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

 

 

   

94 Responses to “White Chocolate Snickerdoodle Blondies.”

  1. #
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    Taylor @ Food Faith Fitnessposted August 11, 2014 at 6:03 am

    My goodness, you have been a busy lady! It may have been crazy to reshoot these among all the other things you’ve been up to…but my taste buds thank you. I prefer blondies to brownies…and all that cinnamon sugar? A to the MEN for sure! Pinned!

    Reply

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    Mirposted August 11, 2014 at 7:12 am

    If you’re crazy, then I wanna be a loony too. Because these are amazing! Your photography skills are so incredible that I’m both admiring and envious. I can actually see how good these are.
    If Kevin went for these, I have to try them, b/c I’m usually a PB girl too. But these look too tempting!

    Reply

    • Sallyreplied on August 11th, 2014 at 1:21 pm

      Mir. Just try them. You’ll thank me you did. And maybe get mad at me too because you WILL want to eat the whole pan.

      Reply

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    Stephposted August 11, 2014 at 7:24 am

    Oh my gosh. These are pefect!
    You must have a lot on your mind right now… Good luck with your wedding!

    Reply

    • Stephreplied on August 11th, 2014 at 7:24 am

      *perfect
      (sry, I’m a perfectionist)

      Reply

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    Juliaposted August 11, 2014 at 7:37 am

    Oh Sally you have done it again. I need to go to the grocery store and pick up some white chocolate chips and then these will be in my oven. While I am at it, your snicker doodle cupcakes look amazing as well!

    Reply

    • Sallyreplied on August 11th, 2014 at 1:20 pm

      You have to try both Julia!

      Reply

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    Danielle @ Chits and Chats and Chocolateposted August 11, 2014 at 7:50 am

    I haven’t had a Blondie in years, in fact as terrible as it is, I haven’t had one since I was a kid and I made one with my Easy Bake Oven… these look fabulous! Definitely a million times better than the last one I had :)
    Are you really having these for your wedding cake, or were you just joking, because that IS a really good idea!

    Reply

    • Sallyreplied on August 11th, 2014 at 1:19 pm

      Haha I was just kidding, but wouldn’t be opposed to someone making these for me and setting on our dessert table. These are SO good Danielle! And easy bake ovens, what fun memories :)

      Reply

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    Erin | The Law Student's Wifeposted August 11, 2014 at 8:26 am

    Crazy? How about amaze-y? These might turn out to be all I want in life, but I’m willing to take that risk. I’m all for the fatter, thicker bar too!

    Reply

    • Sallyreplied on August 11th, 2014 at 1:19 pm

      Hahahahahahaha amaze-y

      Reply

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    Gayle @ Pumpkin 'N Spiceposted August 11, 2014 at 8:30 am

    These look like the best blondies ever, Sally! Anything snickerdoodle is my absolute weakness, and combining this with white chocolate is such a genius idea! Love it!

    Reply

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    Michele @tworaspberriesposted August 11, 2014 at 8:30 am

    Sally these look amazing… they look really moist but light also (not heavy and gooey) … amazing :-) and I think all your recipes need a “warning label” lol at least your pictures do because just your pictures alone make me want to eat the whole pan!

    Reply

    • Sallyreplied on August 11th, 2014 at 1:18 pm

      Thanks Michele, I’m happy my pictures do the desserts justice. And these are SO good.

      Reply

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    Kerry @ Kerry Cooksposted August 11, 2014 at 8:46 am

    These look so yummy! So perfect for autumn!

    Reply

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    haley @Cupcakes and Sunshine.composted August 11, 2014 at 8:59 am

    these look incredible! i’m having a hard time deciding which desserts to make for back to school. these will definitely make the list!

    Reply

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    Ali | Gimme Some Ovenposted August 11, 2014 at 9:08 am

    Two of my favorite desserts — combine! These look so wonderful! :)

    Reply

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    Erin @ The Spiffy Cookieposted August 11, 2014 at 9:12 am

    I fell in love with snickerdoodle blondies last winter when I made them with eggnog. I must have these!

    Reply

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    Chelsea @ Gal on a Missionposted August 11, 2014 at 9:13 am

    Sounds like you are going to be busy, busy, busy! It’s a great kind of busy, though! These blondies look amazing!

