If you enjoy eating snickerdoodle flavored desserts but sometimes feel like they taste too much like cinnamon, these Brown Butter Snickerdoodle Blondies are for you. They have all the cozy warmth you expect from a snickerdoodle, but with deeper flavor, richer texture, and a buttery base thanks to browning the butter and a well though out approach to balancing out the cinnamon. Instead of mixing cinnamon into the batter, it’s layered in a cinnamon sugar swirl and topping so it perfumes the blondies without overpowering them. The result is a thick, chewy blondie with crisp edges, a soft center, and just enough snickerdoodle character to keep things interesting.
Every time I make snickerdoodle-inspired desserts, my friends tell me the same thing: “They’re good… but they just taste like cinnamon.” That comment inspired me to research and test out multiple version to find the perfect balance of cinnamon and that signature snickerdoodle tang. Friends described them as buttery, balanced, and “just enough cinnamon to feel like a snickerdoodle without turning into a cinnamon blondie.” That’s exactly what I wanted. This recipe feels cozy and nostalgic, but also refined. It’s the version I keep coming back to.
The star of the recipe. Adds nutty depth, richness, and warmth that makes these blondies feel elevated.
Brown sugar provides moisture and caramel flavor. White sugar balances acidity and helps create a subtle crackly top.
The extra yolk adds richness and chew, keeping the blondies soft and fudgy rather than cakey.
This is what gives snickerdoodles their signature tang.
Cinnamon is layered instead of mixed into the batter, so it stays aromatic and controlled rather than dominant.
In a saucepan over medium heat, melt the butter. Stir continuously as it foams and the milk solids turn golden and nutty. Immediately pour into a mixing bowl, scraping in all the brown bits. Let cool for 10–15 minutes until warm but not hot.
In a small bowl, mix the sugar, cinnamon, and salt. Set aside.
Preheat oven to 350°F (175°C).
Line an 8×8-inch pan with parchment paper.
Whisk the brown sugar and white sugar into the cooled brown butter until combined. The mixture will look slightly sandy.
Add the egg, egg yolk, and vanilla. Whisk until smooth and emulsified.
Stir in salt, cream of tartar, and flour until just combined. Do not overmix. For best results, weigh flour in grams; if using cups, spoon and level to avoid adding too much flour.
Spread half the batter into the prepared pan.
Sprinkle half of the cinnamon sugar mixture evenly over the surface.
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Carefully spread the remaining batter on top. The batter is thick, so take your time smoothing it out.
Sprinkle the remaining cinnamon sugar evenly on top.
Bake for 20–22 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out with moist crumbs.
Let cool in the pan for 5 minutes, then lift out and transfer to a wire rack. Cool completely before slicing.
Use 1/4 tsp cream of tartar for a subtle tang. If you prefer a more classic snickerdoodle flavor, increase to 1/2 tsp.
You can, but it will make the blondies taste more like cinnamon bars. Keeping cinnamon layered gives better balance. It will be tempting, but do not add cinnamon to the batter.
Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. They also freeze well.
Yes. This recipe already yields thick blondies in an 8×8 pan. For extra thickness, slightly underbake and cool completely before slicing.
Brown butter adds depth and complexity. Melted butter will work, but the flavor won’t be nearly as rich.
These Brown Butter Snickerdoodle Blondies are for anyone who loves cozy flavors but wants something more thoughtful than a cinnamon-heavy dessert. They’re rich, balanced, and quietly special, the kind of recipe people ask you for after the first bite.
If you make them, don’t be surprised when someone says,
“These taste like a snickerdoodle… but better.”
Other Brown Butter Blondies to try:
Cinammon Sugar Mixture
⚖️ Flour Measuring Tip -
Too much flour is the most common reason cookies turn cakey or blondies taste dry and flour-forward. For best results, weigh your flour in grams using a kitchen scale. If measuring by cups, gently spoon the flour into the measuring cup and level it off with a knife. Avoid scooping directly from the bag, which packs in extra flour and can change the final texture.
📦Storage -
Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. They also freeze well.
🔪Thicker Slices -
For even thicker slicers slightly underbake and cool completely before slicing.
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