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Soft and Chewy Snickerdoodle Blondies with Cinnamon Swirl

Four rich, chewy snickerdoodle blondies squares with a prominent cinnamon swirl topping on a white plate.
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Make these soft and chewy Snickerdoodle Blondies that combine the buttery richness of a blondie with the warm spice of a classic snickerdoodle cookie. This easy recipe creates perfect dessert bars with a sweet cinnamon swirl.

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon 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, brown sugar, and granulated sugar until well combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking powder, 1 teaspoon of cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the batter.
  6. In a small bowl, mix the 1/4 cup granulated sugar and 1 tablespoon of cinnamon for the topping. Set aside.
  7. Spread about two-thirds of the blondie batter evenly into the prepared pan.
  8. Sprinkle half of the cinnamon-sugar mixture evenly over the batter layer.
  9. Dollop the remaining one-third of the batter over the cinnamon sugar layer. Use a knife or offset spatula to gently swirl the batter and cinnamon sugar together to create ribbons.
  10. Sprinkle the remaining cinnamon-sugar mixture over the top.
  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. Do not overbake to keep these gooey cookie bars soft.
  12. Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  13. Cut into squares and serve your buttery dessert squares.

Notes

  • For extra gooey cookie bars, slightly underbake them by about 2 minutes; they will set as they cool.
  • If you prefer a thicker bar, use an 8×8 inch pan, but adjust the baking time, checking around 35-40 minutes.
  • You can add 1 cup of white chocolate chips to the batter for a variation on these cinnamon blondies.

Nutrition

Find it online: https://cookincorner.com/snickerdoodle-blondies-recipe-soft-chewy/