You know that scene in Sex and the City where Miranda has to dump dish soap all over the chocolate cake so she won’t eat it? I made the mistake of not sending these to work with my husband and I actually had to DO this with these snickerdoodle blondies. They were THAT good.
As I have mentioned before, I love me a good snickerdoodle. They are one of my favorite things to bake.
I love to make classic snickerdoodles …
And snickerdoodles filled with cinnamon butter…
And now I’d like to introduce my newest love… Snickerdoodle Blondies.
These bars have all the deliciousness of a classic snickerdoodle, but this recipe has no leaveners- No baking powder, baking soda, or cream of tartar. This results in a moist fudgy bar, and, lets face it- half the work. I may just make these from now on, rather than the cookies.
Recipe from Baking Bites
Ingredients:
1/2 cup butter
1 cup sugar
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup all purpose flour
1 tbsp sugar + 1 tsp ground cinnamon
Directions:
Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil, and spray with non-stick cooking spray. (Alternatively, you can double this recipe and use a 9×13 baking dish)
In a large bowl, cream together butter and sugar until light. Beat in salt, egg and vanilla extract until well combined. Add in flour and stir until no streaks of dry ingredients remain. Pour dough – it will be thick – into prepared baking dish and smooth it into an even layer- You will probably have to wash your hands and use your fingers to pat it down evenly.
Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle dough evenly with cinnamon sugar mixture.
Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Cool in the pan before slicing.
** RECIPE NOTE ** If your bars are not turning out dense and chewy, it is because you are overbaking them. Everybody’s oven is different- I recommend putting them in for 20 minutes and checking them every couple of minutes after that. Remember it is okay if they look slightly underbaked- they will continue baking when you pull them out of the oven.
Rumbly in my Tumbly 
These look soooo good!
Thank you! They are, and so easy too! Thanks for visiting!
Can i use brown sugar?
I can't WAIT to make these!! Going to make them tomorrow… if I do them right, then I'm taking a couple batches to our church group get together on saturday night (I'm dessert) Thanks for posting this!!
You will NOT be disappointed! Just make sure you don't over-bake them, grease your foil sling, and let them cool completely before cutting them. I am having trouble staying away from these. One of the best things I've ever made. Thanks for visiting!
I came over from Pinterest and these look amazing (and yes, the easy factor is not a negative!). I can't wait to eat them!
Be careful! I made another pan today and they are dangerously good. Enjoy, and thanks for visiting!
these are soooooo wonderful and easy to make!
So glad you enjoyed them. Thanks for visiting!
A question quick before I start making these…should the butter be softened first?
Bdawg212- Yes! The butter shoud be a room temperature. 🙂 Thanks for visiting.
I'm about to make these! SO PUMPED!
Hopefully they turned out well for you and you didn't have to resort to dumping dish soap all over it. 🙂 Thanks for visiting!
I'm out of dishsoap ~ trying to decide if I can be good if I make these! Snickerdoodles are my very favorite!
I'm out of dishsoap ~ trying to decide if I can be good if I make these! Snickerdoodles are my very favorite!
If you're out of dish soap, don't risk it! These are so, so good! Thanks for visiting. 🙂
I should not surf when craving treats! So making these right now with the kids. Nice that the ingredients are those usually on hand. Thanks!
Thanks for visiting!
I made these but they were not gooey in the middle 😦 I cooked them for the length that the recipe said, but it turned out more like a cake consistency. Any advice? Oven at 350 for 30 minutes
I honestly can't for the life of me figure out how they'd turn out cakey, because this recipe doesn't have any leaveners in it. All I can imagine is that perhaps you overbaked them. Everybody's oven is different, I always put my timer on fir 3/4 of the timer for 3/4 of the recommended baking time on a new reckpe and check it as I go. Hope that helps, sorry these did not turn out for you. Thanks for visiting.
Look at all those typos! Last comment sent by my phone. 🙂
I know these are usually eaten too quickly but can you freeze them? I was thinking of making a big batch for an event coming up …
Cindy- They should freeze as well as any other cookie. You'd probably lose a bit of freshness and softness, but they would still be delicious, I'm sure. They'd last about 3 days in the fridge, if you want to go that roue, and would probably be better that way than froze and unthawed. Enjoy and thanks for visiting!
Made these last night, they were amazing! Thanks for the recipe!
So glad you liked them! Thanks for the comment, and for visiting!
want to make but only have a 13×9 pan right now. 😦 anyway i can adjust ?
Just got done making these and mine turned out cakey as well. Sort of turned out like a coffee cake 😦 was bringing these for bunko tonight but not sure if I will.
tutuhead- Double the recipe for a 9×13 inch pan.. I do it all the time.Anonymous- The only thing that would make them cakey instead of gooey in the middle is overbaking them. Everyone's oven is different, but there are no leaveners in the recipe.
