Print

The Ultimate Soft and Chewy Snickerdoodle Blondies (With Optional Cinnamon Swirl)

A close-up, macro shot of a single square of snickerdoodle blondies topped with white vanilla icing drizzle.
Print Recipe

Make these soft and chewy snickerdoodle blondies that capture the classic cinnamon-vanilla flavor of your favorite cookie in a rich, buttery bar. This easy blondie recipe is perfect for any gathering.

Ingredients

Scale
  • 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
  • 1/2 teaspoon salt
  • For Cinnamon Topping:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • Optional Cinnamon Swirl:
  • 1/2 cup powdered sugar
  • 1 tablespoon milk or cream
  • 1/2 teaspoon 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 well 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 cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix to keep your blondies soft and chewy.
  6. In a small bowl, mix the 1/4 cup granulated sugar and 1 tablespoon cinnamon for the topping.
  7. Spread about two-thirds of the batter evenly into the prepared pan. Sprinkle half of the cinnamon-sugar topping over the batter. Dollop the remaining batter over the top and gently spread. Sprinkle the remaining cinnamon-sugar topping over the surface.
  8. Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached. Do not overbake if you want soft baked blondies.
  9. While the blondies cool slightly, prepare the optional swirl: Whisk together the powdered sugar, milk, and 1/2 teaspoon cinnamon until smooth.
  10. Once the blondies are mostly cooled, drizzle the cinnamon glaze over the top.
  11. Let the blondies cool completely in the pan before lifting them out using the parchment overhang and cutting them into squares.

Notes

  • For the chewiest blondies, use brown sugar and ensure you do not overbake them. The center should look slightly underdone when you remove them from the oven.
  • If you skip the optional glaze, you can still achieve a lovely cinnamon sugar crust by pressing a little extra cinnamon sugar mix into the top before baking.
  • These buttery dessert bars store well in an airtight container at room temperature for up to four days.

Nutrition

Find it online: https://sundayflavor.com/snickerdoodle-blondies-recipe/