Marvelous 1-Hour Snickerdoodle Blondies

There are some baking combinations that just click, aren’t there? For me, nothing beats taking the cozy, familiar hug of a classic snickerdoodle cookie and transforming it into a thick, rich bar. That’s exactly what we’re doing today with these incredible **snickerdoodle blondies**! If you’re hunting for something deeply satisfying, these come out perfectly soft and gloriously chewy every single time. Honestly, after my corporate burnout days, finding joy in a simple, rich bake like this—something you eat warm right out of the pan—is what Pure Cooking Joy is all about. We are focusing hard on texture here; you want that perfect gooey center that completely melts in your mouth. Trust me, once you try this **snickerdoodle blondies** recipe, it’ll be your new go-to.

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Why You Will Love These Snickerdoodle Blondies

You absolutely have to try these; they are the definition of cozy baking! Seriously, these are the best.

• They nail that perfect soft and chewy blondies texture—not cakey, never dry!
• Big impact flavor from the rich, buttery base and intense spice.
• The beautiful cinnamon swirl dessert look achieved just by layering.
• These are incredibly fast; we’re talking about satisfying that craving in under an hour!

The Perfect Ingredients for Snickerdoodle Blondies Recipe

You know, when I first started baking these, I thought grabbing any sugar would work. Boy, was I wrong! Making great **snickerdoodle blondies recipe** comes down to respecting what each ingredient brings to the table. Forget that white sugar dominance; we need brown sugar here to guarantee those wonderfully chewy blondies.

Here’s what you’ll need to gather:

• 1 cup unsalted butter, melted (melted butter is key for that rich, fast-mixing batter!)
• 1 cup packed brown sugar (Packed! This is non-negotiable for chewiness!)
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon (for the batter itself)
• 1/2 teaspoon salt
• For the topping: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon

Now, quick tip for my fellow purists: If you want that extra *zing* that really screams “snickerdoodle,” throw in 1/4 teaspoon of cream of tartar right in with your flour. It gives it that signature tang. It’s optional, but it definitely bumps up the traditional flavor in these **homemade cinnamon treats**.

Expert Tips for Making Chewy Blondies

You want these to be the best **buttery dessert bars** you’ve ever made, right? That means we need to talk technique. The difference between a good blondie and a mind-blowing one is usually just a couple of little rules I learned the hard way. Never, ever overmix your flour once it hits the wet ingredients! I learned this the hard way trying to rush a batch when friends were coming over—I mixed until everything looked perfectly uniform, and when they came out of the oven? A dense, tough chew workout. No thank you!

For true **chewy blondies**, you need to stir only until those white streaks of flour disappear. Seriously, stop then. The melted butter mixture already handles the heavy lifting here, so we don’t want to wake up any gluten. If you’re looking for deep-dive tips on foundational baking, make sure you check out my general baking section over at the blog. That’s where I go over everything from tempering chocolate to managing oven hot spots.

Achieving the Signature Snickerdoodle Flavor

The secret sauce, besides the brown sugar, is keeping that cinnamon bright and warm. Don’t use cinnamon that’s been sitting in your spice cabinet since 2019! Freshly ground or recently purchased cinnamon really pops against the vanilla. And don’t skimp on the vanilla extract, either. That pure vanilla flavor is what separates these simple dessert bars from just being ‘cinnamon sugar bars.’ We want that warm, cozy essence in every single bite!

Step-by-Step Instructions for Easy Blondie Baking

Okay, now that we have our powerhouse ingredients and we know not to overmix, let’s get these **snickerdoodle blondies** into the oven! This process is honestly so straightforward, which is why I love calling this an easy blondie baking project. Remember that parchment paper overhang we set up? That’s your best friend for getting these beautiful bars out in one piece later on. So, pull out your 9×13 pan, get that oven heating up to 350°F (175°C), and let’s mix!

