’t go with the full pound!
I love these! But the batter is SO thick and sticky. I can’t ever get a uniform layer. It’s always bumpy. And it takes forever to get it even remotely uniform. Do you have any tips on how to spread this easier?
I also use an extra tablespoon of sugar and teaspoon of cinnamon for the top “crust” and I like it even better :) not a fan of the nutmeg though.
Hi Mercy, It is thick and mine is usually a little bumpy as well, but I consider that part of its charm :) I use an offset spatula to get it as even as possible.
I have a confession to make… I think that these blondies may be better than the original cookie! They’re just so chewy, dense, and buttery – in all of the right ways! You should try adding cinnamon chips to them next time; they take it over the top :) That’s what I did!
http://thekitchenkook.blogspot.com/2013/01/snickerdoodle-blondies-and-also-here-it.html
Do you think I could make the dough and put it in the pan, but not bake these until tomorrow?
Hi Abigail, I typically don’t recommend doing that, as it could affect how the blondies rise and how evenly they bake. If you do go that route, though, I would love to hear how it worked out, so I’ll know in case anyone else asks!
I just made these!! Super easy and the batter is SO delicious. I’m actually still waiting for them to finish baking but they smell incredible. Thanks for a different and delicious recipe :)
I just made these again today, and I have to tell you how much I love them!! Thank you for sharing this recipe!! I make these exactly as written, and they are perfect! Whenever I take them places, people practically beg for the recipe. :)
Made this for a huge 40th birthday party last weekend. We had a rather elegant desert bar and these were a huge hit. I cut them carefully into small squares and placed them in cupcake liners to match the decor. They were amazing! I got so many compliments! The best part is that the ingredients aren’t expensive and are always in my pantry, it also makes a nice size portion. This is a home run for sure!
I just shared this on G+ again for the umpteenth time, this time declaring them the Best Recipe on the Internet.
This is my go-to non-chocolate cookie/bar recipe. Everyone loves ’em, and I always have the ingredients around anyway.
Brava.
These are amazing!!! I didn’t use nutmeg and didn’t miss it. I hope they taste as good tomorrow as they do today! Thanks for yet another great recipe!
These are absolutely amazing!! I have made them a few different times now and they never cease to impress. I follow the recipe exactly and would not change anything! My mom doesn’t bake too much any more, but after she had these, she wanted the recipe for herself so she could make them to take to work to attempt to out-snickerdoodle a co-worker who claims his are the best (I’ll admit it, they’re good, but he gets a thumbs down because he won’t share the recipe). I’m very much looking forward to making other recipes from this site! : )
As these blondies looked nothing short of amazing, I really needed to rush to my kitchen to bake them. But I must have made a mistake (or two?), since they never turned out like I think they’re supposed to do.
The problem here is – of course – conversion, because as a german girl I’d rather have everything listed in grams and ml. instead of cups and ounces … I even used your list (concerning cups / sticks / ounces / grams of butter), but there has to be a mistake somewhere, and I really don’t know how to figure what it was …
I followed your recipe, using (as the “butter cheat sheet” said), 227 grams of butter. What I ended up with was not a dough at all (although I believe it would have made a delicious crumble topping!), so I had to add a few splashes of milk to end up with the thick batter it was meant to be.
The next thing that happened was: the whole thing rose mile high in my oven, which I don’t think it was supposed to do. Guess it’s my baking powder I should blame (for being too good and powerful). Because of that rise, the blondies left my with a hell of a crumbly mess when I cut them into pieces.
So, not one of my greatest successes in the kitchen, I’m afraid. Maybe the eggs were too small? The butter conversion cheat sheet lied to me? Weighing things in cups is just not meant to be done if you weren’t born an bred in a cup-measuring society and instead love to rely on your trusted kitchen scales?
After all, I’m not sure if I’m bold enough to try again, not knowing what the outcome might be that second time. Having said that, the mess I made of your blondies tasted delicious, it really did! Only I would have loved them to be … well, blondies.
Alas! I suppose that’s just the way the cookie crumbles …
Hi Stefanie, I am sorry to hear that these didn’t quite turn out for you. It sounds like the problem may lie in the conversions, if you followed everything as written. The dough is quite thick, though – I had to spread it in the pan with a spatula, you won’t be able to pour it.
