Dessert

Irresistibly Chewy Cinnamon Swirl Snickerdoodle Blondies Recipe

ByZoe Lane May 1, 2026May 1, 2026

Introduction

These Irresistibly Chewy Cinnamon Swirl Snickerdoodle Blondies combine the rich buttery flavor of blondies with a warm cinnamon swirl that adds a delightful twist. Perfectly soft and chewy, they make an excellent treat for any occasion.

The image shows four square cinnamon roll bars closely placed in a 2 by 2 pattern on a dark wooden tray. Each bar has a thick base layer that is light brown and crumbly with bits of cinnamon throughout, topped by a lighter, slightly glossy dough layer with a swirl of rich brown cinnamon filling in the center of each square. The texture of the top looks soft and slightly moist, with sugar crystals sprinkled over the surface. Next to the tray, two cinnamon sticks lie on a white marbled surface blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
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.
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.
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.
Step 6: Using a butter knife, create gentle swirls in the batter to incorporate the cinnamon mixture without fully blending it in.
Step 7: Optionally, sprinkle some of the cinnamon-sugar topping over the surface for added crunch and flavor.
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.
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 and remove them as soon as a toothpick comes out with moist crumbs.
Swap the cinnamon-sugar swirl for a mix of cocoa powder and sugar to create a chocolate variation.
Add chopped nuts or white chocolate chips to the batter for added texture and flavor.

Storage

Store the blondies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in the microwave to restore softness before serving.

How to Serve

The image shows four square cinnamon roll bars tightly placed together on a dark brown rectangular wooden tray. Each square has two visible layers: the bottom layer is thick, crumbly, and light brown with a rough texture, and the top layer is a lighter beige swirl with a glossy finish, rich with cinnamon sugar. The spirals on top are distinctly dark brown, neatly rolled, and have a slightly soft and sticky appearance. The tray is set on a white marbled surface with cinnamon sticks placed next to it, adding an earthy touch to the composition. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but you may want to reduce or omit the added salt in the recipe to avoid oversalting the blondies.

How do I know when the blondies are done baking?

The edges should be golden brown and the center should set but still moist. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.