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These snickerdoodle blondies are soft, chewy, and coated in cinnamon sugar, with none of the rolling or individual scooping a regular batch of snickerdoodle cookies asks for. I’ve made this recipe more Christmases than I can count, and it’s never once been the dessert with leftovers.
If you’re set on the classic rolled version, my small batch snickerdoodle cookies are the four-cookie take on the same tang-and-cinnamon combo. But when you need to feed a crowd, this is the one: press it into an 8×8, sprinkle, bake, done. If you want the fall version, my pumpkin snickerdoodles made with browned butter are the same flavor in cookie form.
Quick Look: Snickerdoodle Blondies
- 🍪 What it is: Snickerdoodle cookie dough pressed into one pan and cut into bars, no individual dough balls to roll.
- ⭐ Why it works: Cream of tartar gives it the real snickerdoodle tang, and the extra cinnamon sugar pressed on top before baking is what makes the crackled crust.
- 💛 Why you’ll love it: One bowl, one pan, and the 2x or 3x button in the recipe card scales it for a crowd without any extra math.
- ⚠️ What to watch for: These bake in a thin 8×8 layer, so pull them right at 20 to 22 minutes. A few extra minutes and the edges go dry.
- 🍳 Pan notes: Built for an 8×8 pan and 16 squares. Use the recipe card’s x2 for a 9×13.
- ❄️ Make ahead: Freezes airtight up to 2 months. Room temp up to 1 week, fridge up to 2 weeks.
Why This Recipe Works
You get the same soft, chewy, cinnamon-sugar payoff as a full batch of snickerdoodle cookies, minus baking one tray at a time. Everything goes into one bowl, presses into a single pan, and bakes in one 20 to 22 minute stretch. Cream of tartar keeps that classic snickerdoodle tang, and the cinnamon sugar pressed on top before baking is what gives every square its crackled edge. It genuinely tastes like a snickerdoodle cookie crossed with a churro, comfort food built for the holiday season, when I need something I can double without doubling the effort.
Table of Contents
Key Ingredients
- Butter — softened, not melted, and creamed with both sugars.
- Brown sugar + granulated sugar — the two-sugar mix is what keeps these chewy instead of cakey.
- Egg + vanilla extract — your standard binders and flavors.
- AP flour, baking powder, salt — the dry-ingredient base.
- Cream of tartar — the ingredient that actually makes these taste like a snickerdoodle instead of a plain sugar cookie bar.
- Cinnamon — goes into the dough, then again into the topping.
- Extra granulated sugar + cinnamon — pressed on top before baking for that coated, crackled crust.
Substitutions and Additions
- Swap up to half the granulated sugar for extra brown sugar if you want a chewier, more caramel-leaning bar.
- No cream of tartar on hand? You can leave it out, but you’ll lose the tang that separates these from a plain sugar cookie bar.
- Want mix-ins? A cup of white chocolate chips or chopped pecans pressed into the dough before baking holds up well against the cinnamon sugar.
- Craving the same press-in-pan format without the cinnamon? My small batch chocolate chip cookie bars use the same no-scoop logic.
How to Make Snickerdoodle Blondies
- Mix in the egg and vanilla until combined. Then add the flour, salt, baking powder, cream of tartar, and cinnamon until the flour disappears into the dough.
- In a small bowl, mix the 3 tablespoons of granulated sugar and cinnamon together. Then press the dough into the pan.
- Sprinkle with the cinnamon sugar, and bake 20 to 22 minutes.
- Cool the cookie bars fully before slicing.
- Slice into 16 squares and enjoy. Need a bigger batch? The x2 and x3 buttons in the recipe card below recalculate every measurement for you, no separate math required.
Snickerdoodle Blondies FAQs
Yes. Store them in an airtight container in the freezer for up to 2 months. Pop a square in the microwave when you’re ready for a warm, soft bite again.
Room temperature in an airtight container for up to 1 week, or the fridge for up to 2 weeks. If they’ve firmed up in the fridge, a few seconds in the microwave brings back the soft, chewy texture.
Yes, right in the recipe card. Click x2 for a 9×13 pan or x3 for a half sheet, every ingredient recalculates automatically.
These bake in a thin 8×8 layer, so a few extra minutes past 22 makes a real difference. Pull them as soon as the edges set and the center still looks slightly underdone; they firm up as they cool.
Nothing about the recipe changes; it’s the same cinnamon-sugar dough pressed into one pan. “Blondies” describes the format, “bars” is just the more common way people search for it.
More Cookie Bar Favorites!
If you make these snickerdoodle blondies, leave a star rating and a comment below, it helps other bakers find the recipe and tells me what to make more of. Looking for more bar recipes? There’s a whole pan-and-slice collection to work through.
Snickerdoodle Blondies
Ingredients
- 1/2 cup butter softened
- 1/3 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 & 1/4 cup AP flour
- 1/2 tsp baking powder
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp cinnamon
cinnamon sugar
- 3 tbsp granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350F then line an 8×8 inch baking pan with parchment paper then set aside.
- Cream the butter, granulated sugar, and brown sugar until light and fluffy.1/2 cup butter, 1/3 cup brown sugar, 1/2 cup granulated sugar
- Mix in the egg and the vanilla until combined.1 egg, 1 tsp vanilla extract
- Add in the flour, salt, baking powder, cream of tartar, and cinnamon until the flour mixture disappears.1 & 1/4 cup AP flour, 1/2 tsp baking powder, 1/4 tsp cream of tartar, 1/4 tsp salt, 1 tsp cinnamon
- In a small bowl, mix the 3 tbsp granulated sugar and cinnamon together until combined.3 tbsp granulated sugar, 1/2 tsp cinnamon
- Press the cookie dough in an 8×8 inch baking sheet, sprinkle with cinnamon sugar and bake in the preheated oven for 20-22 minutes. Pull out of the oven and cool down before slicing.
- Slice into 16 squares and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are divine!! Definitely a keeper! Thank you for sharing!
So glad to hear you enjoyed these!
These were amazing! Will definitely make again!
Great!!
How much baking powder?
1/2 a teaspoon.
So yummy! I would recommend mixing all dry ingredients in a separate bowl so it’s easier to just pour it into the butter mixture! So good everyone should make this!
Love these! I’m gluten free, so I used a cup-for-cup equivalent GF flour blend, and they came out amazing! My friends have specifically requested them a few times now haha!
I am so glad this recipe works as a gluten free option as well!
These are really good! and easy as promised. Hardest part is planning to take the butter out to warm to room temp
Thank you for trying out the recipe!
I tried these and I don’t know what I did wrong. They came out like a muffin consistency and not like the recipe at all 🙁 Also very dry.
sounds like the flour measurement was a bit off. If you didn’t, try using a kitchen scale next time instead of measuring cups to weigh with better accuracy.