Description

These Irresistibly Chewy Cinnamon Swirl Snickerdoodle Blondies combine rich, buttery blondie batter with a sweet and spicy cinnamon swirl throughout. The soft, chewy texture and the aromatic cinnamon-sugar topping make them a perfect dessert or snack for cinnamon lovers. Baked to golden perfection, these blondies deliver a delightful balance of sweetness and warm spice in every bite.

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)

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) and grease a 9×13-inch baking dish. 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 until 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 to the wet ingredients, stirring gently until just combined to avoid overmixing.
Prepare Cinnamon Swirl Mixture: In a small bowl, mix the granulated sugar and ground cinnamon. Stir in the melted butter until the mixture resembles wet sand, making it easy to swirl into the batter.
Layer Batter and Cinnamon Swirl: Spread half of the blondie batter evenly into the prepared baking dish. Sprinkle the cinnamon-sugar swirl mixture evenly over this layer. Dollop the remaining batter on top and gently spread it to cover the cinnamon layer.
Create Swirls: Use a butter knife to create gentle swirls in the batter, incorporating the cinnamon mixture without fully blending it in, ensuring a beautiful marbled effect.
Add Topping: Optionally, sprinkle the cinnamon-sugar topping mixture over the surface of the batter for added crunch and extra cinnamon flavor.
Bake: Bake in the preheated oven for 30 to 35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs, indicating a chewy texture.
Cool and Serve: Allow the blondies to cool in the pan for 20 minutes. Use the parchment paper overhang to lift the blondies out onto a cutting board. Slice into squares and serve.

Notes

Make sure the butter for the batter and the swirl is melted and slightly cooled to prevent cooking the eggs or melting the sugar prematurely.
Room temperature eggs help to create a smooth batter and better texture.
The cream of tartar is key to achieving the classic snickerdoodle tang and chewiness.
Do not overmix the batter to keep the blondies tender and chewy.
Use the parchment paper overhang to easily remove the blondies without breaking.
These blondies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For extra gooeyness, slightly underbake and allow the blondies to finish setting as they cool.

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

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