Name: Snickerdoodle Blondies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1/2 cup unsalted butter, melted; 3/4 cup granulated sugar; 1/4 cup loosely packed brown sugar; 1 egg; 1 tsp vanilla extract; 2 tsp lemon juice; 1 1/4 cup all purpose flour; 1 tsp baking powder; 3/4 tsp ground cinnamon; 1/4 tsp salt; 2 tbsp granulated sugar; 2 tsp ground cinnamon

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These soft and chewy snickerdoodle blondies have to be the perfect holiday cookie bar!

They’re just like your favorite snickerdoodle cookies but as a blondie.

Plus, these snickerdoodle blondies don’t need cream of tartar!

I absolutely love a snickerdoodle this time of year, there is nothing better than cinnamon sugar in the Winter! I never seem to have cream of tartar in my pantry, but I’ve got a secret ingredient that’ll still give you that signature tangy snickerdoodle flavor.

These easy cookie bars take just 10 minutes to make and are so simple. I know the holidays usually means cookie season but this is such a fun way to mix up the classic snickerdoodle!

Why you’ll love these snickerdoodle blondies

These blondies will be ready in under 40 minutes!
They have a crackly caramelized top thanks to the cinnamon sugar.
You don’t need any cream of tartar for this recipe.
These can be made in an 8×8 or 9×9 pan! If making the cookies bars in a 9×9 pan you’ll need to slightly decrease the baking time.

Ingredients Needed

Lemon Juice: Cream of tartar is what gives snickerdoodles their signature tang, but I know not everyone has that in their pantry! Instead, I’ve used lemon juice in these blondies which will give us that classic snickerdoodle kick!

All Purpose Flour: I’ve only tested this recipe with all purpose flour. (I haven’t tested this with gluten free flour, let me know in the comments if you do!)

Ground Cinnamon: One of the main flavors for snickerdoodles is cinnamon, so make sure yours is still in date and fresh! I’m using cinnamon in the blondie batter as well as for the snickerdoodle cinnamon sugar topping.

Butter: I’m using unsalted butter in this recipe so I can control the amount of salt used in these snickerdoodle blondies.

Step by Step Process for these Snickerdoodle Blondies

Step 1: Line an 8×8 baking pan with parchment paper and preheat your oven to 350°Fahrenheit. You can also use a 9×9 baking pan but it will change the baking time so keep that in mind!
Step 2: In a medium bowl, whisk together the melted butter, sugar and brown sugar until combined. Add the egg and vanilla extract, whisking to combine. Finally, add the lemon juice and whisk once more.
Step 3: Fold the dry ingredients into the wet ingredients using a rubber spatula or spoon. Fold until there are no more streaks of flour. It’ll be quite thick!
Step 4: Pour the blondie batter into the prepared pan, smoothing out the top so it is even.
Step 5: In a small bowl, whisk the remaining sugar and cinnamon together. Sprinkle over the blondie batter evenly. Make sure to use all of it!
Step 6: Bake the blondies for 22-27 minutes if using the 8×8 pan, or 20-22 minutes if using the 9×9 pan. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Let the blondies cool completely before slicing into 9 squares.

Snickerdoodle Blondies

5 from 3 votes

Course: Dessert

Cuisine: American

Keyword: blondies, holiday cookies

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: -12 bars

Author: Jess

These Snickerdoodle Blondies are quick and easy to make, plus they're packed with all of that classic cinnamon-sugar flavour!

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Ingredients

1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup loosely packed brown sugar
1 egg
1 tsp vanilla extract
2 tsp lemon juice
1 1/4 cup all purpose flour
1 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp salt

For the topping

2 tbsp granulated sugar
2 tsp ground cinnamon

Instructions

Preheat oven to 350F and line an 8x8 pan with parchment paper. (If using a 9x9 pan see notes below on baking time).
In a mixing bowl, mix together melted butter, white and brown sugar until combined. Add the egg and vanilla extract and mix well. Whisk in the lemon juice.
Using a spoon or spatula, mix flour, baking powder, cinnamon and salt into wet ingredients, stirring until everything comes together and no clumps of flour remain (it will be quite thick like cookie dough).
Transfer the batter into the prepared pan and smooth out the top so the batter reaches the edges of the pan.
In a small bowl mix together 2 tbsp sugar with 2 tsp ground cinnamon. Sprinkle on top of the batter.
Bake for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool, cut into 9 squares and enjoy!

Notes

BAKING PAN: If using a 9x9 baking pan, blondies will not take as long to bake. Start checking doneness around 20-22 minutes of cooking time.

Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!

FAQ

How do I know when blondies are done?

Insert a toothpick into the center of the blondies and it should come out clean! You don’t want to overbake these blondies and have them be dry.

How do I store these?

Store them in an airtight container for up to 4 days at room temperature.

Do these taste different to regular snickerdoodle cookies?

These snickerdoodle blondies are the perfect mix of a blondie and a cookie! So these taste like snickerdoodles but as a cookie bar.

Expert Tips to make these Snickerdoodle Blondies

Make sure to use all of the cinnamon sugar topping! It’ll seem like a lot but it’s what will give you that classic snickerdoodle crackly top, and the sugar will slightly caramelize.
Don’t overbake! If you’re using a 9×9 baking pan then your blondies will be slightly thinner, so make sure to keep an eye on them and take them out at around 20-22 minutes. We don’t want any dry blondies around here.
Don’t leave out the lemon juice! Because we don’t have any cream of tartar, we need to get that tang from somewhere to get that classic snickerdoodle taste, so don’t skip out on this step.