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SNICKERDOODLE BLONDIES RECIPE: Not only are these Snickerdoodle Blondies buttery and soft, but they also have the iconic trademark snickerdoodle tang! They are even better than the cookies! There is a possibility that these cinnamon-sugar coated blondies are the best way to consume Snickerdoodles to date.



  • 1 cup unsalted butter melted and cooled until no longer warm to the touch (227g)
  • 2 cups granulated sugar (400g)
  • 2 Tablespoon milk (30ml)
  • 2 large eggs
  • ½ teaspoon vanilla extract optional
  • 2 ¾ cups all-purpose flour (345g)
  • 1 teaspoon baking powder
  • ½ teaspoon cream of tartar
  • ¾ teaspoon salt


  • 3 Tablespoons granulated sugar
  • 1 ½ teaspoon ground cinnamon


  • Bake at 350 degrees Fahrenheit (175 degrees Celsius).
  • Prepare a 13×9 pan by greasing and flouring it, or by lining it with parchment paper. Put aside for later.
  • Put the melted butter, sugar, and milk into a large bowl and mix them together. Give it a good stir.
  • Continue stirring until the eggs and vanilla essence are completely incorporated.
  • Put the flour, baking powder, cream of tartar, and salt into a separate basin and mix them together.
  • Combine the dry ingredients with the butter mixture by stirring them together.
  • Prepare the topping and spread the batter evenly into the 13×9 pan that has been prepared.


  • Cinnamon and granulated sugar should be mixed together in a small basin using a whisk. The snickerdoodle blondie batter should be sprinkled with even amounts.
  • A toothpick inserted in the center should come out clean or with moist crumbs (not wet batter) after 25 to 28 minutes of baking at 350 degrees Fahrenheit (175 degrees Celsius).r).

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