White Chocolate Snickerdoodle Blondies.

A cross between a chewy blondie and moist butter cake, these blondies are studded with white chocolate chips and ribboned with sweet cinnamon sugar!

White Chocolate Snickerdoodle Blondies are a must make - a cross between a chewy blondie, a soft cinnamon sugar cookie, and a buttery cake! Recipe at sallysbakingaddiction.com
Here is reason #19834 why I’m crazy…

On top of getting settled, wedding chaos (40 days WHAT), Kevin’s birthday, 100 mile goals, and managing this monster-sized blog, I remade and reshot two recipes over the weekend. Recipes from 2012 when I sort of knew how to work a camera, but not really.

The first recipe are these little cinnamon sugar pumpkin muffins. I make them all the time and finally felt like updating the photos. Maybe because it was 60 degrees outside that early morning and because I’m so excited for the fall (for obvious reasons).

And the second recipe is what you see today. Soft cinnamon-sugar loaded blondies. I decided to repost these because they should not go unnoticed!

White Chocolate Snickerdoodle Blondies are a must make - a cross between a chewy blondie, a soft cinnamon sugar cookie, and a buttery cake! Recipe at sallysbakingaddiction.com

These blondies are like no other. One of the many reasons why I love them is because of their unparalleled texture. They’re sort of like a cake and sort of like a blondie. Smack dab in the middle of those two heavenly dessert categories.

The edges are chewy and the centers are soft. The white chocolate chips are aplenty and the sticky cinnamon-sugar swirl will make you weak at the knees. I love goodies with sticky, sugary centers. Like this and definitely this. And there’s more cinnamon-sugar goodness on top of the blondies too. No shortage here!

A snickerdoodle can never have enough cinnamon-sugar. Amen.

White Chocolate Snickerdoodle Blondies are a must make - a cross between a chewy blondie, a soft cinnamon sugar cookie, and a buttery cake! Recipe at sallysbakingaddiction.com

My original recipe features the white chocolate blondies being glazed, but truthfully… and I can’t believe I’m saying this (??)… they don’t even need the glaze! Feel free to add it, though. The recipe below includes that option.

Their delicate softness comes from the creamed butter. It’s creamed until the light ‘n fluffy stage, then combined with a mix of brown and white sugars. I reduced the sugar in the blondie recipe ever so slightly because they truly don’t need it. And I left out the extra egg yolk. The bars taste exactly the same as I remember with these little changes, too.

I remember when I first made these. Erin, my roomie at the time, said they taste like an extremely thick snickerdoodle cookie, but better. And my old coworkers asked for more every single day for about a month. That’s a lot to say about a little blondie recipe!

White Chocolate Snickerdoodle Blondies are a must make - a cross between a chewy blondie, a soft cinnamon sugar cookie, and a buttery cake! Recipe at sallysbakingaddiction.com

Kevin, a man who prefers peanut butter, chocolate, more chocolate, s’mores cookie cakes, and anything and everything outrageous – surprisingly loved these! Which is a good thing because I made them on his birthday. After I shot these, I cut them into tiny pieces so we could pick at them all day. I love and hate myself for doing that.

Don’t let their innocence fool you. These white chocolate snickerdoodle blondies should come with a warning label. Something like… warning: you WILL eat the entire pan.

Or warning: don’t try these crumbled over vanilla ice cream because you will forget about any other desserts on the planet and only want to eat white chocolate snickerdoodle blondies and ice cream for the rest of your life and maybe even use the heavenly combo as your wedding cake. Reason #19835 why I’m crazy.

White Chocolate Snickerdoodle Blondies are a must make - a cross between a chewy blondie, a soft cinnamon sugar cookie, and a buttery cake! Recipe at sallysbakingaddiction.com

NOTE: I’ve made these blondies in 3 different size pans. I have included baking times for each size pan in the recipe below. I like how thick they are when baked in a 9×9 or 11×7 baking pan. They are a tad thinner baked in a 9×13.

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White Chocolate Snickerdoodle Blondies

A cross between a chewy blondie and moist butter cake, these blondies are studded with white chocolate chips and ribboned with sweet cinnamon sugar!

Yield: 20-24 blondies

Prep Time: 15 minutes

Total Time: 2 hours, includes cooling

Ingredients:

Blondies

  • 2 and 1/3 cups (292g) all-purpose flour
  • 1 and 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (180g) white chocolate chips

Cinnamon-Sugar Filling

  • 2 teaspoons ground cinnamon
  • 1/3 cup (67g) granulated sugar

Directions:

Preheat oven to 350F degrees. Line a 9x9, 11x7, or 9x13 inch baking pan with aluminum foil, leaving enough overhang on the sides to easily pull the blondies out of the pan and cut. I suggest using an 11x7 baking pan - that is what I have been using and the blondies are nice and thick.

In small bowl, combine flour, baking powder, and salt. Set aside. Using a hand or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl. Beat for at least 1 minute until creamy. Add sugars and beat for 2 full minutes on high speed until light and fluffy. Scrape down the sides and bottom of bowl as needed. Beat in the eggs and vanilla on high speed, scraping down the sides and bottom of the bowl as needed. On low speed, beat in dry ingredients until just combined. With a large wooden spoon or rubber spatula, fold in the white chocolate chips.

Spoon half the batter into pan. It will be a relatively thin layer, but try to spread it across the pan evenly. Combine the cinnamon and sugar and sprinkle on top of them bottom layer, reserving 1 Tablespoon for the top. Spread the remaining batter over top. Some of the cinnamon-sugar will mix into the top layer as you spread it, which is fine. Sprinkle the top with remaining cinnamon-sugar.