Yum! These are SO good! I made a half recipe and baked them in an 8×8 square pan for about 27 minutes. Soft chewy and delicious!
These look yummy and simple. This recipe looks easy to cut in half too. I think I’ll be making a half batch tomorrow. :)
Made these yesterday, they were AWESOME!!!! Thx for another great recipe.
INCREDIBLE recipe. Very easy and one of the best blondies I’ve ever had. Thank you for sharing!
I made these last night and they are AMAZING!!! Absolutely perfect, my boyfriend ate like 4 of them immediately. Definitely a keeper recipe!
I took these bars to a football party last night and they were a huge hit. Loved them!!! I love making any type of bar. Much easier than cookies. This one is a keeper. Thank you!!
I was wonder if you had the calorie information for one of serving? thanks! i made them and my family and i are absolutely addicted. The only thing i changed it i put in 2c white flour and 2/3c whole wheat, couldnt even tell!
Hi Kristin, I am actually working on including the nutritional information for each recipe, I hope to roll it out within the next month or so.
I just made these and I’m the world’s worst cook! And I am typing this thank you to you over my husband’s and friends’ moans!!
This looks great! Thanks so much for the idea…and the Sugar Rush!
Good Blondies, but a little too salty! Next time, I will cut the salt in half! =)
Can I just say that these are a hit with every party that I take them too!!!! So good! I use and share this recipe again and again!!! :)
<3 Becky sue
hi michelle! I just wanted to let you know, since you have posted this recipe, I have made this many times– they are SOOO delicious and are a highly requested sweet treat in my house! :)
I am baking these in the oven right now! I hope they are as good as they look! :)
I know this was posted over a year ago but I just made these and they are delicious! And my house smells great =]
I thought this would be a yummy recipe. But I was very disappointed. The texture was not at all chewy, more cakelike. The topping overpowered the blondie which was flavorless. I even used top quality ingredients because I was giving them to a next door neighbor as a thank you. I’m very glad I tasted first. My husband (who eats anything–like Mickey) smeared some peanut butter on it and said that helped. The addition of nuts, chopped apples or raisins would have helped, too. But I’m not going to make these again. Sorry to be so negative, but I have to call it like I see (taste) it. There is another recipe I’m planning to try. If that doesn’t come out any better, I will not try any others. Sorry.
I have made this a couple of times and both times I have only using light sprinkling of the topping. It makes a world of difference for anyone who doesn’t like biting into something so sugary. I also think that if yours came “cake-like” it is probably the size of the pan that you used. The smaller the pan the more cake-like they will be. I hope this helps because they truly are delicious. I am making them for the 3rd time tomorrow ; )
I made these tonight, and they were a big hit! I found out too late that all my brown sugar was hardened beyond rescue, so I substituted it with part demerara sugar, part white sugar, mixed with honey – worked like a charm!
Made these last night and brought to share at bible study, they are SO yummy and rich! Everyone loved them! Thanks for sharing!
Blondies and snickerdoodles are very new to me (tried them for the first time about two months ago), so I don’t have a favorite recipe. Perhaps after I bake these, this will be my favorite! I love cinnamon :) I also really enjoyed those two baked goods so I have a feeling I’m going to be loving them, and I won’t be the only one on the boat.
XO, Thanks for sharing!
My blondies just finished cooling on the counter and I have to say that, I absolutely LOVE this recipe! I actually like these better than I like my beloved snickerdoodle cookie recipe that I use! I can’t wait to share them! I used freshly grated nutmeg and although I was skeptic I used and was glad that I did! Thanks for the recipe!
i love love love these blondies. they always make the house smell AMAZING, and they’re always incredibly popular. one of my top 3 blondie recipes! i combined the snickerdoodle aspect with my favorite peanut butter blondie recipe recently…PB + cinnamon sugar is a fantastic combo!
I made these today, and they turned out perfectly in spite of my persnickety oven. Yum! Thanks!
Very good!
I thought the nutmeg was a nice touch.
Chewy and moist on the inside,
crispy on the outside.
Thank you for the recipe!
You’re welcome Courtney, glad you enjoyed them!
