why make this recipe
This recipe makes soft, cinnamon-flavored blondies with a sweet cinnamon swirl. They bake fast and cut into bars for snacks or parties. The flavors are like a snickerdoodle cookie but in a thick, chewy bar.
introduction
These Cinnamon Swirl Snickerdoodle Blondies are easy to make and taste warm and spicy. They use common ingredients you likely have at home. For another cinnamon twist treat, try this simple banana bread cinnamon rolls idea to enjoy more cinnamon baked goods.
how to make Cinnamon Swirl Snickerdoodle Blondies
Work in simple steps and keep the batter even. You can change the topping or swirl pattern if you like. For a lighter, pudding-like cinnamon snack, look at a quick chia pudding idea here: cinnamon banana chia seed pudding.
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
- 1/2 tsp Salt
- 2 tsp Vanilla extract
- 1 1/8 cup unsalted Butter
- 2 tbsp Granulated sugar mixed with 1/2 tsp Cinnamon for topping
Directions :
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour half of the batter into the prepared baking dish and spread evenly.
- In a small bowl, combine 2 tbsp of granulated sugar with 1/2 tsp of cinnamon. Sprinkle this mixture over the batter in the baking dish.
- Dollop the remaining batter on top and swirl gently with a knife.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan before slicing into bars.
how to serve Cinnamon Swirl Snickerdoodle Blondies
Cut the blondies into bars once cool. Serve warm or at room temperature. They pair well with a cup of milk, coffee, or tea. Add a scoop of vanilla ice cream for a simple dessert.
how to store Cinnamon Swirl Snickerdoodle Blondies
Keep the bars in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze up to 2 months. Thaw at room temperature before serving.
tips to make Cinnamon Swirl Snickerdoodle Blondies
- Use room temperature eggs and butter for an even mix.
- Do not overmix after you add flour. Mix just until combined.
- Spread the batter evenly so baking is uniform.
- Check at 25 minutes; ovens vary.
- For a stronger cinnamon taste, add a little more cinnamon to the swirl mix.
variation (if any)
- Add 1/2 cup chopped nuts for crunch.
- Stir in 1/2 cup white chocolate chips for extra sweetness.
- Replace half the butter with brown butter for a deeper flavor.
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes. Reduce added salt to 1/4 tsp if you use salted butter.
Q: Can I make these in a smaller pan?
A: Yes. A smaller pan will give thicker bars and may need more baking time. Check with a toothpick.
Q: How do I make the swirl more visible?
A: Dollop the top batter in separate spots and use a knife to swirl in wide loops without overmixing.
Q: Can I use a hand mixer?
A: Yes. A hand mixer works fine for creaming butter and sugar.
Q: Are these good refrigerated?
A: You can refrigerate, but they are best at room temperature. Refrigeration can dry them out.
Conclusion
If you want another version of cinnamon blondies, you can see a detailed version at Cinnamon Swirl Snickerdoodle Blondies on Half Baked Harvest for inspiration. For a different take with white chocolate, try the recipe at Snickerdoodle Blondies from Sally’s Baking Addiction.
Cinnamon Swirl Snickerdoodle Blondies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour half of the batter into the prepared baking dish and spread evenly.
- Sprinkle the sugar and cinnamon mixture over the batter.
- Dollop the remaining batter on top and swirl gently with a knife.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan before slicing into bars.