The BEST Cinnamon White Chocolate Blondies

These white chocolate snickerdoodle blondies are soft, chewy, and filled with cozy holiday spices — the perfect mix of snickerdoodles and blondies!

In this post, you’ll learn how to make the best white chocolate snickerdoodle blondies from scratch — a buttery, chewy blondie base swirled with cinnamon, nutmeg, and creamy white chocolate chips. My version is tested until perfect and strikes the ideal balance between sweet, spiced, and festive. It’s simple to prepare, uses pantry staples, and bakes up in just 25 minutes. Whether you’re baking for a cookie exchange, a cozy night in, or a holiday dessert tray, this recipe is a must-try.

Why You’ll Love This Recipe (and Why You Can Trust It)

As a recipe developer and home entertaining expert, I’ve spent years testing and creating recipes that are simple, reliable, and packed with flavor — and this one is no exception. I wanted to make a blondie that combined the nostalgic flavor of snickerdoodle cookies with the sweetness of white chocolate blondies, and after a few test batches (and several taste tests!), this version hit the mark perfectly.

My audience loves recipes that feel cozy and elevated but approachable, and this recipe does exactly that — minimal ingredients, no mixer required, and just one bowl to clean. Plus, I’ve included tips for baking success and fun variations if you want to switch things up for the holidays.

A Little Story Behind This Recipe

I first made these white chocolate snickerdoodle blondies during a chilly November weekend when I wanted something sweet but didn’t feel like rolling out cookie dough. I had all the classic blondie ingredients on hand — brown sugar, butter, flour — but I decided to add cinnamon and nutmeg for warmth and fold in a handful of white chocolate chips. What came out of the oven was everything I love about the holidays — buttery, chewy, and spiced to perfection.

They’ve since become a December baking tradition in my kitchen — especially when I want something festive without the fuss of decorating cookies.

Ingredients You’ll Need

Here’s what you’ll need to make these easy snickerdoodle blondie bars:

• ½ cup unsalted butter, melted — creates that signature chewy, rich blondie texture.
• 1 cup light brown sugar — gives a deep caramel flavor and keeps the blondies soft.
• 2 large eggs, at room temperature — for structure and moisture.
• 1 tablespoon vanilla extract — for warm, aromatic sweetness.
• 1 cup all-purpose flour — the base that keeps these bars soft but not cakey.
• ¼ teaspoon baking powder — adds a touch of lift.
• ½ teaspoon salt — balances the sweetness.
• 1 teaspoon cinnamon + ½ teaspoon nutmeg — the perfect snickerdoodle spice combo.
• ½ cup white chocolate chips — creamy, melty, and perfectly sweet.

Quick Tip

Want a stronger cinnamon flavor? Add ½ teaspoon more cinnamon, or sprinkle the top with cinnamon sugar before baking for extra crunch.

How to Make White Chocolate Snickerdoodle Blondies

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper. Grease lightly for easy removal.

Whisk the wet ingredients: In a large bowl, whisk together melted butter and brown sugar until smooth. Add the eggs and vanilla extract, whisking until well combined.

Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.

Combine: Gently fold the dry ingredients into the wet mixture until just combined — don’t overmix!

Add the white chocolate chips: Fold in the white chocolate chips evenly throughout the batter.

Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Cool and slice: Allow the blondies to cool completely in the pan before slicing into squares.

Quick Tip

For ultra-chewy blondies, slightly underbake them — they’ll continue to set as they cool.

Variations & Substitutions

Classic Blondies: Skip the spices and white chocolate for a pure buttery blondie base.

White Chocolate & Cranberry Blondies: Add ¼ cup dried cranberries for a festive touch.

Brown Butter Blondies: Brown the butter before mixing it in for a deep, nutty flavor.

Spiced Blondies: Add a pinch of ground cloves or allspice for extra holiday warmth.

Salted Caramel Drizzle: Drizzle salted caramel sauce over the cooled blondies for a bakery-style finish.

How to Store & Make Ahead

To freeze: Wrap bars individually and freeze for up to 2 months. Thaw overnight at room temp.How to Store Blondies

At room temperature: Store in an airtight container for up to 4 days.

In the fridge: Keeps for up to 1 week — just bring to room temperature before serving.

Make ahead tip

You can prepare the batter a day in advance, refrigerate it, and bake it when ready. Just bring to room temp before baking.

Other Holiday Recipes You’ll Love

• Pumpkin Spice Bread
• Pumpkin Cranberry and Walnut Cake
• White Chocolate Walnut Cake
• Orange Rosemary and Chocolate Cake
• Pear Banana Bread with White Chocolate Chips
• Coconut Cranberry Pecan Balls
• Winter Spice Banana Bread

Final Thoughts

These white chocolate snickerdoodle blondies are the perfect blend of nostalgia and indulgence — buttery, chewy, spiced, and sweet in all the right ways. Whether you’re baking them for a crowd or as a little weeknight treat, they’ll fill your kitchen with cozy holiday aromas and never last long on the dessert table.

If you love easy holiday baking, save this recipe — and when you make it, don’t forget to share a photo and tag me on Instagram. I love seeing your creations!