Introduction to the Recipe

Crisp on the edges and wonderfully chewy in the middle, these Chewy Snickerdoodle Blondies deliver the iconic cinnamon‑sugar charm of a snickerdoodle cookie in luscious bar form. With rich butter, brown sugar depth, and a sprinkling of cinnamon and nutmeg spice, every bite melds warm, nostalgic flavors with that crave‑worthy texture. Whether you’re after an afternoon pick‑me‑up, a cozy after‑dinner treat, or an easy bake for sharing, these blondies are sure to please.

The blend of classic snickerdoodle spices—sweet cinnamon with a hint of nutmeg—is elevated by the chewiness from both dark brown sugar and cream of tartar. Plus, these bars are quick to throw together, using common pantry ingredients: butter, sugars, flour, egg, and spices. For pro-level variation, you might try substituting part of the brown sugar with light molasses for deeper flavor, or stirring in butterscotch chips for indulgent pockets of sweetness. You can find fun tips for perfecting blondies at home in this baking tips guide, or explore a classic snickerdoodle cookie recipe for inspiration here.

Whether you’re baking for a holiday cookie swap or just craving a slab of cinnamon-cookie bliss, these Chewy Snickerdoodle Blondies promise simple assembly, warm spice, and serious satisfaction—no mixer required.

Basic Recipe: Ingredients and Instructions

Chewy Snickerdoodle Blondies

Author: Sarah White

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Description

Soft, chewy Snickerdoodle Blondies—sweet, cinnamon-spiced bars. Try this irresistible Chewy Snickerdoodle Blondies recipe now!

Ingredients

Scale

8 tablespoons (1 stick) unsalted butter
Cooking spray or additional butter, for greasing

½ cup plus 3 tablespoons granulated sugar, divided
2 ¼ teaspoons ground cinnamon, divided
½ cup packed dark brown sugar

1 large egg
1 tablespoon vanilla extract
¼ teaspoon kosher salt

1 ¼ cups all‑purpose flour
¾ teaspoon cream of tartar
½ teaspoon baking powder

¼ teaspoon ground nutmeg

Instructions

Prepare your pan

Grease an 8-inch (20 cm) square baking pan with butter or non-stick spray. For easy blondie removal, line it with parchment paper, allowing some overhang to lift the bars out later.

Mix the base

In a medium bowl, cream together the butter, ½ cup granulated sugar, dark brown sugar, egg, and vanilla until smooth. Stir in the salt, then gradually fold in flour, cream of tartar, baking powder, and nutmeg until a uniform chewy blondie batter forms.

Swirl in cinnamon sugar

Combine the remaining 3 tablespoons granulated sugar and 2 teaspoons ground cinnamon in a small bowl. Dollop half of your blondie batter into the prepared pan, sprinkle half of the cinnamon-sugar mixture over it, then layer the remaining batter. Finish by sprinkling the rest of the cinnamon-sugar blend on top.

Bake to golden perfection

Preheat your oven to 350 °F (175 °C). Bake for 22–25 minutes, until the edges are lightly golden and the center is set but still soft. A toothpick inserted near the center should come out with moist crumbs—not raw batter.

Cool and slice

Allow the blondies to cool completely in the pan—on a wire rack if possible—before lifting them out and slicing into squares. For clean, sharp edges, use a sharp knife and wipe it between cuts.

Notes

For extra richness, try substituting half of the granulated sugar with light brown sugar.

If you prefer cakier blondies, swap the cream of tartar and baking powder with 1 teaspoon of baking soda.

Chill the cut blondies briefly to make them easier to slice.

Add blondie mix-ins like white chocolate chips or chopped pecans for crunch.

Store in an airtight container at room temperature for up to 3 days—or freeze for longer storage.

Keywords: Chewy Snickerdoodle Blondies

Advanced Techniques

Maximize chewiness with melted-butter method

Using melted butter instead of creamed allows the sugars to integrate deeply, contributing to maximum chew without turning cakey. Melt the butter gently—avoid browning—to preserve that classic blondie texture. The melted butter promotes a soft, fudgy interior that’s central to the chewy experience.

Achieve swirl-forward cinnamon flavor

To elevate the cinnamon profile, lightly fold the cinnamon-sugar mixture into the batter—not just layered—in zhuzhed up swirl patterns. This ensures more bite-throughes of cinnamon in every square. For a marble effect, run a toothpick through layers of batter and spices so you get beautiful visual lines and balanced spice.

Prevent gummy centers using precise bake times

For evenly cooked blondies, rotate the pan halfway through baking. Slight variances in oven heat can leave the edges done while keeping the center too soft. Remove when the sides are just set and springs back to light touch—you can allow 1–2 minutes of carry‑over cooking from residual heat while cooling.

Use a warm water knife for clean cuts

Before slicing, warm your knife under hot water and dry it well. The heat helps cut through buttery bars, leaving sharp edges without smudging or tearing. Wipe between cuts for the neatest presentation—especially helpful if your blondies are especially moist.

