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Chewy Snickerdoodle Blondies with Cinnamon Swirl

A close-up of a square snickerdoodle blondies slice with a rich, sugary cinnamon swirl topping on a white plate.
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Make rich, buttery blondies that taste like your favorite snickerdoodle cookies. This recipe delivers soft, chewy bars with a warm cinnamon sugar flavor and a simple swirl topping.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon (for batter)
  • 1/2 cup granulated sugar (for topping)
  • 2 teaspoons 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.
  2. In a large bowl, whisk the melted butter and brown sugar together until combined.
  3. Whisk in the 1/2 cup of granulated sugar, eggs, and vanilla extract until the mixture is smooth.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1 tablespoon of cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Spread half of the batter evenly into the prepared baking pan.
  7. In a small bowl, mix the 1/2 cup of topping sugar with 2 teaspoons of cinnamon. Sprinkle half of this cinnamon-sugar mixture over the batter layer.
  8. Dollop the remaining batter over the first layer and gently spread it out. Sprinkle the remaining cinnamon-sugar mixture on top.
  9. Use a knife or skewer to gently swirl the topping into the batter for a cinnamon swirl effect.
  10. 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.
  11. Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into bars.

Notes

  • For extra gooey blondies, slightly underbake them by 2-3 minutes.
  • You can use brown butter instead of melted butter for a deeper flavor profile.
  • These bars are excellent made ahead and stored in an airtight container at room temperature for up to four days.

Nutrition

Find it online: https://fooddexterity.com/snickerdoodle-blondies-recipe/