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Irresistible Cinnamon Swirl Snickerdoodle Blondies Recipe

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These Cinnamon Swirl Snickerdoodle Blondies combine the chewy goodness of blondies with the nostalgic flavors of snickerdoodle cookies, all swirled with a fragrant cinnamon filling. Perfect for any occasion, they are sure to delight your taste buds!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 large room-temperature eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)
  • 2 tablespoons unsalted butter (for swirl)
  • 2 tablespoons light brown sugar (for swirl)
  • 1 tablespoon granulated sugar (for swirl)
  • 1 ½ teaspoons ground cinnamon (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 on the sides for easy lifting. Lightly grease the parchment.
  2. In a small bowl, whisk together 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon for the cinnamon sugar topping. Set aside.
  3. In another small bowl, melt 2 tablespoons unsalted butter. Stir in 2 tablespoons light brown sugar, 1 tablespoon granulated sugar, and 1 ½ teaspoons ground cinnamon until smooth. Set aside.
  4. In a large, microwave-safe bowl or saucepan, melt 1 cup (2 sticks) unsalted butter. Remove from heat and whisk in 1 cup light brown sugar and ½ cup granulated sugar until smooth and glossy.
  5. Let the butter-sugar mixture cool for a few minutes. Whisk in 2 large room-temperature eggs, one at a time, until fully incorporated. Stir in 2 teaspoons vanilla extract.
  6. In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons cream of tartar, 1 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
  7. Gradually add the dry ingredients to the wet, mixing with a wooden spoon or spatula until just combined. Be careful not to overmix.
  8. Spread about two-thirds of the blondie batter evenly into your prepared pan.
  9. Drizzle about half of your prepared cinnamon swirl mixture over the batter. Using a butter knife or skewer, gently swirl it through with a few passes.
  10. Carefully drop spoonfuls of the remaining blondie batter over the first swirl layer. Gently spread it out to cover as much of the swirl as possible.
  11. Drizzle the remaining cinnamon swirl mixture over the top layer of batter. Swirl gently again. Generously sprinkle your reserved cinnamon sugar topping all over the top.
  12. Bake for 28-35 minutes, or until the edges are golden brown and set, and the center still looks slightly soft and gooey. A toothpick inserted into the center should come out with moist crumbs.
  13. Let them cool in the pan on a wire rack for at least 2-3 hours, or until completely cool. Lift them out using the parchment paper overhang and cut into squares.

Nutrition

Keywords: Don't overmix the batter to avoid tough blondies. Let the blondies cool completely for the best texture and clean cuts. Cream of tartar is essential for the characteristic tangy flavor.

Find it online: https://crumella.com/irresistible-cinnamon-swirl-snickerdoodle-blondies-recipe/