Description

These Irresistibly Chewy Cinnamon Swirl Snickerdoodle Blondies combine the classic flavors of snickerdoodles with a rich, buttery blondie base. Featuring a luscious cinnamon swirl throughout and a crunchy cinnamon-sugar topping, they bake up soft with a slightly chewy texture, perfect for dessert or an indulgent snack.

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 to easily lift out the blondies after baking.
Mix Wet Ingredients: In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth and combined. Add the eggs and vanilla extract, continue whisking until fully incorporated and the mixture is homogenous.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt to ensure even distribution.
Mix Batter: Gradually add the dry ingredient mixture to the wet ingredients, folding gently or stirring until just combined. Avoid overmixing to maintain tender blondies.
Prepare Cinnamon Swirl Mixture: In a small bowl, combine 1/3 cup granulated sugar and 1 tablespoon ground cinnamon. Stir in the melted butter until the mixture attains a wet sand-like texture, perfect for swirling.
Layer Batter and Swirl: Spread half of the blondie batter evenly into the prepared baking dish. Evenly sprinkle the cinnamon-sugar mixture over this batter layer. Dollop the remaining batter in small spoonfuls over the top and gently spread it to cover the cinnamon layer.
Create Cinnamon Swirls: Using a butter knife or skewer, gently swirl through the layers to incorporate the cinnamon mixture without fully blending it in, creating a beautiful marbled effect.
Add Cinnamon Sugar Topping: Optionally, mix 2 tablespoons granulated sugar with 1/2 teaspoon ground cinnamon and sprinkle lightly over the top for added texture and flavor.
Bake: Place the pan in the preheated oven and bake 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: Remove from the oven and allow the blondies to cool in the pan for about 20 minutes. Use the parchment paper overhang to lift the blondies out onto a cutting board. Slice into squares and serve.

Notes

Ensure butter is melted and slightly cooled before mixing to avoid cooking the eggs prematurely.
Using room temperature eggs helps achieve a smoother batter.
Do not overmix the batter to maintain a tender, chewy texture.
The cinnamon swirl adds flavor and visual appeal; be gentle when swirling to keep distinct layers.
Use parchment paper for easy removal and clean edges on your blondies.
Store any 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 recipe, dessert bars, cinnamon sugar dessert