These snickerdoodle blondies are your favorite cookie, in bar form! There’s no chilling or shaping required, simply mix together the cookie dough and bake.

Snickerdoodle cookie bars on parchment paper. One bar has a bite missing and is resting atop the others.

Soft, chewy, and tangy, these snickerdoodle blondies taste exactly like the classic cookie — minus all the work! Because the cookie dough is baked in a pan, there’s no need to chill or shape it before baking.

In lieu of rolling individual balls of cookie dough in cinnamon sugar, the top of the blondies are generously sprinkled with it.

These cookie bars are ideal when you’re short on time and need an easy dessert. I also prefer taking these snickerdoodle bars to picnics and potlucks because they stay better protected in the pan than an actual plate of cookies would in the car!

An overhead view of the ingredients needed for snickerdoodle blondies.

Recipe Ingredients 

These blondies use similar ingredients to my classic snickerdoodle cookies. Here’s an overview of the ingredients you’ll need:

  • Butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands. If you only have salted butter on hand, you can just omit the salt from the recipe.
  • 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: This will provide a little lift to the bars, so they’re not too dense.
  • 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 is sprinkled on top of the bars to give them that classic snickerdoodle look and flavor.

How to Make Snickerdoodle Bars 

  1. Prep the baking pan: Line a 9×13-inch baking pan with foil or parchment paper, leaving a slight overhang to make removing the bars easier. Preheat your oven to 350ºF (177°C) as well.
  2. Combine the wet ingredients: In a large bowl, whisk together the melted butter, sugars, eggs, and vanilla.
  3. Add the dry ingredients: To the wet ingredients, stir in the flour, baking powder, cream of tartar, and salt.
  1. Assemble the bars: Turn the cookie dough into the prepared pan and smooth it out into one even layer, then sprinkle the top with cinnamon sugar.
  2. Bake: You’ll know the bars are finished when the top looks set and a toothpick inserted in the center comes out clean.
An overhead view of snickerdoodle blondies on parchment paper.

Frequently Asked Questions

Can this recipe be used to make regular snickerdoodles?

If you don’t want to make blondies, I recommend following my classic snickerdoodle recipe or brown butter snickerdoodle recipe instead.

What does cream of tartar do in snickerdoodles?

The cream of tartar in this blondie recipe adds a subtle tangy flavor.

Can the cream of tartar be omitted?

Yes, since this recipe uses baking powder you may omit the cream of tartar. Just note that your bars will lack the signature snickerdoodle tangy flavor and they won’t be as chewy.

If you’re curious as to why it’s okay to omit it, I have a post that explains the difference between baking soda and baking powder.

Can the recipe be doubled or halved?

Yes, you may double the recipe. However, you’ll need to use two 9×13-inch pans.

This recipe can also be cut in half and baked in an 8-inch square pan for roughly the same amount of time.

A side view of sliced snickerdoodle blondies on parchment paper. One cookie is propped up in the middle.

Recipe Variations

I love these snickerdoodle cookie bars as is, but there are a few ways to change up this recipe:

  • If you love brown butter, you may brown the butter first before mixing everything together. Note: you do lose moisture when browning butter, so I recommend browning an extra 3 tablespoons of butter.
  • If you want a thicker cookie bar, you may bake the dough in an 11×7-inch pan instead. Adjust the baking time to 30 to 35 minutes.
  • If you want a more cinnamon-forward bar, add some ground cinnamon or cinnamon chips to the dough. You can even add additional cinnamon to the topping.
  • If you love white chocolate, add 1 cup of white chocolate chips to the cookie dough or drizzle the top of the bars with melted white chocolate once they’ve cooled.

Baking Tips

  • I highly recommend lining your pan with aluminum foil or parchment paper to make the bars easier to lift out of the pan and slice.
  • Don’t over mix your eggs! This can incorporate more air into the mixture and you can end up with cakey bars.
  • You must let the bars cool completely to room temperature before slicing them. These bars are soft and melt in your mouth, they need that time to finish setting up!
A snickerdoodle blondie with a bite taken out on a brown piece of parchment paper. More blondies are scattered around it.

Snickerdoodle Blondies

4.86 from 7 ratings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
These Snickerdoodle Bars are one of the easiest treats you will ever make! Perfect for the holidays!


Servings: 24 bars
  • ¾ cup unsalted butter melted and slightly cooled (170 grams; 1.5 sticks)
  • 1 cup granulated sugar (200 grams)
  • ¾ cup packed light or dark brown sugar (150 grams)
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (spooned & leveled) (250 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt


  • ¼ cup granulated sugar (50 grams)
  • teaspoons ground cinnamon


  • Preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with aluminum foil, making sure to leave some overhang for easy removal, and set aside.
  • In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add 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.
  • Scoop the dough into the pan and spread it out evenly.
  • In a separate bowl, mix together the granulated sugar and cinnamon. Sprinkle it evenly over the cookie dough in the pan.
  • Bake for 25 to 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.


Storage instructions: Store blondies in an airtight container at room temperature for up to five days.
Freezing instructions: Blondies may be frozen for up to two months, just thaw in the refrigerator overnight.
For a thicker cookie bar: These can be baked in an 11×7-inch pan instead. Adjust baking time to 30-35 minutes at 350°F.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.