Addictive White Chocolate Snickerdoodle Blondies
Warning! Addictive White Chocolate Snickerdoodle Blondies on your radar! Once you try these buttery, chewy, slightly salty snickerdoodle blondies studded with chunks of white chocolate, they’ll be all you can think about. These are really soooo good!
What makes it a snickerdoodle? (I seriously love that word.) It’s that irresistible crunchy cinnamon-sugar layer on top, which adds the perfect contrast to the soft, fudgy center. Think of them as the ultimate mash-up between a classic blondie and a snickerdoodle cookie—sweet, spiced, and totally addictive.
I originally made these as a going-away treat for my colleagues at @gstarraw, and let’s just say they didn’t last long. There’s something about that rich, buttery dough combined with melty white chocolate and warm cinnamon that makes them impossible to resist. They’re the kind of treat you bring to a gathering and suddenly everyone’s asking for the recipe.
Best part? These Addictive White Chocolate Snickerdoodle Blondies are super easy to make—no mixer, no fancy steps, just a bowl, a whisk, and a few pantry staples. Plus, they stay chewy for days (if they even last that long).
Bake them once, and I guarantee they’ll be on repeat in your kitchen. Just don’t say I didn’t warn you!
Inspired by Sally’s Baking Addiction
Looking for more baking inspiration then try one of these:
Mixed Nuts Salted Caramel Pie Bars
The Best Chewy Chocolate Chip Cookies
Crackly Top Brownie Cookies with Sea Salt and White Chocolate Chips
White Chocolate Snickerdoodle Blondies
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 290 g all-purpose flour
- 1.5 tsp baking powder
- 170 g unsalted butter, softened to room temperature (important!)
- 150g granulated sugar
- 150g light brown sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1/2 tsp salt
- 180 g white chocolate, chopped into small chunks
- Cinnamon topping
- 1 tbsp ground cinnamon
- 2 tbsp granulated sugar
Instructions
Preheat the oven to 180C°.
Line a baking pan with aluminum foil (see notes for sizing), leave enough overhang on the sides so you can easily pull everything out l later on.
Mix together the flour, baking powder, and salt, set aside.
Mix together the sugar and the cinnamon, set aside.
Use a handheld or a stand mixer and beat the butter in a large bowl on high speed until creamy, ± 1 minutes.
Add the sugars and beat for 2 minutes at high speed until nice and fluffy. Scrape down the sides and bottom of bowl as needed.
Beat in the vanilla and then the eggs one at a time on high speed.
On low speed ad the flour mix until just combined. Fold in the white chocolate with a wooden spoon or spatula.
Spoon the dough into the lined baking tray and sprinkle the cinnamon sugar over the top (the batter is quite thick, so spread out with a spatula)
Place in the pan and bake for the amount of time mentioned in the notes until golden brown and toothpick inserted in center comes out clean.
Let it cool completely on a rack for about 1 hour, then remove the blondies from the baking tray using the overhang of the aluminium foil.
Notes
- 22 x 22 cm baking tray: 30 - 35 minutes
- 25 x 25 cm baking tray: 23 - 25 minutes
- 20 x 30 cm baking tray: 23 - 25 minutes