    Hope you had a great weekend! :)

    Reply

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    Heather @ Shards of Lavenderposted August 11, 2014 at 9:16 am

    Blondies and snickerdoodles are my absolute favorite cookies that my Grandma used to make for us, so to combine the two is just perfect! Pinned to make:)

    Reply

    • Sallyreplied on August 11th, 2014 at 1:10 pm

      Let me know how you like them Heather!

      Reply

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    Ashtonposted August 11, 2014 at 9:25 am

    Oh Sally! These look positively sinful!!! But in such a good way :) Cinnamon and butter and white chocolate belong together forevah!!! Also— kudos on re-shooting some posts! That’s always on my to-do list and I just never get around to it. You rock.

    Reply

    • Sallyreplied on August 11th, 2014 at 1:10 pm

      Thanks Ashton, I wish I could reshoot some more but it takes so much time!

      Reply

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    Laura @ Laura's Culinary Adventuresposted August 11, 2014 at 9:46 am

    I’m glad you decided to repost these; they look yummy!

    Reply

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    mjposted August 11, 2014 at 10:32 am

    These look very good! I adore snicker-doodles, and so does my whole family. I will be trying these soon!

    Reply

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    Shannonposted August 11, 2014 at 10:45 am

    I love the options of three different size pans. Very few recipes do this. Thank you!

    Reply

    • Sallyreplied on August 11th, 2014 at 1:08 pm

      I bake these so often and have about 1,000 baking pans so it’s easy to keep track of all the different baking times. I’m so happy that’s helpful for you Shannon.

      Reply

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    Lynnposted August 11, 2014 at 10:59 am

    You had me at the sweet cinnamon ribbon. Cinnamon >>>>> everything!!

    Reply

    • Sallyreplied on August 11th, 2014 at 1:07 pm

      AGREED.

      Reply

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    Chelseaposted August 11, 2014 at 11:13 am

    Sally these look amazing! And I don’t know how you are keeping up with it all and doing so much – you are one busy lady right now!! Love these blondes they look so perfect!

    Reply

    • Sallyreplied on August 11th, 2014 at 1:07 pm

      Coffee. Lots and lots and even more coffee. ;) Ha!

      Reply

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    Alexis @ Upside Down Pearposted August 11, 2014 at 11:36 am

    Mmmm…these crumbled over vanilla ice cream sounds like the perfect way to end everyday that ends in “y” :D I don’t even know if they’d last long enough to make it to the office…sorry not sorry coworkers!

    I love your wedding details and I can’t wait to see pictures from the actual day!! Keep calm and snickerdoodle on!

    Reply

    • Sallyreplied on August 11th, 2014 at 1:06 pm

      Hahaha Alexis I agree with you on eating these “everyday that ends in y” and couldn’t be more obsessed with your/my new slogan “keep calm and snickerdoodle on” ;)

      Reply

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    Isabelposted August 11, 2014 at 11:53 am

    WOW WOW WOW
    This sounds like the greatest dessert ever made!!! And OH MY with vanilla ice cream?! I’d die.
    Blondies are my fave. White chocolate is my fave. Cinnamon-sugar is my fave. Sally, this is dessert perfection. Do you have any tips for modifying this to be gluten free???
    Thanks once again for such an amazing recipe!

    Reply

    • Sallyreplied on August 11th, 2014 at 1:05 pm

      Hi Isabel! I’m unsure – I suggest testing a few GF flours until you are satisfied.

      Reply

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    Rebekahposted August 11, 2014 at 12:05 pm

    My little sister requests these all the time! They are certainly a family favorite :) And the updated pictures are lovely.

    Reply

    • Sallyreplied on August 11th, 2014 at 1:02 pm

      Thanks Rebekah!

      Reply

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    Cate @ Chez CateyLouposted August 11, 2014 at 12:11 pm

    You are an absolute super woman, Sally! I can see why you wanted to shoot these again – they are gorgeous! It is always fun to have a good subject when photographing :) I love cinnamon sugar, so I like that you went heavy on it in these delicious blondies!

    Reply

    • Sallyreplied on August 11th, 2014 at 1:02 pm

      There is no shortage of cinnamon sugar here Cate. You’d love them!

      Reply

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    Mercedesposted August 11, 2014 at 12:12 pm

    A filling in a blondie, what a genius idea! These look irresistible and so comforting Sally!