Preparing the Batter for Buttery Dessert Bars

First thing is getting our wet and dry components ready separately. In one bowl, whisk your dry things—that’s the flour, baking powder, and the cinnamon for the batter. In your big mixer bowl, combine that melted butter, brown sugar, and the other granulated sugar. Whisk those together until they look happy, then beat in the eggs one by one, followed by that lovely vanilla. You’re making a good, thick base here for your **buttery dessert bars**!

Creating the Cinnamon Swirl in Snickerdoodle Cookie Bars

This is where the magic happens! Spread exactly half of your blondie batter into that prepared pan, getting it nice and even. Now, take about two-thirds of your cinnamon-sugar topping mix and sprinkle it right over that first layer. Don’t be shy! Next, drop dollops of the remaining batter over the sugar, gently spreading it so you hide the cinnamon layer underneath. Finally, sprinkle that last bit of topping right on top. This layering technique is what guarantees that incredible ribbon effect when you slice these **snickerdoodle cookie bars**.

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If you’re making this for a big group, like a party, this recipe is perfect because it bakes up so nicely in one pan. If you happen to be prepping for a huge gathering, I have an amazing champagne punch recipe I usually pair with these bars!

Baking Time and Cooling for Soft Baked Bars

Alright, these **snickerdoodle blondies** are going into the 350°F oven, and we are aiming for 25 to 30 minutes. But seriously, trust your eyes more than the clock! If you want those perfect **soft baked bars**, you’re looking for the edges to look set and maybe just slightly golden. When you test it—and you have to test it!—you should see moist crumbs attached to the toothpick. If it’s wet batter, it needs a few more minutes. If it’s totally clean, you’ve gone too far and might lose that gooey factor.

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This is the hardest part: cooling. Don’t even *think* about cutting them warm! They will look beautiful coming out, but the second you try to slice them, all that buttery goodness will melt everywhere and they’ll fall apart. Let them cool completely in that pan on a wire rack. Cutting them after they’ve firmed up ensures beautiful, perfect squares.

Storage and Reheating for Your Homemade Cinnamon Treats

These **snickerdoodle blondies** are so wonderfully rich that they actually taste better the day *after* you bake them. I know, I know, resisting them when they are fresh out of the oven is tough, but patience pays off!

Store any leftovers in a simple airtight container right there on the counter. Don’t even bother with the fridge! They stay moist and perfect at room temperature for up to four days. If you happen to have made a huge batch for a potluck and want to freeze some, wrap the cooled squares tightly in plastic wrap first. When you’re ready to enjoy one later, just let it thaw on the counter. If you want to warm it up slightly, I sometimes pop mine in the microwave for about 10 seconds—just enough to soften that butter again. Speaking of caramel, if you ever need a good homemade topping recipe, check out my easy caramel post!

Variations on Your Cinnamon Swirl Dessert

Part of the fun of baking is making the recipe truly *yours*, and these **snickerdoodle blondies** are incredibly adaptable! While the cinnamon swirl is the star, you can easily add a fun Snickerdoodle Twist. My absolute favorite modification is tossing in a cup of good quality white chocolate chips right along with the flour mixture. The slight tartness of the chocolate plays beautifully off the warm cinnamon.

For a deeper, nuttier flavor profile—which is amazing in the fall—try browning your butter before mixing it with the sugars. Just melt the butter until the milk solids toast and smell nutty, then cool it slightly before proceeding. You’ll get a completely different, richer bar!

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And if you decide these aren’t decadent enough, whip up a simple vanilla bean glaze using powdered sugar and a tiny splash of milk. Drizzle that over the cooled bars for an extra sweet finish. Enjoy experimenting!

Frequently Asked Questions About Snickerdoodle Blondies

I get so many messages about texture and flavor tweaks, which is why I love hearing from you all! Baking should be fun, not stressful, so let’s tackle the common concerns about making these **snickerdoodle blondies**.

