Print

Soft and Chewy Snickerdoodle Blondies with Cinnamon Swirl

Close-up of two stacked, thick snickerdoodle blondies featuring a visible cinnamon swirl texture.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these soft and chewy Snickerdoodle Blondies that combine the buttery richness of a blondie with the warm cinnamon-sugar flavor of a classic snickerdoodle cookie. This easy recipe includes a delicious 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 just until combined. Do not overmix.
  6. In a small bowl, mix the 1/4 cup granulated sugar and 1 tablespoon of cinnamon together to create the cinnamon-sugar topping mixture.
  7. Spread about two-thirds of the blondie batter evenly into the prepared pan.
  8. Sprinkle half of the cinnamon-sugar topping evenly over the batter layer.
  9. Dollop the remaining one-third of the batter over the first layer and gently spread it out.
  10. Sprinkle the remaining cinnamon-sugar topping over the top layer.
  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 on a wire rack before lifting them out using the parchment overhang.
  13. Cut into squares to serve these buttery dessert bars.

Notes

  • For an extra chewy texture, slightly underbake the blondies by about 2 minutes.
  • You can add 1 cup of white chocolate chips to the batter for added richness.
  • If you want a glaze, whisk 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract, then drizzle over cooled bars.

Nutrition

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