    Reply

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    Averie @ Averie Cooksposted August 11, 2014 at 12:42 pm

    When I read the title of this, I thought, boy that sounds familiar, like a blast from the past, b/c in circa 2011-12 ish I had quite the run on blondies, snickerdoodle stuff, etc and was like wait did I make that? no, YOU did! LOL. But I did make a white choc blondie recipe that reallllllly needs new pics too. Maybe I need to do what you did :) And your pumpkin muffins are epic. They.are.everywhere. Congrats :)

    Love the new look of these – pinned!

    Reply

    • Sallyreplied on August 11th, 2014 at 1:02 pm

      I’m just so nitpicky and had the idea to make these again and maybe update the photos. Then after tasting one, I knew I had to repost. Then I had to shoot them. And the morning light was gone. And you can imagine me tearing out my hair. Ha! And those white chocolate blondies of yours look amazing.

      Reply

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    Jasmine @ A cupcake for my thoughtsposted August 11, 2014 at 1:59 pm

    Oh gosh, I just try not to go back and look at my old “iphone picture recipes”, they hurt my eyes but got to start somewhere aha :) These look so delicious!!

    Reply

    • Sallyreplied on August 11th, 2014 at 3:24 pm

      Hahahaha I started with an iPhone too. Photoshoots were much easier back then. =)

      Reply

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    Beth @ bethcakesposted August 11, 2014 at 2:34 pm

    Snickerdoodles are definitely one of my favorite cookies. I love that you remade and reposted this recipe, just cause it’s that good! I love that cinnamon swirl in the middle and the white chocolate chips. Crispy on the outside and soft on the inside sounds like perfection to me! :)

    Reply

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    Nickiposted August 11, 2014 at 2:58 pm

    Snickerdoodles are always a big hit at my house, but I don’t have any white chocolate chips…do you think butterscotch chips would be good?

    Reply

    • Sallyreplied on August 11th, 2014 at 3:23 pm

      YES. 100000% yes! Love butterscotch.

      Reply

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    iramposted August 11, 2014 at 3:23 pm

    Hi sally,
    I have made this recipe of yours. I mean the one before this updated photoshoot. I remember how good these are. I like your new photos.

    I am actually looking forward to fall too (of course after your wedding) when you start posting your fall recipes. Those have so much added warmth in them from you. And I know this is silly but I love how you share your love for scarves and your fall fashion sense. Lol

    Have a great week.

    Reply

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    Polly @ Tasty Food Projectposted August 11, 2014 at 3:45 pm

    Oh my goodness, these look mouthwatering! I love snicker doodle!

    Reply

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    Caleyposted August 11, 2014 at 4:50 pm

    Gorgeous pictures! They look so sparkly with the cinnamon-sugar :). I love white-chocolate chips, as you probably know about me by now too, haha. I’m excited for fall too…not on the same level as you, I’m sure ;), but I’m looking forward to fall recipes!

    Reply

    • Sallyreplied on August 12th, 2014 at 9:49 am

      You will ove some of the fall recipes I’ve been making lately to post in September, Caley!

      Reply

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    Margaret Anne @ Natural Chowposted August 11, 2014 at 5:44 pm

    I like blondies, but snickerdoodle blondies? GET OUT! I really want to try these soon. :) Thanks for the awesome recipe Sally!

    Reply

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    Dorothy @ Crazy for Crustposted August 11, 2014 at 7:29 pm

    Oh my gosh 40 days. I’m so excited for you!! And these blondies. Seriously dying over them. Seriously!

    Reply

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    Jennie @themessybakerblogposted August 11, 2014 at 10:03 pm

    Now I can sleep peacefully knowing I’ll be dreaming about these cinnamon-laced blondies. So much goodness.

    Reply

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    Jessica @ Sweet Menuposted August 11, 2014 at 11:25 pm

    Amazing! Definitely never too much cinnamon! Beautiful photos as always.

    Reply

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    Tashposted August 12, 2014 at 2:33 am

    Oh Sally these look fab! Hahaha, I know all about the *lack of* warning labels…but thanks for the warning anyway ;) – because I certainly won’t be doing any nibbling, but rather eating them by the tray-ful instead!

    Reply

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    Egleposted August 12, 2014 at 3:11 am

    Very beautiful pictures. looks so tasty :)

    Reply

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    Laurposted August 12, 2014 at 7:48 am

    Taking slivers is the name of the game in this household, too. I love the fact I’ll take little slivers throughout the night to justify not having an entire piece; but in reality, I probably had a total of 3 pieces. Lol!