Can I make these Blondies for a Crowd ahead of time?

Absolutely! They are fantastic made a day ahead. In fact, letting them sit overnight really lets the cinnamon sugar soak into that buttery base, making them even better the next day. Just keep them covered tightly at room temperature, and they are ready to slice and serve for guests. They make amazing **simple dessert bars** for potlucks!

What makes these Vanilla Blondies so chewy?

That rich chewiness is all about the sugar ratio and the butter! Because we use melted butter instead of softened butter, it coats the flour differently, leading to a denser structure. Plus, we heavily favor brown sugar over white sugar. That high molasses content in brown sugar locks in moisture and keeps these **vanilla blondies** from ever getting cakey. Keep that moist crumb for those truly **gooey dessert bars**!

If you’re really into cinnamon treats but want a different texture, you might enjoy my recipe for cinnamon roll muffins—they have a totally different, fluffier vibe!

Can I reduce the sugar in the topping?

I wouldn’t advise it, especially if you are looking for that classic crackly top. The sugar in the topping is what gives you that distinct crunchy crust against the soft center, which is vital for the snickerdoodle experience. Feel free to connect with me on Facebook if you have specific dietary restrictions; I might have an alternative suggestion! You can find me at Pure Cooking Joy on Facebook.

Nutritional Estimates for This Spiced Dessert Squares Recipe

Since we are all about being honest and straightforward here at Pure Cooking Joy, I wanted to talk briefly about the nutrition for these amazing **snickerdoodle blondies**. Now, these are rich, buttery dessert bars full of brown sugar and cinnamon love, so they are certainly a treat! When I calculate these out, I always use standard US measurements, but please remember these numbers are just estimates.

They really depend on what brand of flour or sugar you use, and whether you use exact measurements or pour a little extra cinnamon sugar on top (which, let’s be honest, who doesn’t?).

Here is the breakdown for one serving, or one of those beautiful **spiced dessert squares**:

• Serving Size: 1 bar
• Calories: 285
• Sugar: 22g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 35g
• Protein: 3g

They pack a great flavor punch! Keep in mind these are estimates, so if you’re logging macros strictly, you might want to weigh your ingredients. But for my purposes, knowing this helps me budget my favorite baked goods for the week. Enjoy every single delicious, soft, chewy bite!

Soft and Chewy Cinnamon Swirl Snickerdoodle Blondies

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I am happy you are here. You can make these soft, chewy Snickerdoodle Blondies that taste like your favorite cookie in a rich bar form. This easy recipe delivers big cinnamon flavor.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup granulated sugar, for topping
• 1 tablespoon ground cinnamon, for topping

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
2. In a large bowl, whisk together the melted butter, brown sugar, and 1/2 cup of granulated sugar until well combined.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate medium bowl, whisk together the flour, baking powder, 1 teaspoon of cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
6. In a small bowl, mix the 1/4 cup of granulated sugar and 1 tablespoon of cinnamon for the topping. Set aside.
7. Spread half of the blondie batter evenly into the prepared pan.
8. Sprinkle about two-thirds of the cinnamon-sugar topping over the batter layer.
9. Dollop the remaining batter over the first layer and gently spread it out. Sprinkle the rest of the cinnamon-sugar topping over the top.
10. Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached. You want these buttery dessert bars to remain soft.
11. Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
12. Cut into squares and serve these homemade cinnamon treats.

Notes

• For extra gooey dessert bars, slightly underbake them by about 2 minutes.
• If you want a stronger snickerdoodle flavor, add 1/4 teaspoon of cream of tartar to the dry ingredients.
• These soft baked bars store well in an airtight container at room temperature for up to 4 days.

Nutrition

• Serving Size: 1 bar
• Calories: 285
• Sugar: 22
• Sodium: 150
• Fat: 15
• Saturated Fat: 9
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 35
• Fiber: 1
• Protein: 3
• Cholesterol: 65