• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • My Cookbooks
  • Work With Me
  • Shop
  • Contact

The Flavor Bender

Master the Science of Delicious

  • Recipe Index
    • All Recipes
    • Desserts
      • Cakes & Cupcakes
      • Candy & Bite Sizes
      • Chocolate
      • Cookies, Brownies & Bars
      • Frozen Desserts
      • Fruit Desserts
      • Puddings & Custards
      • Dessert drinks
      • No Bake
      • Pastries & Breads
      • Sweet Syrups & Spreads
      • Tarts & Pies
      • Cheesecakes
      • Healthy sweets
    • Breakfasts
      • Tarts, Quiches, & Pies
      • Waffles, Pancakes & Crepes
      • Quick Breads, Scones & Muffins
      • Breakfast Sandwiches
      • Pastries & Breads
      • Eggs
      • Breakfast & Brunch Drinks
      • Make Ahead Breakfasts
      • Healthy Breakfasts
      • Coffee and Tea drinks
      • Breakfast Smoothies & Juices
      • Breakfast Sides
      • Casseroles
    • Courses
      • Main Meals
        • Bread, Sandwiches & Burgers
        • Curries
        • Salads
        • Roasts & BBQ
        • Soups & Stews
        • Casseroles
      • Lunch
      • Beverages
      • Appetizers & Tapas
      • Sides
      • Dips & Condiments
      • Tea Time & Snacks
      • Desserts
      • Meal Prep
      • Cocktails
    • Cuisines
      • American
      • European
      • Australasian
      • Sri Lankan
      • East Asian
      • Mexican
      • Middle Eastern
      • South Asian
    • Sri Lankan
      • Main Meals
      • Drinks
    • Skill Level
      • Easy
        • Easy Desserts
        • Easy Cooking
        • Easy Breads
        • Easy Breakfasts
        • Easy Dinners
      • Intermediate
        • Intermediate Desserts
        • Intermediate Cooking
        • Intermediate Breads
        • Intermediate Breakfasts
        • Intermediate Dinners
      • Advanced
        • Advanced Desserts
        • Advanced Cooking
  • New? Start Here
  • Measurement Conversions
  • How-To Posts
The Flavor Bender Recipes All Dessert Recipes Cookies, Brownies & Bars Amazing Snickerdoodle Blondies

Amazing Snickerdoodle Blondies

3 hrs
Easy
Cookies, Brownies & Bars
Jump to Recipe Print Recipe
129shares
  • Facebook
  • Twitter
  • Pinterest

Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. There are links on this site that can be defined as “affiliate links”. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website.

Author: Dini K.
Posted: 12/25/2020
Updated: 12/25/2020
Snickerdoodle blondies Social media

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.

A snickerdoodle blondie stack on a plate next to a hot drink

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.
Cinnamon sugar mixture in a bowl
The cinnamon raw sugar mixture in a bowl

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.

Brown butter in a bowl

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.

  • The blondie batter after mixing in eggs
    The eggs mixed in
  • The blondie batter after mixing the eggs for a few minutes
    After the mixture has been mixed further

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.

Brown butter and brown sugar in a bowl
Brown butter + sugar
Adding eggs to the blondie batter
Adding eggs
Dry ingredients in a bowl
Dry ingredients
Adding the white chocolate and dry ingredients.
Adding dry ingredients + white chocolate chips
Snickerdoodle blondie batter in a bowl
The batter is now ready
The blondie batter in the prepared pan
The batter spread in the pan

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.

Sprinkling the raw sugar on the surface of the snickerdoodle blondies
The surface of the blondies completely covered with cinnamon sugar mix
Overhead view of the freshly baked snickerdoodle blondies

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.

Snickerdoodle blondies cut up into squares

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.

Stacked blondies on a white surface

Final notes

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!

Angled view of the blondies with cinnamon and white chocolate chips, on a plate

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

Snickerdoodle blondies Social media

Snickerdoodle Blondies

Author: Dini K.
Yield: 16 pieces (about 2 x 2 inches each)
Cuisine: American, North American
These snickerdoodle blondies are super chewy and fudgy, with deep cinnamon and butterscotch flavors. And they are so easy to make. You won't stop at one! These just might be even better than snickerdoodle cookies!
EASY – This recipe is very easy. These are also great to make with kids. If you like snickerdoodles, you will LOVE these blondies.
US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
Please note that the bake times may vary slightly due to variations in how each oven works.
Prep: 30 minutes
Cooling time: 2 hours
Cook: 30 minutes
Total Time: 3 hours
Difficulty: Easy
Servings: 16 pieces
Print Rate

Ingredients:

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

Instructions:

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.

