• unsalted butter, melted 1 cup
  • Granulated sugar 2 cups
  • Milk 2 tbsp • 49 kcal
  • Large eggs 2
  • Vanilla Extract 1/2 tsp
  • All-purpose flour 2 3/4 cups
  • Baking powder 1 tsp • 156 kcal
  • Cream of tartar 1/2 tsp
  • Salt 3/4 tsp • 1 kcal
  • for the topping
  • Granulated sugar 3 tbsp
  • Ground cinnamon 1 1/2 tsp
Calories refers to 100 gr of product

If you love the flavor of snickerdoodle cookies, this snickerdoodle blondies recipe may wind up your new favorite dessert to bake at home. These easy snickerdoodle bars are a delicious variation on the classic blondies (aka blonde brownies) recipe but feature a fantastic sugar-cinnamon topping.

They're soft, chewy, and a little crumbly, with the same sweet, slightly tangy flavor of snickerdoodles. This is thanks to the addition of cream of tartar, which is essential for any snickerdoodle recipe. Easy to prep and bake, snickerdoodle bars are perfect if you need a tasty dessert you can serve to a large group, but they're so good, don't be surprised if your family asks you to make them regularly!

Tips for the Best Snickerdoodle Blondies

Use room temperature ingredients. This will help the batter to mix more evenly.

Let the butter cool slightly before adding it to the batter so it doesn't melt the sugar or cook the eggs.

You might be tempted to leave the cream of tartar out of this recipe, but don't. If you leave cream of tartar out of snickerdoodle blondies, they won't truly taste like snickerdoodles. If you don't have any in your pantry, it's worth a quick trip to the shop to pick some up before you start baking.

To make vegan blondies, use oil instead of butter and non-dairy milk instead of cow's milk. Yogurt, applesauce, or flax eggs can be substituted for chicken eggs.

How to Store Snickerdoodle Bars

Keep your snickerdoodle bars fresh by storing them in an airtight container at room temperature. Enjoy them within 3 days.

How to Make Snickerdoodle Blondies

Preheat your oven to 350F. Line a baking dish with parchment paper.

Whisk the melted butter, sugar, and milk in a large bowl to combine.

Beat in eggs and vanilla.

In a medium-sized bowl, whisk the dry ingredients to combine.

Sift them into the butter mixture and whisk until the batter just comes together.

Pour the batter into the baking dish.

For the topping, pour the sugar and cinnamon into a small bowl and whisk to combine.

Spread it evenly over the blondie batter.

Bake for 25 to 28 minutes.

Remove from oven and let cool before slicing.


Use a 13×9-inch baking dish for this recipe.