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–+ servings
A snickerdoodle blondie with a bite taken out on a brown piece of parchment paper. More blondies are scattered around it.

Snickerdoodle Blondies

Print Recipe
These Snickerdoodle Bars are one of the easiest treats you will ever make! Perfect for the holidays!
Course Dessert
Cuisine American
Keyword Christmas
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 bars
Author Danielle Rye

Ingredients

  • 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

Topping:

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

Instructions

  • Preheat the oven to 350°F (177°C). Line a 9x13-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.

Notes

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 11x7-inch pan instead. Adjust baking time to 30-35 minutes at 350°F.