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The Ultimate Chewy Snickerdoodle Blondies with Cinnamon Swirl

A close-up, macro shot of a single square of snickerdoodle blondies showing the light blondie base swirled with dark cinnamon sugar topping.
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Bake these soft, chewy Snickerdoodle Blondies featuring a rich cinnamon swirl. This easy recipe captures the classic cookie flavor in a decadent bar form, perfect for cozy baking days.

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 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/swirl)
  • 1 tablespoon ground cinnamon (for topping/swirl)
  • 1/2 cup unsalted butter, softened (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the melted butter, brown sugar, and 1/2 cup granulated sugar until smooth.
  3. Beat in the eggs one at a time until just combined. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, 1 tablespoon cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour half of the batter into the prepared pan and spread evenly.
  7. For the swirl: In a small bowl, beat the 1/2 cup softened butter with the remaining 1/2 cup sugar and 1 tablespoon cinnamon until creamy.
  8. Drop small spoonfuls of the cinnamon butter mixture over the batter in the pan. Use a knife or skewer to gently swirl the cinnamon mixture into the batter.
  9. Spread the remaining blondie batter over the cinnamon layer.
  10. Mix the remaining 1/2 cup sugar and 1 tablespoon cinnamon in a small bowl. Sprinkle this mixture evenly over the top of the blondies.
  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.
  12. Let the blondies cool completely in the pan before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For the chewiest results, avoid overbaking. The center should look slightly underdone when you remove them from the oven.
  • If you are planning your weekly meals, these bars pair wonderfully with a simple meal planning approach for dessert.
  • If you want to try a different flavor profile, consider using brown butter instead of melted butter for an added nutty depth.
  • You can find more fun baking ideas on my Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/snickerdoodle-blondies-recipe-chewy-cinnamon-bars/