Irresistibly Chewy Cinnamon Swirl Snickerdoodle Blondies Recipe

Introduction

These irresistibly chewy Cinnamon Swirl Snickerdoodle Blondies combine the best of two classic treats in one bar. With a rich cinnamon swirl and a tender, buttery crumb, they are perfect for satisfying any sweet tooth.

Ingredients

• 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
• 1/3 cup granulated sugar (for the cinnamon swirl)
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter (melted for swirl)
• 2 tablespoons granulated sugar (mixed with 1/2 teaspoon ground cinnamon for topping)

Instructions

1. Step 1: 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.
2. Step 2: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until fully incorporated.
3. Step 3: In a separate bowl, sift together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
4. Step 4: In a small bowl, mix the granulated sugar and cinnamon for the swirl. Stir in the melted butter until the mixture resembles wet sand.
5. Step 5: Spread half of the blondie batter evenly into the prepared baking dish. Sprinkle the cinnamon-sugar mixture over the batter evenly. Dollop the remaining batter on top and gently spread to cover.
6. Step 6: Using a butter knife, create gentle swirls in the batter to incorporate the cinnamon mixture without fully blending it in.
7. Step 7: Optionally, sprinkle some of the cinnamon-sugar topping over the surface for added crunch and flavor.
8. Step 8: Bake in the preheated oven for 30–35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
9. Step 9: Allow to cool in the pan for 20 minutes. Lift the blondies out using the parchment paper, transfer to a cutting board, and slice into squares.

Tips & Variations

• For extra moisture, add a tablespoon of sour cream or Greek yogurt to the batter.
• Swap the cinnamon swirl sugar with a mix of brown sugar and chopped nuts for a nutty twist.
• Ensure eggs are at room temperature for better batter emulsification and texture.
• Use a sharp knife to cut once the blondies have cooled to avoid crumbling.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat gently in the microwave or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the salt in the recipe or omit it to prevent the blondies from becoming too salty.

How do I know when the blondies are done?

They’re done when the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.

Irresistibly Chewy Cinnamon Swirl Snickerdoodle Blondies Recipe

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★★★★★

4.5 from 53 reviews

• Author: Sarah
• Total Time: 45 minutes
• Yield: 16 blondie squares 1x
• Diet: Vegetarian

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Description

These irresistibly chewy Cinnamon Swirl Snickerdoodle Blondies combine the classic buttery flavor and tangy notes of snickerdoodles with a rich cinnamon swirl that offers a delightful twist on traditional blondies. Perfectly chewy with a golden crust and a sweet cinnamon sugar topping, these blondies are an easy-to-make dessert that will quickly become a favorite for any occasion.

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Ingredients

Scale 1x2x3x

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

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

Topping

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

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Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper, leaving an overhang on the sides for easy removal after baking.
2. 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 thoroughly until the mixture is fully incorporated and creamy.
3. Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients into the wet ingredients, gently folding until just combined to avoid overmixing.
4. Prepare cinnamon swirl mixture: In a small bowl, combine the granulated sugar and ground cinnamon. Stir in the melted butter until the mixture reaches a wet sand-like consistency, which will be used to create the cinnamon swirl.
5. Layer the batter: Spread half of the blondie batter evenly into the prepared baking dish. Sprinkle the cinnamon-sugar mixture evenly over this first layer. Dollop the remaining blondie batter on top of the cinnamon layer, then gently spread to cover it as evenly as possible.
6. Create the swirls: Using a butter knife or skewer, gently swirl the cinnamon mixture into the top layer of batter. Be careful not to over-mix, as you want visible swirls rather than full blending.
7. Add topping: Optionally, sprinkle the prepared cinnamon-sugar topping mixture over the surface of the batter for added texture and flavor.
8. Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. The blondies are done when the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
9. Cool and slice: Allow the blondies to cool in the pan on a wire rack for 20 minutes. Use the parchment paper overhang to lift the blondies from the pan, transfer to a cutting board, and slice into squares for serving.

Notes

• For best texture, use room temperature eggs to help the batter blend smoothly.
• Do not overmix the batter once the dry ingredients are added to keep the blondies tender and chewy.
• Letting the blondies cool before slicing ensures clean, firm cuts and prevents them from crumbling.
• You can use salted butter if unsalted is unavailable but reduce added salt by half.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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

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