I have a question for you. I loved these blondies and want to adapt them to make a pumpkin version. I’m looking at this compared to a pumpkin snickerdoodle recipe I found on this site: http://www.recipegirl.com/2007/11/05/pumpkin-snickerdoodles/ . The cookie recipe uses a lot more flour and 1 less egg to accomodate the pumpkin puree, but I’m not sure that ratio would give the same dense, chewy texture that I love about these blondies. What would you suggest? Would using 1 egg and only 1/4 c. of pumpkin work, or would that be too little pumpkin flavor? I’m not as familiar with creating recipes due to the crazy amount of science that’s involved with all the ratios. :) I appreciate any ideas you have! Thanks.
Hi Kristin, I’ve actually been wanting to do this very thing. I am going to do some testing this week and hopefully have a recipe up next week. Is that okay or were you looking to make them sooner?
That’s fantastic! There’s no rush, it was just a thought I had for fall/Thanksgiving. I was thinking of making a cream cheese swirl in them as well. Thanks!
OMG this looks wonderful. I love snicker doodles and have baked my share of them. Never thought of putting Snickerdoodles together with Blondies. I can see these in my sons lunch box in the future, if the pan makes it that far!
I really enjoyed these, especially the texture. Nice and soft, with a slight crunch from the cinnamon topping. I liked that they stayed soft, without drying out. My kids and husband ate them, but didn’t rave about them. I think they were too plain for their liking – they prefer treats with chocolate! I’ll try your chocolate/coconut blondies next. Regardless, I enjoyed these Snickerdoodle Bars. I probably won’t be making them again, however, because it looks like I’m the one eating most of the pan!
Thanks so much for posting this recipe!
I just made it to bring to work tomorrow. They’re amazing!!
Just going to have to force myself to have one more piece to make sure I like it…! Force? Yeah right…so good. My sister loves cinnamon, this is definately the one for her b’day. Now I’m going to have to try to make these snickerdoodle cookies you all seem to love – I’ve never heard of them in Australia.
Omg! i made these over the weekend and they were .. .AMAZING!! everybody loved them and they were soooo easy to make!!!!!
Okay so, I sent this recipe to my friend and she made them for our Grand Canyon Trip. They were a hit! I am making them tonight! Thanks so much for this recipe. They are so yummy! Just goes to show not all things need to be chocolate. :)
Was looking for a new recipe. This one looks like a winner!!!!
I made these over the weekend and they were great! The barely lasted 24 hours! The texture was fantastic, but I didn’t care so much about the nutmeg. I don’t recall ever using nutmeg for snickerdoodles and although it was interesting I think I may just omit it or cut in half next time. I also didn’t use all of the topping. That I will be cutting in half next time. I was able to give a good coating to the top with just half of that mixture. Great recipe!
I made these last night. The only change I made was to cut the vanilla back to 2 tsp. My blondies turned out exactly like your pictures. They smelled divine while cooking. Everyone is enjoying. My husband really likes them with his morning coffee.
i made these last night…yum! thank you for sharing the recipe!
Oh my gosh!!!! Snickerdoodles are one of my favorite cookies! These look great!
I have never made nor eaten anything but the traditional blondie, but this one looks amazing! Beautiful pic, too…
I am heading to the kitchen to make these right now. Wow, they sound really good. I’ve recently found your blog and I’m really enjoying it. Your tutorial on blog photography has really helpe me. Thanks!
Wow!! These look fabulous! I adore cinnamon and snickerdoodles.
Snickerdoodles are one of my favorite cookies. The recipe that I have is great but doesn’t make enough cookies. I’m going to try out your recipe next time.
You had me at cinnamon sugar crusted topping, thanks for sharing! I love anything snickerdoodle and will be baking these soon!
Oooooh, I had never thought of doing anything like this! These sound and look amazing! It helps that I LOVE snickerdoodles. :)
I cannot wait to try these! Snickerdoodles are a childhood favorite of mine, but I rarely make them. These look even easier. So far, my favorite blondie recipe has been this: http://sweetandsavorytooth.com/?p=152. These could be a new favorite, though!
We made these last Sunday and they are delicious! We like them better than snickerdoodle cookies.
I love this recipe! I love blondies and snickerdoodles, so putting them together looks amazing!
Ohhhhh wow! These look so incredible. They’re definitely gonna be making an appearance in my kitchen!
How can you not like anything called “snickerdoodle”.
