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!

Snickerdoodle Blondies with White Chocolate

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!

Soft cinnamon-sugary Snickerdoodle Blondie Bars!

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.

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.

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.

Soft cinnamon-sugary Snickerdoodle Blondie Bars!

Soft cinnamon-sugary Snickerdoodle Blondie Bars!

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.

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

Yield: 20-24 bars

Prep Time: 15 minutes

Total Time: 2 hours, includes cooling

Print Recipe

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



  • 2 and 1/3 cups (292g) all-purpose flour (measured correctly)
  • 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) packed 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Make ahead tip: These bars can be made 3 days in advance and kept in an airtight container at room temperature until ready to serve. Bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving. Leftover bars can be stored in an airtight container in the refrigerator or at room temperature for up to 1 week.

Additional Notes:

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…

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1 Giant Snickerdoodle Cookie

Giant Snickerdoodle Cookie - recipe for 1 cookie!


Absolutely delicious White Chocolate Snickerdoodle Blondies-- if you love cinnamon sugar, you have to try these!

161 Responses to “White Chocolate Snickerdoodle Blondies.”

  1. #
    Torieposted November 12, 2015 at 1:16 am

    I’ve had these in the oven for over an HOUR and they’re still runnier than ever. I followed the recipe exactly and it’s definitely not my first time around the oven. Not sure what went wrong.


    • Sallyreplied on November 12th, 2015 at 6:16 am

      Having such thin blondies (you’re baking in the correct size pan, right?) not bake in an oven after an entire hour is concerning. Do you have the oven rack placed close enough to the heat element?


  2. #
    Chermposted November 19, 2015 at 8:36 pm

    Made these this morning…Delicious! Thank you so much for yet another inspiring recipe.


  3. #
    Jillposted December 3, 2015 at 9:37 pm

    PLEASE tell me you have a trick to spreading out the dough. I have tried wax paper and a spatula, but it’s super frustrating! 


    • Missy K.replied on December 23rd, 2015 at 2:34 pm

      The secret is milk! I dip my hands in a shallow bowl of milk, shake most off into the sink, then press & spread the dough. :)


  4. #
    annaposted December 5, 2015 at 2:48 pm

    I made these in an 11 x 7 pan, cooked until browned and toothpick came out clean, per your instruction.  However, the middle pieces are more doughy and not “cakey”.  I followed to the “T” so what could i have done wrong?


  5. #
    Abbyposted December 11, 2015 at 4:20 pm

    These are currently in the oven, so I can’t comment on the taste. However, the dough for these is so incredibly thick that it’s hard to spread out, especially when trying to make layers. I fought with this dough for 25 minutes. If I wasn’t taking these to a cookie exchange tomorrow I would have said screw it. Won’t be sharing this recipe with the group.


  6. #
    Bethany Heaterposted December 19, 2015 at 8:14 am

    Yum! I have made these twice in a 9×9 pan, yielding 16 squares. Both times I took them to work and the guys absolutely loved them. They literally went stark raving mad over them. I was even offered money to make more. That’s a first! This recipe is a keeper and I look forward to many more years of baking and eating these delectable treats!!


  7. #
    Erinposted December 22, 2015 at 4:19 pm

    Can I just mix the cin sugar in with the dough and not bother with layers?????


  8. #
    Melissaposted January 9, 2016 at 7:09 pm

    I’ve made these 3 times in the last 3 days! The first batch my neighbors tried it and now I’m making 2 pans just for them! Lol MEN! They won’t bake for themselves ;-P 
    Seriously the best little dessert snacks to have around! 
    I used a little flower on a wooden spoon to spread the dough, worked like magic and I’m not having to get my fingers all doughy!
    Thank you for sharing this recipe!


  9. #
    Amberposted January 29, 2016 at 10:15 am

    Made these for a family function- O.M.G.  These are the most heavenly desserts I have ever made and everyone LOVED them. Thank you so much for the recipe, I’m make another batch today for my friends!!
    PS I made mine in a 9×13, the dough was really thick but I made it work and I had no issues with it not cooking through. 


  10. #
    Jbposted January 31, 2016 at 7:05 pm

    I followed the recipe also (except that I didn’t have  brown sugar) and my batter is more like cookie dough….? 


    • Sallyreplied on February 1st, 2016 at 5:44 pm

      Yes, it is supposed to be thick like cookie dough.


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