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Cinnamon Swirl Snickerdoodle Blondies

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Delightful blondies combining the rich, buttery goodness of blondies with the warm flavors of snickerdoodle cookies, perfect for any gathering!

Ingredients

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  • 1 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/4 cup sugar (for cinnamon sugar topping)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. Mix the melted butter, brown sugar, and granulated sugar until smooth and creamy.
  3. Add the eggs and vanilla extract, stirring until well combined.
  4. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  5. Combine the dry ingredients with the wet mixture until just combined, being careful not to overmix.
  6. Prepare the cinnamon sugar by mixing the ground cinnamon with 1/4 cup of sugar.
  7. Layer half of the blondie batter in the pan and sprinkle half of the cinnamon sugar mixture on top.
  8. Add the remaining batter and swirl with the excess cinnamon sugar mixture.
  9. Bake for 25-30 minutes until a toothpick comes out clean.
  10. Cool in the pan before slicing into bars.

Notes

Store leftover blondies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://thestationrecipes.com/cinnamon-swirl-snickerdoodle-blondies/

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