snickerdoodle blondies


I have a weakness for snickerdoodles. The unmistakable cracked tops and dusting of cinnamon-sugar never let me down; I’m convinced that a snickerdoodle can brighten even the gloomiest of days. Converting the humble snickerdoodle into a blondie may seem irreverent to traditionalists, but there are times to break tradition, beginning now.

Snickerdoodle Blondies | Tutti Dolci
Just like their cookie namesake, these blondies are enveloped in cinnamon-sugar with slightly crisp edges and soft centers. Infused with a buttery cinnamon-sugar ribbon and finished with white chocolate drizzle (optional, but highly encouraged), I think you’ll find there’s room for more than one snickerdoodle in your life.

Snickerdoodle Blondies | Tutti Dolci

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Snickerdoodle Blondies

  • Yield: 16 blondies



  • 1/3 cup sugar
  • 1 Tbsp cinnamon


  • 3/4 cup unsalted butter, melted
  • 1 1/4 cups light brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups flour

Cinnamon-Sugar Ribbon

  • 3 Tbsp cinnamon-sugar (from above)
  • 1 Tbsp plus 1 tsp unsalted butter, melted


  • 2 ounces white chocolate, coarsely chopped


  1. Combine sugar and cinnamon in a small bowl. Preheat oven to 350°F and line a 7 x 11-inch baking dish with parchment paper. Spray parchment with nonstick spray; sprinkle 2 tablespoons cinnamon-sugar over parchment, tilting baking dish to coat bottom and sides.
  2. For the blondies, combine melted butter, brown sugar, egg, egg yolk, vanilla, and salt in a medium bowl; whisk until smooth. Fold in flour just until incorporated. Scrape batter into prepared baking dish; smooth top with an offset spatula. Reserve 1 tablespoon cinnamon-sugar for topping; combine remaining cinnamon-sugar with melted butter, stirring until smooth. Spoon over batter, then swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles. Sprinkle batter with reserved cinnamon-sugar.
  3. Bake for 24 minutes, until set in the middle and a toothpick comes out clean. Cool completely in baking dish on a wire rack. Place white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Transfer white chocolate to a small piping bag and drizzle over blondies; chill in the freezer for 15 minutes to set chocolate. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.


  • Calories: 225


  1. When I first started blogging I made Snickerdoodle bars, they were not this glamorous but I completely forgot how much I loved them! Thank you for the reminder. 🙂 This is the perfect time of year for all forms of snickerdoodlery.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.