Snickerdoodle Blondie Bars

The perfect recipe for snickerdoodle blondies. Chewy cinnamon blondie brownie bars with a cinnamon-sugar topping.

Snickerdoodle Blondie Bars Recipe from bakedbyrachel.com

Can you believe it’s December?! How in the world?! This year flew by. We’ll be saying the same thing again next year too, but seriously – SO fast!

I swear the second Thanksgiving was over I started seeing tons of photos of Christmas trees being put up or purchased. Have you put yours up yet? Sticking with our yearly tradition, we put up our tree this past weekend! It was on hold for a few days while I got over a stomach bug. Something is definitely going around and I’ll be glad to never experience that again.

I feel like I must have jinxed myself with our tree this year by talking about and dreaming of a huge tree because, what would be our luck but to put it up and find out that an entire row of lights aren’t working. Just one section, smack in the middle. How many years are you even supposed to get from these things? The tree itself is fine but the bulbs are definitely starting to go here and there. I’m hoping I can put a new string of lights in and have it look normal. Fingers crossed!

Snickerdoodle Blondie Bars Recipe from bakedbyrachel.com

Snickerdoodle cookies are hands down one of my favorite holiday cookie. They’re classic and simple, yet so fun to make… and eat! I’m a big fan of soft and chewy snickerdoodles… never crunchy! So, I combined my favorite snickerdoodle cookie with my go to blondie bar into one incredible seasonal dessert.

If you make one blondie bar this season, it has to be these snickerdoodle blondie bars. They’re the perfect blend of soft and chewy, loaded with the perfect cinnamon-sugar snickerdoodle topping! These are an absolute must make!

Yield: Serves 12-16

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Snickerdoodle Blondie Bars

Chewy cinnamon snickerdoodle blondie brownie bars with cinnamon-sugar topping.

Ingredients:

  • 1C unsalted butter, softened
  • 1C granulated sugar
  • 1C light brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 2 1/2C all purpose flour

Topping:

  • 1/4C granulated sugar
  • 1 1/2 tsp cinnamon

Directions:

  1. Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper. Lightly grease exposed pan and parchment paper.
  2. In a large bowl or stand mixer, cream together butter and sugars. Mix in eggs and vanilla, followed by dry ingredients. Mix until smooth and no streaks remain. Lightly grease hands, press mixture into an even layer in prepared baking pan. Sprinkle with cinnamon-sugar topping mixture.
  3. Bake for 25-30 minutes.
  4. Allow blondies to cool before slicing. Store in an airtight container for up to several days.

Baked by Rachel original

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110 Responses to “Snickerdoodle Blondie Bars”

  1. #
    51
    tricia — April 26, 2016 at 1:34 pm

    These are yummy i made them yesterday . But I wonder if they would work in a mini cupcake pan

    • Rachel — May 2nd, 2016 @ 7:28 am

      You could certainly try but I can’t promise it would work as well.

  2. #
    52
    kathleen — May 6, 2016 at 1:33 pm

    These were awesome! unfortunately they didn’t last very long – with 3 20-somethings in the house along with a snack-happy hubby they disappeared within about 2 hours. (i must admit to sneaking several also — addictive!)

    • Rachel — May 9th, 2016 @ 7:17 am

      So glad everyone enjoyed them! Thanks for sharing, Kathleen!

  3. #
    53
    Valerie — July 19, 2016 at 10:28 am

    What are the nutritional values?

    • Rachel — July 19th, 2016 @ 5:04 pm

      I don’t offer that information. There are free online nutritional calculators you can use to figure that out. :)

  4. #
    54
    Missy — July 21, 2016 at 12:39 pm

    I was craving snickerdoodles and didn’t have any cream of tartar on hand. Found this recipe and made immediately and boy am I glad!! These bars are incredible. Yum yum!

    • Rachel — July 22nd, 2016 @ 7:38 am

      So glad to hear you enjoyed them, Missy! :)

  5. #
    55
    Kelly — July 27, 2016 at 2:47 pm

    Made these for a party tonight and I did bake them in mini muffin pans. Made four and a half dozen. The bake time was around ten minutes. They are delish! Please tell Trisha who was wondering. Thank you for this recipe!

    • Rachel — July 29th, 2016 @ 7:23 am

      So glad everyone enjoyed them, Kelly! Thanks for sharing! :)

  6. #
    56
    Anne — August 3, 2016 at 3:41 pm

    These look delicious! I would like to make a couple batches of these for my son’s Eagle Scout Court of Honor. I prefer to make them a week or 2 in advance. Do they freeze well? Any suggestions would be appreciated.

    • Rachel — August 4th, 2016 @ 7:55 am

      I haven’t personally frozen them so I can’t give you advice on that. If you’re comfortable freezing other bars, it would be worth a shot though! Good luck! :)

  7. #
    57
    Rachael — November 22, 2016 at 9:09 am

    Could you freeze these? I would like to make these ahead of time and thaw to serve, my concern is what would happen to the cinnamon sugar topping.
    Also, do you think you could melt the butter and mix it all by hand?

    • Rachel — November 23rd, 2016 @ 7:38 am

      You could definitely mix by hand, but I would still follow the directions as is, using softened butter. My concern with freezing would be the same as yours, that the topping might have issues when thawed, it’s always worth a try though!

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