Do I need cream of tartar for Cinnamon Swirl Snickerdoodle Blondies?

Not necessarily, but it helps create that signature snickerdoodle tang. If you skip it, the bars will still taste delicious, just slightly sweeter and less tart. You can add a small splash of lemon juice or vinegar to mimic the acidity if you like.

How do I know when my blondies are done baking?

Check the edges — they should be golden and slightly pulling away from the pan, while the center should look soft but not liquid. A toothpick should come out with a few moist crumbs, not wet batter. Overbaking will make them dry instead of chewy.

Can I double the recipe for a larger crowd?

Absolutely! Just use a 9x13-inch pan and extend the baking time by about 5–7 minutes. Keep an eye on the center, as larger batches may need a bit longer to set.

How should I store my snickerdoodle blondies to keep them soft?

Store them in an airtight container at room temperature for up to 4 days or in the fridge for a week. If you want them warm again, microwave for a few seconds to restore that fresh-baked texture.

Cinnamon Swirl Snickerdoodle Blondies – 5-Star Cozy Dessert Bliss

Description

These Cinnamon Swirl Snickerdoodle Blondies combine buttery blondie richness with a cinnamon-sugar swirl for a chewy, cozy dessert bar that’s easy to make and impossible to resist.

Ingredients

Scale

1/2 cup unsalted butter, melted
1 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cream of tartar
Topping:
2 tablespoons granulated sugar
1 teaspoon cinnamon

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Instructions

Preheat oven to 350°F and line an 8×8-inch pan with parchment paper.
Whisk melted butter, brown sugar, and granulated sugar until smooth and glossy.
Beat in the egg and vanilla until combined.
In another bowl, whisk flour, baking powder, salt, cinnamon, and cream of tartar.
Fold dry ingredients into wet mixture until no flour streaks remain.
Pour half the batter into the pan and spread evenly.
Sprinkle half the cinnamon-sugar topping over the batter.
Add remaining batter and gently swirl with a knife.
Top with the rest of the cinnamon sugar.
Bake 25–30 minutes, until edges are set and center looks slightly underbaked.
Cool completely before slicing into bars.

Notes

Let blondies cool completely before cutting for clean edges.
Store in an airtight container up to 4 days at room temperature or a week refrigerated.
For a festive twist, drizzle cooled bars with a light cream cheese glaze.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 blondie
Calories: 230
Sugar: 22
Sodium: 90
Fat: 10
Saturated Fat: 6
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 32
Fiber: 1
Protein: 2
Cholesterol: 35