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Snickerdoodle Blondies (Super Soft)

These Snickerdoodle Blondies are super soft, chewy, and bursting with warm cinnamon-sugar flavor. Perfectly tender and irresistibly delicious for any occasion!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Blondies, Chewy, Cinnamon, Easy, Quick, Snickerdoodle, Soft
Servings: 9 servings

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/4 cup granulated sugar for topping
  • 1 teaspoon cinnamon for topping (mixed with sugar)

Instructions

Snickerdoodle Blondies (Super Soft) Cooking Guide

  • Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  • In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-5 minutes.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth and glossy.
  • In a separate bowl, sift together the all-purpose flour, baking powder, cream of tartar, salt, and cinnamon to evenly combine.
  • Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined to keep the blondies super soft.
  • Spread the batter evenly into the prepared pan. Combine 1/4 cup granulated sugar with about 1 teaspoon cinnamon and generously sprinkle this topping over the batter.
  • Bake for 25-30 minutes, until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
  • Allow to cool completely in the pan on a wire rack. Use the parchment paper overhang to lift out and slice into squares. Serve as is or warm with ice cream.

Equipment

  • Mixing Bowls
  • Electric Mixer or Whisk
  • Measuring cups and spoons
  • 8x8-inch baking pan
  • Parchment Paper
  • Cooling rack
  • Sifter or fine mesh sieve

Notes

  • Ensure your butter is softened, not melted, for the best texture.
  • Don’t skip the cream of tartar; it’s essential for that authentic snickerdoodle tang.
  • Use fresh cinnamon for the topping to maximize flavor and aroma.
  • Let the blondies cool fully before slicing to avoid crumbling and to help them set perfectly.
  • If you prefer a cakier blondie, add an extra egg to the batter.