• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

High Altitude Snickerdoodle Blondies

August 16, 2022 by Heather Smoke 3 Comments

Jump to Recipe Print Recipe

These easy to make, high altitude snickerdoodle blondies are dense, thick, soft and chewy, with a classic snickerdoodle cookie flavor and sprinkled with cinnamon sugar. If you love snickerdoodles, but don’t want to fuss with scooping balls of dough for individual cookies, you’ll love how quickly these snickerdoodle cookie bars come together. And since today’s recipe uses melted butter in the cookie dough, you don’t even need a mixer to make them.

You might also love snickerdoodle cheesecake bars, snickerdoodle cake, and cinnamon ice cream.

Snickerdoodle blondies cut into squares and sprinkled with cinnamon sugar.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Easier than Cookies. I love to eat snickerdoodle cookies, but I don’t always want to make a bunch of individual cookies, which is what I love about cookie bars. With these snickerdoodle blondies, you simply mix up the dough with a bowl and spoon, spread the dough into a pan, and bake them into deliciously soft and chewy bars.

Full of Snickerdoodle Flavor. These blondies are based my high altitude snickerdoodle cookie recipe, with a few tweaks to turn them into perfect cookie bars. The cream of tartar gives them that classic “tangy” snickerdoodle flavor, and the shower of cinnamon sugar on top is the perfect finish.

Moist and Soft for Days. You’ll love how soft these blondies are, keeping perfectly for days at room temperature, or frozen for even longer.

Snickerdoodle blondies, one with a bite taken.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Blondies

  • Unsalted Butter. The butter adds fat, flavor and richness, as well as keeps the blondies moist.
  • Granulated Sugar + Brown Sugar. Adds sweetness and moisture, with a hint of caramel notes from just a bit of brown sugar.
  • Eggs. Add structure, stability and moisture to the cookie bars, as well as make them chewy.
  • Vanilla Extract. Flavor.
  • All-Purpose Flour + Corn Starch. The flour provides structure to the cookies, and a little corn starch makes them extra tender and soft.
  • Cream of Tartar. Cream of tartar adds the classic tangy flavor that snickerdoodles are known for, as well as leavens the dough to help them rise just a little.
  • Coarse Kosher Salt. Balances the sweetness.
  • Cinnamon. Ground cinnamon added to the cookie dough gives these blondies even more cinnamon flavor, in addition to what’s sprinkled on top.
Ingredients for making snickerdoodles.

Cinnamon Sugar

  • Sugar + Cinnamon. Snickerdoodle cookie dough is always coated in cinnamon and sugar before baking, giving the cookies a delicious sweet and spicy crust with the soft and chewy cookie inside. So it’s only natural that these blondies should have a cinnamon sugar crust right on top.
Bowl of cinnamon and sugar.
Snickerdoodle blondies on a white board next to a cup of cinnamon sugar.

Instructions

  • Preheat the oven to 350 F, and position a rack in the center of the oven. Line a 9-inch baking pan with parchment paper, to make it easier to lift out and cut the cooled blondies.
  • Place the butter in a saucepan, and melt the butter over medium heat on the stove. Remove from the heat.
  • In a large bowl, use a wooden spoon to stir together the hot melted butter with the granulated sugar and brown sugar. Stir in the eggs and vanilla until well combined.
  • In a separate bowl, whisk together the flour, corn starch, cream of tartar, salt and cinnamon, until everything is evenly distributed. Add the dry ingredients to the butter mixture, and stir just until the flour is incorporated and you have a soft dough.
  • Spread the dough into the prepared pan, and sprinkle the dough with 1 tablespoon of sugar.
  • Snickerdoodle cookie dough pressed into a baking pan.
  • Snickerdoodle dough in a pan sprinkled with sugar.
  • Bake for exactly 25 minutes, until the bars have risen slightly, and the top crust on the blondies is set.
  • Set the pan on a cooling rack. Combine the remaining 1 tablespoon sugar with 1/2 teaspoon cinnamon, and sprinkle the cinnamon sugar over the baked blondies. Cool completely, at least 4-6 hours, before cutting.
  • Snickerdoodle blondies in a baking pan.
  • Snickerdoodle blondies cut into squares and sprinkled with cinnamon sugar.
Stack of snickerdoodle blondies, one with a bite taken.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Why do you use melted butter instead of softened butter?

When making snickerdoodle cookies, you’ll usually start with softened butter, which is whipped with the sugar for several minutes before adding the rest of the ingredients. This step incorporates air for a fluffy texture, as well as makes a thicker cookie dough, so it won’t have to chill as long before baking the cookies. With cookie bars or blondies, though, you don’t want to beat in a lot of air. Too much volume can cause the blondies to puff up dramatically, but then settle down again as they cool. Usually the edges stay puffed, since they set and bake more quickly than the middle, so you’ll end up with edges that are about twice as tall as the center. This annoys me to no end in a cookie bar recipe.

So by using melted butter, there’s no need to use a mixer, since you can easily mix all the ingredients together with a bowl and spoon. The dough will be softer and more spreadable since the butter is warm, and bakes into perfect blondies with an even thickness all the way across.

Are these blondies supposed to rise very high?

No, they’re not meant to rise super high as they bake, but they do puff and rise a little from the cream of tartar, giving you a nice thick cookie bar. If you want a bit more lift, add 1/4 – 1/2 teaspoon baking soda to the dry ingredients before making the cookie dough. Adding baking soda may also result in the taller edges, as mentioned above.

