Description
These Cinnamon Swirl Snickerdoodle Blondies combine soft, chewy textures with a delightful cinnamon sugar swirl, making them the perfect dessert for any occasion.
Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt. Gradually incorporate this dry mixture into the wet mixture, stirring until just combined.
- In a small bowl, mix the cinnamon with the remaining granulated sugar for the swirl.
- Spread half of the blondie batter into the prepared baking pan. Sprinkle half of the cinnamon-sugar mixture over the batter, then layer on the remaining batter. Top with the remaining cinnamon-sugar mixture.
- Use a knife to gently swirl the mixture to create a marbled effect.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan before slicing into bars for serving.
Notes
For best results, do not overmix the batter and allow blondies to cool completely before slicing for cleaner edges.