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Snickerdoodle Blondie Bars Recipe

Snickerdoodle Blondie Bars Recipe

When asked to bring a dessert for my boys' football team to share, I whipped up these unique blondies and was instantly named "the greatest mom" by all. Wrap them up creatively to make super festive; they'll be a surefire hit with friends and family too. —Valonda Seward, Coarsegold, California
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling YIELD:20 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • TOPPING:
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon

Directions

  • 1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, spices and salt; gradually beat into creamed mixture. Spread into a greased 9-in.-square baking pan.
  • 2. Mix topping ingredients; sprinkle over top. Bake 35-40 minutes or until set and golden brown. Cool in pan on a wire rack. Cut into bars. Yield: about 1-1/2 dozen.

Nutritional Facts

1 bar: 235 calories, 10g fat (6g saturated fat), 45mg cholesterol, 180mg sodium, 35g carbohydrate (22g sugars, 1g fiber), 2g protein

Reviews for Snickerdoodle Blondie Bars

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MY REVIEW
lsmith9180
Reviewed Nov. 11, 2015

"Delicious! I mixed dark and light brown sugar and they were so yummy! Hubby and kid approved. I am not great at baking and this was super easy. Will definitely make again."

MY REVIEW
alfoa
Reviewed Apr. 7, 2015

"I'm a stickler on making recipes as written the first time I make them, but I saw the comment from the author saying that the original recipe used a 9x13 pan. So I used that and baked for 25 min. Wonderful! Not incredibly moist, but not dry either. I'm not even a big snickerdoodle fan, and I can't stop eating these."

MY REVIEW
mobarakkris
Reviewed Dec. 19, 2014

"These are great but next time I will use a 9x13 pan they are very thick when you use the 9" pan. They made my kitchen smell wonderful I will make them again and again a good to bar cookie"

MY REVIEW
shelbydonnel
Reviewed Dec. 10, 2014

"These are delicious, and soft and so easy to make. I used a 9x13 pan and cooked for 25mins.. I've been making them for my kid's school and Bible study, Christmas parties. I cut them into 1" pieces. Thanks for sharing your recipe!"

MY REVIEW
lisamaria
Reviewed Nov. 1, 2014

"I like snickerdoodles, so I thought this recipe looked interesting. Wow...I can't begin to say how good these bars are! They did not disappoint. The flavor is absolutely perfect, and the texture of the bars is perfect. This recipe is definitely a keeper!"

MY REVIEW
danielleylee
Reviewed Oct. 19, 2014

"I made these for boss's day and my boss mentioned he had 3 for breakfast (so I think they are a winner). My husband really liked them as well. I made as the recipe states, no modifications. I did use a dark 9" baking pan and cooked for exactly 35 minutes."

MY REVIEW
Gramafk7
Reviewed Oct. 15, 2014

"Excellent - the grandkids & their friends loved them. Nan1951 your great, loved your response to gacookiebaker it was spot on."

MY REVIEW
MOTCook
Reviewed Oct. 12, 2014

"Easy to put together and very tasty!"

MY REVIEW
JanP23
Reviewed Oct. 6, 2014

"I often "file for later" my Recipe of the Day, but I knew I would make this one immediately. I made half a batch and baked in an 8x8 pan for 25 min and they were absolutely perfect: soft, moist and chewy. I took them to my Bible study class last night still slightly warm and everyone asked for the recipe. The only change I made was I used the entire amount of topping for the 8x8 pan. Definitely a "keeper"!"

MY REVIEW
ok_redhead
Reviewed Oct. 6, 2014

"I must have done something wrong also. While it had good flavor, it was very dry & I baked it on the minimum time."

MY REVIEW
No_Time_To_Cook
Reviewed Oct. 5, 2014

"Very good and yes, tastes like snicker doodles. I used a 11 x 7 pan and baked for 35 minutes. That was a bit too long... would have preferred them to be less done."

MY REVIEW
cosney
Reviewed Oct. 5, 2014

"I made a double batch and baked in a 15x10 jelly roll pan for about 30-35 minutes until I tested with a toothpick in the middle and it came out clean. Yummy...would make again!"

MY REVIEW
ahhschucks
Reviewed Oct. 5, 2014

"Delicious. I had about 1/3 C cinnamon chips left and sprinkled them on top before baking instead of the cinnamon/sugar topping."

MY REVIEW
Staceydjmom
Reviewed Oct. 5, 2014

"I must have done something wrong, because mine were very greasy and would not cook through. Flavor was good - will try again based on other reviews."

MY REVIEW
angmclanc
Reviewed Oct. 5, 2014

"Delicious!!"

MY REVIEW
nan1951
Reviewed Oct. 5, 2014

"To gacookiebaker, the last time I went to school 9 x 9 = 81 to get your 1 inch by 1 inch piece, so to get 20 cut 4 x 5 for about a 2 1/4 inch by 1 3/4 inch piece. Haven't made yet, so just rating according to recipe and easiness of preparation."

MY REVIEW
1Heart4Jesus
Reviewed Oct. 5, 2014

"This is a keeper! Made them tonight - perfect on a cool autumn evening with some decaf! I will say that you do need to use a 9" square pan. I only had an 8" pan available (We just moved ...) so the brownies were more cake-like but still delicious!! In fact, I will be including these in the Christmas baskets I will be giving to my neighbors!

May also try these with some chopped walnuts too!"

MY REVIEW
sewnserge
Reviewed Oct. 4, 2014

"I haven't tried them yet, but the key ingredient to make Snickerdoodles is Cream of Tartar. I would substitute it for at least half the baking powder..."

MY REVIEW
gacookiebaker
Reviewed Oct. 4, 2014

"This says yield 20 bars. If you bake these in a 9X9 pan as stated in the recipe, each piece would be less that 1 inch by 1 inch. That's pretty miniscule for a snack."

MY REVIEW
Jewbabyy
Reviewed Oct. 4, 2014

"Wonderful"

MY REVIEW
puff_adams
Reviewed Oct. 4, 2014

"Very good"

MY REVIEW
skipperstrucking
Reviewed Dec. 9, 2013

"Great recipe, great taste and great texture. I used an 11 x 7 pan and cooked on 350 for 40 minutes. (Perfect). I will make these again. Made the whole house smell like cinnamon toast."

MY REVIEW
maddawson
Reviewed Sep. 24, 2013

"I have a son that doesn't like chocolate so am always looking for new after school treats to make for him. I didn't have a 9x9 pan so I used a 11x7 pan & it worked out well. These were so good!!!"

MY REVIEW
jenniferp83352
Reviewed Aug. 22, 2013

"These were delicious and had a great texture. I do think that the cooking time needs to be increased, as mine were still a little gooey in the middle and needed to spend a little more time in the oven."

MY REVIEW
vseward
Reviewed Jul. 16, 2013

"Thank you for leaving your review. This recipe was originally submitted to use a 9x13 pan, however the test kitchen felt they were a "more decadent thick bar" using a metal 9x9 square pan. It was suggested "If the top starts to get too brown before the center is done, loosely cover the pan with foil for the remainder of the baking time." If you decide to bake these bars in a 9x13 your baking time should be reduced to 25-30 minutes. Hope that helps. Vseward"

MY REVIEW
howeavenue
Reviewed Jul. 11, 2013

"The flavor of these bars was fabulous and addictive. My husband pronounced them "evil" because he couldn't stop reaching for them. I think the 9x9 pan size is much too small. When I was spreading the batter in the pan, it came up almost to the top, and I thought, this is too thick. And it was. My bars got overdone on the top and underdone in the center. So next time, I think I will use a 13x9 and shorten the baking time."

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