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Ultimate Snickerdoodle Blondies: Soft, Chewy Cinnamon Swirl Bars

Three rich, square snickerdoodle blondies with a prominent cinnamon swirl topping served on a white plate.
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Make the best Snickerdoodle Blondies that combine the soft, buttery texture of a blondie with the signature cinnamon-sugar flavor of a classic snickerdoodle cookie. This easy recipe yields moist, chewy dessert bars perfect for any occasion.

Ingredients

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  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon (for batter)
  • 1/2 teaspoon salt
  • For Cinnamon Swirl Topping:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

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 granulated sugar until smooth.
  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 cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  6. In a small bowl, mix the 1/4 cup granulated sugar and 1 tablespoon cinnamon for the topping. Set aside.
  7. Spread about two-thirds of the blondie batter evenly into the prepared pan.
  8. Sprinkle half of the cinnamon-sugar topping mixture evenly over the batter layer.
  9. Dollop the remaining one-third of the batter over the sprinkled layer in spoonfuls. Gently spread it out, leaving some of the cinnamon layer visible.
  10. Sprinkle the remaining cinnamon-sugar topping over the top layer of batter.
  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, not wet batter.
  12. Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
  13. Cut into bars and serve. These chewy blondie bars are best enjoyed at room temperature.

Notes

  • For extra gooey dessert bars, reduce the baking time by 2-3 minutes.
  • If you want a richer flavor, substitute 1/4 cup of the flour with almond flour.
  • For a festive touch, add 1/2 cup white chocolate chips to the batter before baking.

Nutrition

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