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Soft and Chewy Snickerdoodle Blondies with Cinnamon Swirl

Close-up of stacked snickerdoodle blondies squares with a rich cinnamon swirl topping on a white plate.
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Announce some good news in your kitchen with these soft, buttery Snickerdoodle Blondies. This easy recipe combines the rich flavor of vanilla blondies with the warm spice of a classic snickerdoodle cookie, complete with a decadent cinnamon swirl.

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar, plus 1/4 cup for topping
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon, plus 1 tablespoon for topping
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon (for swirl)
  • 1 teaspoon ground nutmeg (for swirl)
  • 1/4 cup granulated sugar (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 removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter, brown sugar, and 1/2 cup of granulated sugar until fully 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 on low speed or by hand until just combined. Do not overmix.
  6. Prepare the cinnamon swirl mixture: In a small bowl, mix the remaining 1/4 cup granulated sugar, 1 tablespoon cinnamon, and nutmeg.
  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 randomly over the cinnamon sugar layer.
  10. Sprinkle the remaining cinnamon sugar mixture over the top layer. Use a knife or skewer to gently swirl the layers together for the cinnamon ribbon effect.
  11. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached for a soft and chewy result.
  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 homemade cinnamon treats.

Notes

  • For the best soft and chewy bars texture, avoid baking past the point where a few moist crumbs stick to the toothpick. Overbaking leads to dry blondies.
  • If you want an extra indulgent dessert squares experience, you can add 1 cup of white chocolate chips to the main batter.
  • This recipe is excellent for a crowd; these simple cookie bars travel well for potlucks.

Nutrition

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