One-Bowl Snickerdoodle Blondies Recipe

Cozy, spiced snickerdoodle blondies with a ribbon of cinnamon sugar—these one-bowl bars combine melted butter and brown sugar for an irresistibly soft, chewy texture. Topped with a cinnamon-sugar swirl and an optional white chocolate drizzle, they capture the comforting flavor of classic snickerdoodle cookies in an easy-to-make bar.

These snickerdoodle blondies come together in one bowl and bake in under an hour from start to finish—no stand mixer required. The simple ingredient list and straightforward technique make them an ideal choice for a quick dessert that still feels homemade and special.

How to Make Snickerdoodle Blondies

Begin by melting the butter in a large mixing bowl. Stir in the brown sugar, then whisk in the egg, vanilla, ground cinnamon, and salt until the mixture is smooth and glossy. Add the flour and gently fold it in with a spatula just until combined—avoid overmixing to keep the bars tender.

Press the blondie batter into a parchment-lined 8-inch square baking pan and smooth the surface. Sprinkle the cinnamon-sugar mixture evenly over the top. Use a toothpick or wooden skewer to swirl the cinnamon-sugar into the batter, creating a ribboned effect. Tap the pan gently to release any trapped air.

Bake at 350°F for about 22 to 23 minutes, until the top is golden and the center is set. A tester inserted in the middle should come out clean or with a few moist crumbs. Let the pan cool on a wire rack before adding the white chocolate drizzle.

To finish, melt the white chocolate gently in a heatproof bowl set over a pan of simmering water or in short bursts in the microwave, stirring frequently until smooth. Drizzle the melted white chocolate over the cooled blondies and chill them in the refrigerator for 10 to 15 minutes so the chocolate sets cleanly. Lift the parchment out of the pan, transfer to a cutting board, and slice into squares with a sharp knife.

These bars are delicious on their own, but they’re also excellent warmed and served with a scoop of vanilla ice cream and a drizzle of caramel or butterscotch sauce for an extra indulgent treat.

Ingredients

Blondies

• 10 Tbsp (140 g) unsalted butter
• 1 cup (200 g) light brown sugar
• 1 large egg (about 50 g), at room temperature
• 1 tsp (4 g) vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup (140 g) all-purpose flour

Cinnamon-Sugar

• 2 Tbsp (25 g) granulated sugar
• 1 tsp ground cinnamon

Topping

• 3 oz (85 g) white chocolate, coarsely chopped

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Instructions

1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, letting excess hang over the edges for easy removal.
2. Make the blondie batter: Melt the butter in a large bowl. Add the brown sugar and stir to combine. Whisk in the egg, vanilla, cinnamon, and salt until smooth.
3. Stir in the flour and fold gently with a spatula just until no streaks remain. Scrape the batter into the prepared pan and smooth the surface.
4. Make the cinnamon-sugar ribbon: Combine the granulated sugar and cinnamon in a small bowl. Sprinkle evenly over the batter, then swirl the sugar into the top layer with a toothpick or skewer. Tap the pan once to remove air bubbles.
5. Bake for 22 to 23 minutes, until the top is golden and the center is set. Remove from the oven and cool completely on a wire rack.
6. Melt the white chocolate in a heatproof bowl set over simmering water or in short bursts in the microwave, stirring until glossy and smooth. Drizzle over the cooled blondies and chill 10 to 15 minutes to set the chocolate.
7. Lift the bars from the pan using the parchment, transfer to a cutting board, and slice into squares with a sharp knife. Store leftovers in an airtight container at room temperature for 2 to 3 days.

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Equipment

• Mixing bowls
• 8-inch square baking pan
• Offset spatula or regular spatula
• Heatproof bowl for melting chocolate

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Notes