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    Home » Recipes » Desserts » Bars » Snickerdoodle Blondies with Cinnamon Chips

    Snickerdoodle Blondies with Cinnamon Chips

    Published: Sep 5, 2023 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 2 votes

    Disclaimer: This post may contain affiliate links.

    These snickerdoodle blondies with cinnamon chips are a chewy dessert bar with tons of cinnamon flavor. The classic taste of a snickerdoodle cookie along with a buttery melt-in your-mouth blondie. Cinnamon chips add even more flavor to these scrumptious bars. Eat them as is or top with a scoop of vanilla ice cream.

    Two snickerdoodle blondies on a plate.

    Try Some Snickerdoodle Blondies for a Cinnamon Treat

    Dessert bar recipes are just the thing for a bake sale, potluck, afternoon snack or to serve at your next party. More substantial than a cookie but still with all that chewy goodness. Blondies, whether they are simple with brown butter or fancier with raspberries and white chocolate, are a no-fail dessert bar that are beloved almost as much as fudgy brownies.

    With a rich buttery base, anything you add to a blondie just elevates them. While you could just add cinnamon and sugar to the top, add some cinnamon chips to the dough and you get a burst of cinnamon in every bite.

    A batch of snickerdoodle blondies on parchment paper.

    Both the ingredients and the process for these snickerdoodle blondies are straightforward and simple. From start to finish, they only take 45 minutes to put together, and only a third of that is time you have to spend actually doing anything. With the help of a stand mixer, there’s hardly any effort involved at all.

    Snickerdoodle blondies will be a favorite if you love cinnamon and snickerdoodle cookies, and doesn’t everyone love a snickerdoodle!

    What is a blondie?

    Blondies are similar to a brownie without the chocolate. They are a little more substantial which a dense, chewy texture that makes them easy to eat with your hands. This makes them ideal for serving at a party, or taking to a tailgate, they won’t fall apart as easy as a brownie.

    To make a snickerdoodle blondie, we’ll take the two ingredients that make snickerdoodles iconic (cream of tartar and cinnamon) and add them to a chewy blondie for a fabulous fusion dessert. 

    Snickerdoodle blondies with cinnamon chips on parchment paper.

    Are snickerdoodle blondies good for making in advance?

    Snickerdoodle blondies are an excellent make-ahead dessert. They can sit covered at room temperature for up to three days and in the freezer for 3-4 months and still keep their texture and flavor. Since they won’t melt, they are great for serving at a cook-out or take them to the pool – no messy chocolate to clean up.

    You’ll Love Snickerdoodle Blondies 

    • Sweet and chewy: Snickerdoodle blondies are a decadent, rich dessert with a chewy texture and sweet cinnamon chips. 
    • A new take on an old favorite: The traditional flavors of snickerdoodle cookies, like cinnamon and the tang from the cream of tartar, are still present in these blondies, but they’re simpler to make then cookies.

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      Why You Need to Use Cinnamon Chips 

      Cinnamon chips are the secret to this recipe. They’re sweet and super creamy, and they have a strong cinnamon flavor that makes these snickerdoodle blondie bars absolutely incredible. I used the Hershey’s brand of cinnamon chips. I got mine on Amazon, but some groceries carry them in the baking aisle. 

      I know a lot of people like chocolate chip blondies, but you really need to give the cinnamon chips a try. Thank me later. 

      Snickerdoodle Blondie Recipe Ingredients

      Ingredients for snickerdoodle blondies.
      Gather the ingredients.
      • Butter: Always needed for blondies.
      • Cream of Tartar: It reacts with basic baking soda to provide lift and also gives snickerdoodles their characteristic tang. You can find it in the baking or spice aisle of your grocery store. 
      • Cinnamon chips: Cinnamon chips add extra cinnamon flavor and a great texture to the blondies. Don’t skip them! 
      • Brown sugar: Brown sugar provides sweetness and also a deep molasses flavor.  
      • Cinnamon: Cinnamon mixed with sugar brings the classic snickerdoodle flavor that you know and love.
      • Pantry Staples – Flour, sugar, baking soda, salt, eggs, vanilla extract 

      How To Make Cinnamon Blondies 

      Step 1: Mix the dry ingredients.

      In a medium bowl, whisk together the flour, baking powder, cinnamon, cream of tartar, and salt.

      The dry ingredients in a bowl with a whisk.
      Whisk the dry ingredients.

      Step 2: Mix the wet ingredients. 

      In the bowl of a stand mixer, combine the sugar and butter until creamy. Add the eggs and vanilla and mix until well combined. 

      Butter and sugar creamed in a mixing bowl.
      Cream sugar and butter.

      Step 3: Combine the ingredients. 

      Gently stir in the dry ingredients until incorporated. Stir in the cinnamon chips. Spread the batter into a baking pan and sprinkle cinnamon sugar over the top. 

