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!
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!