These apple snickerdoodle blondies combine the chewy texture of classic blondies with warm cinnamon sugar and tender apple chunks. Perfect for fall baking or any time you crave a cozy dessert, these apple snickerdoodle blondies deliver bakery-quality results right from your home kitchen.
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Why You’ll Love This Recipe
These blondies give you the best of both worlds. The buttery, dense texture meets the cinnamon-sugar coating you love from snickerdoodles.
Fresh apples add moisture and a slight tartness. This balances the sweetness perfectly.
They’re easier than making cookies because you skip the rolling and cutting. Just mix, pour, and bake.
Ingredients
For the Blondies:
| Ingredient | Amount |
|---|---|
| Unsalted butter (melted) | 6 tablespoons |
| Light brown sugar (packed) | ¾ cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 1 cup |
| Baking powder | ½ teaspoon |
| Salt | ¼ teaspoon |
| Granny Smith apple (peeled, diced small) | 1 medium |
For the Cinnamon-Sugar Topping:
| Ingredient | Amount |
|---|---|
| Granulated sugar | 3 tablespoons |
| Ground cinnamon | 1½ teaspoons |
Step-by-Step Instructions
Phase 1: Preparation (5 minutes)
Step 1: Preheat your oven to 350°F (175°C). This ensures even baking from the moment your blondies go in.
Step 2: Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. This makes lifting the finished blondies out super easy and prevents sticking.
Step 3: Peel your apple and dice it into ¼-inch cubes. Small pieces distribute better and bake through completely. Pat the diced apple dry with paper towels to remove excess moisture that could make your blondies soggy.
Phase 2: Making the Batter (10 minutes)
Step 4: Melt the 6 tablespoons butter in a microwave-safe bowl for about 30-40 seconds. Let it cool for 2 minutes so it doesn’t cook the egg when you mix them together.
Step 5: Add the ¾ cup brown sugar to the melted butter. Whisk vigorously for about 30 seconds until the mixture looks smooth and slightly glossy. Brown sugar adds that deep, caramel-like flavor that makes these blondies special.
Step 6: Crack in your egg and add the 1 teaspoon vanilla extract. Whisk for another 30 seconds until everything is completely combined and the mixture looks pale and creamy.
Step 7: In a separate bowl, whisk together the 1 cup flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Whisking dry ingredients separately prevents lumps and ensures even distribution.
Step 8: Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined. You should see no more dry flour streaks, but don’t overmix—this is what keeps your apple snickerdoodle blondies tender rather than tough.
Step 9: Fold in the diced apple pieces. Distribute them evenly throughout the batter so every bite has apple in it.
Phase 3: Adding the Signature Topping (2 minutes)
Step 10: In a small bowl, mix the 3 tablespoons sugar with the 1½ teaspoons cinnamon. Stir with a fork until the cinnamon is evenly distributed through the sugar.
Step 11: Pour the batter into your prepared pan. Use your spatula to spread it evenly into all corners. The batter will be thick—that’s normal.
Step 12: Sprinkle the cinnamon-sugar mixture evenly over the entire surface. This creates that classic snickerdoodle coating that gets slightly crispy as it bakes.
Phase 4: Baking (25 minutes)
Step 13: Place the pan on the center rack of your preheated oven. Bake for 23-25 minutes. You’re looking for edges that pull slightly away from the pan and a toothpick inserted in the center that comes out with just a few moist crumbs.
Step 14: The top should look set but still soft when you gently press the center. Remember, these apple snickerdoodle blondies will firm up as they cool—slightly underbaked is better than overbaked for that perfect chewy texture.
Phase 5: Cooling and Cutting (20 minutes)
Step 15: Remove from the oven and let cool in the pan for 10 minutes. This resting time allows them to set properly.
Step 16: Use the parchment paper overhang to lift the entire block out onto a cutting board. Let cool for another 10 minutes before cutting.
Step 17: Cut into 4 large squares using a sharp knife. Wipe the knife between cuts for clean edges.
Chef’s Notes
Tip 1: Use Granny Smith apples specifically. Their tartness and firm texture hold up perfectly during baking without turning mushy. Softer apples like Red Delicious will break down too much.
