Introduction

Cinnamon Swirl Snickerdoodle Blondies combine the rich, buttery flavor of classic blondies with the warm spices of a snickerdoodle cookie. These tender bars are swirled with cinnamon sugar for a beautiful marbled effect and a delightful taste.

The image shows four square pieces of cinnamon swirl cake arranged closely on a dark baking tray. Each piece has two visible layers: a thick, light golden crumbly top layer with darker brown cinnamon swirls creating a marbled pattern, and a denser, darker brown base layer. The top looks soft and slightly cracked with a sugar dusting that sparkles slightly under the light. The tray is placed on a white marbled surface. In the blurred background, there is a white plate with a stack of forks resting on the court edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, melted and slightly cooled
1 1/4 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until fully incorporated and the mixture is thick and glossy.
Step 3: In a separate bowl, sift together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the blondies tender.
Step 4: Prepare the cinnamon swirl by mixing the 1/3 cup granulated sugar and 1 tablespoon cinnamon. Stir in the melted butter until the mixture resembles wet sand.
Step 5: Spread half of the blondie batter evenly in the prepared pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Dollop the remaining batter on top and gently spread to cover. Use a butter knife to create swirls by dragging it through the batter in a zigzag pattern.
Step 6: Optionally, sprinkle the cinnamon-sugar topping evenly over the surface for an extra spiced crunch.
Step 7: Bake for 30–35 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Step 8: Let the blondies cool in the pan for 20 minutes. Use the parchment overhang to lift them out, transfer to a cutting board, slice into squares, and serve.

Tips & Variations

For a richer flavor, use browned butter instead of melted butter.
Add chopped nuts like pecans or walnuts for extra texture.
Try swirling in cream cheese for a tangy twist.
Keep the swirl pattern by using a light hand when spreading the top layer of batter.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to one week. To reheat, warm individual pieces in the microwave for 10-15 seconds until soft and fragrant.

How to Serve

The image shows three rectangular dessert bars with crumbly, golden-brown tops that have a slightly cracked texture and a smooth, soft-looking base. They are placed in a loose pile on a white marbled surface with some dark crumbs scattered around. A wooden spatula with a subtle grain pattern holds two of the bars, adding a rustic touch to the scene. The lighting highlights the warm tones and texture of the dessert, making it look fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit additional salt in the recipe to avoid an overly salty flavor.

How do I know when the blondies are done baking?

The edges should be golden brown and a toothpick inserted in the center should come out with a few moist crumbs, not wet batter. This ensures a moist but fully baked blondie.