Snickerdoodle Blondies
These Snickerdoodle Bars are one of the easiest treats you will ever make! Perfect for the holidays!
Are you a fan of snickerdoodles? I don’t tend to be very picky when it comes to any kind of cookie, but snickerdoodles are right up there in my top favorite cookies! It’s hard not to love a soft buttery cookie coated in cinnamon and sugar. Right?
Last year I made these caramel stuffed snickerdoodles (older recipe, but so good!) and I knew I wanted to make them another way. After a little brainstorming I decided to keep things easy and turn them into some blondie bars.
If I’m being honest, I think I actually prefer these over regular snickerdoodle cookies! Since I used melted butter in these blondies, you don’t even need a mixer to make them. As much as I love my stand mixer, sometimes I’m not in the mood to have to use it and clean up afterwards.
When I say these bars are easy, I mean it. You literally just throw everything into one bowl, mix it up, then add the batter to the pan. Now, I would like to call this a one bowl recipe. Buuuttt technically you’re going to need a second small bowl to mix together the cinnamon and sugar topping. I know.
Have I convinced you to make these snickerdoodle cookie bars yet?
Recipe Ingredients
These snickerdoodle bars come together with ingredients you likely have on hand already. Here’s what you’ll need for this easy recipe:
- Butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands.
- Sugar: I used a blend of brown sugar and granulated sugar to add both sweetness and moisture to the bars.
- Eggs: Should be at room temperature before being added to the dough.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- All-purpose flour: Spoon and level the flour when measuring it, otherwise you may accidentally use too much.
- Baking powder: Helps the snickerdoodle blondie bars rise in the oven.
- Cream of tartar: Gives these blondies a slightly tangy flavor that you know and love so much in regular snickerdoodle cookies.
- Salt: Balances out the sweetness of the dough.
- Cinnamon: The cinnamon-sugar topping stays perfectly crisp on top of the bars!
How to Make Snickerdoodle Bars
Simply mix together the melted butter, sugars, eggs, and vanilla before stirring in the dry ingredients. Turn the mixture into a greased 9×13-inch baking dish and sprinkle with cinnamon sugar.
Bake for 25 to 30 minutes, or until the tops of the bars are set.
Can I Omit the Cream of Tartar?
If you can’t find cream of tartar where you live, it’s okay to omit it since this recipe only uses baking powder. However, I highly recommend including it if possible!
Can I Freeze These Bars?
Yes, these snickerdoodle blondies may be frozen for up to two months, just thaw in the refrigerator overnight.
Baking Tips
- For a thicker cookie bar, bake these in an 11×7-inch pan instead. Adjust baking time to 30-35 minutes at 350°F.
- Once melted, let the butter cool for a few minutes before mixing in the eggs. You don’t want to scramble them by mistake!
- Let the bars cool in the pan before slicing them. They taste better once they’ve had time to set up.
More Cookie Bar Recipes to Try!
- Peanut Butter Chocolate Chip Bars
- Carmelitas
- Peanut Butter Oatmeal Chocolate Chip Bars
- Magic Cookie Bars
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Snickerdoodle Bars
Ingredients
- 3/4 cup (170 grams) unsalted butter , melted
- 3/4 cup (150 grams) light or dark brown sugar
- 1 cup (200 grams) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
Topping:
- 1/4 cup (50 grams) granulated sugar
- 1 and 1/2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F (177°C). Line a 9x13-inch baking pan with aluminum foil, making sure to leave some overhang for easy removal, and set aside.
- In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until well combined. Add in the eggs and vanilla and mix until fully combined.
- Add the flour, baking powder, cream of tartar, and salt to the wet ingredients and mix until just combined.
- Spoon the batter into the pan and spread it out evenly.
- In a separate bowl, mix together the granulated sugar and cinnamon. Sprinkle it evenly over the mixture in the pan.
- Bake at 350°F for 25-30 minutes or until the tops of the bars are set.
- Remove from the oven and allow to cool in the pan. Cut into slices and enjoy.
