Save Cinnamon Sugar Snickerdoodle Blondies bring together everything you adore about snickerdoodle cookies in an easy-to-make bar. These bake up chewy, buttery, and thick, crowned with a sparkling layer of cinnamon sugar. It is my go-to treat when I want something impressive without fussing over individual cookies.
When I first made these for a book club meeting they disappeared so fast I barely snagged a square myself. Now I always double the batch for family gatherings.
Ingredients
- All-purpose flour: ensures the bars hold together but stay tender sift to avoid lumps
- Unsalted butter: gives rich flavor and soft chew choose European style for best results
- Granulated sugar: sweetens and helps the crust form white sugar works best for classic taste
- Brown sugar: adds moisture and depth light brown is ideal here
- Eggs: bind everything and add richness fresh large eggs at room temperature work best
- Cream of tartar: delivers signature tangy snickerdoodle flavor look for fresh powder in the baking aisle
- Cinnamon: brings warmth and spice use true Ceylon cinnamon for subtle complexity
- Vanilla extract: rounds out sweetness and aroma pure extract is worth the splurge
- Salt: sharpens flavors and balances sweet opt for fine sea salt
Instructions
- Prep the Pan:
- Line a metal nine-by-thirteen inch baking pan with parchment paper leaving extra hanging off the sides for easy lifting. Lightly butter the paper to prevent sticking.
- Mix the Cinnamon Sugar:
- In a small bowl combine granulated sugar and cinnamon. Stir well until no streaks remain. This topping creates the classic snickerdoodle crust.
- Cream the Butter and Sugars:
- Using a stand mixer or hand mixer beat unsalted butter with granulated and brown sugars on medium speed for three to five minutes. The mixture should lighten in color and get fluffy.
- Add Eggs and Vanilla:
- Crack in eggs one at a time mixing well after each. Pour in vanilla extract. Beat for another minute so everything emulsifies.
- Incorporate Dry Ingredients:
- In a separate bowl whisk together flour cream of tartar salt and part of the cinnamon. Gradually add this to the wet mixture with mixer on low. Scrape down the sides to blend fully but do not overmix.
- Spread and Sprinkle:
- Spread the blondie dough evenly in the prepared pan. Smooth with a spatula then sprinkle the cinnamon sugar topping over every inch to cover completely.
- Bake to Perfection:
- Place pan in a preheated three hundred fifty degree oven. Bake for twenty five to thirty minutes turning halfway through. The edges should turn golden brown and the center will set but remain soft.
- Cool and Slice:
- Let blondies cool in the pan for thirty minutes. Lift out using parchment overhang. Slice into squares using a sharp knife for clean edges.
Save Every time my kids smell that cinnamon sugar baking they rush to the oven and the kitchen fills with happy anticipation. My daughter always insists on licking the beaters before we spread the dough.
Storage Tips
Seal in an airtight container for up to four days. For longer storage refrigerate and bring to room temperature before serving. Freeze individual pieces wrapped tightly and thaw overnight for a treat any time. I like tucking a few into lunch boxes or saving them for emergencies when a sweet pick-me-up is ready in minutes.
Ingredient Substitutions
If cream of tartar is unavailable substitute with lemon juice for a mild tang but the classic flavor will be softer. Swap brown sugar for dark if you want a deeper caramel note. For gluten free try a one-to-one flour blend though texture will differ a bit. Dairy free folks can use a plant butter the bars will still be delicious.
Serving Suggestions
Serve warm topped with a scoop of vanilla ice cream for a sundae bar vibe. Enjoy with coffee or tea for an afternoon treat. Square off little bites for party platters or school events they stand up well and never crumble in transit.
Cultural and Historical Context
Snickerdoodles have New England roots and some sources trace their quirky name to German origins. The combination of cinnamon and tang from cream of tartar became a beloved American staple. These blondie bars are a modern spin on that tradition letting you enjoy the flavor without the rolling and individual shaping.
Seasonal Adaptations
Sprinkle pumpkin pie spice on top for an autumn twist Add crushed peppermint candies for winter holidays Top with sliced strawberries for a springtime brunch
Success Stories
I have had neighbors knock on my door asking for the recipe after tasting just one at a bake sale. The recipe is also a favorite at school fundraisers. Each time I set them out no leftovers make it home.
Freezer Meal Conversion
Make and bake as directed then cool completely. Individually wrap squares and store in a freezer bag for up to three months. If reheating sprinkle a touch more cinnamon sugar on top it crisps up again in the oven.
Save Take a bite and enjoy this sweet classic with chewy edges and a sparkly cinnamon sugar crown. Every batch is sure to make someone smile.
Kitchen Guide
- → What makes these blondies resemble snickerdoodles?
The blend of cinnamon and sugar delivers the classic snickerdoodle flavor in each chewy blondie bite.
- → Can I use brown sugar instead of white sugar?
Brown sugar is essential here, enhancing the moist texture and deepening the buttery taste of the bars.
- → How do I achieve a chewy texture?
A combination of melted butter and a careful balance of flour ensures a soft, dense blondie with chewy edges.
- → Is it possible to add nuts or chocolate chips?
Yes, chopped pecans, walnuts, or chocolate chips can be folded into the batter for extra texture and richness.
- → How should these blondies be stored?
Keep them in an airtight container at room temperature for up to four days to maintain freshness and softness.