Addictive Recipes from a Self-Taught Baker

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!

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

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

Ingredients:

Blondies

  • 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

Directions:

  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.

Recipe Notes:

Source: here is my original recipe.

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© 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.

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194 comments

  1. These are wonderful! 

  2. I saw these tonight and knew I had to make them! I needed a larger batch to feed a crowd though. I doubled the recipe (going on faith here) and baked them in a 11×15 sheetpan. They turned out great! I got 15 very large, chewy, cinnamony bars.(would be great for a bake sale) Just let me say…they are awesome!! I was hoping they would turn out good but they exceded my expectations! I’ve got all 14 of these bad boys packaged up and ready to go! Yes, 14 not 15. I mean,you know, a girl has to sample them first for “quality control”. Thank you for such a great recipe!

  3. Little disappointed, after 35 mins baking I removed my 11/7 pan to cool. The bars were totally goes. Yuck

  4. Absolutely loved these! I’m a huge peanut butter fanatic, so a little dollop on top completed these!

  5. Hi there! I love all yojur recipes and have never had any trouble with them. But I have these in the oven and we’re going on 50 minutes now. I followed the recipe exactly — even measured the flour on my scale to make sure I used 292 g— and they are in a 9×9 pan. I’m sure these will taste delicious, but wondering how long these are going to need in the oven… I think the recipe may need some tweaks in regard to oven temp and time. Also, I wanted to make these in a 9×13 pan but after spreading it was incredibly difficult, I gave up and resorted to a smaller pan. I’m going to make another batch in a 9×13 but I’ll just double the recipe 🙂 I know for those the bake time will be longer. But can you provide any insight on why the 9×9 pan is taking so long? Thanks!

    • Update – these took 1 hour 5 minutes. They are DELICIOUS!!!! But something is definitely wrong with the oven temp and bake time. Next time I’ll try these at 375.

  6. I opted to use parchment paper in an 11 x 7 pan instead of aluminum foil.  I was able to easily take the paper out of the pan and use a spatula to spread the dough to the size of the pan.  Great recipe, thanks for sharing!

  7. Tip: I used a piping bag to put the top layer of dough on. It was much easier!

  8. Is the “batter” supposed to be a dough? I haven’t started baking them in the oven but my dough is very cookie like. 

  9. I could hardly get these to spread in my 9×9 pan. Then when I had to do the second layer it was literally impossible. I even had my husband try. I ended up using my fingers to spread them out. They’re in the oven now so we’ll see…

  10. Well they aren’t bad, but they are very very sweet. I think I’ll cut down on the sugar and use regular salted butter if I make these again. I used an 11×7 and baked for 35 minutes. They were still a little gooey when I took them out of the oven but I let them cool in the pan and they turned out fine. 

  11. Great recipe! My whole family loved them. I melted the remainder of the white chocolate chips and drizzled it on top once they were done baking. I am sure it would have been great w/o it but it was a good way to use the left over chips.

  12. These are dangerously good!  Thick and cakey. I was told by multiple people they were one of the best things they’ve ever eaten!!

  13. These were good. I used parchment paper and my hand to help the batter spread. Thanks for the recipe! 

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