Baking & Pastries/ Dessert/ Sweet/ Vegetarian

Addictive White Chocolate Snickerdoodle Blondies

19 June 2024

Warning! Once you try these buttery, chewy, slightly salty snickerdoodle blondies studded with chunks of white chocolate it will be all you can think about. These are really soooo good! What makes it a snickerdoodle? (I really love that word). It’s the cinnamon crunchy sugar layer on top. I made these as a going away treat for my colleagues at @gstarraw and they sure were a hit!

Inspired by Sally’s Baking Addiction

White Chocolate Snickerdoodle Blondies

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Saffron Serves: 20 x 24 large bars
Prep Time: 15 minutes Cooking Time: max 35 minutes Total Time: 50 minutes


  • 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



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.


  • 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

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