Snickerdoodle blondies recipe

These snickerdoodle blondies are like your favorite cookie, but they're bars! The cookie dough doesn't need to be chilled or shaped; it just needs to be mixed together and baked.

– ¾ cup unsalted butter melted and slightly cooled (170 grams; 1.5 sticks) – 1 cup granulated sugar (200 grams) – ¾ cup packed light or dark brown sugar (150 grams) – 2 large eggs at room temperature – 2 teaspoons vanilla extract


– 2 cups all-purpose flour (spooned & leveled) (250 grams) – 1 teaspoon baking powder – ½ teaspoon cream of tartar – ½ teaspoon salt – ¼ cup granulated sugar (50 grams) – 1½ teaspoons ground cinnamon


Heat the oven to 350°F (177°C). Cover a 9x13-inch baking pan with aluminum foil, leaving an overhang for easy removal. Set aside.

Tilted Green Blob


Tilted Green Blob


Mix melted butter, granulated sugar, and brown sugar in a large bowl. Add eggs and vanilla and stir well.

Tilted Green Blob


Mix flour, baking powder, cream of tartar, and salt into the wet ingredients until just mixed. Put dough in pan and spread evenly.

Tilted Green Blob


In another bowl, blend cinnamon and granulated sugar. Sprinkle it evenly on cookie batter. Crispen bar tops in 25–30 minutes. After baking, cool in pan. Enjoy the slices.

Also See: 

Bakery style chocolate chip cookies recipe