Packed with cinnamon and butterscotch, these snickerdoodle blondies are addictively decadent. My brown butter blondies are always a favorite around these parts. Thick, fudgy, chewy, and decadent, those babies are hard to beat. But due to my slight obsession with cinnamon and snickerdoodles, these snickerdoodle blondies come pretty close to first place.
These snickerdoodle blondies
Are full of cinnamon flavor Have a deep butterscotch flavor Have a crunchy cinnamon coating Have a lovely little tang from the cream of tartar Have chewy edges And fudgy insides
So yes, these are glorious on their own merit. And best of all, these are very simple to make.
Ingredients to make snickerdoodle blondies
Brown butter – Made with unsalted butter. You can also use regular melted butter instead. Dark brown sugar – I prefer dark brown sugar for more flavor. But you can also use light brown sugar. Cinnamon – I used Korintje cinnamon here, which has a lovely, strong cinnamon flavor. But I’ve also made these with Ceylon cinnamon that has a more subtle, floral cinnamon flavor. Eggs – I use large eggs. Cream of tartar – This adds the tanginess to the snickerdoodle blondies. But you can leave it out for fudgy cinnamon blondies. White Chocolate – White chocolate chips or chunks are not necessary. But I do love the contrast between the butterscotch cinnamon flavor and the milky white chocolate flavor. Flour – I use AP flour (all purpose flour). Vanilla and salt – Flavoring to enhance and balance the flavors and sweetness. Raw sugar – Raw sugar is sprinkled on top with cinnamon. This adds a lovely crunchy topping. This is optional however. You can use regular granulated sugar instead as well.
Can I make these blondies without brown butter?
Browning butter adds a ton of flavor to the snickerdoodle blondies. But if you are pressed for time, you can skip this step. However, if you do have the time, it’s absolutely worth your while to use brown butter in this recipe. You’ll be pleasantly surprised just how much complex flavor brown butter adds to classic desserts such as chocolate chip cookies, rice krispie treats, madeleines etc.
How to make snickerdoodle blondies
Just like my regular blondies recipe, these snickerdoodle blondies are easy as well. The only extra step is browning the butter. You can check out my detailed guide here on how to make brown butter. Once the brown butter is made, and cooled down to almost room temperature, you’re ready to make the batter. Mix the brown butter, brown sugar, and salt until well mixed. Add the eggs and vanilla, and mix them in well. After adding the eggs, continue to mix the batter until it becomes thicker and lighter in color. This usually helps with giving the blondies a shiny, crackly crust. However, these snickerdoodle blondies will be covered in cinnamon sugar so you’re not really going to see that crackly crust. But this step is still crucial to get that fudgy texture. Whisk the flour, cinnamon, and cream of tartar together, and fold them into the blondie batter. Add the white chocolate chips halfway through, and mix just until the flour is incorporated. Spread the batter in a prepared 8 or 9 inch square pan, and evenly sprinkle the cinnamon sugar on top, in a thin layer. Bake in a preheated oven for about 20 – 30 minutes. The snickerdoodle blondies will puff up as they bake, and then collapse a little as they cool down. This is A-OK, this is GOOD. This is what creates the fudgy center. Let the snickerdoodle blondies cool down before cutting. The blondie texture is perfect after they have been allowed to rest a little. Plus you get nice, clean cuts too.
Tips for making snickerdoodle blondies
To cool down the brown butter faster, add a couple of ice cubes instead of water. Make sure to mix the batter well after adding the eggs. The batter needs to become thicker and lighter in color. The air incorporated will make the blondies rise as they bake, which helps them to cook through. But the blondies will collapse as they cool, which gives that fabulous fudgy texture to them. Use good quality cinnamon. After all, this is the key flavor in these snickerdoodle blondies. You can use a mixture of Korintje cinnamon (cassia cinnamon) and Ceylon cinnamon (true cinnamon) as well. Cream of tartar gives these blondies the tanginess that is classic in snickerdoodles. But you can leave it out if you don’t have it. The result will be delicious cinnamon blondies instead.
Storing for later
These snickerdoodle blondies will keep in an air-tight container (or even a tightly sealed ziploc bag) and at room temperature for about 4 days. They can also be stored in the fridge for about 7 – 8 days, OR you can wrap them in plastic wrap and then in foil and freeze them for up to 3 months. Just make sure to thaw them out before eating again.
Final recipe notes
These snickerdoodle blondies are so easy to make. The combination of the tangy chewiness and the fudginess makes these blondies addictively decadent. Not to mention, the combination of cinnamon, butterscotch and brown butter flavors… These are also great for gift giving during the holidays! Try warming them up slightly and eating with a scoop of vanilla ice cream or cereal milk ice cream or butterscotch ice cream or even chocolate ice cream. Yum!
