Dessert

Cinnamon Sugar Blondies Recipe

ByMarina Montclair December 5, 2025December 5, 2025

Introduction

If you love the warm, cozy flavors of cinnamon sugar, these Cinnamon Sugar Blondies are a perfect treat. Soft, chewy, and topped with a crackly cinnamon-sugar crust, they offer a delightful twist on classic blondies reminiscent of snickerdoodles. Easy to make in just one bowl, they’re perfect for any occasion.

A close-up view of a single square piece of soft, crumbly brown cake, showing two visible layers: a darker brown base layer with a moist texture and a lighter brown top layer with a slightly grainy surface sprinkled with granulated sugar, highlighting tiny sparkling sugar crystals. The cake edges are slightly rough and crumbly, revealing its tender texture, all set against a blurred background of similar cake pieces on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

170g (¾ cup) unsalted butter, melted
200g (1 cup) packed brown sugar
50g (¼ cup) granulated sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
190g (1 ½ cups) all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
For the cinnamon sugar topping:
2 tbsp granulated sugar
1 tsp ground cinnamon
Optional add-ins: white or dark chocolate chips, chopped pecans or walnuts, caramel or white chocolate drizzle

Instructions

Step 1: Preheat your oven to 175°C (350°F). Line an 8×8-inch (20×20 cm) baking pan with parchment paper and lightly grease it.
Step 2: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract, then whisk until fully combined.
Step 3: Stir in the flour, baking powder, salt, and cinnamon until just combined. The batter will be thick—avoid overmixing.
Step 4: Pour the batter into the prepared pan and smooth the top evenly. Mix 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon and sprinkle it evenly over the batter.
Step 5: Bake for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely before slicing.

Tips & Variations

For extra flavor and texture, fold in chocolate chips or chopped nuts before baking.
Add a drizzle of caramel or melted white chocolate on top after baking for added decadence.
Use parchment paper for easy removal and cleaner edges.
Do not overbake to keep the blondies soft and chewy.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

A close-up of two stacked brown sugar blondie squares showing a crumbly, moist texture. The top layer is a light golden brown with a sugar crystal coating, giving it a slightly crunchy look, while the bottom layer is a denser, darker brown. The edges are rough and crumbly, and the squares are tightly stacked, highlighting the soft and chewy inside. The background is softly blurred, emphasizing the detailed texture of the blondies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sugar?

Yes, brown sugar contributes moisture and chewiness, but you can substitute with all granulated sugar for a crisper texture. Adjust the amount slightly if needed.

How do I know when the blondies are done?

They’re ready when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Avoid baking until completely dry to keep them chewy.