Cinnamon Swirl Snickerdoodle Blondies Recipe
These Cinnamon Swirl Snickerdoodle Blondies are a delectable twist on classic blondies, featuring a rich buttery base swirled with a fragrant cinnamon-sugar mixture. Baked to golden perfection, they offer a soft and chewy texture with delightful cinnamon bursts in every bite—perfect for dessert or an indulgent snack.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon (optional topping)
Instructions
- Preheat the Oven: 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 for easy removal.
- Mix the Wet Ingredients: 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 and the mixture is thick and glossy.
- Combine the Dry Ingredients: In a separate bowl, sift together the flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, stirring until just combined to avoid overmixing, which can make the blondies dense.
- Prepare the Cinnamon Swirl: In a small bowl, mix the granulated sugar and cinnamon for the swirl. Stir in the melted butter until the mixture resembles wet sand.
- Layer the Batter and Swirl: Spread half of the blondie batter evenly into the prepared baking dish using a spatula. Sprinkle the cinnamon-sugar mixture evenly over the batter. Dollop the remaining batter over the cinnamon-sugar layer and gently spread it to cover. Use a butter knife to create swirls by dragging it through the batter in a zigzag pattern.
- Add the Optional Topping: If desired, sprinkle the cinnamon-sugar topping evenly over the surface for an extra spiced crunch.
- 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.
- Cool and Slice: Allow the blondies to cool in the pan for 20 minutes. Use the parchment paper overhang to lift them out, then transfer to a cutting board. Slice into squares and serve.
Notes
- Be careful not to overmix the batter to keep the blondies soft and tender.
- Use room temperature eggs to help the batter combine smoothly.
- Allow blondies to cool properly before slicing to ensure clean cuts.
- Optional topping adds extra cinnamon flavor and crunch, but can be omitted if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Keywords: Cinnamon Swirl Blondies, Snickerdoodle Blondies, Cinnamon Blondies, Dessert Blondies, Baked Cinnamon Treat