Description
These Irresistibly Chewy Cinnamon Swirl Snickerdoodle Blondies combine the classic sweetness of snickerdoodles with a rich, buttery blondie base. Featuring a delightful cinnamon swirl and a crunchy cinnamon-sugar topping, these blondies are perfectly chewy with golden edges—a perfect treat 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)
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 allow for easy removal of the blondies once baked.
- Mix Wet Ingredients: In a large bowl, whisk together the melted unsalted butter, light brown sugar, and granulated sugar until the mixture is smooth and glossy. Add the eggs and vanilla extract, continuing to whisk until fully incorporated and slightly fluffy.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined, avoiding overmixing for a tender texture.
- Prepare Cinnamon Swirl Mixture: In a small bowl, mix the granulated sugar with ground cinnamon. Pour in the melted butter and stir until the mixture has a wet, sandy consistency, perfect for creating the cinnamon swirl effect in the blondie batter.
- Layer Batter and Swirl: Spread half of the blondie batter evenly into the prepared baking dish. Evenly sprinkle the cinnamon-sugar swirl mixture over this layer. Then dollop the remaining batter on top and gently spread it to cover the cinnamon sugar layer.
- Create Cinnamon Swirls: Using a butter knife or skewer, carefully create gentle swirls in the batter to incorporate the cinnamon mixture without fully blending it in. This technique gives the blondies their signature cinnamon swirl pattern.
- Add Topping: Optionally, sprinkle the cinnamon-sugar topping (granulated sugar mixed with cinnamon) over the surface of the batter for an extra crunchy texture and enhanced cinnamon flavor.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs attached, ensuring a chewy consistency.
- Cool and Slice: Allow the blondies to cool in the pan for about 20 minutes. Using the parchment paper overhang, lift the blondies out of the pan and transfer them to a cutting board. Slice into squares and serve.
Notes
- For best results, use room temperature eggs to help the batter emulsify smoothly.
- Do not overmix the batter once the dry ingredients are added to maintain a tender, chewy texture.
- The cream of tartar is key to achieving the classic snickerdoodle tang; do not omit it.
- You can store the blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat blondies gently in the microwave for a few seconds if you prefer them warm.
- Feel free to add chopped nuts like pecans or walnuts for added crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: snickerdoodle blondies, cinnamon swirl blondies, chewy blondies, cinnamon sugar dessert, easy blondie recipe, American dessert
