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Cinnamon Swirl Snickerdoodle Blondies

A close-up, appetizing shot of a square Cinnamon Swirl Snickerdoodle Blondies slice with a visible cinnamon swirl and sugary topping.
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A recipe for chewy blondie bars featuring the soft, buttery flavor and distinct cinnamon swirl of a classic snickerdoodle cookie.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter and 2 cups of granulated sugar until combined.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Prepare the cinnamon swirl mixture: In a small bowl, mix the brown sugar, 2 tablespoons of cinnamon, and the remaining 1/4 cup of granulated sugar for the topping.
  7. Spread about two-thirds of the blondie batter evenly into the prepared pan.
  8. Sprinkle half of the cinnamon swirl mixture evenly over the batter layer.
  9. Dollop the remaining one-third of the batter randomly over the cinnamon layer. Sprinkle the remaining cinnamon swirl mixture on top.
  10. Use a knife or skewer to gently swirl the layers together, creating ribbons of cinnamon throughout the batter. Do not over-swirl.
  11. Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  12. Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting them into squares.

Notes

  • For the best swirl, ensure your brown sugar is soft and well-packed when measuring for the cinnamon mixture.
  • Do not bake past the point where a toothpick shows moist crumbs; this keeps the blondies chewy and soft.
  • Store cooled blondies in an airtight container at room temperature for up to four days.

Nutrition

Find it online: https://flavorvista.com/cinnamon-swirl-snickerdoodle-blondies-recipe/