Snickerdoodle Blondies

Let me just say that the Jack White concert earlier this week was i-n-c-r-e-d-i-b-l-e. I had such a great time. He opened with a song or two off of Blunderbuss, then shouted, “What do you want me to play? Just tell me and I’ll play it!” I couldn’t like the guy more after that, especially because he immediately went into Hotel Yorba which is one of my favorite White Stripes songs (as I’m sure it’s one of yours). Coincidentally, when we were off to the side having a beer, Adam Scott walked by, and I almost lost it. Before I could even think about it, I ran over, told him I was a huge fan, shook his hand, and proceeded to run away as quickly as I came. Nothing can top that, can it? It was quite the evening.

These were the dessert that I served for my McCormick Go Gourmet Dinner Party that I threw last weekend, and while I have made them a few years ago, they never get old. The original post was from the talented Julia at Dozen Flours (clever name, right). I figured that it was time for a reshoot, because not only do I need to remind everyone how good these snickerdoodle blondies are, but I need to remind everyone that my photography skills have improved; not by much, but there is still an obvious improvement. While I used more obvious Moroccan and Middle Eastern flavors in my Spicy Tomato Chutney Toasts and my Moroccan Meatballs, I just wanted to focus on one bold flavor for these: cinnamon. Specifically, the Saigon cinnamon that McCormick sent over. You may be thinking that all cinnamon is the same, but I assure you that it is not. Its flavors and aromas are much more complex than the usual stuff, and when you’re making something as cinnamony and delicious as snickerdoodle blondies, you want to use a high quality cinnamon like this one. These bars are chewy, slightly cakey, and absolutely fantastic. The best part is that they are very structurally sound, in that they are perfect for a dinner party because they stay together when you eat them and are easily stacked for a pretty presentation. Switch it up and instead of making your usual snickerdoodle cookies, go for a blondie!

I just wanted to share this gif of Adam Scott doing an impression of that time that I met Adam Scott.

Snickerdoodle Blondies
Your ingredients. Feel free to use extra spices, like cloves or allspice, if you’re feeling fancy.

Snickerdoodle Blondies
Once you’ve got your dough together, it’s quite thick, as you can see, so I find it’s easiest to use your hands to spread it out evenly.

Snickerdoodle Blondies

Snickerdoodle Blondies
Then just sprinkle with your cinnamon-sugar mixture, and bake at 350 degrees F for 25-30 minutes, until set.

Snickerdoodle Blondies Snickerdoodle Blondies

Cut into bars and serve.

Snickerdoodle Blondies
Prep time: 
Cook time: 
Total time: 
Serves: 30
  • 2 cups packed light brown sugar
  • 1 cup unsalted butter, cubed and room temperature
  • 2 eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 2⅔ cups all-purpose flour
  • 2¼ teaspoons baking powder
  • 1½ teaspoons cinnamon
  • ¼ teaspoon freshly grated nutmeg (if you do not have fresh nutmeg, just omit)
  • ½ teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  1. Preheat your oven to 350 degrees F. Grease and/or line a 9x13 inch pan and set aside.
  2. In the bowl of your mixer, beat together your brown sugar and cubed butter until light and fluffy, about 2-3 minutes, then add in the eggs, one at a time, until well combined, then beat in the vanilla. In another bowl, whisk together your flour, baking powder, cinnamon, nutmeg, and salt, then gradually add it to the butter and sugar mixture, until just moistened. The dough will be thick, like cookie dough, but be careful not to overbeat it.
  3. As the dough is so thick, I found it easiest to turn it over into your pan (lining it with parchment works best, but you can use foil, too) and use your hands to spread it out evenly. Combine the remaining granulated sugar and cinnamon in a small bowl, then sprinkle it over the batter. Place the pan in the oven for 25-30 minutes, until golden and set. If the top starts to brown too quickly, you can cover it with foil until it has finished baking. Allow the blondies to cool completely before cutting them into bars and serving. These will keep well in an airtight container at room temperature for up to 4 days, or frozen in an airtight container for up to 3 months.

29 Responses

  1. Emily D. says:

    First of all, my mom LOVES snickerdoodles, and her birthday is in the beginning of June, so I think I’m going to have to make these for her.

    Second, if I ever even saw Adam Scott in person I would probably just melt into a pile of mush.