Notes
Oooh yum these blondies look amazing! Love that cinnamon sugar topping and how quick and easy these are 🙂
Thank you, Rachel!
One-bowl recipes are definitely the best in my book. These look so good!
that topping looks insane Danielle! Pinning these gorgeous blondies!
Thanks for the pin, Manali!
So delicious- love that snickerdoodle cinnamony goodness 🙂
Snickerdoodle cookies are my weakness, so I know I would love these blondies! And that cinnamon sugar topping is just calling my name! Yum!
They’re definitely one of mine too! Thanks, Gayle 🙂
I love snikerdoodles! And my Uncle REALLY likes snikerdoodles. I make him a big batch every year for Christmas. But now I want to change it up and make him these bars instead : )
Yay! I hope you both enjoy them, Natalie!
I love that you made snickerdoodle blondies instead! They look amazing! Yay for easy and one bowl too! Perfect for this busy holiday season 🙂
Oh gosh. These look SO ultra soft and perfectly chewy, Danielle! I haven’t made blondies in FOREVER but I think I know what recipe I’m using next. 😉 Snickerdoodles are my weakness for REAL.
Thank you for the kind words, Sarah! They’re definitely worth trying 😉
Snickerdoodles are one of my favorite cookies too!!! I LOVE these! Time for some more holiday baking just so I have an excuse to eat these!!
These blondies look amazing! Love snickerdoodles! Will try them for the holidays! Pinned!
These blondies look amazing, Danielle! I have never had a snickerdoodle before, but I am addicted to all things cinnamon sugar, so I know I’d love them 🙂
You have to try a snickerdoodle, Denise! You would love them! I would happily send you some 😉
I’m with you on that, I’m not picky at all when it comes to cookies! This is such a genius combination to put together! I can just taste all the cinnamon goodness!
Thanks, Izzy! It’s hard to be picky when it comes to cookies, right? 🙂
These Snickerdoodle blondies look so chewy and delicious! I’m totally craving one with my morning coffee!
These snickerdoodle blondies look divine! Love anything with cinnamon sugar, so I know I would love these! Excited to try the recipe soon! 🙂
Snickerdoodle bars are the very best kind of snickerdoodles — they’re so thick and and delicious! These look like they have so much cinnamon-sugar flavor and look incredible, Danielle!
Thank you, Marcie!
Any suggestions for baking in a 9 inch round pan instead? I know it’s not ideal for bars like this but it’s all I have on hand! Thanks!
Hey, Heather! I think it would probably be okay to bake it in a 9 inch round pan. I just haven’t tried it though, so I’m unsure of the baking time.
Hi!!! Can you suggest a substitute for creme tartar? I’ll love to try the recepie but I can’t find that creme. Thanksss
Hi, Maria! The cream of tartar just adds a little tanginess as you expect with snickerdoodles, but since this recipe uses baking powder it’s okay to omit the cream of tartar from the recipe.
Cream of tartar is located by the McCormick spices. It’s not cream. It’s a powder.
Yes yes yes and YES! Was just going to make plain ol’ blondies (a fave, of course), but saw the link to these and they called to me. Taste and texture perfectly more-ish…they’ll be lucky to last a 2nd full day with this family! Thank you so much for another great recipe 🙂
Just made them. They turned out amazing!
Would you do anything different for high altitude baking?
I’m not familiar with high altitude baking, but some readers have found this guide helpful.
I live in CO so things often dry out with the altitude. I used this recipe and adjusted temp to 375, cooked for 20 min and used 1tsp lemon juice instead of cream of tartar (didn’t have any in the house). They turned out great – my husband demolished them in just a couple days!
Simple and yummy!
This is one of my favorite go-to recipes when I need a quick, but delicious dessert to take somewhere! Soft, chewy and full of buttery, cinnamon sugar deliciousness, this recipe hits all the right notes! Thanks for sharing it!
Hi! I am out of butter and was wondering if I could use oil and how much? Thank you!
I don’t recommend using oil for this recipe, it’s best to stick with butter.
Absolutely delicious!