Introduction

Cinnamon Swirl Snickerdoodle Blondies combine the soft, buttery richness of classic blondies with a warm, spicy cinnamon swirl that adds a delightful twist. These bars are perfect for a cozy treat or sharing with friends and family.

The image shows four thick, square pieces of swirled cinnamon blondies placed close together on a dark baking tray. Each blondie has two main layers – a dense, moist, light brown bottom layer with some texture and a cracked, crumbly top layer of a lighter, golden brown shade with darker cinnamon swirls creating a marbled pattern on the surface. There is a dusting of sugar crystals that add a slight sparkle to the top. The baking tray sits on a white marbled surface, with a blurred stack of white plates and wooden utensils 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
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon (optional topping)

Instructions

Step 1: 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 later.
Step 2: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, continuing to whisk until the mixture is thick and glossy.
Step 3: In a separate bowl, sift together the flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the blondies tender.
Step 4: In a small bowl, combine the 1/3 cup granulated sugar with the tablespoon of ground cinnamon. Stir in the melted butter until the mixture has a wet sand-like texture.
Step 5: Spread half of the blondie batter evenly into the prepared baking dish. Sprinkle the cinnamon-sugar mixture over this layer, spreading it out uniformly. Dollop the remaining batter on top and gently smooth it out. Use a butter knife to create swirls by dragging it through the batter in a zigzag pattern.
Step 6: If you like, sprinkle the cinnamon-sugar topping (2 tablespoons granulated sugar mixed with 1/2 teaspoon cinnamon) evenly over the surface for a bit of extra crunch and spice.
Step 7: Bake for 30–35 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Step 8: Let the blondies cool in the pan for 20 minutes. Use the parchment paper overhang to lift the blondies out, transfer to a cutting board, and slice into squares before serving.

Tips & Variations

For extra cinnamon flavor, add a teaspoon of ground cinnamon directly into the batter.
Try adding chopped nuts like pecans or walnuts for a crunchy texture.
Use brown butter instead of melted butter for a deeper, nuttier flavor.
If you prefer a softer blondie, slightly reduce the baking time by a few minutes.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm individual pieces in the microwave for about 15 seconds or until soft.

How to Serve

The image shows three square dessert bars stacked on top of each other on a white marbled surface. Each bar has two visible layers: a light creamy layer in the middle with a smooth texture, and a golden brown crumbly layer on top and bottom, sprinkled with a fine dusting of cinnamon powder. The layers look soft and moist with a slight crustiness on the edges. In the background, there are more of the same bars slightly out of focus. 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?

Yes, you can use salted butter but reduce added salt to 1/4 teaspoon to prevent the blondies from becoming too salty.

How do I know when the blondies are done baking?

The edges should be golden brown, and a toothpick inserted into the center should come out with a few moist crumbs but not wet batter. This ensures a soft and chewy texture.

Cinnamon Swirl Snickerdoodle Blondies Recipe

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5 from 57 reviews

Cinnamon Swirl Snickerdoodle Blondies combine the soft, buttery texture of classic blondies with the warm, spicy flavors of cinnamon and sugar in a beautiful swirl pattern. These blondies are easy to prepare and baked to golden perfection, making a delightful treat perfect for any occasion.

Author: Lena
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Yield: 12 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

Optional Topping

2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon

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. The mixture should be thick and glossy.
Combine the Dry Ingredients: 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. Be careful not to overmix, as this can lead to dense blondies.
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 over the batter, spreading it evenly across the surface. 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 the blondies 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 the blondies out of the pan, then transfer them to a cutting board. Slice into squares and serve.

Notes

For best results, use room temperature eggs to ensure the batter mixes smoothly.
Do not overmix the batter to avoid dense blondies.
You can store leftover blondies in an airtight container at room temperature for up to 3 days.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Ensure to let the blondies cool before slicing to maintain their shape.

Keywords: Cinnamon swirl blondies, Snickerdoodle blondies, cinnamon blondies, easy blondie recipe, cinnamon sugar dessert