Description

These Irresistibly Chewy Cinnamon Swirl Snickerdoodle Blondies combine the classic warm flavors of cinnamon and brown sugar with a soft, chewy texture. Featuring a rich blondie base swirled with a cinnamon-sugar mixture and topped with a crunchy cinnamon sprinkle, this dessert is perfect for cinnamon lovers looking for a cozy, delightful treat.

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 (mixed with 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 for easy removal after baking.
Mix Wet Ingredients: In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth and combined. Add in the eggs and vanilla extract, whisking until fully incorporated and the mixture is smooth.
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, stirring gently until just combined to avoid overmixing.
Prepare Cinnamon Swirl Mixture: In a small bowl, mix the granulated sugar and ground cinnamon. Stir in the melted butter until the cinnamon-sugar mixture resembles wet sand, which will create the luscious swirls inside the blondie.
Layer Batter and Swirl: Spread half of the blondie batter evenly into the prepared baking dish. Evenly sprinkle the cinnamon-sugar mixture over this first layer. Dollop the remaining batter on top carefully and gently spread to cover the cinnamon layer.
Create the Swirls: Using a butter knife, gently swirl the batter in the pan to incorporate the cinnamon mixture without fully blending it, achieving that signature cinnamon swirl effect.
Add Topping: Optionally, sprinkle the cinnamon-sugar topping mixture over the surface of the batter to add a bit of crunchy texture and extra cinnamon flavor.
Bake: 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, indicating the blondies are perfectly chewy.
Cool and Slice: Allow the blondies to cool in the pan for about 20 minutes. Then, lift them out using the parchment paper overhang. Transfer to a cutting board and slice into squares for serving.

Notes

For best texture, do not overmix the batter once the flour is added.
Room temperature eggs help ensure the batter combines smoothly.
Using parchment paper with overhang makes it easier to lift out the blondies cleanly after baking.
These blondies store well in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.
Adjust cinnamon amount in the swirl and topping according to taste preference.

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

Keywords: Cinnamon blondies, Snickerdoodle blondies, Chewy blondies, Cinnamon swirl dessert, Blondie recipe, Homemade blondies