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.

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
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, ensuring an overhang on the sides to make removing the blondies easy after baking.
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.
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.
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.
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.
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.
Add Topping: Optionally, sprinkle the cinnamon-sugar topping mixture evenly over the surface of the batter for an added layer of crunch and flavor.
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.
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