Cozy spiced snickerdoodle blondies with a ribbon of cinnamon sugar! Made with melted butter and brown sugar, these easy one-bowl blondie bars are topped with cinnamon-sugar for the comforting taste of homemade snickerdoodle cookies. Like their cookie namesake, the bars bake up perfectly soft and chewy with a melt-in-your-mouth texture.
From start to finish, these stir together blondies come together in less than an hour, no stand mixer required!
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.
How to Bake the MOST Decadent Chocolate Desserts
Here’s what you need to make snickerdoodle blondie bars:
- Butter – Use unsalted butter.
- Brown sugar – You can use light or dark brown sugar in this recipe. Dark brown sugar will add a bit more molasses flavor to the bars.
- Egg – One large eggs binds the blondie batter together.
- Vanilla – Pure vanilla extract flavors the blondies.
- Cinnamon – Ground cinnamon flavors the blondie batter and is used in the cinnamon-sugar ribbon. I recommend Vietnamese cinnamon (also known as Saigon cinnamon) for a rich and sweet flavor.
- Salt – For flavor.
- Flour – Use all-purpose flour in this recipe.
- Granulated sugar – Use 2 tablespoons of white sugar for the cinnamon-sugar ribbon.
- White chocolate – You’ll need 3 oz of white chocolate to melt and drizzle over the blondies. I recommend using a white chocolate baking bar (such as Ghirardelli). In a pinch, you can also use white chocolate chips.
How to Make Snickerdoodle Blondies
Melt butter in a large mixing bowl. Add brown sugar, egg, vanilla, cinnamon, and salt to the bowl.
Whisk butter mixture together until smooth. Add flour to the bowl.
Gently fold in flour with a silicone spatula just until incorporated and no streaks remain.
Add blondie batter to a parchment-lined 8-inch baking pan and smooth the top with an offset spatula. Sprinkle top of the batter evenly with cinnamon-sugar mixture.
Use a toothpick or wooden skewer to swirl the cinnamon-sugar topping with the blondie batter. Gently tap pan once to remove air bubbles.
Bake blondies for 22 to 23 minutes, until golden and set in the middle, and a tester comes out clean or with a few crumbs attached. Cool blondies on a wire rack before drizzling with melted white chocolate.
Chill blondies in the refrigerator for 10 to 15 minutes to set the white chocolate before cutting into squares with a sharp knife.
More easy bar recipes:
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Cozy spiced snickerdoodle blondies with a ribbon of cinnamon sugar! Made with melted butter and brown sugar, these easy one-bowl blondie bars are topped with cinnamon-sugar for the comforting taste of homemade snickerdoodle cookies.
- 10 Tbsp (140 g) unsalted butter
- 1 cup (200 g) light brown sugar
- 1 large egg (50 g), at room temperature
- 1 tsp (4 g) vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup (140 g) all-purpose flour
- 2 Tbsp (25 g) granulated sugar
- 1 tsp cinnamon
- 3 oz (85 g) white chocolate, coarsely chopped
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
- Make blondies: Melt butter in a large bowl. Add brown sugar, egg, vanilla, cinnamon, and salt to mixing bowl and whisk until smooth. Fold in flour just until incorporated. Scrape batter into prepared pan and smooth batter with an offset spatula.
- Cinnamon sugar ribbon: Combine sugar and cinnamon in a small bowl. Sprinkle cinnamon-sugar evenly over batter. Swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles.
- Bake blondies for 22 to 23 minutes, until golden and set in the middle, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in pan on a wire rack.
- White chocolate drizzle: 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 fridge for 10 to 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.
- Store leftover blondies in an airtight container at room temperature for 2 to 3 days.
Brown sugar: You can make these blondies with light or dark brown sugar.
White chocolate: You’ll need 3 oz of white chocolate to melt and drizzle over the blondies. I recommend using a white chocolate baking bar (such as Ghirardelli). In a pinch, you can also use white chocolate chips.
Keywords: Blondies, Snickerdoodles, Cinnamon Sugar
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