Sweet and cinnamony, these snickerdoodle blondies are the perfect fall treat!
I debate every year whether I prefer summer grilling or the cozy baking of fall. It’s a close call, but when the weather cools I inevitably fill my counters with baked goods. My family doesn’t always eat everything I make — often my son takes treats to school to share — but the joy for me is in the baking itself. I love seeing a tray of fresh sweets ready on the counter. My brother even jokes and calls my stash “Faigy’s bakery.”
If you’ve tried my recipes before, you know I aim for simplicity. Most are one-bowl recipes that don’t require an electric mixer and use common pantry staples. I prefer straightforward methods and ingredients you can find at any grocery store.
I admit I used to dislike snickerdoodles because of too much cinnamon, but my tastes changed over time. Now I enjoy snickerdoodle flavors and lemony treats too — flavors I didn’t appreciate as a child. Curiosity led me to look up the history of snickerdoodles; while their exact origin is uncertain, they are often traced back to German baking traditions. Regardless of where they began, I’m glad they exist and that bakers have created many tasty variations, including these blondies.
Most blondie recipes call for butter or margarine, but those give me stomach cramps. Over time I reformulated recipes to use neutral oils like canola or avocado oil. Oil changes texture slightly but works well and keeps the recipe easier on my digestion. If you prefer butter, you can experiment, but I like the simplicity and reliability of oil-based batters.
For best results bake these blondies in a metal pan rather than a disposable one. Metal pans promote even baking; I line mine with parchment so I can lift the whole slab out to slice cleanly once cooled. These blondies also freeze well, making them convenient to prepare ahead.
Feel free to customize the bars: stir in butterscotch or caramel chips, or add chopped nuts for texture. If you like snickerdoodle cookies, these blondies capture the same warm cinnamon-sugar flavor in an easy bar form.
Snickerdoodle Blondies
Ingredients
Batter:
- 3/4 cup oil
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 cups flour
- 1/2 tsp baking soda
Cinnamon-Sugar Crunch:
- 1 Tbsp brown sugar
- 1 tsp cinnamon
- 2 tsp sugar
Instructions
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Preheat oven to 350°F and line an 8×8-inch square pan with parchment paper.
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Combine all batter ingredients in a bowl and mix until smooth and fully incorporated.
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Pour the batter into the prepared pan and spread evenly.
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Whisk the cinnamon-sugar crunch ingredients in a small bowl and sprinkle over the batter.
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Bake for 20–25 minutes, or until a toothpick inserted near the center comes out clean. Allow to cool before lifting from the pan and slicing.
Notes
Recipe by Faigy Murray