Upgrade presentation with topping layers

Top the blondies immediately after baking—with melted cinnamon butter, a light dusting of powdered sugar, or a drizzle of white chocolate. The warmed topping soaks in slightly, adding visual flair and an extra layer of indulgence. Just let the bars cool enough to support the garnish before applying.

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Storage, Shelf Life, and Maintenance Tips

Keep at room temperature for soft texture

Store the blondies in an airtight container at room temperature for up to 3 days. This maintains their chewiness without drying them out. Place a slightly damp paper towel inside the container if your kitchen is dry to retain moisture without affecting the flavor.

Extend freshness with refrigeration

If you need to prolong shelf life, refrigerate the blondies—tightly wrapped or sealed—for up to 1 week. Bring back to room temperature before serving to restore tender chew. Warm for 10 seconds in the microwave if you prefer a soft, just-baked feel.

Freeze for long-term storage

Individually wrap blondie squares in plastic wrap and seal them in a freezer-safe bag or container. They keep well for up to 3 months. Thaw at room temperature or heat briefly on low power in the microwave to enjoy.

Prevent sticky stacking

When layering blondie pieces in storage, place parchment or wax paper between them to avoid sticking. This preserves the cinnamon topping and makes single serving removal easier.

Rejuvenate stale blondies

If bars start losing their freshness, pop them in a preheated 300 °F (150 °C) oven for 5 minutes to revive chew. Slice while still warm for melting butter texture, or lightly brush with milk or cream before refreshing to retain softness.

Dietary Adaptations and Substitutions

Gluten-Free Adaptation

Substitute an all-purpose gluten-free blend (1:1 measure) for wheat flour. Ensure your blend contains xanthan or guar gum for proper chew and structure. The cinnamon-sugar swirl and rich sugars remain the highlight for those craving snickerdoodle flavor without gluten.

Lower-Sugar Option

Use coconut sugar or reduce granulated sugar by up to 25% to soften the sweetness. You may replace part of the brown sugar with unsweetened applesauce to compensate for moisture loss—but expect slightly softer texture.

Dairy-Free Version

Replace butter with melted coconut oil or a vegan buttery spread. The flavor and texture shift slightly but remain rich and nostalgic—with the cinnamon and sugars carrying the snickerdoodle essence beautifully.

Egg-Free Swap

Replace the egg with a flax “egg” (1 tablespoon ground flaxseed with 2½ tablespoons water, rested until gelled). This keeps the blondie moist and chewy, though the texture may be slightly crumblier—still deeply cinnamon-forward and satisfying.

Nut-Free Friendly

This recipe is naturally nut-free, but if you’re sharing or modifying with mix-ins like chips, choose nut-free certified products to ensure allergy-safety while maintaining the classic flavor.

FAQs About the Recipe

Why are my blondies cakey instead of chewy?

Cakey texture often stems from over‑mixing or using softened butter instead of melted. Stick to gentle folding and melted butter to retain chew. Also, avoid over‑baking—pull when center is just set.

Can I add mix-ins like chocolate chips?

Yes—white chocolate chips, cinnamon chips, or pecans make great additions. Stir them in gently so they distribute evenly without sinking and disrupting the chewy texture.

How thin or thick should the blondies be?

An 8‑inch square pan yields bars about ¾ to 1 inch thick—ideal for chewy blondies. A larger pan makes thinner bars (faster bake, crispier edges), while a smaller pan produces extra-thick, fudgier squares.

Can I double the recipe?

Absolutely. Use a 9×13 inch pan and increase baking time to about 25–30 minutes. Start checking for doneness at 22 minutes—edges should set and center will finish set from residual heat.

How do I check without using a toothpick?

Lightly press the center of the pan with your finger. If it gently springs back and doesn’t feel jiggly, it’s done. Over-baking leads to dryer edges, so aim for a slightly underbaked feel.

Conclusion & Final Thoughts

Nothing quite says home-baked coziness like these Chewy Snickerdoodle Blondies. They take beloved cookie flavors—cinnamon, brown sugar, nutmeg—and turn them into portable bars that are soft, chewy, and utterly satisfying. With simple ingredients and minimal steps, they’re quick to prep but linger in flavor—perfect for snack breaks, school treats, or holiday baking trays.

Adaptable and forgiving, this recipe welcomes tweaks—gluten-free, dairy-free, lower-sugar, or sans egg—without losing that nostalgic spice-laced bliss. Meanwhile, advanced techniques like warm-knife slicing, swirl mix-ins, and drizzle toppings help you personalize both appearance and taste. Storage tips ensure they stay at peak chew, while smart reheating brings them back to fresh-baked warmth.

Whether you’re feeding friends, gifting treats, or simply treating yourself, these blondies offer comfort, ease, and cinnamon-spiced joy in every bite. Let them become your go-to for baking moments big or small—because some classics deserve nothing less than golden chewy perfection.