Snickerdoodle Blondies with Cinnamon Chips

Why These Snickerdoodle Blondies with Cinnamon Chips Are My New Favorite Bar

I first spotted snickerdoodle blondies on Ingrid’s blog and knew I had to try them. I love snickerdoodle cookies, that cinnamon-sugar coating is irresistible. So turning them into easy one-pan bars? Genius. I’d already added cinnamon chips to my snickerdoodle cookies (I called those Cinnadoodles), so I figured why not do the same here. I’m glad I did. These snickerdoodle blondies with cinnamon chips are thick, soft, and chewy, with plenty of cinnamon flavor from both the chips and the topping. They’re also simple to make, travel well, and leave you with minimal cleanup. (And happy 94th birthday to my grandpa, I couldn’t let the day pass without a mention.)

Why You’ll Love These Snickerdoodle Blondies with Cinnamon Chips

• These snickerdoodle bars come together in one pan, no rolling or chilling, just mix, spread, and bake.
• Cinnamon chips give every bite an extra hit of warm cinnamon, making these chewy blondies even more flavorful than the classic cookie.
• The texture is dense and chewy, with a slightly crisp top from the cinnamon-sugar coating, exactly what you want from a blondie.

Key Ingredients for Snickerdoodle Blondies

• Cinnamon chips, These are the star ingredient. They’re available in most grocery stores near the chocolate chips, or you can order them online. If you can’t find them, you can substitute white chocolate chips and add an extra teaspoon of cinnamon to the batter, but the texture and flavor won’t be quite the same.
• Brown sugar, Packed brown sugar gives these blondies their signature chewiness and deep caramel-like sweetness. Don’t substitute granulated sugar; the moisture in brown sugar is key.
• Butter, Use unsalted butter so you can control the salt level. The recipe calls for softened butter, not melted, to help create a smooth batter.

Kitchen Tools for Making Snickerdoodle Blondies

• 9×13-inch baking pan, The exact size matters for even baking. Lightly grease it or line with parchment for easy removal.
• Sifter or fine-mesh strainer, Sifting the flour, baking powder, salt, and cinnamon ensures no lumps and even distribution of leavening.
• Sharp knife, For cutting clean bars while the blondies are still slightly warm. A bench scraper also works well.
• Hand mixer or stand mixer, Makes beating the butter and sugar together quick and smooth, though you can do it by hand with some elbow grease.

Tips for Perfect Snickerdoodle Blondies

When you mix the batter, stop as soon as the flour disappears. Overmixing can make the blondies tough. The dough will be thick and sticky, similar to cookie dough, that’s normal. Spread it evenly in the pan using a spatula or your hands (lightly greased hands work well). For the cinnamon-sugar topping, sprinkle it evenly over the entire surface; it creates that classic snickerdoodle crust. Bake until the surface springs back when gently pressed, about 25 minutes. A toothpick inserted in the center may come out with a few moist crumbs, that’s fine. Let them cool slightly before cutting, but cut while still warm for the cleanest slices.

Expert Tips for Chewy Blondies

Pack your brown sugar firmly into the measuring cup, this ensures the right moisture level for chewy blondies. If you use a light-colored metal baking pan, the edges will brown evenly without burning. Dark nonstick pans absorb more heat, so start checking for doneness at 22 minutes. Also, let the eggs come to room temperature before mixing; cold eggs can seize the butter and make the batter less smooth.

Tips for Cutting Snickerdoodle Blondies into Clean Bars

Cutting blondies cleanly can be tricky because they’re soft. For the best results, let them cool for about 15-20 minutes after baking, they should still be warm but firm enough to hold their shape. Use a sharp chef’s knife or a bench scraper, and wipe the blade clean between cuts with a damp paper towel. Cut straight down without sawing. If you want perfectly even squares, mark the cuts with a ruler first. For bars that are less likely to crumble, you can also chill the blondies in the fridge for 30 minutes before cutting, then let them come to room temperature before serving.

Variations on Snickerdoodle Blondies

If you want to change things up, try folding in 1/2 cup of chopped pecans or walnuts along with the cinnamon chips for added crunch. For a different flavor profile, substitute butterscotch chips for the cinnamon chips, the butterscotch pairs nicely with the cinnamon sugar. You can also create a cream cheese swirl: beat 4 ounces of softened cream cheese with 1/4 cup sugar and 1 egg, drop spoonfuls over the batter, and swirl with a knife before adding the cinnamon-sugar topping. To make these gluten-free, use a high-quality 1:1 gluten-free flour blend; the texture will be slightly different but still delicious.

Serving Suggestions for Snickerdoodle Blondies

These snickerdoodle blondies are wonderful on their own, but a scoop of vanilla ice cream takes them over the top. The cold creaminess balances the warm cinnamon flavor. A drizzle of caramel sauce would also be lovely. For a simple presentation, cut them into squares and dust with a little extra cinnamon sugar. They’re also great packed in lunchboxes or taken to potlucks, they travel well and stay soft for days.

How to Store Snickerdoodle Blondies

Store leftover snickerdoodle blondies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy. If you need to keep them longer, refrigerate them for up to a week, but let them come to room temperature before serving to restore their texture. Layer them with parchment paper if stacking to prevent sticking.

How to Freeze Snickerdoodle Blondies

To freeze, let the blondies cool completely. Wrap each bar tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. When you’re ready to enjoy, thaw at room temperature for about 30 minutes, or warm them in a 300°F oven for 5-7 minutes to refresh the top.

How to Reheat Snickerdoodle Blondies

For the best texture, reheat individual blondies in a 300°F oven for 5-7 minutes. This brings back the slight crispness on the outside while keeping the inside soft. If you’re in a hurry, microwave a bar for 10-15 seconds, it will be warm and gooey, but the top won’t be as crisp. Avoid reheating the whole pan at once; it’s better to reheat only what you’ll eat.

Snickerdoodle Blondies FAQs