Tip 2: Don’t skip patting the apple pieces dry. Excess moisture is the enemy of perfectly textured apple snickerdoodle blondies.
Tip 3: For extra depth, add ¼ teaspoon of cream of tartar to your batter. This is the secret ingredient in traditional snickerdoodles that gives them their distinctive tangy flavor.
Tip 4: Let the melted butter cool before adding eggs. Hot butter will start cooking the egg and create a grainy texture instead of smooth and creamy.
Nutrition Per Serving
Calories: 385
Protein: 4g
Carbohydrates: 58g
Fat: 16g
Fiber: 2g
Sugar: 38g
Creative Variations
Caramel Apple Blondies
Swirl 2 tablespoons of caramel sauce into the batter before baking. Add a pinch of sea salt on top for a salted caramel effect.
Nutty Snickerdoodle Blondies
Fold in ¼ cup chopped pecans or walnuts with the apple pieces. Toast the nuts first for 5 minutes at 350°F for enhanced flavor. If you love apple desserts with nuts, try our apple cheesecake bars for another delicious option.
Spiced Autumn Blondies
Add ¼ teaspoon nutmeg and ⅛ teaspoon ground ginger to your cinnamon-sugar topping. This creates a chai-spiced version that’s incredible with coffee.
Streusel-Topped Version
Instead of cinnamon sugar, top with a crumb mixture: 3 tablespoons flour, 2 tablespoons brown sugar, 1 tablespoon cold butter, and ½ teaspoon cinnamon. For more streusel inspiration, check out our apple streusel cake.
Storage & Reheating
Room Temperature: Store in an airtight container for up to 3 days. Place parchment paper between layers if stacking.
Refrigerator: Keep for up to 1 week in a sealed container. The apples stay fresher when chilled.
Freezer: Wrap individual blondies in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes.
Reheating: Microwave for 10-15 seconds to restore that just-baked texture. Don’t overheat or they’ll become tough.
Troubleshooting Guide
Problem 1: Blondies Are Too Dry You overbaked them. Next time, remove them when the center still looks slightly underdone. They continue cooking from residual heat.
Problem 2: Bottom Is Soggy Your apples released too much moisture. Make sure to pat them completely dry before adding to the batter. You can also toss them with 1 teaspoon of flour before folding in.
Problem 3: Edges Burned But Center Is Raw Your oven temperature is too high. Use an oven thermometer to verify accuracy. If needed, reduce temperature to 325°F and bake slightly longer.
Problem 4: Cinnamon-Sugar Disappeared You added it to wet batter. The topping must go on right before baking, and the batter should already be spread in the pan.
Problem 5: Blondies Are Too Crumbly Your flour measurement was too high. Always spoon flour into measuring cups and level off—never scoop directly from the bag, which packs it down and gives you too much.
Equipment Essentials
- 8×8-inch baking pan (metal works best for even browning)
- Parchment paper
- Medium mixing bowls (2)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Vegetable peeler
- Chef’s knife and cutting board
- Paper towels
Shopping List
Baking Aisle:
- All-purpose flour
- Baking powder
- Vanilla extract
- Granulated sugar
- Light brown sugar
- Ground cinnamon
Dairy Section:
- Unsalted butter
- Eggs
Produce Section:
- Granny Smith apples
Pantry Staples:
- Salt
Success Secrets
1. Room Temperature Matters: Let your egg sit at room temperature for 15 minutes before using. This helps it incorporate smoothly into the batter.
2. Measure Flour Correctly: Too much flour makes dense, dry blondies. Use the spoon-and-level method: spoon flour into your measuring cup and level with a knife.
3. Don’t Overbake: These apple snickerdoodle blondies should be slightly gooey in the center when you remove them. They firm up as they cool.
4. Cut When Completely Cool: Cutting warm blondies results in messy, crumbly pieces. Wait the full cooling time for clean, beautiful squares.
5. Fresh Cinnamon is Key: Old cinnamon loses its punch. If your cinnamon has been sitting in the cupboard for over a year, buy fresh for the best snickerdoodle flavor.
These apple snickerdoodle blondies prove that you don’t need complicated techniques to create something spectacular. With simple ingredients and straightforward steps, you’ll have a dessert that tastes like you spent hours in the kitchen.