Tips & Tricks

Check out my classic brown butter blondies recipe and FAQs about the recipe here.
See here for my extra fudgy chocolate brownies recipe.

Nutrition Information:

Serving: 1pieceCalories: 286kcal (14%)Carbohydrates: 38g (13%)Protein: 3g (6%)Fat: 14g (22%)Saturated Fat: 9g (56%)Cholesterol: 52mg (17%)Sodium: 94mg (4%)Potassium: 88mg (3%)Fiber: 1g (4%)Sugar: 25g (28%)Vitamin A: 383IU (8%)Calcium: 44mg (4%)Iron: 1mg (6%)

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Course:Bars Brownies Blondies, Desserts, Snacks
Cuisine:American, North American
Keyword:Bars Brownies Blondies, Blondies, Butterscotch, Cookies, Dessert Recipes, Easy Desserts
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.
129shares
  • Share
  • Tweet
  • Pin

More Recipes You'll Love...

  • Brown Butter blondies social media
    Brown Butter Blondies (Best Blondies Ever!)
  • How to make brown butter
  • Brown Butter Butterscotch Chocolate Fudge Sauce
    Brown Butter Butterscotch Chocolate Fudge Sauce

Reader Interactions

Leave a Review Cancel reply

I love hearing from you! Submit your question or recipe review here.

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hey there!

Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

Read More
Secret Layer Cakes Cookbook
The flavor bender
cookbook
Buy now on Amazon!

Recipe Basics

Learn how to make Perfect Choux Pastry (Or Pate a Choux!) - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry recipe.  Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more.  #ChouxPastry #Profiteroles #Eclairs #Pastry #CreamPuffs

How to make Perfect Choux Pastry

Classic Chocolate Eclairs - A foolproof recipe for making perfect eclairs that are crisp and puffy and filled with chocolate or vanilla pastry cream. 

Perfect Classic Chocolate Eclairs (Foolproof Recipe)

How to make Marshmallows - Learn the art of making fluffy, soft homemade marshmallows with or without corn syrup! With tips and information to make the perfect Marshmallows in many flavors. 

How to make Marshmallows (tips and tricks for homemade marshmallows)

How to make the best Homemade White Bread that is soft and delicious. An easy to follow recipe for perfect homemade bread with step by step instructions.

The Best Homemade Bread (White Bread Recipe)

Homemade French Croissants (step by step recipe)

Classic Pound Cake - A complete guide on how to make perfect, delicious and moist Pound Cake even if you're a baking novice! Tips + Tricks and Troubleshooting guide. 

Classic Pound Cake (Tips for a Perfect, Moist Pound Cake)

Chocolate
Cakes
Bread
Sri Lankan
Breakfast
Drinks
Candy
Pastries
All Recipes
Featured On
taste of the World
Free recipe ebook

Get my curated collection of the Top 10 Flavor Bender recipes!

  • 10 delicious chocolate recipes
  • Creative ways to use chocolate
  • Desserts and savory recipes
Download now!

Reader Faves

How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!

How to make the Best Instant Pot Short Ribs

Buttery Lemon Slow Roasted Salmon with Lemon Butter Sauce - Perfectly cooked, juicy slow roasted Salmon with a buttery tangy sauce! Delicious and versatile for any meal and occasion. 

Slow Roasted Salmon with Lemon Butter Sauce

Unbelievably easy Rough Puff pastry - Quick and easy to make and tasted infinitely better than store bought (30 -45 minutes only)! No long waiting times, to make this amazing pastry and NOONE will know you took a shortcut!

Perfect Quick and Easy Rough Puff Pastry

Spicy Sweet Chilli Sauce Easy to make, absolutely delicious, with an extra kick of spice this is the BEST Sweet chilli sauce you will EVER have!

The Best Spicy Sweet Chili Sauce!

The flavor bender

I love baking, and I love cooking. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you!

Read More
  • About
    • Meet Dini
    • My Book
    • Work With Me
    • Contact
  • Browse
    • Recipes
    • Measurement Guide
    • Baking How-To’s
    • Shop My Faves
© The Flavor Bender
  • Privacy
  • Disclosure
  • Terms
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

Join the flavor bender tribe!

Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox!