Cinnamon Swirl Snickerdoodle Blondies Recipe
These Cinnamon Swirl Snickerdoodle Blondies combine the tender, buttery goodness of traditional blondies with the warm, spicy swirl of cinnamon-sugar, making them a perfect treat for any occasion. Soft and chewy with a hint of cinnamon spice, these blondies offer a delightful twist on a classic cookie bar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12-16 blondie squares 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, light 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 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 the Cinnamon Swirl: In a small bowl, combine the granulated sugar and ground cinnamon. Stir in the melted butter until the mixture has a texture similar to 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 spread gently 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 of the batter for added spice and crunch.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Slice: Let the blondies cool in the baking dish for 20 minutes. Use the parchment paper overhang to lift them out of the pan. Transfer the blondies to a cutting board and slice into squares before serving.
Notes
- For best results, use room temperature eggs to ensure even mixing and texture.
- Do not overmix the batter after adding the dry ingredients to keep blondies tender and fluffy.
- The optional cinnamon-sugar topping adds a delightful crunch but can be omitted if you prefer a softer texture.
- Allow blondies to cool completely for firmer slices, or serve slightly warm for gooey enjoyment.
- Store leftovers in an airtight container at room temperature for up to 4 days.
Keywords: Cinnamon Swirl, Snickerdoodle, Blondies, Dessert Bars, Cinnamon Sugar, Baked Goods, Soft Blondies
