Introduction
If you’ve ever had to choose between the buttery chewiness of a classic blondie and the tangy, cinnamon-sugar comfort of a Snickerdoodle, this recipe is your delicious compromise. These Cinnamon Swirl Snickerdoodle Blondies are a decadent hybrid, combining a soft, cakey base infused with cream of tartar (giving it that signature Snickerdoodle tang) with a rich, molten ribbon of cinnamon-brown sugar swirl woven throughout. They are easy to make, require no chilling time, and produce a stunning bar that is perfect for potlucks, bake sales, or a cozy afternoon treat.
Ingredients
For the Snickerdoodle Blondie Base
- 1 ½ cups (180g) All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Cream of Tartar
- ½ teaspoon Salt
- ½ cup (113g / 1 stick) Unsalted Butter, melted
- ½ cup (100g) Granulated Sugar
- ½ cup (110g) Packed Light Brown Sugar
- 2 large Eggs, at room temperature
- 1 teaspoon Vanilla Extract
For the Cinnamon Swirl
- ¼ cup (50g) Packed Light Brown Sugar
- 2 tablespoons Unsalted Butter, melted
- 1 tablespoon Ground Cinnamon
Step-by-step Preparation
- Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, cream of tartar, and salt. Set aside. *Tip: The cream of tartar is essential for achieving the classic Snickerdoodle flavor profile.*
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix the batter. Spread about two-thirds of the blondie batter evenly into the prepared pan.
- Prepare the Cinnamon Swirl: In a small separate bowl, combine the brown sugar, melted butter, and cinnamon until a thick paste forms.
- Dollop the cinnamon mixture randomly over the batter in the pan. Drop the remaining blondie batter over the swirl mixture in small spoonfuls. Using a knife or a skewer, gently drag through the batter to create a swirling pattern.
- Bake for 25–30 minutes. The edges should be set and slightly golden, but the center should still look slightly soft. *Tip: Blondies are prone to drying out; removing them when slightly underdone ensures a chewy, fudgy center.*
- Allow the blondies to cool completely in the pan on a wire rack for at least 2 hours before lifting out and cutting into 16 squares.
Nutritional Information
Based on 16 servings, each Cinnamon Swirl Snickerdoodle Blondie contains approximately 220 calories, 10g of fat, and 28g of carbohydrates. While they are a delicious indulgence, they provide a significant source of comfort and energy. The inclusion of cinnamon may offer mild anti-inflammatory benefits.
Storage
Store leftover blondies in an airtight container at room temperature for up to 3–4 days. To extend their shelf life, you can freeze individual bars wrapped tightly in plastic wrap and then placed in a freezer-safe bag for up to 3 months. Thaw overnight at room temperature before serving. Reheating briefly in the microwave for 10-15 seconds enhances their chewy texture.
Conclusion
These blondies are best served slightly warm, perhaps topped with a scoop of vanilla bean ice cream or a drizzle of simple cream cheese frosting for extra decadence. For a festive variation, you can mix in ½ cup of white chocolate chips into the base batter before swirling. Enjoy this perfect combination of two classic desserts!