Snickerdoodle White Chocolate Blondies

Soft, chewy blondies loaded with cinnamon-sugar and topped with a 3-ingredient vanilla glaze.Easy recipe for Snickerdoodle Blondies. Stuffed with a cinnamon sugar swirl and topped with a 3 ingredient vanilla glaze. Soft, chewy, and easy to make!

 A favorite classic cookie of mine are snickerdoodles. Plain and simple.

Coming from a gal who LOVES big chunks and whole lotta stuff goin’ on in her cookies, that’s definitely saying a lot. It’s the cinnamon sugar crusted exterior that gets me every time!

But last year while I was at a bakery, I spotted something new to me. A white chocolate chunk snickerdoodle. Soft & puffy, full of lush white chocolate chunks, and an overload of cinnamon & sugar. This cookie was over-the-top. Pure cookie insanity. I bought it on the spot and WOW. The combination of white chocolate and snickerdoodles is to.die.for.

Easy recipe for Snickerdoodle Blondies. Stuffed with a cinnamon sugar swirl and topped with a 3 ingredient vanilla glaze. Soft, chewy, and easy to make!But rather than recreating said cookie, I chose to put a little spin on it this past weekend.

You see, I like baking bars. They’re easy. Thoughtless. Versatile. Fool proof. One pan, thank you ma’am. The bars I made this weekend are a cross between a cookie bar and a blondie and sort of a cake. They’re ultra soft with a slightly chewy texture. The bars are reminiscent of a cakey cookie, but they are also a tad dense like your typical blondie – the eggs and all the butter are to thank for that. 😉

My good friend Erin said they taste like you’re biting into a thick snickerdoodle cookie… but better.

Soft & chewy Snickerdoodle Blondies - stuffed with a cinnamon sugar swirl and white chocolate chips. Recipe by

And quite frankly, I have to tell you that these bars are probably one of the best things that have come out of my kitchen. I’m not exaggerating. They require hardly any work and contain a freaking load of butter. A win-win in my book.

The white chocolate chips provide some texture and the sweet cinnamon sugar swirl hiding inside melts in your mouth with each bite. I made the swirl extra thick because… well, a snickerdoodle can never have enough cinnamon sugar. It’s my favorite part. 🙂

Soft & chewy Snickerdoodle Blondies - stuffed with a cinnamon sugar swirl and white chocolate chips. Recipe by

 I glazed the blondies with a simple 3 ingredient vanilla glaze, made from powdered sugar, cream, and vanilla extract. I felt it gave the bars a little something’ extra. Plus it’s pretty.

What was great about the glaze is that it hardened fairly quickly, allowing me to stack the blondies up to bring to a party without having the glaze smear. Any desserts that travel well are keepers. When I’m sending goodies to friends or bringing treats to get togethers, I always feel stumped about what to make in fear the dessert will be ruined getting from point A to point B.

I’m glad to know my new favorite blondies make the cut. 😉

Soft & chewy Snickerdoodle Blondies - stuffed with a cinnamon sugar swirl and white chocolate chips. Recipe by

I love a tasty remix on a classic dessert and I know you’re going to flip for these too. Wait til you try one heated up with melty vanilla ice cream. Just sayin’.


Snickerdoodle White Chocolate Blondies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 1 hour, 45 minutes
  • Yield: 24 blondies
  • Category: Bars
  • Method: Baking
  • Cuisine: American


Soft, chewy blondies loaded with cinnamon-sugar and topped with a 3-ingredient vanilla glaze.