  2. I love how easy these are! They look so soft, buttery and absolutely delicious Sydney. Wonderful dessert recipe!

  3. Skye says:

    These look delicious! And not that the photos from the first post are bad, but I think your photography has definitely improved over the years. Your gorgeous food photos are one of my favorite things about your blog!

  4. Deanna B says:

    I would have had the same reaction to seeing Adam Scott. Except my undying love for him would have manifested itself as creepy not cute. Same as what would happen if I ever met Paul Rudd. Love the idea of snickerdoodle blondies. I bet the corner pieces are amazing.

    • Sydney says:

      I met Paul Rudd once at an Elton John concert when I was like, 14 – it was another OMGIAMFREAKINGOUT moment, for sure. And I definitely cut off all the corner parts to make them pretty for my party…just so I could eat them all because they were the best part.

  5. Megan says:


  6. liz says:

    I have had a huge sweet tooth the closer this baby gets to coming out – these look amazing. And I for sure would have tried to make some clever Parks and Rec joke with Adam only to slump away in shame after inevitably messing it up. So cheers on not doing that.

  7. Lynna says:

    i’ve never had blondies before…but this definitely makes me want to try. I LOVE CINNAMON (srsly, who doesn`t?)

  8. sara says:

    These blondies look amazing!!! Totally love them – snickerdoodles are one of my favorite cookies, but kind of a pain to make with rolling all the balls in cinnamon sugar…this is definitely the perfect solution!

  9. Ooh, I would love to see Jack White live! I usually prefer chocolate cookies but have a major weakness for snickerdoodles. These blondies look dangerous!

  10. Tara says:

    Oh, wow! JACK WHITE!! I would have LOVED to have seen him…sigh…

    These blondies look great. I just found your blog a couple of months ago & have made several of your recipes. ALL FANTASTIC! Thanks for the effort you put into the blog–strong work!

  11. Becky says:

    I am making these this weekend! Possibly today!

  12. Okay, first things first. You ran into Adam Scott?! He’s my favorite character in Parks & Rec. Okay wait, Ron Swanson is my favorite but I like Adam Scott too.

    As for these blondies, I’m totally in love. Cinnamon sugar is my ultimate weakness so I’m sure I’d eat this entire batch by myself.

  13. Elizabeth says:

    Snickerdoodle is one of my favorite types of cookies!

  14. YOU MET ADAM SCOTT?!?! That .gif is precisely what I would have looked like in that situation. So awesome!

    And these blondies! I’ll add cinnamon to just about anything… but cinnamon-sugar sprinkled blondie batter is just about as good as it gets. So glad you had a good time at the show!

  15. Dude, Chung-Ah up there has it spot on. You think that Ben is your favorite until you remember Ron Swanson. What if you were at that concert and saw Ron Swanson walking away from you in one direction, and Ben in the other direction?? Life is full of tough choices. These bars look a-maz-ing.

  16. kelli says:

    i made these last night….amazing!!

  17. These look great! Do they have a texture similar to that of brownies? I’m allergic to chocolate and looking for that classic brownie texture, but having a great deal of trouble finding it.

  18. […]   Is it a blondie or is it a cookie? You decide.Snickerdoodle Blondies Recipe Courtesy Crepes of WrathPrep time: 30 min Cook time: 30 min Total time: 1 hour Ingredients 2 cups packed light brown sugar […]

  19. Luci says:

    I just did a blogpost (with pictures) on this recipe! So delicious! Can’t wait to make more recipes from your blog!

  20. […] had gone wrong over the week, so I went through my Catch Notes app looking for the recipe for the Snickerdoodle Blondies I’ve been dying to try. Instead of locating the recipe, I came across some things that will […]

  21. […] not a cookie. After trying out this recipe for snickerdoodle blondies (which Hannah suggested from the Crepes of Wrath), I’m convinced this is the way to go with the classic sugar-cinnamon baked good. And I […]

  22. […] Spicy snickerdoodles in chewy blondie form. An amazing recipe for Snickerdoodle Blondies by Sydney from The Crepes of Wrath. […]

  23. […] Spicy snickerdoodles in chewy blondie form. An amazing recipe for Snickerdoodle Blondies by Sydney from The Crepes of Wrath. […]

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