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- 1 cup (2 sticks) unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon cinnamon - 1/2 teaspoon salt - 1/4 teaspoon baking soda - 1 cup white chocolate chips (optional) In this recipe, unsalted butter gives the blondies a rich flavor. I use brown sugar for its moisture and deep taste. Granulated sugar adds a bit of sweetness. Eggs bind the mix and make it chewy. Vanilla extract enhances the overall flavor. Flour is the base for the batter. Baking powder helps it rise. Cinnamon adds the classic snickerdoodle taste. Salt balances the sweetness and enhances flavor. Baking soda adds a little lift. White chocolate chips provide extra sweetness and creaminess. If you run out of unsalted butter, you can use salted butter. Just skip the added salt. For brown sugar, use white sugar with a bit of molasses. If you are out of eggs, you can use flax eggs or applesauce. All-purpose flour can be swapped with gluten-free flour. Instead of white chocolate chips, you can use dark or semi-sweet chips for a different taste. {{ingredient_image_1}} Start by gathering your tools. You need a large mixing bowl, a whisk, and a spatula. Grab a 9x13 inch baking pan. Grease it well or line it with parchment paper. This makes for easy removal later. Preheat your oven to 350°F (175°C). In your large bowl, combine melted butter, brown sugar, and granulated sugar. Mix them until they are smooth. Next, add two large eggs and two teaspoons of vanilla extract. Stir well until everything is blended. This mixture should be creamy and inviting. In another bowl, whisk together two cups of all-purpose flour, one teaspoon of baking powder, one teaspoon of cinnamon, half a teaspoon of salt, and a quarter teaspoon of baking soda. Make sure there are no lumps. This is key for a light texture in your blondies. Now, gradually add the dry mix to the wet mix. Stir gently until just combined. It’s okay if there are a few small lumps. If you want an extra treat, fold in one cup of white chocolate chips. Pour the batter into your prepared pan and spread it evenly. Bake for 20-25 minutes. Look for a lightly golden top. A toothpick should come out clean when inserted in the center. Once baked, let the blondies cool in the pan for about 10 minutes. Then, transfer them to a wire rack. This helps them cool completely. To cut, use a sharp knife and slice into squares. For a nice touch, dust the tops with cinnamon sugar before serving. Enjoy this delightful treat! One big mistake is overmixing the batter. This makes the blondies tough. Mix just until the wet and dry ingredients blend. Another mistake is not measuring flour correctly. Too much flour leads to dry blondies. Always spoon the flour into the measuring cup and level it off. Lastly, don’t skip the cooling step. Cutting them too soon will cause them to fall apart. To get that chewy texture, use melted butter. It helps the blondies stay soft and moist. Make sure to fold in the chocolate chips gently, if you use them. They add a nice creaminess. When baking, look for a lightly golden top. This shows they are done. A toothpick should come out clean but not dry. You can add a twist to your blondies with fun extras. Try nuts like walnuts or pecans for crunch. A sprinkle of sea salt on top adds a nice contrast to the sweetness. You can also mix in spices, like nutmeg or ginger, for a warm flavor. If you’re feeling adventurous, add a swirl of peanut butter or caramel before baking. Pro Tips Use Room Temperature Ingredients: Allow your eggs and butter to come to room temperature for better emulsification, resulting in a smoother batter and more tender blondies. Don’t Overmix: Mix the batter just until the dry ingredients are incorporated to keep your blondies soft and chewy. Check for Doneness: Start checking your blondies a few minutes before the suggested baking time to prevent overbaking. The toothpick should come out with a few moist crumbs. Experiment with Add-Ins: Feel free to customize your blondies by adding nuts, toffee bits, or even different types of chocolate chips for a unique flavor twist. {{image_2}} You can change the flavor of snickerdoodle blondies easily. Try adding nuts for a crunchy bite. Pecans or walnuts work great. Want a chocolate twist? Mix in chocolate chips. Dark chocolate or milk chocolate both taste amazing. You can also add coconut flakes for a tropical touch. Each addition gives a new spin to your treat. If you need gluten-free blondies, swap all-purpose flour with a gluten-free blend. Make sure the blend has xanthan gum for the right texture. For a vegan option, use applesauce instead of eggs. You can also use plant-based butter. These changes keep the taste and texture yummy while meeting your needs. You can change these blondies with the seasons. In the fall, add pumpkin spice for a cozy flavor. Mix in pumpkin puree for moisture and taste. During winter, you might enjoy peppermint extract. It gives a fresh kick that matches holiday vibes. Each season brings a chance to create something new and fun. To keep your snickerdoodle blondies fresh, place them in an airtight container. Lay parchment paper between layers if you stack them. This helps prevent sticking. Store the container at room temperature for the best taste. Avoid the fridge, as it can dry them out. You can freeze snickerdoodle blondies for later enjoyment. First, let them cool completely. Cut them into squares and wrap each piece in plastic wrap. Then, place the wrapped blondies in a freezer bag. They can last up to three months in the freezer. Thaw them overnight in the fridge when ready to eat. When stored properly, snickerdoodle blondies can last about one week at room temperature. If you freeze them, they will stay tasty for up to three months. Always check for any changes in smell or texture before eating. Enjoy them fresh for the best flavor! To check if the blondies are done, look for a lightly golden top. Insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. Avoid overbaking to keep them chewy. Yes, you can make these blondies ahead of time. Allow them to cool completely. Then, store them in an airtight container. They taste great for up to a week. You can serve Snickerdoodle Blondies with a scoop of vanilla ice cream. A drizzle of caramel or chocolate sauce adds extra flair. They are also delicious with a cup of coffee or milk. Absolutely! You can swap white chocolate chips for dark chocolate or milk chocolate. Each choice brings a new taste. Feel free to mix in nuts or dried fruits for added texture. This blog post covered all you need to know about making Snickerdoodle Blondies. We explored the key ingredients, including special options and substitutes. I shared step-by-step instructions, tips, and tricks to help you avoid common mistakes and achieve the best texture. We also discussed fun flavor variations and how to store your treats. In the end, enjoy making these blondies your own! Your kitchen will smell great, and the taste will amaze everyone. Baking can be a fun adventure, so get started today!

Snickerdoodle Blondies

Deliciously soft and chewy blondies with a hint of cinnamon and optional white chocolate chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup white chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  • In a large bowl, combine melted butter, brown sugar, and granulated sugar. Mix well until smooth.
  • Add the eggs and vanilla extract to the butter-sugar mixture, stirring until fully incorporated.
  • In another bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • If using, fold in the white chocolate chips for added sweetness and texture.
  • Pour the batter into the prepared baking pan, spreading it evenly.
  • Bake for 20-25 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean.
  • Allow the blondies to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before cutting into squares.

Notes

Serve the blondies dusted with a light sprinkle of cinnamon sugar for an extra touch.
Keyword baking, blondies, dessert, snickerdoodle