Snickerdoodle blondies are the delicious love child between snickerdoodle cookies and my favorite brown butter blondies! It’s the best of both worlds – very fudgy with deep cinnamon and butterscotch flavors that put these snickerdoodles over the top.
Packed with cinnamon and butterscotch, these snickerdoodle blondies are addictively decadent.
My brown butter blondies are always a favorite around these parts. Thick, fudgy, chewy, and decadent, those babies are hard to beat. But due to my slight obsession with cinnamon and snickerdoodles, these snickerdoodle blondies come pretty close to first place.
These snickerdoodle blondies,
- Are full of cinnamon flavor
- Have a deep butterscotch flavor
- Have a crunchy cinnamon coating
- Have a lovely little tang from the cream of tartar
- Have chewy edges
- And fudgy insides
So yes, these are glorious on their own merit. And best of all, these are very simple to make.
What you need to make snickerdoodle blondies
- Brown butter – Made with unsalted butter. You can also use regular melted butter instead.
- Dark brown sugar – I prefer dark brown sugar for more flavor. But you can also use light brown sugar.
- Cinnamon – I used Korintje cinnamon here, which has a lovely, strong cinnamon flavor. But I’ve also made these with Ceylon cinnamon that has a more subtle, floral cinnamon flavor.
- Eggs – I use large eggs.
- Cream of tartar – This adds the tanginess to the snickerdoodle blondies. But you can leave it out for fudgy cinnamon blondies.
- White Chocolate – White chocolate chips or chunks are not necessary. But I do love the contrast between the butterscotch cinnamon flavor and the milky white chocolate flavor.
- Flour – I use AP flour (all purpose flour).
- Vanilla and salt – Flavoring to enhance and balance the flavors and sweetness.
- Raw sugar – Raw sugar is sprinkled on top with cinnamon. This adds a lovely crunchy topping. This is optional however. You can use regular granulated sugar instead as well.
Can I make these blondies without brown butter?
Browning butter adds a ton of flavor to the snickerdoodle blondies. But if you are pressed for time, you can skip this step.
However, if you do have the time, it’s absolutely worth your while to use brown butter in this recipe.
How to make these blondies
Just like my brown butter blondies, these snickerdoodle blondies are an easy recipe as well. The only extra step is browning the butter.
You can check out my detailed guide here on how to make brown butter. Once the brown butter is made, and cooled down to almost room temperature, you’re ready to make the batter.
Mix the brown butter, brown sugar, and salt until well mixed.
Add the eggs and vanilla, and mix them in well. After adding the eggs, continue to mix the batter until it becomes thicker and lighter in color.
This usually helps with giving the blondies a shiny, crackly crust. However, these snickerdoodle blondies will be covered in cinnamon sugar so you’re not really going to see that crackly crust. But this step is still crucial to get that fudgy texture.
Whisk the flour, cinnamon, and cream of tartar together, and fold them into the blondie batter. Add the white chocolate chips halfway through, and mix just until the flour is incorporated.
Spread the batter in a prepared 8 or 9 inch square pan, and evenly sprinkle the cinnamon sugar on top, in a thin layer. Bake in a preheated oven for about 20 – 30 minutes.
The snickerdoodle blondies will puff up as they bake, and then collapse a little as they cool down. This is A-OK, this is GOOD. This is what creates the fudgy center.
Let the snickerdoodle blondies cool down before cutting. The blondie texture is perfect after they have been allowed to rest a little. Plus you get nice, clean cuts too.
Tips for making snickerdoodle blondies
To cool down the brown butter faster, add a couple of ice cubes instead of water.
Make sure to mix the batter well after adding the eggs. The batter needs to become thicker and lighter in color.
The air incorporated will make the blondies rise as they bake, which helps them to cook through. But the blondies will collapse as they cool, which gives that fabulous fudgy texture to them.
Use good quality cinnamon. After all, this is the key flavor in these snickerdoodle blondies. You can use a mixture of Korintje cinnamon (cassia cinnamon) and Ceylon cinnamon (true cinnamon) as well.
Cream of tartar gives these blondies the tanginess that is classic in snickerdoodles. But you can leave it out if you don’t have it. The result will be delicious cinnamon blondies instead.
Storing for later
These snickerdoodle blondies will keep in an air-tight container (or even a tightly sealed ziploc bag) and at room temperature for about 4 days.
They can also be stored in the fridge for about 7 – 8 days, OR you can wrap them in plastic wrap and then in foil and freeze them for up to 3 months. Just make sure to thaw them out before eating again.
These snickerdoodle blondies are so easy to make.
The combination of the tangy chewiness and the fudginess makes these blondies addictively decadent. Not to mention, the combination of cinnamon, butterscotch and brown butter flavors…
These are also great for gift giving during the holidays!
Try warming them up slightly and eating with a scoop of ice cream. Yum!
Brown butter blondies
- 226 g unsalted butter 1 cup / 2 sticks
- 2 – 3 tbsp ice water or equivalent amount of ice
- 350 g dark brown sugar 1 ¾ cup
- ½ tsp salt
- 2 large eggs
- 2 tsp vanilla extract
- 250 g AP flour about 2 cups, measured by spoon and level method
- 1 tbsp ground cinnamon I used Korintje cinnamon here (a variety of cassia cinnamon)
- ½ tsp cream of tartar
- 1 cup white chocolate chips or chunks
Cinnamon sugar topping
- 2 tbsp raw sugar or granulated white sugar
- ½ tbsp ground cinnamon
Making the brown butter
- Place the 226 g butter in a saucepan and heat to melt. Stirring occasionally, keep heating the butter until the milk solids separate, and then turn a toasty brown color. See this guide for more information.
- As soon as the milk solids turn toasty golden brown in color, transfer the butter immediately to a bowl or measuring jug (1 cup capacity).
- Add the ice (or ice water) into the butter to help cool it down. The brown butter is ready to be used when it's almost at room temperature, but still liquid.
Making the snickerdoodle blondies
- Line an 8 x 8 inch pan with parchment paper. Preheat the oven to 350°F / 180°C (conventional oven).
- Place the brown butter, brown sugar, and salt in a large bowl. Using a hand-held electric mixer or stand mixer, mix the butter and sugar well for about 2 minutes.
- Add the eggs and vanilla, and mix for about 4 – 5 minutes on medium speed, or until ready. The mixture will first emulsify into a smooth mix, and then become lighter in color. When the mixture becomes thick and lighter in color, you have mixed the eggs sufficiently.
- In a separate bowl, whisk the flour, cinnamon, and cream of tartar.
- Add the dry ingredients and fold them in about 75 – 80% of the way.
- Add the white chocolate chips and fold them in only until all the flour is mixed through. Avoid over-mixing the flour.
- Scrape the batter into the prepared pan and spread it evenly.
- Whisk the raw sugar and cinnamon together, and sprinkle it in a thin, even layer on the surface of the blondie batter. Only use as much as you need.
- Bake in the preheated oven for about 25 – 30 minutes. The blondies will puff up as they bake – this is normal.
- Once baked, remove the pan from the oven and allow the blondies to cool for at least 2 hours (longer if you live in a warmer climate – they should be at room temperature).
- Once cooled and set, the snickerdoodle blondies are ready to be enjoyed!
- To get clean edges, use a clean, sharp knife to cut through the blondies, making sure to wipe the blade after each cut.
Storing the blondies
- These blondies can be stored in an air-tight container at room temp for up to 4 days, or in the fridge for about 7 – 8 days.
- If you want to keep them for longer, wrap them in plastic wrap and then foil, and store in the freezer for up to 3 months.
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