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Cinnamon Swirl Snickerdoodle Blondies

Cinnamon Swirl Snickerdoodle Blondies

Soft, chewy snickerdoodle blondies with a rich cinnamon swirl and a crisp, sugary top. The perfect mix of buttery blondies and classic snickerdoodle flavor!
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Prep Time 20 minutes
Cook Time 25 minutes
Cool time 1 hour
Total Time 1 hour 45 minutes
Servings 16 large squares

Ingredients
  

  • 2¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Cinnamon Swirl:

  • ⅓ cup granulated sugar
  • 1 tablespoon ground cinnamon

Topping:

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.
  • In a bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
  • Beat softened butter until creamy, then mix in 1½ cups sugar until light and fluffy (2-3 minutes).
  • Add eggs one at a time, mixing well. Stir in vanilla.
  • Gradually mix in the dry ingredients until a thick, slightly sticky dough forms.
  • In a small bowl, combine ⅓ cup sugar and 1 tablespoon cinnamon for the swirl.
  • Spread half the dough into the pan. Sprinkle with the cinnamon-sugar mixture, leaving a small border.
  • Drop spoonfuls of the remaining dough over the top and gently spread it out.
  • Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top.
  • Bake for 25-30 minutes until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool completely for at least an hour. Lift out using the parchment and cut into squares. Enjoy!