Cinnamon Swirl Snickerdoodle Blondies Recipe

Introduction

Cinnamon Swirl Snickerdoodle Blondies are a delightful twist on classic blondies, combining a rich buttery base with warm cinnamon spice. These bars offer a tender crumb with a sugary cinnamon swirl that makes every bite irresistible.

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

1. 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 for easy removal.
2. Step 2: 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.
3. Step 3: 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. Avoid overmixing to keep the blondies tender.
4. Step 4: In a small bowl, mix together the granulated sugar and cinnamon for the swirl. Stir in the melted butter until the mixture resembles wet sand.
5. Step 5: Spread half of the blondie batter evenly into the prepared baking dish. Sprinkle the cinnamon-sugar mixture evenly over the batter. Dollop the remaining batter on top and gently spread it to cover. Use a butter knife to drag through the batter in a zigzag pattern to create swirls.
6. Step 6: If using, sprinkle the cinnamon-sugar topping evenly over the surface for extra spice and crunch.
7. Step 7: Bake for 30–35 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
8. Step 8: Let the blondies cool in the pan for 20 minutes. Use the parchment paper to lift them out, then slice into squares and serve.

Tips & Variations

• For extra chewiness, use light brown sugar only and reduce granulated sugar.
• Try adding chopped nuts like pecans or walnuts to the batter for added texture.
• Switch up the cinnamon swirl by adding a pinch of nutmeg or cardamom for a warm spice variation.
• Make them gluten-free by substituting the all-purpose flour with a gluten-free blend that includes xanthan gum.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat gently in the microwave or allow to come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt by half to avoid an overly salty flavor.

How do I know when the blondies are done?

They are done when the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

Cinnamon Swirl Snickerdoodle Blondies Recipe

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These Cinnamon Swirl Snickerdoodle Blondies are a decadent twist on classic snickerdoodles, featuring a buttery blondie base with a sweet cinnamon swirl throughout. Perfectly chewy with a crisp cinnamon-sugar topping, they make a delightful treat for dessert or afternoon snacks.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 16 blondie squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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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

1. 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 to ensure you can easily lift the blondies out after baking.
2. Mix the Wet Ingredients: In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar until the mixture is smooth and well combined. Add the eggs and vanilla extract, whisking thoroughly until the mixture is thick and glossy.
3. 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 mixture, stirring gently until just combined. Avoid overmixing to keep the blondies tender.
4. Prepare the Cinnamon Swirl: In a small bowl, combine the granulated sugar and ground cinnamon for the swirl. Stir in the melted butter until the mixture has a wet sandy consistency, perfect for layering.
5. Layer the Batter and Swirl: Spread half of the blondie batter evenly in the prepared baking dish using a spatula. Sprinkle the cinnamon-sugar mixture over the batter, distributing it evenly. Then, dollop the remaining blondie batter over the cinnamon layer and gently spread it to cover completely. Use a butter knife to create swirls by dragging it through the batter in a zigzag pattern, incorporating the cinnamon swirl beautifully.
6. Add the Optional Topping: If you desire an extra crunchy and spiced finish, sprinkle the cinnamon-sugar topping evenly over the surface of the blondies before baking.
7. Bake: Bake in the preheated oven for 30–35 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, indicating perfect doneness.
8. Cool and Slice: Let the blondies cool in the pan for about 20 minutes. Use the parchment paper overhang to lift them out onto a cutting board and slice into squares. Serve and enjoy!

Notes

• Use room temperature eggs for better incorporation and a smoother batter.
• Do not overmix batter once the flour is added to avoid dense blondies.
• The cinnamon swirl is key to achieving the classic snickerdoodle flavor in these blondies.
• Cooling the blondies before slicing helps them set and prevents crumbling.
• Storage: Store in an airtight container at room temperature for up to 4 days or freeze for longer freshness.

Keywords: Cinnamon Swirl Blondies, Snickerdoodle Blondies, Cinnamon Dessert, Blondies Recipe, Cinnamon Sugar Swirl, Chewy Blondies