For a 9x9 or 11x7 baking pan, bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. For a 9x13, bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely for about 1 hour. While the bars are cooling, you can make an optional glaze to go on top. See how I did it here.

Blondies stay fresh covered tightly at room temperature for up to 1 week. Blondies freeze well, up to 3 months.

Source: here is my original recipe.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Snickerdoodles in all shapes and sizes…

Soft & Thick Snickerdoodle Cookies

Snickerdoodles

 

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

Snickerdoodle Cupcakes with Cinnamon-Swirl Frosting

 

1 Giant Snickerdoodle Cookie

Giant Snickerdoodle

 

 

   

111 Responses to “White Chocolate Snickerdoodle Blondies.”

  1. #
    61
    LuAnne Ostbyposted September 18, 2014 at 1:58 pm

    How many eggs?

    Reply

  2. #
    62
    LuAnneposted September 19, 2014 at 9:40 pm

    I made these yesterday as a thank you token for a friend. I found them very easy to make, with the added benefit of not having to buy a lot of ingredients not already in any kitchen pantry. They were a delicious hit with the added bonus of my husband unable to stop eating them. He isn’t usually that interested in sweets. Thanks for sharing, I will definitely be trying more of your recipes!

    Reply

  3. #
    63
    Chelseaposted October 15, 2014 at 8:08 pm

    Hi Sally,

    REALLY excited to make these, but out of sake of convenience does it matter if I pre-make the batter and let it chill for a night? And if so, can you recommend the proper way to store it?

    Additionally, what is the easiest way to know you’re using half the batter? I know it depends on the size of your baking dish but like half an inch or so?

    Thanks!

    Reply

    • Sallyreplied on October 16th, 2014 at 2:50 pm

      Hi Chelsea, you may bake these blondies the night before you need them. Simply let sit out on the counter and cover tightly. Then cut the next morning. To be extremely precise in dividing the batter, you can always measure it using measuring cups. But I usually just eyeball what “half” of it is. I’m unsure of the exact height of the layers, sorry!

      Reply

  4. #
    64
    tracie @ beets+birchposted October 24, 2014 at 9:50 am

    made these this afternoon. HUGE HIT! this is another one that will go into rotation from you.
    i live in finland so our flour is a little different so i never know if something new is going to be good compared to a north american flour.
    my batter was THICK and so i worried.
    i did the bottom layer which wasn’t ‘spreadable’ at all so i winged it and just kind of globbed it in there then pushed it together. the top i did the same thing but it was not pretty.
    so people that might be worried about it being perfect… pffff no worried it all settles and melds.
    i used a white chocolate bars chopped. just super!
    thanks again.

    Reply

  5. #
    65
    Chelseaposted October 26, 2014 at 4:13 pm

    Hi Sally!

    Is there a way to add pumpkin puree into this recipe?

    Thanks!

    Reply

  6. #
    66
    janetposted October 29, 2014 at 5:58 pm

    This recipe looks amazing! But how many eggs are needed for the recipe? it isnt listed

    Reply

  7. #
    67
    Dani Conleyposted October 30, 2014 at 11:45 am

    Made these today for a work event, they were BEYOND amazing!!! Everyone loved them. They are so good and it was soooo easy to make them. Thank you for all of the wonderful recipes!!

    Reply

  8. #
    68
    Janiceposted November 16, 2014 at 8:14 pm

    I made these as soon as I saw the recipe, but I cooked them for 30 minutes, and they still looked gooey. I cooked them for about 20 minutes more and they are really dense, not a cake consistency at all. Do you have any suggestion as to what I did wrong?

    Reply

  9. #
    69
    Joannaposted November 24, 2014 at 9:49 pm

    I made these yesterday and they were AMAZING. One of my favorites on this site! Got so many great reviews; my friend tried them and her reaction was something like “These…..what!….I’m speechless.” Great recipe!!

    Reply

  10. #
    70
    Holly Richichiposted November 27, 2014 at 3:04 pm

    WOW! WOW! WOW! I made a batch of this tasted the raw batter and started making a second batch straight away and that was before it was cooked! And after kit was cooked… let’s say I am going to hide it!

    Reply

  11. #
    71
    Kimberlyposted December 8, 2014 at 2:41 pm

    Hi there! I made these for a party and they were a huge hit- so much so that I would like to add them to my Christmas cookie roster. However- I found it rather difficult to spread the batter as it was so sticky and I was thinking about trying it in a mini cupcake pan to make smaller, individual cups instead of a full pan. Do you think they would turn out well that way? Or would it mess with the texture too much?
    Thanks for your help!

    Reply

    • Sallyreplied on December 8th, 2014 at 4:40 pm

      Sure, that could absolutely work. I don’t foresee the texture changing much. As individual cups, I’m unsure of the bake time.

      Reply

      • Kimberlyreplied on December 9th, 2014 at 7:39 am

        Great! Thanks for the quick response. I’ll let you know how they turn out and what how long they bake for.

    • Valerie O.replied on December 9th, 2014 at 3:31 pm

      I was curious about making them in individual cups as well, I’ll be looking back to see how yours turned out :)

      Reply

  12. #
    72
    Rachel Jposted December 9, 2014 at 3:56 pm

    Sally. These are AMAZING. I can’t believe I was THIS close to baking something else because I thought I’d prefer something chocolatey. These are so dangerous to keep around the house! These babies are bookmarked for future holiday baking!

    Reply

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