Cinnamon Swirl Snickerdoodle Blondies
All the cozy flavor of snickerdoodle cookies meets the rich chewiness of blondies in this easy, buttery, cinnamon-swirled bar. It’s warm, sweet, and absolutely satisfying.
Equipment
- 9-inch square baking pan
- Parchment Paper
- Mixing Bowls
- Hand or Stand Mixer
- Spatula
Ingredients
Blondie Dough
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar light or dark
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 3/4 cup white chocolate chips plus extra for topping
Cinnamon-Sugar Swirl
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F (177°C). Line a 9-inch square pan with parchment paper.
- Cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in eggs and vanilla extract until combined, scraping down the sides.
- In a separate bowl, whisk flour, baking powder, cream of tartar, and salt. Add to wet ingredients and mix until just combined. Fold in most white chocolate chips.
- Press half the dough into the pan with floured hands. Sprinkle most of the cinnamon-sugar mixture on top.
- Flatten the remaining dough into pieces and layer over the cinnamon-sugar. Press gently, then top with remaining white chocolate chips and a final sprinkle of cinnamon-sugar.
- Bake for 22–25 minutes, or until the top is golden and a toothpick comes out with soft crumbs. Let cool fully before slicing.
Notes
Perfect for bake sales, gifting, or cozy weekends. For gooier bars, underbake slightly and store airtight for maximum softness.