Irresistibly Chewy Cinnamon Swirl Snickerdoodle Blondies Recipe

Introduction

These Irresistibly Chewy Cinnamon Swirl Snickerdoodle Blondies combine the best of two classic treats. With a tender, buttery base and a fragrant cinnamon swirl, they offer a perfect balance of sweetness and spice that’s hard to resist.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Using a butter knife, create gentle swirls in the batter to incorporate the cinnamon mixture without fully blending it in.
7. Step 7: Optionally, sprinkle some of the cinnamon-sugar topping over the surface for added crunch and flavor.
8. 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.
9. 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

• For extra gooey blondies, avoid overbaking by checking a few minutes before the minimum time.
• Try adding chopped nuts or white chocolate chips for added texture and flavor.
• Use salted butter instead of unsalted for a slightly richer taste, but reduce added salt to 1/4 teaspoon.
• Experiment with different cinnamon blends or add a pinch of nutmeg for a warm spice twist.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 10–15 seconds or until soft and chewy again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size baking pan?

Yes, but adjust the baking time accordingly. A smaller pan will result in thicker blondies needing more time, while a larger pan will bake faster.

Why do these blondies use cream of tartar?

Cream of tartar mimics the classic snickerdoodle tang and helps create the chewy texture associated with this style of blondie.

Irresistibly Chewy Cinnamon Swirl Snickerdoodle Blondies Recipe

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★★★★★

4.9 from 122 reviews

• Author: Zoe
• Total Time: 50 minutes
• Yield: 12–16 squares 1x

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Description

These Irresistibly Chewy Cinnamon Swirl Snickerdoodle Blondies combine the classic soft texture of snickerdoodles with the rich, buttery chewiness of blondies. Featuring a cinnamon sugar swirl and a crunchy cinnamon-sugar topping, these blondies bake to golden perfection, delivering a delightful treat perfect for dessert or snack time.

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Ingredients

Scale 1x2x3x

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
• 1/2 teaspoon ground cinnamon

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Instructions

1. 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, ensuring an overhang on the sides to make removing the blondies easy after baking.
2. Mix Wet Ingredients: In a large bowl, whisk together the melted and slightly cooled butter, light brown sugar, and granulated sugar until the mixture is smooth and creamy. Add the eggs and vanilla extract and continue whisking until fully incorporated.
3. 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 until just combined to avoid overmixing.
4. Prepare Cinnamon Swirl: In a small bowl, combine the granulated sugar and ground cinnamon for the swirl. Stir in the melted butter until the mixture reaches a texture similar to wet sand.
5. Layer the Batter and Swirl: Spread half of the blondie batter evenly into the prepared baking dish. Sprinkle the cinnamon-sugar mixture evenly over the batter. Then, dollop the remaining blondie batter on top and gently spread it to cover the cinnamon layer.
6. Create Swirls: Using a butter knife, gently swirl the batter in the dish to incorporate the cinnamon mixture without fully blending it in, creating a marbled effect.
7. Add Topping: Optionally, sprinkle the cinnamon-sugar topping mixture evenly over the surface of the batter for an added layer of crunch and flavor.
8. Bake: Bake in the preheated oven for 30 to 35 minutes or until the edges turn golden brown and a toothpick inserted into the center comes out with a few moist crumbs, indicating doneness.
9. Cool and Slice: Allow the blondies to cool in the pan for about 20 minutes. Then, use the parchment paper overhang to lift the blondies out of the pan. Transfer to a cutting board and slice into squares for serving.

Notes

• Ensure the melted butter is slightly cooled before mixing with sugars and eggs to prevent cooking the eggs.
• Do not overmix the batter after adding flour to maintain a chewy texture.
• Use parchment paper lining for easy removal and cleaner cuts.
• For extra cinnamon flavor, increase the cinnamon slightly in the swirl and topping.
• Store leftover blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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

Keywords: Cinnamon Swirl Blondies, Snickerdoodle Blondies, Chewy Blondies, Cinnamon Dessert, Easy Blondie Recipe