White Chocolate Snickerdoodle Blondies Recipe

Chewy like a perfect snickerdoodle, fudgy like the best blondie, these bars layer warm cinnamon spice with pockets of molten white chocolate and the signature tang of cream-of-tartar. Browned butter deepens the caramel notes while an easy cinnamon-sugar crust bakes into a crackly top that shatters at first bite.

You’ll make the batter in one bowl, line the pan for mess-free lifting, and cool the slab just long enough for clean squares. Expect bakery-quality results in under an hour, no mixer required—ideal for holiday cookie trays, pot-luck desserts, or a Tuesday night craving.

Ingredients Checklist

Gather these pantry staples—plus quality white chocolate—to ensure balanced sweetness, classic snickerdoodle flavor, and a dense, buttery crumb that stays soft for days.

• Dry Ingredients

  • 260 g (2 cups) all-purpose flour, sifted

  • 2 g (½ tsp) fine sea salt

  • 4 g (1 tsp) baking powder

  • 3 g (1 tsp) ground cinnamon

  • 3 g (¾ tsp) cream of tartar – critical for traditional snickerdoodle tang

• Wet Ingredients

  • 170 g (¾ cup) unsalted butter, browned and cooled to warm

  • 200 g (1 cup) packed light brown sugar

  • 80 g (⅓ cup + 1 Tbsp) granulated sugar

  • 1 large egg + 1 egg yolk, room temperature

  • 15 ml (1 Tbsp) pure vanilla extract

• Mix-ins & Topping

  • 180 g (1 cup) premium white-chocolate chips or roughly chopped bar

  • 25 g (2 Tbsp) granulated sugar + 3 g (1 tsp) ground cinnamon, whisked together for finishing

Step-by-Step Instructions

A concise, fool-proof road map: brown butter, whisk sugars, fold in dry goods, bake, and cool—no stand mixer, minimal dishes, maximum chewy satisfaction.

• Brown butter – Melt butter in a light-colored saucepan over medium heat, swirling until milk solids turn amber and aroma is nutty; pour into mixing bowl to cool 5 minutes.

• Combine sugars – Whisk brown and granulated sugars into warm butter until glossy.

• Add eggs – Beat in whole egg followed by yolk until mixture lightens slightly; whisk in vanilla.

• Dry ingredients – Sprinkle flour, salt, baking powder, cinnamon, and cream of tartar over wet mixture; fold with a silicone spatula just until streaks disappear.

• Fold mix-ins – Gently incorporate white-chocolate pieces, reserving a handful for the top. Batter will be thick.

• Pan and top – Line a 23 × 33 cm (9 × 13 in) metal pan with a parchment sling; scrape batter in, pressing to corners. Scatter reserved chips, then shower evenly with cinnamon-sugar topping.

• Bake – Slide into a 175 °C / 350 °F oven on centre rack; bake 24–28 minutes until edges are set and centre springs back with a faint jiggle (internal 93 °C / 200 °F).

• Cool – Place pan on a rack 15 minutes, then lift slab out using parchment. Cool completely before slicing 24 squares with a hot, wiped knife.

Tips for Perfect Results

Start strong with these small tweaks—drawn from bakery practice—that prevent under-baked centres, grainy chocolate pockets, or a tough crumb.

• Measure flour by weight; too much = cakey bars.

• Brown butter until deep hazelnut, not just golden, for café-level caramel depth.

• Cream of tartar is non-negotiable; it provides subtle tang and keeps blondies chewy for days.

• Reserve chips for the surface—visible chocolate hints at flavour inside and protects topping from melting.

• Use a metal, not glass, pan; it conducts heat evenly and shortens baking time by 2–3 minutes.

• Tent with foil for last 5 minutes if topping darkens too quickly; cinnamon burns before blondies set.

• Chill slab 30 minutes for perfectly sharp edges, or serve warm for gooey centres—both win.

Serving Suggestions

Bring out the cinnamon warmth and creamy white chocolate with simple accompaniments that turn a humble bar into plated dessert or party hero.

• À la mode – Warm a square briefly, crown with cinnamon-swirl ice cream, and spoon over warm salted caramel.

• Coffee break – Pair cooled blondies with a latte spiked with a dash of ground cardamom for aromatic synergy.

• Holiday platter – Cut into bite-size cubes, spear with festive picks, and arrange among sugared cranberries and candied pecans.

• Layered sundae – Crumble blondies into parfait glasses with vanilla yogurt and raspberry compote for an easy trifle.

• Lunch-box treat – Wrap individual bars in wax paper; they hold shape and resist melting better than chocolate brownies.

Final Thoughts

By browning the butter, adding cream of tartar for authentic snickerdoodle zing, and weighting ingredients for consistency, this upgraded recipe fixes the flat flavour, pale crumb, and under-seasoned topping often found in competitor versions. Bars stay soft for three days airtight at room temperature, a week refrigerated, and three months frozen (thaw in wrapping to retain moisture). Swap half the white chocolate for toasted pecans, infuse the butter with chai spices, or layer dulce de leche between batter halves—the method remains bullet-proof. However you riff, expect that first bite of cinnamon-kissed chew and creamy chocolate pockets to become an instant favourite in your dessert rotation.