Description
Deliciously soft and chewy blondies swirled with cinnamon and sugar, combining the best of snickerdoodles and blondies for a comforting treat.
Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 1 1/4 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar mixed with 1 tablespoon ground cinnamon (for the swirl)
- 2 tablespoons unsalted butter, melted (for the swirl topping)
- 2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon (for the topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the melted butter with light brown sugar and granulated sugar. Whisk until smooth, then add the eggs and vanilla extract; mix until creamy.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- For the cinnamon swirl, melt the 2 tablespoons of butter and mix it with the granulated sugar and cinnamon.
- Carefully fold the dry ingredients into the wet mixture until just combined. Spread half of the batter into a prepared baking dish, followed by the cinnamon swirl mixture, and top with the remaining batter. Gently swirl together.
- Sprinkle the cinnamon-sugar topping over the batter.
- Bake for 25-30 minutes or until the edges are golden brown and the center springs back when touched.
- Let the blondies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
These blondies can be made ahead and refrigerated for up to 24 hours prior to baking.
Nutrition
- Serving Size: 1 blondie
- Calories: 230
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg