These Snickerdoodle Blondies 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 blondies.
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 blondies 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.
I also used a little bit of cream of tartar in this recipe too. It gives these blondies a slightly tangy flavor that you know and love so much in regular snickerdoodle cookies. Oh and the cinnamon and sugar topping? It stays perfectly on top of these little blondies!
Have I convinced you to make these yet?
- ¾ cup (1.5 sticks) unsalted butter, melted
- ¾ cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 and ½ teaspoons ground cinnamon
- Preheat oven to 350°F. Line a 9x13 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.
- Remove from the oven and allow to cool in the pan. Cut into slices and enjoy.
Blondies may be frozen for up to two months, just thaw in the refrigerator overnight.
For a thicker blondie, these can be baked in an 11x7 pan. Adjust baking time to 30-35 minutes at 350°F.