These white chocolate snickerdoodle blondie bars have everything going for them. They have the flavor of a Snickerdoodle cookie, they are the easiest of bar recipes to make and they taste amazing. And add in some white chocolate? SOLD!
I adore the taste of anything with the word snickerdoodle in it. I make snickerdoodle cookies at Christmas time, when the aroma of cinnamon is so satisfying to me. I’ve even come up with a snickerdoodle bread! But then I got to thinking, “why on earth do I save this delicious taste just for the holidays?”
Blondies are a fabulous dessert. They have the texture of a brownie but taste so different. (Check out my post for the differences between brownies and blondies here.)
Christmas does not have a patent on cinnamon, after all. So, with this bit of rebellion in mind, I set out to come up with the perfect every day treat that is reminiscent of the traditional cookie but in a more everyday bar style.
These white chocolate snickerdoodle blondie bars will satisfy your sweet tooth, for sure!
White chocolate brownies are a nice change from the traditional brownie that everyone knows and loves.
The bars are soft, chewy and moist and taste every bit, if not better, than the cookie we have grown to love. To make them, just gather your ingredients. I knew that I wanted my bars to be more than just a brownie-like remake of the cookie, so I opted for some white chocolate chips to add to the mixture.
I love the texture of these blondies. They are sort of like a cake and sort of like a brownie. The topping of cinnamon sugar adds a nice crunch to the top. In a word – amazing. They are the ultimate comfort food sweet treat.
As I do with just about any baked good, I lined my pan with some parchment paper and misted it with my Misto sprayer. This will allow the blondies to release easily and the extra parchment paper at the sides gives me a sort of handle to take them out of the pan to cool without destroying them the way I do with an unprepared pan.
The first step is to whisk together the dry goods until they are well incorporated.
Then I creamed the butter and sugar in the bowl of my stand mixer. And, by the way, if you don’t have a stand mixer, what are you waiting for? I resisted getting one for YEARS, saying it was too expensive, and it has ended up being my, hands down, favorite kitchen tool. Yes, it takes up a lot of room on my small kitchen counter. No, I don’t care one whip. You will have to pry this mixer out of my cold, dead hands!! (just kidding, but you get the picture.) Save up for one. You will LOVE it.! The eggs and pure vanilla extract goes in next and then you beat everything until the mixture is light and fluffy.
Once the wet ingredients are well mixed together, turn the mixer to low and gradually add your dry ingredients. The final step is to fold in the white chocolate chips with a silicone spatula or baking spoon.
The mixture for these white chocolate snickerdoodle blondie bars will be very thick. I just greased my hands a little and pulled went to town smoothing it out as well as I could. I had a few tablespoons of white chocolate chips set aside and I sprinkled them over the top.
The topping ingredients are just more granulated sugar and cinnamon.
Just mix them well, sprinkle it over the entire top of the pan and into the oven it goes for about 30 minutes. It is done when a toothpick inserted into the center comes out clean. Allow them to cool completely before you cut them.
Time to bite into these delicious squares of goodness. I can’t wait! And my reaction? OH MY YES!!
Crunchy, sweet, chewy delicious white chocolate snickerdoodle blondie bars…they are amazingly simple to make but don’t let that fool you. The taste is just wonderful and you will want to forget about your diet for the next few days…IF they last that long. I dare you to eat just ONE!
For another great tasting blondie, check out my butterscotch squares. The flavor is to die for!
- 2½ cups all-purpose flour
- 1¼ tsp baking powder
- 1½ tsp cinnamon
- ½ tsp sea salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1½ tsp pure vanilla extract
- 1 cup white chocolate chips plus a few extra tablespoons for the top.
- Cinnamon sugar topping
- 1½ tsp freshly ground cinnamon
- ¼ cup granulated sugar
- Preheat the oven to 350 º degrees F. Line a 9 x 13 inch baking pan with aluminum foil, leaving some overhang on the sides to use as handles to pull the blondies out of the pan after they are cooked.
- In small bowl, combine flour, baking powder, cinnamon and salt. Whisk together and set aside. In the bowl of a stand mixer, beat the butter until is is creamy - about 1 minute. Add the white and brown sugar, and beat for 2 full minutes on high speed until the mixture is light and fluffy. Beat in the eggs and vanilla extract. Turn the mixer to low and mix in dry ingredients until they are just combined. Use a silicone spatula to fold in the white chocolate chips.
- Spoon the mixture into the prepared pan and spread it evenly.
- Combine the freshly ground cinnamon with the granulated sugar and spread it evenly over the blondie mixture.
- Bake for 30-35 minutes until light golden brown and a toothpick inserted into the center comes out clean. Cool completely before you try to cut the bars. Store in an airtight container.
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