  • 2 and 1/3 cups all-purpose flour (spoon & leveled)
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 cup white chocolate chips

Cinnamon-Sugar Filling

  • 1 Tablespoon granulated sugar
  • 1 Tablespoon packed light brown sugar
  • 1 Tablespoon ground cinnamon

Vanilla Glaze

  • 1 cup confectioners’ sugar
  • 1 Tablespoon heavy cream or milk
  • 1/4 teaspoon pure vanilla extract


  1. Heat oven to 350°F (177°C). Spray a 13×9 inch baking pan with nonstick spray.
  2. In small bowl, combine flour, baking powder, and salt. Set aside. In large bowl, beat butter on high with an electric or stand mixer. Beat until butter is creamy, then add both sugars. Gradually beat in eggs and vanilla. On low speed, beat in dry ingredients until combined. Fold in 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. Sprinkle with the cinnamon sugar filling and spread the remaining batter over top. Some of the cinnamon sugar will mix into the top layer as you spread it.
  4. Bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely for about 1 hour.
  5. While the bars are cooling, make the glaze. In small bowl, stir glaze ingredients until smooth. Drizzle over blondies and cut into 24 squares. Blondies stay fresh covered tightly at room temperature for up to 1 week.

Keywords: snickerdoodle blondies

For only $1, I bought this empty condiment bottle to glaze the blondies. I can’t wait to use it on some of my other desserts – it makes drizzling glazes so easy!


  1. Hi Sally-
    I bake a lot for friends and family! I must say, everything that I take off of your page and bake always comes out DELICIOUS! These are BY FAR one of the best things that I have taken off of your page, and (just like you) have come out of my kitchen. They are a perfect brownie to cookie texture!! 🙂 and the white chocolate chips just give them the kick that they need. They are absolutely delicious, and this is coming from someone who usually doesn’t eat desserts without chocolate, and I am NOT a fan of white chocolate, but these are one of the best things I’ve ever tasted.

    1. Marisa – I loooove these blondies. I can’t stress it enough. Probably one of the best desserts I’ve ever made! I am delighted that you love them too. And coming from someone who doesn’t really even like white chocolate – wow, what a compliment. Thanks for taking the time to comment about them!

  2. YAY!! someone else who loves bar cookies as much as I do! (and yeah… Snickerdoodles are one of my all time favorite cookies!) so your recipe here really caught my eye! I’m in my mid-50s now, but I’ve been baking & cooking since I was 4 years old. No joke – one of the first things I learned was making homemade chocolate-chip cookies with my 3 older sisters… and at age 5 I learned how to make Swedish meatballs in an electric skillet on the countertop…. (supervised, of course) and by the time I was 8 years old I made my first homemade casserole all by myself!) Way back in the 80s before I became a mother, every year at Christmas time I used to bake a HUGE amount of several different kinds of cookies and brought them to work to share with everyone all December long. (I started buying ingredients in October and baking a few batches every week in November until I made them all, plus a couple of kinds of chocolates) So I have a lot of baking experience. However… since becoming a mom, I don’t have as much time to do that much baking, so I LOVE bar cookies because they’re so much easier than having to roll or shape or slice & bake individual cookies. You can turn out a lot more batches a lot faster with bar cookies. I cannot wait to try these wonderful blondies of yours! Thanks so much for inventing them, Sally! They look amazing!

    1. Ro, it sounds like YOU should be the one running this baking blog. 😉 You are a master! I certainly never made Swedish meatballs when I was 8. More power to you, that is just so wonderful!

      I agree, I love making bar cookies. While I don’t have any children yet, I do have plenty of readers and a huge dog the size of three kids haha. So bar cookies are always a savior when I need something easy and quick. Anyway, I hope you enjoy these blondies. I love Snickerdoodles too!

  3. Hi Sally,

    I made these last weekend and they were to die for!! My only question – the batter came out pretty thick. I actually had a hard time spreading it around on top of the cinnamon filling. Is this normal? Like I said, they tasted wonderful. Just wondering if maybe I did something wrong.


    1. Yep, that’s normal. It’s very thick batter. Happy you enjoyed them!

  4. I made these for the first time today and they are amazing! I didn’t do the glaze, decided they might be sweet enough without. I had a little trouble getting the dough evenly into the pan, so I just lightly dusted my hands with flour and it did the trick. Worked for the top half of the dough as well. I made them for my husband to take to work tomorrow, and he’s already told me he doesn’t want to take them out of the house!

    1. Hi Anita! Very glad you made these. The glaze certainly adds extra sweetness! I have a feeling they will be a big hit at your husband’s work today.

