Description

These Irresistibly Chewy Cinnamon Swirl Snickerdoodle Blondies combine the classic buttery sweetness of blondies with a delightful cinnamon swirl and crunchy cinnamon-sugar topping. Perfectly chewy with a tender crumb, this dessert is a cozy treat that captures the nostalgic flavors of snickerdoodles in a rich and dense bar form.

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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper, leaving an overhang on the sides to easily lift the blondies out after baking.
Mix Wet Ingredients: In a large bowl, whisk together the melted and slightly cooled butter, brown sugar, and granulated sugar until smooth and well combined. Add the eggs and vanilla extract, whisking thoroughly 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 the dry ingredients to the wet ingredients, folding gently until just combined, taking care not to overmix to keep the blondies tender.
Prepare Cinnamon Swirl Mixture: In a small bowl, mix the granulated sugar and ground cinnamon. Stir in melted butter until the mixture has a wet sand-like texture, perfect for swirling into the batter.
Layer the Batter: Spread half of the blondie batter evenly into the prepared baking dish. Evenly sprinkle the cinnamon-sugar swirl mixture over the batter. Dollop the remaining batter on top and gently spread it to cover the cinnamon layer.
Create Swirls: Using a butter knife, carefully swirl the cinnamon mixture into the batter to create a beautiful marbled effect without fully blending the layers.
Add Topping (Optional): Sprinkle the cinnamon-sugar topping mixture over the surface of the batter to add extra crunch and a burst of cinnamon flavor.
Bake: Bake in the preheated oven for 30 to 35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs, indicating the blondies are perfectly chewy and not overbaked.
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 to a cutting board. Slice into squares and serve.

Notes

Make sure the melted butter is cooled slightly before mixing with the eggs to prevent scrambling.
Room temperature eggs help achieve better batter consistency and texture.
Do not overmix the batter once flour is added to keep the blondies tender and chewy.
The cinnamon swirl adds both flavor and a beautiful marbled appearance — be gentle when swirling to maintain layers.
Use parchment paper for easy removal and clean slicing.
Blondies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Rewarm briefly before serving if desired for a soft, gooey texture.

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

Keywords: snickerdoodle blondies, cinnamon swirl blondies, chewy blondies, cinnamon dessert bars, snickerdoodle dessert, cinnamon sugar blondies