I just made these and they turned out perfect, I cooked them about 25 minutes.
Holly- so glad you liked these, thanks for the comment and for visiting!
Making these as soon as I get off computer!!!! Thanks sooooo much for the recipe! misha
Shannon….You Rock! Just made them and I will Never make just the cookies again. These are up for Christmas with colored sugar and cinnamon! Thank you….misha
Misha- Thank you so much for the comments and feedback and for visiting the blog! So glad you enjoyed them!
I'm getting ready to make these and I'm curious what the purpose of lining the pan with foil is?
Michaelia- Any time you make bars, you should line the pan with either buttered or sprayed foil, or parchment paper. After the bars have oooled, it makes them very easy to lift out of the pan and cut. Thanks for visiting!
Mine are in the oven right now, first time to pininterest AND first recipe from the sight. I LOVE snickerdoodles and so does my family, how could this not be a win-win?! I have set my timer at 20 minutes and based on other comments will make sure to not overbake and watch closely. Waiting till they cool? hmmm thats iffy
I can never wait until they cool! Thanks for the comment and for visiting. 🙂
Well, I was set on baking some peanut butter chocolate chip cookies, but these look even easier and just as tasty… I think I'll have to make both recipes! Can't wait to taste them. 🙂
They are so yummy! Thanks for the comment and for visiting.
OMG! Cinnamon and blondies? I'm in love!
Anonymous- Wait till you taste them, then you'll REALLY be in love! Thanks for visiting!
I wanted something simple and sweet yesterday evening and stumbled upon your recipe. DELICIOUS!!! My nephews couldn't stop eating them and my sister and her husband took half of the pan home with them. I know what I'll be making for the upcoming holidays and potlucks at work for dessert. Thanks for sharing, Shannon. 🙂
So glad you love them! Thanks for letting me know that they were a hit, and for visiting!
I just made mine for Hurricane Sandy, they came out perfect!
So glad that you like them, stay safe over there on the East Coast!
I just tried these a week ago and let me just say, I will never go back to the cookies haha XD. My mom and brother, who is very picky loved them. I will definitely be making more of these.
Haha, I had the same reaction about never going back to cookies! These are so much easier and maybe even yummier. 🙂 Thanks for the comment and for visiting!
These are perfect–snickerdoodles are one of my husband's faves but he rarely gets them because of the pain in the rear factor! Made them last night and they are wonderful. Question–traditional snickerdoodles call for cream of tartar. Is that a flavor thing, or does it change the consistency? Any idea what would happen to these if I added it?
Cream of tartar is a leavening agent. The taste would not change, but the texture would be a little less dense, and a little more cakey. Once you've made these bars, you will never go back to the cookie form.
I bake these bars for 28 minutes they are cakey, I bake for 24 and they look like photos both ways my family inhaled them 🙂 Make them at least once a month Thanks!
Thanks Julie, so glad that your family likes these.
What about for high altitude? Should I change anything?
Anonymous- I have never baked these in high altitude, so I can't say. If you give them a try, let me know how they turn out. Thanks for visiting.
So easy and so delicious! I accidentally used double the amount of vanilla the recipe called for but it certainly did not ruin them. It might have made them even better 🙂
Thanks for letting me know how much you liked them!
Does it matter if you use salted or undated butter??
Oops unsalted
I always use salted butter when I bake, so that is what I use and it's wonderful. However, there is a little bit of salt in the recipe, so if you only have unsalted butter on hand, that should not make much of a difference.
Can you believe that I have never tried snickerdoodles – in any kind of form – until a few months ago? Where have these been all of my life? I made them into blondies, and they were sooo chewy, buttery, and melt-in-your-mouth delicious! I used a different recipe than yours. But I have to give this recipe a try and compare! Here are mine! :)http://thekitchenkook.blogspot.com/2013/01/snickerdoodle-blondies-and-also-here-it.html
Kitchen Kook- Yours look delicious. Snickerdoodles are the best, glad you finally tried them! Thanks for the comment, and for visiting.
Oh wow…. These were amazing! Absolutely loved them! I'm a snickerdoodle fiend but these were far better than any cookie version!
Yay! So glad you loved them!
These don't call for brown sugar at all? I've never made snickerdoodles without it… Might be my new favorite! Thank you!
Nope, no brown sugar. I had to look twice at that too, the first time I made these. Enjoy!
Oh my gosh! Recipe couldn't have been simpler. Basic on hand ingredients, but oh so divine! A keeper!
So glad you liked it! Thanks for the comment!
Baked these yesterday and they turned out wonderfully! The whole house smelt like snickerdoodle! This recipe is a keeper!
