Description

These irresistibly chewy Cinnamon Swirl Snickerdoodle Blondies combine the classic snickerdoodle flavor with a rich, buttery blondie base. Featuring a cinnamon-sugar swirl for a delightful burst of warmth and a crunchy cinnamon topping, these blondies offer a perfect balance of soft, chewy texture and sweet spice. Easy to prepare and baked in a single pan, they’re perfect for dessert lovers who enjoy a twist on traditional snickerdoodle cookies.

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)

Cinnamon-Sugar Topping

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Instructions

Preheat 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, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until fully incorporated.
Combine Dry Ingredients: 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.
Prepare Cinnamon Swirl Mixture: In a small bowl, mix the granulated sugar and cinnamon for the swirl. Stir in the melted butter until the mixture resembles wet sand.
Layer Batter and Swirl: 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.
Create Swirls: Using a butter knife, create gentle swirls in the batter to incorporate the cinnamon mixture without fully blending it in.
Add Topping: Optionally, sprinkle some of the cinnamon-sugar topping over the surface for added crunch and flavor.
Bake: 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.
Cool and Slice: 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.

Notes

Ensure eggs are at room temperature for better batter consistency.
Don’t overmix the batter to keep the blondies tender and chewy.
Adjust cinnamon quantity in the swirl and topping to your taste preference.
Use parchment paper with an overhang for easy removal of the blondies from the pan.
Store leftovers in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cinnamon swirl blondies, snickerdoodle blondies, chewy blondies, cinnamon sugar dessert, baked blondies