Snickerdoodle Blondies

Snickerdoodle Blondes

Author Serving Up Southern


  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 cup butter, softened
  • 2 eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cup miniature cinnamon baking chips
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk (half and half, or cream can be used)
  • 1/4 teaspoon vanilla


  1. Preheat oven to 350 degrees. Spray, or grease a 9x13 inch baking dish
  2. Whisk together the flour, baking powder, salt, and cinnamon; set aside
  3. In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at a time, add the vanilla and beat until smooth.
  4. Gradually beat the dry ingredients into the wet ingredients just until combined, making sure dry ingredients are thoroughly incorporated.
  5. Fold in the cinnamon baking chips
  6. Spread the thick batter evenly into the prepared pan.
  7. Combine the remaining sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
  8. Bake for 25 minutes, or until surface springs back when gently pressed. Remove from oven and cool for one hour.

To make icing:

  1. Combine the ingredients until smooth. Drizzle over the blondies before cutting into squares. Store blondies in an airtight container.

Recipe Notes

Recipe from Serving Up Southern