Snickerdoodle Blondies, perfect. What else is there to say. Just perfect.
Oh my goodness…these look absolutely delicious!
Yum! These look lovely… I love the cinnamon sugar crust on the top of those blondies!
These look delicious! Anything with this much cinnamon and sugar is definitely a win in my book :)
I knew right away when I saw this I would have to make it. We love blondies, but sometimes it’s nice to have a break from all things chocolate (did I just say that…). These are fantastic. Love your blog!
wow, these look tasty. love the idea of combining the two, great idea.
To answer your question, I love my pumpkin blondies. But these look wonderful too!
I made these, and they were really good! I took them to work and they were gone before I could even take my first break. One guy even ate 6 pieces of it! My first try at blondies, and I’ll be addicted.
I made these today. And the kitchen smelled wonderful! I don’t usually put nutmeg in snickerdoodles. It was a nice addition, but I am not sure I will put it in next time. My son and daughter love snickerdoodles. They thought these were really good. I take treats for the teachers I work with. I think they will be a hit! Thank you for sharing the recipe!
I have never had a snickerdoodle OR a blondie yet have wanted to make both….. why not kill two birds with one stone!! This recipe is perfect for that!! They look so yummy with the cinnamon sugar topping!
Love blondies, love snickerdoodles. These look fantastic!
I’ve made these with cinnamon chips. Aren’t they so good? Here is my variation. Love your photos!
http://twopeasandtheirpod.com/snickerdoodle-blondies-with-cinnamon-chips/
They look too good to be true! Good thing they’re the real deal ;) And it’s such a GENIOUS idea to heighten the cinnamon flavor with those chips. Thanks for the tip! They put my blondies over the top!
http://thekitchenkook.blogspot.com/2013/01/snickerdoodle-blondies-and-also-here-it.html
I tried this recipe on Friday and the whole pan is gone!
Looks so delicious. That crust of cinnamon and sugar…to die for. Isn’t it exciting when you find “the one”
I love making snicker doodle bars and cookies! Cinn and Sugar Rock!
you’ve made my favorite cookie a blondie! My heaven.
I’ve made these before and they were so out of this world good! Of course, I think yours turned out prettier than mine did =)
I’ll have to compare my snickerdoodles recipe with yours but I don’t have any good blondies recipe and yours looks soooo yummy!
Those look great! Can’t wait to make.
although i love all sorts of blondies, i have become quite popular amongst my friends for this recipe from Food & Wine:
http://www.foodandwine.com/recipes/chocolate-chip-pretzel-bars
it’s got the great salty-sweet combo. i usually add in M&Ms (because hey – why not?) instead of the sprinkles. my friends demand it now for parties, potlucks, etc!
These look delicious, and I love snickerdoodles!!
Looks like we have almost the exact same snickerdoodle blondie recipe! – http://www.onefrugalfoodie.com/2009/12/13/snickerdoodle-blondies-for-a-successful-party/
They are yummy.
I like a traditional blondies made with lots of brown sugar , butter, pecans and coconut ! I made the snickerdoodle blondies last week , I was not too crazy about them , I didn’t think they tasted like snickerdoodles at all . I thought the baking powder was over powering . (maybe it was just me )
I didn’t have the same experience at all. In fact i think I like them MORE than snickerdoodles. The only difference I could taste was that I never put nutmeg in my regular ‘doodles. As for the baking powder, i think maybe you accidentally added too much. There wasn’t any flavor of it at all in mine.
Maybe it was the nutmeg, but I was wondering if I was expecting more of the taste of the cream of tarter in snickerdoodle cookies .
I didn’t taste the baking powder at all, but I wasn’t crazy about the nutmeg.
I love snickerdoodles. They are my all-time favorite cookie. I’ve been looking for the perfect blondie to take on a bus trip next weekend and I’ve found it. I’m sold!
I`m going to do this!
Great variation and recipe! Snickerdoodles are a favorite in our house, and I look forward to making this.
I do! I feel like I also have found “the one” when it comes to blondies… I have a recipe that’s just amazing. I posted it with ugly-ish photos (here: http://onecaketwocake.com/2009/08/04/blondies/) but they’re so delicious it doesn’t matter what they look like. I’ll definitely try these as well though, snickerdoodle blondies sound amazing!