1- Creating Snickerdoodle Blondies is a fun and simple process that yields amazing results. Start by preheating your oven to 350°F (177°C) and lining an 8×8-inch baking pan with parchment paper to make removal easy. This step ensures your blondies don’t stick and come out with a perfect edge.

2- In a large bowl, cream the 3/4 cup (170g) softened unsalted butter with 3/4 cup (150g) granulated sugar and 3/4 cup (150g) packed light brown sugar until the mixture is fluffy and light. Add in the 2 large room-temperature eggs and 2 teaspoons pure vanilla extract, beating until fully combined for a smooth batter. In another bowl, whisk together the dry ingredients: 2 and 1/3 cups (291g) all-purpose flour, 1 and 1/2 teaspoons baking powder, 1/2 teaspoon cream of tartar (if using), and 1/2 teaspoon salt.

3- Gradually mix the dry ingredients into the wet mixture, stirring gently to avoid overmixing, which keeps the texture soft. Fold in 1 cup (180g) white chocolate morsels for added sweetness. Press half of the dough into the prepared pan, then sprinkle most of the cinnamon-sugar mixture made from 1/4 cup (50g) granulated sugar and 2 teaspoons ground cinnamon over it evenly.

4-Finishing and Baking Steps: Layer the remaining dough pieces on top, sprinkle the rest of the cinnamon-sugar and the additional tablespoon of white chocolate morsels over the surface. Bake for 32 to 35 minutes until the edges are golden and a toothpick inserted in the center comes out mostly clean. Let the blondies cool completely in the pan before cutting into 16 to 20 bars this step is crucial for clean slices and the best texture.