      Cinnamon chips on top of a blondie batter.
      Add the dry ingredients and then the cinnamon chips.
      Blondie batter in a baking pan.
      Spread the dough into a baking pan.
      Cinnamon and sugar on the top of blondies.
      Sprinkle cinnamon sugar on top.

      Step 4: Bake the blondies. 

      Bake the blondies until they are golden brown, and a toothpick inserted in the center comes out clean. Cool them completely in the pan before cutting into squares and serving. 

      A pan of baked cinnamon blondies.
      Bake until golden brown and a toothpick comes out clean.

      Tips for Making Perfect Snickerdoodle Blondie Bars

      • Let the butter, eggs, and other ingredients come to room temperature.
      • When incorporating the dry ingredients, mix gently just until combined – overmixing can lead to tough blondies.

      How to Store Snickerdoodle Blondies

      At room temperature – The blondies will keep in an airtight container on the counter for two or three days. 

      In the fridge – Store the blondies in an airtight container in the fridge for up to 4-5 days.

      In the freezer – Store in an airtight container for 3 months.

      What do I do with leftover cinnamon chips?

      You won’t need a whole bag of cinnamon chips for this recipe, so what can you do with the leftovers? Of course, you can save the bag in a ziplock bag in your pantry for the next time you make a batch of snickerdoodle blondies, but here are some other ideas. 

      • Make a batch of chocolate chip cookies and substitute half of the chocolate chips for cinnamon chips. 
      • Stir them into your favorite snickerdoodle cookie recipe. 
      • Use them as a topping for an ice cream sundae. 
      • Mix them into a loaf of banana zucchini bread or pumpkin apple bread.
      • Use them in a batch of cinnamon sweet potato sweet potato muffins for an extra cinnamon twist. 

      Blondie FAQs

      How do I know when blondies are done baking? 

      Stick a toothpick in the center – if it comes out with a few moist crumbs, they’re ready.

      What if I don’t have cream of tartar? 

      Cream of tartar helps with texture, but you can omit it – your blondies will still be delicious. However, they won’t have the signature snickerdoodle tang. 

      Do I have to use parchment paper? 

      Parchment paper makes it easier to remove the blondies from the pan, but you can simply grease the pan with butter if needed.

      More Blondie Recipes to Love

      • A batch of raspberry blondies on parchment paper
        Raspberry White Chocolate Bars
      • Browned Butter Blondie
        Browned Butter Blondies
      • Christmas blondies on a cake stand.
        White Chocolate Blondies Recipe
      • Apple blondies cooling on a black rack.
        Cinnamon Apple Blondies

      If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

      Two snickerdoodle blondies on a plate with a bite taken out.

      Snickerdoodle Blondies

      Author: Barbara Curry
      These snickerdoodle blondies with cinnamon chips are a chewy dessert bar with tons of cinnamon flavor. The classic taste of a snickerdoodle cookie along with a buttery melt-in your-mouth blondie. Cinnamon chips add even more flavor to these scrumptious bars. Eat them as is or top with a scoop of vanilla ice cream.
      5 from 2 votes
      Print Pin
      PREP: 15 minutes minutes
      COOK: 45 minutes minutes
      Servings: 16

      Ingredients
       

      • 1 ⅔ cups brown sugar
      • ¾ cup butter room temperature
      • 1 ½ cups flour
      • 1 teaspoon baking powder
      • 1 teaspoon cinnamon
      • ½ teaspoon cream of tartar
      • ½ teaspoon salt
      • 2 eggs
      • 2 teaspoon vanilla
      • 1 cup cinnamon chips

      Topping

      • 2 tablespoons sugar
      • 1 teaspoon cinnamon
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      Instructions
       

      • Preheat oven to 350º. Spray a 9 inch square pan with non-stick spray and line with parchment paper.
      • In the bowl of an electric mixer combine the sugar and butter until creamy. Add the eggs, one at a time and mix until combined. Add vanilla.
      • In a medium bowl, whisk together the flour, baking powder, cinnamon, cream of tartar, and salt.
      • Gently stir in the dry ingredients until incorporated. Stir in the cinnamon chips. Spread the batter into the prepared pan. Combine the topping and sprinkle onto the batter.
      • Bake for 35-45 minutes or until golden brown and a toothpick inserted in the center comes out clean.
      Barbara’s Tips + Notes
      • Have the butter, eggs, and other ingredients at room temperature.
      • When incorporating the dry ingredients, mix gently just until combined – overmixing can lead to tough blondies.

      Nutrition

      Serving: 1serving | Calories: 303kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 165mg | Potassium: 96mg | Fiber: 0.5g | Sugar: 32g | Vitamin A: 296IU | Vitamin C: 0.01mg | Calcium: 62mg | Iron: 1mg
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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