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Squares of snickerdoodle blondies placed on a wooden board.
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5 from 3 votes

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


  • Preheat oven to 350 degrees. Spray, or grease a 9x13 inch baking dish
  • Whisk together the flour, baking powder, salt, and cinnamon; set aside
  • 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.
  • Gradually beat the dry ingredients into the wet ingredients just until combined, making sure dry ingredients are thoroughly incorporated.
  • Fold in the cinnamon baking chips
  • Spread the thick batter evenly into the prepared pan.
  • Combine the remaining sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
  • Bake for 25 minutes, or until surface springs back when gently pressed. Remove from oven and cool for one hour.

To make icing:

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


Recipe from Serving Up Southern