Description
Soft, cinnamon-sugar–swirled blondies with a buttery cookie base and a crackly sugar crust—everything you love about snickerdoodles in bar form.
Ingredients
Units
Scale
- 1 cup (226 g) unsalted butter, melted
- 2 cup (400 g) light brown sugar, packed
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 cup (250 g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp salt
- 3 Tbsp granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350 °F (175 °C). Line a 9×13‑inch pan with parchment, leaving an overhang for easy removal.
- In a large bowl, whisk melted butter and brown sugar until smooth.
- Add eggs one at a time, mixing well, then stir in vanilla.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually fold dry ingredients into wet until just combined.
- Pour batter into prepared pan and smooth the top.
- Mix granulated sugar and cinnamon in a small bowl; sprinkle evenly over batter.
- Bake for 25–30 minutes until edges are set and center is still slightly soft (toothpick comes out with moist crumbs).
- Allow blondies to cool completely in pan before lifting out and cutting into 12 or 16 bars.
Notes
- Don’t overbake—center should remain fudgy.
- For extra decadence, swirl in brown butter caramel or sprinkle chocolate chips before baking.
- Store cooled blondies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Nutrition
- Serving Size: 1 bar (1/12 pan)
- Calories: 280
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg