Chai Snickerdoodle Blondies

Jun 16

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 25 minutes

These chai snickerdoodle blondies are everything I love in a picnic dessert: soft, chewy, cinnamon-swirled, and bursting with warm chai spice. They’ve got that classic snickerdoodle tang from cream of tartar, but they’re baked into gooey blondie bars with hints of cardamom, clove, and ginger. Easy to slice, no frosting required, and they don’t mind a ride in your tote bag.

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*Chewy chai snickerdoodle blondies fresh from the oven, dusted with cinnamon and perfectly golden.*

I came up with these after craving something cozy but not chocolate-heavy — especially for sunny afternoons where brownies can feel a little rich. The chai flavor brings a surprising twist, and I’ve found people always go back for seconds because they can’t quite place what makes them so good (spoiler: it’s the cardamom!). You can make the spice blend yourself or use a good-quality masala chai mix.

They keep beautifully at room temp and are sturdy enough for travel. I cut them into bite-sized squares for sharing, and if you’re feeling extra, dust a little cinnamon sugar on top before packing. These also pair ridiculously well with iced chai lattes or lemonade — a true flavor moment.

And honestly, if you’re the type who likes fall flavors all year, these blondies are going to be your new obsession.

🍽️ Servings: 16 • 🔥 Calories/Serving: 210

Ingredients

½ cup unsalted butter, melted
1 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp cream of tartar
½ tsp baking soda
¼ tsp salt

For the chai spice mix:

1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
Pinch of black pepper

Optional topping:

1 tbsp sugar mixed with ½ tsp cinnamon

Steps

Step 1

Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.

Step 2

In a bowl, whisk the melted butter and brown sugar until smooth.

Step 3

Add the egg and vanilla, whisking until fully combined.

Step 4

In a separate bowl, mix the flour, cream of tartar, baking soda, salt, and all the chai spices.

Step 5

Stir the dry ingredients into the wet ingredients just until no flour streaks remain.

Step 6

Pour the batter into the prepared pan and smooth the top.

Step 7

If using, sprinkle cinnamon sugar over the surface for a snickerdoodle-style finish.

Step 8

Bake for 22–25 minutes, or until the top is set and a toothpick comes out with moist crumbs.

Step 9

Cool completely in the pan before slicing into squares.

Make it your own!

☕ Go bold with spice
Add an extra ½ tsp of cinnamon or cardamom if you like a punchier chai profile.
🍫 Add chocolate chips
Stir in ½ cup white or dark chocolate chips for a fun, melty upgrade.
🥥 Make it dairy-free
Use coconut oil or a vegan butter substitute in place of the butter.
🌾 Make it gluten-free
Swap in a 1:1 gluten-free flour blend to keep it picnic-friendly for everyone.