Since we had a nice ice storm last night up here in Wisconsin, I was browsing around looking for something to bake on this chilly afternoon. This is a FANTASTIC idea, and I have my butter out on the counter as we speak, coming to room temperature with the two eggs for my double batch. Amazingly simple recipe, and I cannot WAIT to get started making these and eating them with a nice hot cup of coffee.
Anonymous- So glad you liked them, thanks for visiting!Amanda, I hope you enjoyed!
Shannon, I just wanted to let you know that I did end up baking them, and they turned out FANTASTIC! I left them in a little longer than the 20 minutes, I didn about 25ish minutes, and they turned out more cakey than I was anticipating. I am currently in my kitchen as I speak and am making another batch, but this time I will stick with the 20 minute timer and take them out so they are more chewy. Could I substitute one cup of regular sugar with a cup of dark brown sugar to make them chewyer and have more depth of flavor? I'm making a double batch again and will need two cups of sugar.
Are we supposed to sprinkle the cinnamon sugar mixture on top of the batter before or after we bake it? I have made this recipe about four times and the top always comes out dark brown after I bake it. Otherwise, this recipe is amazing!!!!
Hi Amanda, that substitution should work fine. I'm so glad yours turned out well, thanks for the update!Qwerty- Yes, the cinnamon sugar mixture should be sprinkled prior to baking. I'm not sure why yours would turn dark brown- is your oven rack in the middle?
I don't have any butter 😦 can i substitute with oil?
Sorry, Anonymous, you need butter for this one! Hope you get your hands on some so you can enjoy!
Does the pan need to be lined with foil? I don't have any!
the bars will be significantly easier to remove from the pan if you line it with either for oil or parchment paper. greasing the pan you may have trouble getting them out.
I love this recipe to bits and have made it numerous times since finding it. today I tried something new with this recipe. Before baking I swirled in homemade pumpkin pie filling. Was amazing. I recommend it for any fellow pumpkin lovers. Thank you so Much for all your great recipes.
Sounds tasty! Can’t wait to try that! Thanks for sharing.
Outstanding. Took them to a card party last night and folks were sneaking them off others’ plates when the supply ran out! A 10 our of 10 at our house.
I just made these and they were amazing! Perfectly chewy after 25 minutes! These will absolutely be a staple dessert with my family!
So glad you enjoyed these, Jewels! Thanks for visiting!
i am in the process of making them right now, i was looking for something that involved the sparse amount of ingredients in my house so that i did not have to go to the store. this is great and easy, crossing my fingers i did everything right!
Hope you loved them, Lauren!
These are sooo yummy! I’ve already made them twice in the past couple months. 🙂
Kathleen, so glad you like these so much. They are my favorite! Thanks for visiting!
I just tried to make these. I doubled the recipe…except the flour . I’m so bummed!
That is SUCH a bummer! Hope you made them again!!
Hi! Can I use brown sugar instead of white sugar in the snickerdoodle recipe? Thanks!
Hi! It is possible to use brown sugar instead of white sugar? Thanks!
Hi Mery,
That should be just fine. Thanks for visiting and enjoy!
Just put these in the oven for a potluck that I’m having with some of my friends. They smell so good! I hope they turn out right!
I hope they were wonderful! Thanks for visiting!
I made a pan last night for my little family of 3 and we almost ate the whole pan last night and finished it for breakfast this morning! My 2-year-old has added the word snickerdoodle to her vocabulary – she loved them!
Just made a batch of these. They are AMAZING thank you so much for sharing 🙂
I’m making these right now. Thanks so much for this recipe!!!
Thanks for stopping by Veronica! Hope you like them.
Put a little twist on this great recipe with nutella! They came out great.
On this kick back kinda Sunday my hubby says that is I am looking for something to do I could make a nice dessert. Grab my trusty “printed-from-the-web” recipe binder and bam! there are the snickerdoodle blondies. So simple, handy ingredients, no multi-batch cookie thing. Also, no softened butter. I had just been drying some bread for meatloaf so the oven was still warm. I cut up a cube of butter and sat it (in the mixingbowl) in the warm oven for a bit. Since the motto in our house is “more cinnamon please” I gave a few shakes into the batter. Holy bars, these smell sooo good! I did a scant 25 minutes and they look like they will be just right after our Sunday meatloaf dinner. I will get back to you after we eat them.
Oh my goodness! Very good little bars. Richer than I thought they would be, not a complaint, just saying. Now they will go farther because I will cut smaller servings. A definite keeper. Great for a quick dessert or for whipping up for unexpected company. My husband was wanting apple pie but that is pretty labor intensive. These satisfy that cinnamon craving.
I made these last night! Really good. Could this be baked in a graham cracker pie crust?!