why make this recipe
This recipe gives you soft, buttery blondies with the warm taste of cinnamon. It is easy to mix and bakes in one pan. You get a sweet crust and a chewy center. It is great for snacks, lunchboxes, or a simple dessert.
introduction
Cinnamon Swirl Snickerdoodle Blondies blend classic snickerdoodle flavors with blondie texture. The swirl of cinnamon sugar adds a pretty look and big flavor. You do not need fancy tools. The steps are simple and the result is very tasty.
how to make Cinnamon Swirl Snickerdoodle Blondies
Make the batter, add a cinnamon sugar swirl, then bake. First cream the butter and sugars, add eggs and vanilla, then fold in the dry mix. Pour half the batter in the pan, sprinkle the cinnamon sugar, top with the rest of the batter, swirl, and bake until set.
Ingredients :
- 2 large Eggs
- 2 1/4 cups All purpose flour
- 1/2 tsp Baking soda
- 1 1/4 cups light packed Brown sugar
- 1 tbsp ground Cinnamon
- 1 tsp Cream of tartar
- 3/4 cup Granulated sugar
- 2 tbsp Granulated sugar mixed with 1/2 tsp Salt
- 2 tsp Vanilla extract
- 1 1/8 cup unsalted Butter
Directions :
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour half of the batter into the baking dish and spread it evenly.
- Sprinkle the cinnamon sugar mixture over the first layer of batter.
- Pour the remaining batter on top and spread it evenly.
- Use a knife to swirl the cinnamon sugar into the batter.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing into bars.
how to serve Cinnamon Swirl Snickerdoodle Blondies
Cut the blondies into bars when cool. Serve at room temperature. Add a scoop of vanilla ice cream for a warm-and-cold dessert. They also go well with coffee or milk.
how to store Cinnamon Swirl Snickerdoodle Blondies
Cool completely first. Store in an airtight container at room temperature for up to 3 days. For longer keep, refrigerate up to 1 week. You can freeze individual bars wrapped in plastic for up to 2 months. Thaw at room temperature before serving.
tips to make Cinnamon Swirl Snickerdoodle Blondies
- Measure flour by spooning it into the cup and leveling it off.
- Do not overmix after adding flour. Mix until just combined.
- Use room temperature eggs and butter for easier mixing.
- Press the batter into the pan evenly so the swirl looks neat.
- Check doneness at 25 minutes to avoid overbaking.
variation (if any)
- Add white chocolate chips or chopped nuts for extra texture.
- Swap half the brown sugar for dark brown sugar for deeper flavor.
- Make mini blondie bites by baking in a muffin tin; reduce bake time.
FAQs
Q: Can I use salted butter?
A: Yes. If you use salted butter, skip or reduce the added salt.
Q: Can I use melted butter instead of creaming?
A: You can, but creaming gives a lighter texture. Melted butter makes denser bars.
Q: How do I get a stronger cinnamon flavor?
A: Add a little more ground cinnamon to the swirl or use a cinnamon sugar mix with extra cinnamon.
Q: Can I make this gluten-free?
A: Use a 1:1 gluten-free flour blend that is meant for baking. The texture may change slightly.
Q: Do I need to chill the batter?
A: No. This batter bakes well at room temperature without chilling.
Conclusion
If you want a recipe guide and photos, try the original Cinnamon Swirl Snickerdoodle Blondies (Half Baked Harvest) for more ideas and tips. For another take with white chocolate, see Snickerdoodle Blondies (Sally’s Baking Addiction).
Cinnamon Swirl Snickerdoodle Blondies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour half of the batter into the baking dish and spread it evenly.
- Sprinkle the cinnamon sugar mixture over the first layer of batter.
- Pour the remaining batter on top and spread it evenly.
- Use a knife to swirl the cinnamon sugar into the batter.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing into bars.
