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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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!



  • 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.

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.

Try these next!

Soft & Thick Snickerdoodle Cookies


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!

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


  1. Hi Sally! I’m an aspiring teen baker, and your blog is like my baking bible. Actually, my whole family has become incredibly involved with my love for your addiction. (My mom adores the recipes, my dad claims to just be here for the photos. I think it’s really for the sprinkles)
    Anyways, I’ve tried many of your recipes before and always had great success. However, my health-nut aunt always refuses to indulge. (It’s probably the sprinkle overload) I made you snickerdoodle blondies for a family reunion. Since my aunt and I were the only early risers, I found myself sitting at a kitchen table alone with her, a plate of blondies between us. Refusing to be snubbed again, I pushed them towards her with the promise they were “breakfast bars”. Not technically a lie, right? Any bar can be a breakfast bar. 
    She loved them! So thank you, Sally, for getting my aunt to treat herself in some roundabout way. 
    (I have run into a bit of trouble, however. She wants the recipe. Yikes!)

  2. I’m not even a fan of Snickerdoodles OR white chocolate, but, I think these bars changed my mind. I’m going to have to try your Soft & Thick Snickerdoodles, next. 🙂

  3. As a chef at a historic B & B here in Savannah, Ga, I am always looking for new ideas to put out with our afternoon tea. Your recipes are always a hit, but this one esp makes the crowds go wild. Made them over 20 times since January. Cant not tell you how many guests….some near the sweet old age of 90, just love your recipes!!!! (They do not quite crasp the concept of a “baking blog,”but i always leave a note with your web address to spread the delicious love!! Can not wait for your candy addiction to be in my hands. All the best and thank you!!

  4. I made these and they tasted amazing!The only change i made was i reduced the amount of sugar.Also,i love your photos!

  5. I made these the other day for co-workers. I baked them in a 10×7 pan & they were delicious. I got rave reviews from work & my son. So today I decided to increase the ingredients 1.5 times so I could keep the thickness but use a 9×13 pan – perfect. Just the right consistency & absolutely delicious!

  6. I made these today for a get together and they were a big hit.

  7. I made these today and they are amazing! My husband couldn’t get enough of them. I love the crunchy edges and moist, soft centers. You get the best of both worlds with these blondies! Thank you for this great recipe!

  8. Sally, do you need to coat the foil lining with cooking spray?

  9. Hi

    Ive just discovered your amazing blog in the past few days!

    i never bake, but im looking to try a few recipes for fall/winter, and i love cinnamon and white chocolate etc and these look divine..wee dont get much goodies like this in ireland, definately no pumpkin spice treats 🙁

    can i ask, would a 10×7 pan work?

  10. I used an 11×7 pan, the only thing I can find that was different was the fact I used jumbo eggs (all that I had), after cooking for an hour and 10 mins I waved the white flag and took them out of the oven. I have yet to taste them, but I’m really hoping my 2 hours of cooking wasn’t for not 🙁 

  11. 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.

    • 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?

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

  13. 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! 

    • 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. 🙂

  14. 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?

  15. 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.

  16. 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!!

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

  18. 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!

  19. 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. 

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

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

      • Sally, the dough is super thick and won’t spread well…trying to put the second layer on top of the cinnamon sugar is almost impossible. Could you share your trick? Others seem to be having the same problem!

      • No trick at all! Just have to work with it to spread it across as much as you can.

      • I actually pressed the dough for the top layer into patties with my hand before putting it on top of the cinnamon and sugar (I have a coffee cake recipe with similar batter and I use the same technique). When it bakes all the seams run together anyway and you can’t tell.

  21. Well that explains it.  Thanks! 

  22. I love these bars.  I’ve made them over and over again.
    Yes, the batter is very thick and tricky to spread.
    I like to drop spoonfuls over the bottom of my baking pan, making it easier to press in.  It so beyond worth it.
    I’ll be making it again this weekend for a treat sale for our Cub Scout pack.
     It’s one of may favorite Sally recipes.  I’m a long time fan!

  23. Made these tonight and they were super good! Thanks for the recipe!

  24. Hello Sally! Just wanted to report back that these turned out SO delicious! My husband usually likes all the baked goods I make and responds back after a few bites saying whatever I made was good BUT this time he spoke after his first bite and was amazed! I too was amazed at the sweet white chocolate with the cinnamon sugar flavor melting in my mouth and the vanilla bean ice cream takes it up a notch! It’s out of the world when slightly warmed with that ice cream. Now that was a party in my mouth! I normally don’t review our leave comments after every baked thing I make but I thought you should know our experience on this one 😉

    You’re very talented/gifted and I really enjoy your recipes! Blessings to your day! 

  25. I accidently bought dark brown sugar instead of light. I looked online and tried using more white sugar and less dark so I am hoping they turn out. I’m so nervous because it took me so much time to make these and I would really hate to have to start over again. Any ideas on this method being an okay substitution?

  26. Can I use chopped white chocolate instead of white chocolate chips?

  27. SALLY!!!!! I made these tonight after swooning over the recipe for more than a week. THEY ARE SO AMAZING!!!! I was looking for a sweet treat to make the girls in my bible study at school and I am sure they will love your recipe as much as I do!! I am a freshman in high school and am fairly new to baking, and I have already pinned a million of your recipes that are on my to-bake list. I will definitely be making these blondies again and am sooooo excited to try more of your recipes!! 🙂

  28. These are insane!! Had to pack away most to bring to friends because I couldn’t stop going for more!! The combo is just perfect. Only thing I had trouble with was spreading the dough, but I decided to try and rub some vegetable oil on my fingers…made spreading the dough evenly and even just placing it on the foil/cinnamon layer a LOT easier!
    Great recipe, as usual 🙂

  29. Do you think the eggs could be substituted with a banana or two?  Would it change the texture/flavor/bake time? 

  30. i love these since i made them before christmas. theyre a hit with everyone 🙂

    but, can you tell me, do they freeze well? im currently making a batch and because of eating healthy only a few will be eaten 😉 and im wondering do they freeze well, any suggestions how to if so?

    thanks sally

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