  5. I have made these and they do taste great. Only problem is there is a layer around the cinnamon that looks like it isn’t quite cooked. I did cook for 30mins too. Should I just cook for longer or could it be because of the sugar/cinnamon that it gets this?
    Thanks for the great recipe

  6. Made these for a reception for my son’s wedding. They turned out super well, chewy and excellent. Mine turned out great! 25 minutes worked in my oven. I have cold hands to patting into the pan was not hard at all. Another winner!!

    1. Thanks Melanee! So happy these were chosen for a wedding reception dessert. That’s so special. Thank you!

  7. I’m confused on whether or not you melt the white chocolate chips or not

  8. I didn’t try the actual snicker doodle recipe, but I did make the vanilla glaze to go with a pear tart I am making and Wow! Do you ever get that light bulb moment where you’re like, ‘Why didn’t I think of that?!’ The only other glaze recipe I knew used water instead of milk or cream and I always felt it was lacking something!

    Not anymore! Just made this as a trial before the tart came out of the oven and O-M-G, I couldn’t keep my kids out of it! The only thing I noticed was the recipe says use 1 TBS of half and half with 1 cup confectioners sugar, but I had to use almost 3 TBS to get the consistency of icing.

    Either way, I don’t care because this came out amazing! Thank you so much!

  9. Any suggestions if one wanted to sub out the white chocolate? I’ve just never been a fan! Would butterscotch chips be good?

    1. Absolutely! butterscotch would be amazing.

  10. Wow!! These were the perfect remedy for a cold, snowy day stuck inside with a toddler. We had such fun baking them & they are DELICIOUS. Thanks for another great recipe!

  11. So glad I discovered your site. I love to bake but was in a rut. You have so many recipes I want to make. I already made the peanut butter chip brownies and loved them. Thanks!

  12. This recipe is out of this world wonderful!  Thank you so much!  A little hesitant to make it at first, but so glad I did.  I used cinnamon bits since they were all I had–and they worked out perfect–not too much, etc.  I used a small silicone spatula which did a great job with spreading the layers and I lined my pan with parchment – all of these lead to a great and yummy success.  You referenced muffins, but I wasnt able to find the link – maybe you could list it when you get a chance.  As always, I am a fan!

  13. Have you ever tried adding chopped nuts?  Making today!

  14. I am a huge fan of cinnamon/sugar baked goods. These blondies look scrumptious, thanks so much for the recipe! I’m sharing with all my friends/family.

  15. Really excited to try this recipe.  I love snickerdoodles and I love your recipes.  Just curious, and I might have missed it, is there a reason these blondies don’t have the traditional Cream of Tartar of a snickerdoodle?  There is something particularly addictive about a Snickerdoodle with cream of tartar, and I’m wondering if this recipe would benefit from adding that.  

  16. You think you could replace the egg with pumpkin in these like your white chocolate snickerdoodle pumpkin cookies? Or with it being a blondie would the consistency not work the same? I love these and I love the cookies as well. Just trying to think of something else for Thanksgiving that I have not tried yet. Thanks!

    1. I don’t recommend it; I’d fear the blondies would be too wet and moist. If you test anything out, let me know. I’d be curious to try something like it.

  17. Hi Sally,
    I have never been a fan of white chocolate. Can I omit it? Should I increase the amount of suger or the same?
    Please reply really want to make them. Thanks

  18. Thank you so much for sharing this recipe! It was a big hit! Made it exactly as directed and it came out perfect!

  19. This recipe is AMAZING!! My husband frequently asks for it! I used it for a snickerdoodle bottomed cheesecake recipe on my blog. It’s fantastic! Thank you! It’s super soft and chewy with rich brown sugar and butter flavor!
    I sourced you as the original recipe owner! Thanks again!

  20. I made these recently and they serve a SIX-star rating! While the blondie batter was VERY challenging to spread atop the cinnamon-sugar filling, simply spray your small offset spatula with Pam, etc. and don’t worry about getting entirely to the edges of the 9”x13” pan. I came within 1” of the edges and the blondies puffed up nicely.

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