Snickerdoodle Blondies
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.
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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
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!
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.