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.

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

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)

Instructions

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.
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.
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.
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.
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.
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.
Add topping: Optionally, sprinkle the prepared cinnamon-sugar topping mixture over the surface of the batter for added texture and flavor.
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.
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