Why don’t you sprinkle all the cinnamon sugar over the blondies before baking them?

During my first recipe test, I combined the sugar and cinnamon, then sprinkled all the cinnamon sugar over the dough before baking my blondies. What happened is that the cinnamon darkened in the oven, giving the top of the blondies a patchy appearance, almost as though they were burned, even though they certainly were not. So purely for aesthetic reasons, I don’t add the cinnamon sugar before baking. Instead, sprinkle just some of the sugar over the dough and bake the blondies. Then combine the rest of the sugar with the cinnamon and sprinkle it on top of the baked blondies to finish decorating them before cutting.

So why not just sprinkle all the cinnamon sugar on the blondies after they bake, instead of dividing the sugar? Because if you baked the blondies without the sugar on top, they would form a smooth golden brown crust. Then any cinnamon sugar you sprinkle on them wouldn’t stick to the surface, and would just fall right off. So by sprinkling some of the sugar on before baking, it gives the rest of the cinnamon sugar something to stick to after baking.

How long do snickerdoodle blondies stay soft?

Store leftover blondies in an airtight container at room temperature for up to 3 days, and they will stay very moist and soft.  You can also wrap the blondies in several layers of plastic wrap, and freeze for up to 3-6 months.

Snickerdoodle blondie with a bite taken.

You Might Also Like

  • Just baked cinnamon rolls being spread with vanilla icing.
    Buttermilk Cinnamon Rolls
  • Cinnamon ice cream in a glass, with a spoon resting against the glass.
    Cinnamon Ice Cream
  • Snickerdoodle cheesecake bars on a marble board.
    Snickerdoodle Cheesecake Bars
  • A snickerdoodle cake with piped buttercream, surrounded by Pirouettes cookies and tied with a brown satin ribbon.
    Snickerdoodle Cake

Favorite Products

Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Snickerdoodle blondies cut into squares and sprinkled with cinnamon sugar.

High Altitude Snickerdoodle Blondies

Heather Smoke
These easy to make, high altitude snickerdoodle blondies are dense, thick, soft and chewy, with a classic snickerdoodle cookie flavor and sprinkled with cinnamon sugar.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings16

Equipment

  • 9 inch baking pan

Ingredients
 

Blondies

  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 tbsp light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 ¼ cups all-purpose flour, fluffed, spooned and leveled
  • 1 tbsp corn starch
  • 2 tsp cream of tartar
  • ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ tsp ground cinnamon

Cinnamon Sugar

  • 2 tbsp granulated sugar
  • ½ tsp ground cinnamon

Instructions
 

  • Preheat the oven to 350 F, and position a rack in the center of the oven. Line a 9-inch baking pan with parchment paper, to make it easier to lift out and cut the cooled blondies.
  • Place the butter in a saucepan, and melt the butter over medium heat on the stove. Remove from the heat.
  • In a large bowl, use a wooden spoon to stir together the hot melted butter with the granulated sugar and brown sugar. Stir in the eggs and vanilla until well combined.
  • In a separate bowl, whisk together the flour, corn starch, cream of tartar, salt and cinnamon, until everything is evenly distributed. Add the dry ingredients to the butter mixture, and stir just until the flour is incorporated and you have a soft dough.
  • Spread the dough into the prepared pan, and sprinkle the dough with 1 tablespoon of sugar. Bake for exactly 25 minutes, until the bars have risen slightly, and the top crust on the blondies is set.
  • Set the pan on a cooling rack. Combine the remaining 1 tablespoon sugar with 1/2 teaspoon cinnamon, and sprinkle the cinnamon sugar over the baked blondies. Cool completely, at least 4-6 hours, before cutting.

Notes

Store leftover blondies in an airtight container at room temperature for up to 3 days.  You can also wrap the blondies in several layers of plastic wrap, and freeze for up to 3-6 months.
Keyword Blondies, Cinnamon, Cookie Bars, Snickerdoodle
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Brownies and Bars

Previous Post: « High Altitude Pumpkin Cupcakes with Cream Cheese Buttercream
Next Post: High Altitude Chocolate Cupcakes »

Reader Interactions

Comments

  1. susan

    August 28, 2022 at 1:36 pm

    what do i need to do different if not at high altitude?

    Reply
    • Heather Smoke

      August 28, 2022 at 6:27 pm

      Susan, you can probably make them as is with no adjustments, or just decrease the flour by a couple tablespoons. I have some helpful links in my FAQs: https://curlygirlkitchen.com/baking-faqs/

      Reply
  2. Marie

    September 29, 2022 at 5:23 pm

    5 stars
    so good! can’t wait to try other snickerdoodle recipes!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
    • Holiday Themed Cakes
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
    • Frozen Custard
    • Ice Cream Sandwiches
    • No Churn Ice Cream
    • Popsicles
  • Jams and Sweet Sauces
  • Pies and Tarts
  • Savory
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • High Altitude Raspberry Vanilla Cake
  • High Altitude Baked Chocolate Espresso Donuts
  • High Altitude Heart Shaped Chocolate Bundt Cake
  • High Altitude Homemade Graham Crackers
  • High Altitude Chocolate Chip Cookie Cupcakes
  • High Altitude Red Velvet Cake Whoopie Pies
  • Chocolate Dipped Chocolate Peanut Butter Sandwich Cookies
  • High Altitude Chocolate Sheet Cake
  • Rose Petal Chocolate Chip Shortbread Cookies
  • Homemade Chocolate Fudge Pop Tarts

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2023 Curly Girl Kitchen on the Foodie Pro Theme