    Reply

    • Sallyreplied on August 12th, 2014 at 9:44 am

      I like your logic. That’s exactly who I think too. ;) lol

      Reply

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    Thea Pieperposted August 12, 2014 at 9:27 am

    Oh that reminds me of christmas when my family looks for american recipes of sweets to bake. :) You got me back to early childhood, such a warm inspiration! xo Thea

    Reply

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    Michelle @My California Kitchenposted August 12, 2014 at 12:52 pm

    White chocolate and snickerdoodles go so well together! Love the idea of trying these over vanilla ice cream!!

    Reply

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    Jess @ On Sugar Mountainposted August 12, 2014 at 1:50 pm

    Mmmmm oh how I do love blondies. And white chocolate. And snickerdoodles. Andddd pretty much every recipe you post up here. :)

    Reply

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    Jessicaposted August 12, 2014 at 3:28 pm

    Hi Sally, what brand of white chocolate chips do you prefer? So many brands aren’t really chocolate…

    Reply

    • Sallyreplied on August 13th, 2014 at 9:48 am

      I like Nestle Toll House as a quick option, but when I feel like splurging on the real thing – I prefer chopping up Ghirardelli white chocolate baking bars.

      Reply

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    Lorie Leeposted August 12, 2014 at 6:58 pm

    Hi. I love this take on a Sinkerdoodle! Most of my life growing up and adult, no one ever knew what they were lol. My Mom’s specialty :) She always used cream of tarter in hers. What do you think off adding it to this? Would it be too much?

    Reply

    • Sallyreplied on August 13th, 2014 at 9:46 am

      Hi Lorie! I use cream of tartar in my snickerdoodle cookies, but not these blondies. I didn’t find a need for it.

      Reply

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    bekahposted August 12, 2014 at 9:18 pm

    Oh Sally you are soooo good! I made these tonight. Only change I made was using maple syrup instead of vanilla – in the bars and in the glaze. Unbelievable! Hubby and I ate half the pan!

    Reply

    • Sallyreplied on August 13th, 2014 at 9:44 am

      Great idea about the maple syrup addition, Bekah! I have to try it.

      Reply

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    Isobelposted August 12, 2014 at 11:24 pm

    I made these last night for a bunch of hungry boys at a dinner party and everyone commented they tasted like white chocolate cinnamon donuts! Such a great recipe Sally :) This is the fifth recipe I have baked of yours in 2 weeks and they always turn out perfectly. Thanks for helping to cure the winter blues over here in Australia :D

    Reply

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    Virginiaposted August 12, 2014 at 11:45 pm

    Hey Sally! So I baked these today and … You were not kidding about eating the whole pan! These are phenomenal. My boyfriend and I could not stop going back and cutting off tiny pieces. They were mostly gone before we realized how much of it we’d eaten. Truly amazing. I’ll be making more soon. Sorry, diet .. Hello blondies! Lol =)

    Reply

    • Sallyreplied on August 13th, 2014 at 9:43 am

      Thanks for reporting back Virginia! SO happy you loved them AND that you can agree it’s hard not to eat the whole pan!!

      Reply

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    Christina Deweesposted August 13, 2014 at 12:14 am

    Hi. For some reason on your Facebook page I’m seeing the posts but it’s only giving me the option to share. I can’t like or comment. Idk if it’s Facebook, me or maybe on your end. Didn’t know if you knew why. I just noticed it yesterday. Thanks. Love your page.

    Reply

    • Sallyreplied on August 13th, 2014 at 9:42 am

      Hey Christina! That is so strange? I can look into it!

      Reply

      • Christina Deweesreplied on August 13th, 2014 at 5:08 pm

        Thanks. I can read the comments but I can’t comment or like. It’s crazy. None of my other posts that I know of are like that. I seen the pb dog biscuits post still share only option. Very weird. Idk if I’ve done something or what. I appreciate you looking into it for me. I even tried unliking your site and reliking it. Still same.

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    Alaposted August 14, 2014 at 12:20 am

    My friend and I have been discussing snickerdoodles all week–I canNOT wait to make these for her ASAP! Totally pinned–you’re psychic (in the best possible way)!

    Reply

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    Cathyposted August 14, 2014 at 10:37 am

    I am just wondering why you use tin foil in your recipes to line pan instead of parchment paper. I made the brownies and the tin foil stuck to it.. could you use parchment paper instead? Or maybe I should be greasing the tin foil? any suggestions would be greatly appreciated.

