Description

These Cinnamon Sugar Blondies are soft, chewy, and infused with warm cinnamon and vanilla flavors. Topped with a crackly cinnamon-sugar crust, they’re reminiscent of snickerdoodles in bar form. Made in one bowl with no mixer, they’re perfect for any occasion and can be customized with nuts, chocolate chips, or caramel drizzle.

Ingredients

Scale

For the Blondies:

170g (¾ cup) unsalted butter, melted
200g (1 cup) brown sugar, packed
50g (¼ cup) granulated sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
190g (1 ½ cups) all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon

For the Cinnamon Sugar Topping:

2 tbsp granulated sugar
1 tsp ground cinnamon

Optional Add-ins:

White or Dark Chocolate Chips
Chopped Pecans or Walnuts
A Drizzle of Caramel or White Chocolate

Instructions

Preheat & Prepare: Preheat your oven to 175°C (350°F). Line an 8×8-inch (20×20 cm) baking pan with parchment paper and lightly grease it to prevent sticking.
Mix the Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add in the egg, egg yolk, and vanilla extract, whisking until fully combined for a rich and smooth mixture.
Add the Dry Ingredients: Stir in the all-purpose flour, baking powder, salt, and ground cinnamon until just combined. The batter will be thick; avoid overmixing to keep the blondies tender.
Spread & Add Topping: Pour the batter evenly into the prepared pan and smooth the surface. Combine 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon and sprinkle this cinnamon sugar topping evenly over the batter for a crunchy, caramelized finish.
Bake & Cool: Bake the blondies for 20-25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Let the blondies cool completely in the pan before slicing into 12-16 bars.

Notes

Do not overmix the batter after adding the dry ingredients to prevent tough blondies.
For extra texture and flavor, add chocolate chips, chopped nuts, or drizzle with caramel after baking.
Ensure the blondies cool completely before slicing for cleaner cuts.
Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Use parchment paper for easy removal and minimal cleanup.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cinnamon sugar blondies, cinnamon blondies, chewy blondies, snickerdoodle blondies, easy blondie recipe, one bowl blondies, cinnamon sugar topping, dessert bars