Description

These Irresistibly Chewy Cinnamon Swirl Snickerdoodle Blondies combine the classic snickerdoodle flavors with a rich, buttery blondie base. Swirled with a cinnamon-sugar mixture and baked to golden perfection, these blondies offer a soft, chewy texture with a delightful cinnamon crunch on top, perfect for satisfying your sweet tooth.

Ingredients

Scale

Blondie Batter

1 cup unsalted butter (melted and slightly cooled)
1 1/4 cups light brown sugar (packed)
1/2 cup granulated sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt

Cinnamon Swirl Mixture

1/3 cup granulated sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter (melted)

Topping

2 tablespoons granulated sugar (mixed with 1/2 teaspoon ground cinnamon)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Line it with parchment paper, leaving an overhang on the sides for easy removal.
Mix Wet Ingredients: In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until fully incorporated to create a rich batter base.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
Prepare Cinnamon Swirl Mixture: In a small bowl, mix the granulated sugar and ground cinnamon for the swirl. Stir in the melted butter until the mixture resembles wet sand, which will add a lovely cinnamon flavor throughout the blondies.
Layer the Batter: Spread half of the blondie batter evenly into the prepared baking dish. Sprinkle the cinnamon-sugar mixture evenly over this layer. Dollop the remaining batter on top, then gently spread to cover the cinnamon layer.
Create Swirls: Using a butter knife, gently swirl the cinnamon mixture into the batter to create a marbled effect without fully blending, enhancing both flavor and visual appeal.
Add Topping: Optionally, sprinkle the cinnamon-sugar topping mixture over the surface for added crunch and an extra burst of cinnamon flavor.
Bake: Bake in the preheated oven for 30–35 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out with a few moist crumbs, indicating perfect doneness.
Cool and Slice: Allow the blondies to cool in the pan for 20 minutes. Then, lift them out using the parchment paper overhang, transfer to a cutting board, and slice into squares for serving.

Notes

For the best texture, avoid overmixing the batter once you add the dry ingredients.
Using room temperature eggs helps the batter mix more evenly and gives a better texture.
If you prefer a more intense cinnamon flavor, increase the cinnamon in the swirl mixture slightly.
Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These blondies can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cinnamon swirl blondies, snickerdoodle blondies, chewy blondies, cinnamon dessert, easy blondie recipe