Cinnamon Swirl Snickerdoodle Blondies
Soft, chewy blondies infused with a delightful cinnamon swirl that captures the essence of snickerdoodles, perfect for any occasion.
Ingredients
Blondie Base
- 1 cup unsalted butter, melted and slightly cooled Adds moisture and richness.
- 1 ¼ cups light brown sugar, packed Contributes sweetness and chewy texture.
- ½ cup granulated sugar Balances flavor and enhances sweetness.
- 2 large eggs, room temperature Binds ingredients and provides structure.
- 2 teaspoons vanilla extract Adds depth and warmth.
- 2 ¼ cups all-purpose flour Forms the base structure for the blondies.
- 1 teaspoon cream of tartar Adds a slight tang and contributes to texture.
- ½ teaspoon baking soda Helps with leavening for a lighter texture.
- ½ teaspoon salt Enhances flavors.
Cinnamon Swirl
- ⅓ cup granulated sugar for the cinnamon swirl Provides sweetness for the swirl.
- 1 tablespoon ground cinnamon Delivers warm, sweet spice.
- 2 tablespoons unsalted butter, melted for swirl Helps combine the swirl ingredients.
- 2 tablespoons granulated sugar mixed with ½ teaspoon ground cinnamon for topping Adds a sweet finish.
Instructions
Preparation
- Start by preheating your oven to 350°F (175°C).
- Prepare a 9x13 inch baking pan by greasing or lining with parchment paper.
- In a medium bowl, combine melted butter, light brown sugar, and granulated sugar. Stir until smooth and glossy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract until fully combined.
Mixing Dry Ingredients
- In a separate bowl, whisk together all-purpose flour, cream of tartar, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
Cinnamon Swirl Preparation
- In a small bowl, combine the granulated sugar for the cinnamon swirl with the ground cinnamon.
Layering and Baking
- Pour half of the blondie batter into the prepared baking pan, spreading it evenly.
- Drizzle melted butter over the first layer of batter, then sprinkle the cinnamon sugar mixture on top.
- Carefully spoon the remaining blondie batter over the cinnamon swirl, trying to cover it completely.
- Sprinkle the mixed granulated sugar and cinnamon over the top.
- Bake in the preheated oven for 25-30 minutes until lightly browned on the edges.
- Check doneness using a toothpick — it should come out with a few moist crumbs.
Notes
Let the blondies cool completely before cutting for cleaner slices. Store leftovers in an airtight container to maintain moisture.