These Snickerdoodle Blondies are super tender and moist, topped with a cinnamon sugar topping, and have that classic Snickerdoodle cookie tang! I love that they use melted butter (no need to soften butter) and mix up easily by hand (no mixer needed).
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⭐Why I Love Them:
- Super Tender and Moist - They have the perfect tender texture. For another chewy blondie recipe, try these Sprinkle Blondies.
- No Mixer Needed - They are mixed up in a bowl by hand using just a whisk and rubber spatula.
- Melted Butter not Room Temperature Butter - No need to remember to pull out the butter to soften in advance. Another easy recipe using melted butter is this recipe for Easter Mini Egg Blondies!
- Cinnamon Sugar Topping - One of the best parts is the cinnamon sugar topping! For other fun snickerdoodle recipes, try this recipe for Super Soft Snickerdoodle Cookies or Pumpkin Snickerdoodles. Or for a small batch snickerdoodle recipe, I love this Single Serve Snickerdoodle recipe.
🥘Ingredients
- Unsalted Butter - This will be melted so don't worry about softening it at room temperature.
- White Granulated Sugar
- Egg Plus an Egg Yolk - Adding an egg yolk helps make the blondies extra tender and moist.
- Vanilla Extract - For flavor!
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Cream of Tartar - This is a key ingredient in snickerdoodle recipes! Not only is it a leavening agent that helps the Snickerdoodle Blondies rise, but it also adds a slight tang which is that signature snickerdoodle flavor.
- Cinnamon Sugar Topping (White Sugar + Ground Cinnamon) - This is sprinkled on top of the blondie batter before baking! For other cinnamon sugar treats, try these Cinnamon Sugar Pretzels, Cinnamon Sugar Palmier Cookies, or Apple Cake with Cinnamon Sugar Topping.
- Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
See the recipe card for full information on ingredients and quantities.
🔪Snickerdoodle Blondies - Step by Step
This recipe for Snickerdoodle Blondies could not be any easier! The batter mixes up in a. bowl by hand (no mixer needed), then into the pan to bake for just 30 minutes.
Photo 1 - Melt the butter in a glass mixing bowl and whisk in the sugar to combine.
Photo 2 - Whisk in the egg, egg yolk, and vanilla until well combined.
Photo 3 - Fold in the flour, cream of tartar, and salt with a rubber spatula.
Photo 4 - Line an 8x8 inch baking pan (I like to also spray with cooking spray) and pour in the batter. Spread from corner to corner.
Photo 5 - Mix together the cinnamon and sugar and sprinkle over the top of the batter in an even layer.
Photo 6 - Bake in the preheated oven for 30-35 minutes. It will puff up, be darker on top, and a toothpick will come out clean from the center. Allow to cool in the pan before lifting out and cutting into squares.
💭Recipe Tips
- Line with Two Strips of Parchment Paper - Instead of shoving one big sheet of parchment paper into the pan, I like to cut two strips to the width of the pan and line it this way. Not only does this have cleaner edges, but it makes it super easy to lift them out of the pan to cut.
- Allow to Cool Before Cutting - The blondies will keep cooking and 'set up' as they cool in the pan. Allow them to cool also makes it easier to lift them out using the parchment paper and cut cleanly into squares.
- Don't Over Bake - The blondies will keep cooking as they cool in the pan so be careful not to over bake. This is key to having that tender, moist inside vs being dry.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Cream of Tartar is a leavening agent for baking (helps the baked goods rise) and its acidity adds tang, such as in the classic Snickerdoodle cookie.
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
🍫Related Dessert Recipes...
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PrintRecipe
Snickerdoodle Blondies
These Snickerdoodle Blondies are super tender and moist, topped with a cinnamon sugar topping, and have that classic Snickerdoodle cookie tang! I love that they use melted butter (no need to soften butter) and mix up easily by hand (no mixer needed).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 large blondies
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Blondie Batter
- ½ cup unsalted butter
- 1 cup white granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1+¼ cups all-purpose flour
- ¾ teaspoon cream of tartar
- ½ teaspoon kosher salt
Cinnamon Sugar Topping
- 1.5 tablespoons white granulated sugar
- ¾ teaspoon ground cinnamon
Instructions
- Prep - Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper - I like to also spray with cooking spray.
- Butter and Sugar - Melt the butter in a glass mixing bowl and whisk in the sugar to combine.
- Egg and Vanilla - Whisk in the egg, egg yolk, and vanilla until well combined.
- Dry Ingredients - Fold in the flour, cream of tartar, and salt with a rubber spatula.
- Add to Pan - Pour the batter into the prepared pan. Spread from corner to corner.
- Cinnamon Sugar - Mix together the cinnamon and sugar topping in a small bowl and sprinkle over the top of the batter in an even layer
- Bake - Bake in the preheated oven for 30-35 minutes. It will puff up, be darker on top, and a toothpick will come out clean from the center.
- Enjoy - Allow to cool in the pan before lifting out and cutting into squares. You can cut into either 9 large blondies or 16 small blondies.
Nutrition
- Serving Size: 1 large blondie
- Calories: 266
- Sugar: 24.5 g
- Sodium: 79.9 mg
- Fat: 11.4 g
- Carbohydrates: 38.1 g
- Fiber: 0.6 g
- Protein: 2.9 g
- Cholesterol: 68.3 mg
Katie says
These were so moist and loved the cinnamon sugar topping!