Introduction

These irresistibly chewy cinnamon swirl snickerdoodle blondies combine the buttery richness of classic blondies with the warm, spicy flavor of cinnamon. Perfectly soft with a delicate swirl and a hint of crunch, they’re a delightful twist on a beloved cookie flavor. Ideal for sharing or enjoying with a cup of coffee.

The image shows four square cinnamon roll bars placed side by side on a dark tray, each with two distinct layers: the bottom layer is a dense, brown, cinnamon-filled dough with a slightly crumbly texture, and the top layer is a lighter, soft tan dough swirled with cinnamon in a spiral pattern on each square. The top surface appears shiny and slightly sticky, suggesting a glaze or syrup coating, and some granulated sugar is lightly sprinkled over the rolls. The tray is set on a white marbled surface with cinnamon sticks beside it. Photo taken with an iphone --ar 4:5 --v 7

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

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.

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.

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.

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.

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.

Step 6: Using a butter knife, create gentle swirls in the batter to incorporate the cinnamon mixture without fully blending it in.

Step 7: Optionally, sprinkle some of the cinnamon-sugar topping over the surface for added crunch and flavor.

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.

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

Use room temperature eggs to ensure the batter mixes evenly and produces a tender texture.

For extra gooey blondies, slightly underbake and allow to cool completely.

Swap half the all-purpose flour for whole wheat flour for a nuttier flavor and added fiber.

Add chopped nuts or white chocolate chips for extra texture and sweetness.

Store leftover blondies in an airtight container to maintain freshness and chewiness.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty blondies.

How do I know when the blondies are done?

They are ready when the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Avoid overbaking to keep them chewy.