A cross between a chewy blondie and moist butter cake, these blondies are studded with white chocolate chips and ribboned with sweet cinnamon sugar!
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. And if you love these blondies, you’ll also enjoy my Biscoff white chocolate blondies!
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.
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 inch baking pan. They are a little thinner baked in a 9×13 inch.
And if snickerdoodles are your thing, don’t sleep on these recipes: classic snickerdoodles (a no chill recipe), caramel snickerdoodles, white chocolate chai snickerdoodles, and maple pecan snickerdoodles. Let me know what you try!
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White Chocolate Snickerdoodle Blondies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 20-24 bars
- Category: Bars
- Method: Baking
- Cuisine: American
Description
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 (291g) all-purpose flour (spoon & leveled)
- 1 and 1/2 teaspoons 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 pure vanilla extract
- 1 cup (180g) white chocolate chips
Cinnamon-Sugar Filling
- 1 Tablespoon ground cinnamon
- 1/3 cup (67g) granulated sugar
Instructions
- Preheat oven to 350°F (177°C). Line a 9×9, 11×7, or 9×13 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 11×7 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 9×9 or 11×7 baking pan, bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. For a 9×13, bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely for about 1 hour.
Notes
- Make Ahead & Freezing Instructions: 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.
Keywords: snickerdoodle blondies
Will it change the composition if I leave out the white chocolate chip?
You can leave them out!
Made this for Thanksgiving dessert. YUM! I made mine in a 9×9 because I didn’t have a 11×7 and our 9×13 was being used for something else. It made them really thick. Next time I’ll probably make it in a bigger pan so they are a bit thinner, but this recipe is delicious!
★★★★★
We really loved the outcome of this recipe. The cinnamon flavor was EXACTLY what I was craving. However, spreading the dough in the pan by hand was a total pain and made me not want to make them again. I too had to use baking spray ( A LOT) on my fingers to get them in the pan. Usually Sally’s recipe are 5 stars, this one only 4.
★★★★
I used parchment paper to pat the dough down and spread it out instead of just oiled hands, worked really well,
★★★★★
That is a fantastic idea! JM! Thank you for posting!
Enjoy your day!!
We loved this recipe – we made it to send in for a teachers lunch and my daughter wouldn’t stop asking to make it again.
★★★★★
I baked these today. Made 1.5 x the recipe in a 9×13 pan. Perfect. So delicious and so much easier than the cookies. We were supposed to save them for an event next week but I don’t think they will make it that long. So yummy! Will definitely make again.
★★★★★
How long did you bake the 9×13 size bloodies?
These blondies are so delicious! I also added 1 teaspoon of chai spices to the batter because I absolutely loved sallys Chai snickerdoodle cookies and it added a subtle something extra to the blondies! Super easy to make and will definitely be making them again. Crispy cinnamon sugar topping and soft inside!
★★★★★
Chai spices? OH! MY! That would send these over the top! Thank you for posting that suggestion!
Enjoy your day!!
If I want these to be thick but I need them in a 9×13 pan, should I double the recipe?
Hi Lacy, doubling might be a bit too much and take a while to bake through. We’d recommend trying 1.5x the recipe for thicker bars.
Just made this and OMG so yummy! I only had a teaspoon of vanilla but it was still delicious! I wet my hands before pressing the batter into the pan and it worked like a dream!
Aloha Sally!
I have been a loyal follower of yours for a little over 6 years now. Your white chocolate snickerdoodle blondie is a regular homemade dessert in my household! However, I remember that you had two different recipes. This is your older recipe that contains two eggs. There was a newer recipe which contained two whole eggs and one egg yolk. Also had a separate recipe for vanilla glaze to top off the delicious Blondies. Of course the Blondies don’t need it because they are fabulous just the way you are, but I have somewhat of a sweet tooth! I can’t find your newer Blondie recipe and this is the only recipe I found. I was wondering if you could re-post the recipe that contains two whole eggs in one egg yolk? Thanks a bunch for everything you do for the baking community!
Mahalo,
Leilani
★★★★★
Hi Leilani! This is actually my newer version, but I did have an older version as well. To make those, you’ll just need to add 1 egg yolk and increase the flour to 2 and 1/2 cups (313g), spooned & leveled. Here’s the vanilla icing for topping!
I, too, had to moisten my fingers to spread the dough. However, it was well worth it. These are sooo good. Everyone raved about them.
★★★★★
Good but why not just spread the dough in a pan and sprinkle half the cinnamon/sugar on top and then bake. Spreading dough was a pain, even though I had baking spray on my hands.
★★★★
Had some difficulty getting the dough to spread. Had to use moistened fingers.
The results however were wonderful.
These are so good! They seem like a cross between a coffee cake and butter cake. Mine don’t look as pretty, however. The batter was very thick and not spreadable, so it kind of stayed in the spot I put it in. Not sure why it turned out like that, but I would like to try again.
★★★★★
My batter was really thick as well, and I messed up and used a whole cup of butter instead of 3/4 cup
Hi! Julie! I agree! The batter was THICK. So what I did was, pressed down the batter using parchment paper, spreading as best I could and continued to spread using the back of a tablespoon. After sprinkling on the cinnamon sugar mixture, then took a chunk of batter, patted into a round using the palms of my hands, placed around in top of the mixture. That seem to work better than trying to spread it. Sprinkled remaining cinnamon sugar mixture, pressing down again using parchment paper. I had to manipulate some of the batter to ease into corners and other areas. In oven now, so we shall see!
I hope this helps you for next time!
Enjoy your day!!
★★★★★
Easy to make and so delicious!!
★★★★★