Forget snickerdoodle cookies, these Snickerdoodle Blondies are where it’s at! Ready in just 45 minutes, these blondies are a real crowd pleaser. These perfectly spiced, soft and chewy blondies are super easy to make and perfect for the holidays!
Is anyone else EXHAUSTED by all the holiday season? Or is that just me? Like, don’t get me wrong, this is my absolute favorite baking season, but this month December has been B-A-N-A-N-A-S. I’m so tired I can barely write this post…which is where these perfectly spiced snickerdoodle blondies come in. I know it’s cookie season, but blondies are a lazy girl’s best friend. They are super chewy, perfect for a crowd, and SO easy to make.
Our top tips for bourbon snickerdoodle blondies
These homemade blondies take roughly 45 minutes from start to finish and taste incredible warm.
Don’t leave out the cream of tartar. The key ingredient in these snickerdoodle blondies is the cream of tartar. It not only helps the blondies rise, but it also gives them that characteristic snickerdoodle-y flavor. You know, that slight tanginess you can’t get enough of?
Go heavy on the cinnamon sugar topping. To get that crackly snickerdoodle top, I made some cinnamon sugar and sprinkled that on the blondie batter before putting the pan into the oven. The sugar caramelizes slightly in the oven and makes the top of these bars a beautiful brown color.
Don’t be afraid to jazz them up. If you’re feeling adventurous, you can add some butterscotch or chocolate chips to the batter to take it up a notch. Totally unnecessary, but I bet that’d taste amazing.
How to store blondies
There’s something about snickerdoodle cookies and desserts that makes them go off quicker than other baked goods. I feel like the flavor escapes somehow, but I can’t put a finger on why or how…
To store these blondies, let them cool completely and then put them into an air-tight container. They should last on your counter for a good three to four days. If you’re not an animal like I am and think you won’t get through these snickerdoodle blondies in three days, you can freeze these babies in a sealed baggie for up to three months. When you’re ready to eat them, pop them into a warm oven until heated through.
1/2cup unsalted butter, melted and cooled slightly
1cup granulated sugar
1 egg room temperature
2 tablespoons bourbon whiskey
1 1/4cups all-purpose flour
3/4 teaspoons cream of tartar
1/4 teaspoon salt
1 tablespoon granulated sugar
1 teaspoon cinnamon
Preheat oven to 350°F. Grease and line an 8 x 8″ baking pan with parchment paper and set aside.
In a standing mixer with a paddle attachment, cream the melted butter and sugar on high speed for 30 seconds. Add in the egg and bourbon and mix for another 30 seconds.
In a separate bowl, combine flour, cream of tartar, and salt. Fold dry ingredients into wet, mixing until combined. Place into prepared baking pan.
Mix together additional sugar and cinnamon and sprinkle over bars. Bake for 30-35 minutes, until a knife in the center comes out mostly clean, then allow to cool completely before cutting into squares!
Leave a comment and rate this recipe!
Was not impressed at all with this recipe. Needed some vanilla, and the proportion of cinnamon flavor on the top to the rest of the bar was too much. Could reduce the baking time, and finally, do not see why the parchment paper lining was needed—makes cutting and removing the bars harder than it has to be.
This looks like a recipe I would like to try. However, when you multiply the recipe, the pan size doesn’t change. Is this correct?
No! If you do 2x you should do a 9 x 9 pan and for 3x a 9 x 13!
This recipe looks amazing! Can you substitute gluten free flour? Thanks so much!
I think Bob’s Redmill 1:1 Baking Flour (or something comparable) would work great!
Hi! These look amazing. Is there any reason that I couldnt use brown sugar to amp up the caramelly/molasses undertones of the bourbon. Seems like the added chewiness (from the molasses) would be fine here. Unless, it would throw off the snickerdoodle flavor. Would love to hear your thoughts. Thanks!
You definitely can use brown sugar instead!
I’ve made these TWICE in a week, which I have NEVER done before with any recipe… they’re that good. The second time I split the batter and put a layer of the 2 tbsp sugar/2tsp cinnamon mix in the middle, too. Freakin’ incredible.