Soft & Chewy Vegan Snickerdoodle Blondies

posted by Britt Berlin on Nov 7, 2021 (last updated May 17, 2022) 0 comments »

Basically the best of a snicerkdoodle cookie in cookie bar form, these chewy and soft snickerdoodle blondies are full of sweet cinnamon with a slight tang! Like the classic holiday cookie, but a blondie and entirely vegan, eggless, and dairy free!

Why you’ll love these easy vegan snickerdoodle blondies

The texture is just like a snickerdoodle cookie, but in blondie form! I.E. these are perfect for those lazy moments when you don’t feel like chilling the cookie dough, but still want the cookies. Bake them into snickerdoodle blondies!
You won’t believe that these blondies are vegan, dairy free, eggless, and easily gluten free. The ingredients are so simple, yet they magically bake into the best snickerdoodle, vegan or not. These have been approved by all eaters!
These snickerdoodle blondies are so easy! With less than 10 minutes of prep, and no chilling of dough, these blondies are stress-free and perfect for a fun and easy holiday baking recipe.
You can easily customize these vegan blondies however you’d like! I used vegan white chocolate chips, but you can also add in macadamia nuts, walnuts, even chocolate chips!
These vegan snickerdoodle blondies are a wonderful holiday or Christmas cookie bar that’s great for parties, cookie exchanges (hey, still based off of a cookie!), an anytime baking treat, or even leaving for Santa! 😉

If you’ve never had a snickerdoodle cookie, then I first suggest you try making my vegan snickerdoodle cookies. They’ve been fully approved by non-vegan eaters and have been said to taste identical to a classic snickerdoodle.

Basically, a snickerdoodle is like a cinnamon sugar cookie but with an extra tang, thanks to the cream of tartar! The cream of tartar helps to give that beautiful puffed look to the snickerdoodle, and helps bring in this lovely chewy and soft texture.

That’s just what you’ll find in these vegan snickerdoodle blondies. Essentially a cookie in bar form!

How to make snickerdoodle blondies (overview)

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

The key to a good snickerdoodle cookie is the puffy and soft look and texture. And of course, the slight tang that we get from using cream of tartar (don’t worry, that’s vegan!).

Here are some great tips for making these easy vegan snickerdoodle blondies:

Measure out your ingredients by using a scale.

I’ve always been a stickler for spooning and leveling flour before I used a digital scale, so hand measurements (US measurements) were pretty accurate. But there’s still a lot of room for error, so I switched to using a digital scale and now use the metric measurements for baking. Everything is way more consistent! I highly recommend getting a kitchen scale to weigh out your ingredients, especially the flour and sugar. It will change the way you bake!

Be sure not to over-mix the batter.

Fold the dry ingredients into the wet JUST until they are mixed. Any more mixing, and you risk cake-like blondies (not delicious!).

Use room temperature vegan butter.

Which is actually slightly cooler than you might think! Room temperature butter in baking is generally 65F, rather than true room temperature (around 72F). The same applies for vegan baking! That way, we can cream the butter and sugar together to create a nice fluffy texture in the blondie, much like a cookie!

Don’t skip the cream of tartar.

Like I’ve mentioned in my vegan snickerdoodle cookies, the cream of tartar is what makes a snickerdoodle. If you skip it, you basically just have a cinnamon sugar cookie bar. And don’t worry, cream of tartar is vegan!

How do you know if a blondie is cooked?

Blondies are a bit trickier to tell if they’re done, as the tops can look fully cooked, but the middle is still gooey. A good way to tell if blondies are done baking is that the tops look lightly golden brown, and the edges have started to pull away from the sides of the pan. Your toothpick should also come out nearly clean, but it’s okay if there are a few crumbs on it.

How to avoid cakey blondies:

Cakey blondies happen when you’ve used too much flour, and too little wet ingredients (vegan butter, applesauce, etc.). Sometimes, the recipe isn’t right, but most often it happens from not measuring the ingredients properly.

This blondies recipe has been perfected to be the perfect ratio of flour to wet ingredients, so you shouldn’t run into a problem with cake-like blondies! These snickerdoodle blondies should be nothing but chewy, soft, melt-in-your-mouth deliciousness. But make sure you’re measuring your flour correctly! That’s the most important part!

You are just going to absolutely love these easy vegan snickerdoodle blondies! They’re the best of the holiday cookie season, but in bar form. If you’d like to make some more Christmas and holiday themed treats, check out these amazing vegan Christmas cookies. We have over 40 classic cookies made entirely vegan and even some gluten free!

Happy blondie baking!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!