Snickerdoodle Blondies are the Talk of the Holiday Dessert Table


Have you ever had one of those special parties? The one that “everyone” talks about for an entire year after. We had our first when living near our friends at Lake Tahoe. The scene was a few weeks before Christmas, and a horrendous blizzard had moved in. Yet, every single guest arrived. We have some serious die-hard party friends. Lucky for them we had heaps of food, including these scrumptious dairy-free Snickerdoodle Blondies!

Dairy-Free Snickerdoodle Blondies Recipe - a positively delicious, chocolate-free cookie bar with cinnamon-sugar crust. Easy, party ready, perfect for cookie swaps. Also soy-free and nut-free.

These Snickerdoodle Blondies are the Talk of the Dessert Table

My husband and I were fairly calm, certain that we had prepared enough food. Boy were we wrong. Apparently our friends have big appetites for more than just partying. For hot food, we had Roasted Veggies, Pulled Pork with Homemade Wheat Buns (I made them slider sized), From-Scratch Cheeseless Pepperoni Pizza (using the crust recipe in Go Dairy Free), Stuffed Mushrooms, Prosciutto-Wrapped Wild Prawns, and Chicken Satay (one peanut sauced and one more of a curry).

Easily the most popular savory item was the stuffed mushrooms. All night long people kept asking, “So everything was dairy-free? Really? Even the mushrooms?” I didn’t even bother telling them that they were also gluten-free, soy-free, and egg-free. I thought that might send some of them over the edge! I used 1.5 lbs of mushrooms, and they were still gone in minutes. In fact, everything was finished. Even the store-bought filler food we purchased (salsa, hummus, eggplant dip, tortilla chips, and blanched veggies) was completely devoured.

Fortunately, for those who still hadn’t eaten there fill, there was dessert. After all, what would any holiday party be without a delicious assortment of homemade cookies and bars?

I served three different types, including some sugar cookies, peppermint chocolate crispy treats, and these amazing Snickerdoodle Blondies. I watched as our guests attempted to guess what these wonderful bars were. One came awfully close when he said it tasted like snickerdoodles crossed with gingerbread. Needless to say, after I revealed their true identity, there were several recipe requests.

Dairy-Free Snickerdoodle Blondies Recipe - a positively delicious, chocolate-free cookie bar with cinnamon-sugar crust. Easy, party ready, perfect for cookie swaps. Also soy-free and nut-free.

Special Diet Notes: Snickerdoodle Blondies

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.

Egg-free? Some people have had luck with making this recipe vegan, some have not. See our Egg Substitute Guide for suggestions. I have tested other blondie recipes egg-free, and find aquafaba works best (about 6 tablespoons = 2 eggs). But the result will still be crispy/crunchier on the edges and moister in the middle. As an alternative, you might try baking these as vegan cookies rather than in a pan. Or, try our recipes for peanut butter blondies, gluten-free almond butter blondies, or salted caramel blondies – they’re all vegan.

Gluten-free? Several readers have had luck with using all-purpose gluten-free flour, but the results will vary based on the flour blend you choose. Do not substitute a single flour (use a blend meant for 1:1 substitution), and definitely do not substitute coconut flour (for a coconut flour option, see my grain-fee snickerdoodles recipe). I have not personally tested this recipe gluten-free.

4.9 from 7 reviews
Dairy-Free Holiday Snickerdoodle Blondies
Prep time
Cook time
Total time
Like any good blondie recipe, these are very moist and tender on the inside, but the snickerdoodle-like topping forms a wonderful sugary crust to balance the rich filling. This blondie recipe was adapted from Recipezaar.
Recipe type: Dessert
Cuisine: American
Serves: 24 servings
  • 2⅔ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon + 2 teaspoons ground cinnamon, divided
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 2 cups packed dark brown sugar
  • 1 cup dairy-free buttery spread or sticks
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons sugar
  1. Preheat your oven to 350ºF. Lightly grease a 9×13 inch pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, 1 teaspoon cinnamon, salt, and nutmeg.
  3. In large mixing bowl, cream the buttery spread or sticks and brown sugar with a hand mixer.
  4. Add the eggs and vanilla, and beat until smooth.
  5. Stir in the flour mixture until well combined.
  6. Spread the batter evenly in your prepared pan. (I lightly greased a spatula or use a small piece of parchment paper to press the batter for easy stick-free spreading.)
  7. In a small bowl, whisk together the 2 tablespoons sugar and remaining 2 teaspoons cinnamon
  8. Evenly sprinkle all of the cinnamon-sugar mixture atop the blondie batter. (It might seem like a lot, but trust me, go for it!)
  9. Bake the blondies for 25 to 30 minutes or until the surface springs back when gently pressed. They will be firmer and raised around the edges, and will sink a little in the middle. No worries, this is how it should be.
  10. Let the blondies cool in the pan completely before cutting.
Best Butter? I have tested this recipe with both buttery spread (Melt) and buttery sticks (Earth Balance Soy Free) and the results were similar and equally delicious. Most brands should work well, but I do prefer to use a lightly salted option. See my dairy-free butter comparison to see how some of the most popular brands bake up.
Nutrition Information
Serving size: 1 bar Calories: 185 Fat: 6.3g Saturated fat: 1.7g Carbohydrates: 30.1g Sugar: 18.9g Sodium: 119mg Fiber: .5g Protein: 2g

More Dairy-Free Baked Dessert Bar Recipes

Classic Lemon Bars

Dairy-Free Lemon Bars Recipe - the classic version with a zesty twist! (gluten-free optional)

Frosted Pumpkin Bars

Dairy-Free Frosted Pumpkin Bars Recipe with Spiced Buttercream (nut-free and soy-free, too!)

Old-Fashioned Apple Pie Bars

Old-Fashioned Apple Pie Bars Recipe - Dairy-free with Vegan Option

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Thanks for another awesome recipe! I just baked these to take to a party. I should have made 2 batches. My husband and I don’t want to stop eating them. I may have to wake up early tomorrow to make another batch!
    Thanks Alisa!!

  2. These were totally yummy. I had to go dairy free because my son was having some tummy troubles and I have been craving something sweet. This was my first adventure into dairy free dessert! I didn’t have plain nutmeg, so I used a dash of pumpkin pie spice instead. And I had just bought some soy free Earth Balance, so it worked out perfectly. I was thinking these would taste yummy with white chocolate chips, but I am not sure they make those dairy free?

  3. I just have to comment on these. I have recently gone dairy-free, so I’m new to it all and trying to find treats I can make to satisfy my sweet tooth. I stumbled across these through the godairyfree site, and holy moly – they are fabulous!!! I think they are the new fave for my whole family, and I’m the only one that is eating dairy-free right now! They came out so moist and chewy, truly the consistency of brownies! Thank you soooo much for posting this!

  4. These were delicious. Made the recipe exactly as stated using Earth Balance and fresh grated nutmeg. Definitely a keeper.

  5. Katelyn McCarty on

    Hi, Donna. I have tried this with gluten-free flour(with added xanthum gum) and vegan butter(Earth Balance). The taste is delicious. However, I’m not sure if I added to much gluten-free flour for the sub or if I didn’t add enough butter to the recipe, but, they ended up a little on the dry side for me. Again, the taste was delightful and it even had a chew to it that reminded of an actual snickerdoodle cookie. I’m definitely going to try it again. The “start off” recipe is great!

  6. sarah caroline on

    I guess not, I saw g-free mentioned, I thought. Hopefully you found something that worked for you 🙂
    I Googled “vegan” too, so back to the drawing board for me!

  7. Pingback: Earth Balance Buttery Spreads (Dairy-Free Review)

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