    Reply

    • Sallyreplied on August 14th, 2014 at 2:42 pm

      Hey Cathy. I find that foil is much easier to mold into the pan. Parchment doesn’t quite stick and makes removal from the pan a bit tough. But to each his own – if you prefer parchment, you may use it. I haven’t had a problem with blondies sticking to the foil though.

      Reply

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    Hayley @ The Domestic Rebelposted August 15, 2014 at 10:53 am

    These blondies are outRAGEOUS, Sally! So funny you posted them because I had made my own version a couple weeks back that I need to post. SO DELISH. The combination of sweet white chips and that spicy cinnamon sugar swirl is just too irresistible. I think I polished the pan off by the time I was finished photographing them — oops!

    Reply

    • Sallyreplied on August 15th, 2014 at 12:03 pm

      I can’t wait to see your version Hayley!

      Reply

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    Mateaposted August 15, 2014 at 2:07 pm

    Yum! These should be your comfort food in the midst of all your wedding planning :)

    Reply

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    Denise Salasposted August 19, 2014 at 12:11 pm

    Since stumbling across your website a month ago I am “addicted” and have made about 5 recipes. These being one of them and they were delicious! I can’t wait to try more of your recipes!

    Reply

    • Sallyreplied on August 19th, 2014 at 2:08 pm

      Thanks Denise! Let me know any more recipes you try.

      Reply

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    Laura (Tutti Dolci)posted August 20, 2014 at 12:07 am

    I love snickerdoodles, these blondies are perfection!

    Reply

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    Amandaposted August 21, 2014 at 7:20 pm

    I’m sad to say that even after 37 minutes of baking in an 11X7, my batch came out underdone. The top and edges seemed around as done as I would have wanted them to be by that point, so I took them out and let them sit for a whole hour before cutting into them – alas, they were still too gooey.
    From the small section that I tried of them, they do taste delicious though, so I will hopefully try making them again soon.
    Great recipe Sally! But for any of you wondering about timing when you make these: your oven might require a while longer than is suggested!!

    Reply

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    Samanthaposted August 26, 2014 at 7:37 pm

    So I follow you on IG (secretly stalking?) and I’ve been dying to try your lemon sweet rolls but this was the first thing I tried. Made themtoday and they are dangerous! So delicious, had one with Ben & Jerry’s salted caramel core ice cream. YUM!!

    Reply

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    Jessposted August 29, 2014 at 1:42 pm

    Sally, I just made these white chocolate snickadoodle blondies and they are every bit as delicious as you described! I love all of your recipes and I am slowly baking my way through them! Much to my co-workers and fiancées delight! You are such an inspiring lady and what a wonderful blog! All the way from England – struggling with the serious lack of Reece’s peanut butter products for your recipes – Jess xxx

    Reply

    • Sallyreplied on August 29th, 2014 at 6:34 pm

      Thank you so much for the kind compliment, Jess! I’m so glad you are loving my recipes. These blondies are the best!

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    Naomi Hergottposted September 1, 2014 at 8:26 pm

    Sally! These blondies are perfection! I usually stick to your peanut butter/chocolate recipes, but these pictures looked so good I decided to give the blondies a try! I made a double batch to bring to a party and they were gone within minutes! Amazing! I’m so excited to try your new pumpkin snickerdoodles!

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:21 pm

      Thanks Naomi! Glad these were a hit. And let me know if/when you try the pumpkin snickerdoodles!

      Reply

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    Cherylposted September 7, 2014 at 11:40 am

    These look delicious. I have everything except a pan. Would a 11×7 corning dish be suitable for baking? I do have the other two pan sizes that you mentioned.

    Reply

    • Sallyreplied on September 8th, 2014 at 8:01 am

      Cheryl, actually your 11×7 would be just fine. Use the same bake time as suggested for the 11×7.

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    Leslieposted September 12, 2014 at 9:14 am

    Wanted to make these today, I only have a 9×13 pan. Don’t want them to thin. Can I double the recipe with out it becoming to cake like. Also a guess on bake time would be great, thank you, Leslie Cochran

    Reply

    • Sallyreplied on September 12th, 2014 at 4:34 pm

      Doubling the recipe would deb fine but I fear the blondies will taste too cakey being that thick. I am unsure of the bake time for doubling.

      Reply

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