Gooey Snickerdoodle Blondies Recipe – Easy Homemade Cinnamon Swirl Bars

Warm cinnamon drifting through the kitchen, sugar sparkling on golden tops, and that first bite—soft, dense, and perfectly gooey in the middle. I can practically hear the gentle crackle as I cut into a pan of these Gooey Snickerdoodle Blondies with Cinnamon Swirl. The buttery aroma, mingling with sweet cinnamon, is the kind of thing that makes you stop mid-stir, close your eyes, and just smile in anticipation. There’s nothing quite like pulling a batch of these bars out of the oven and watching the cinnamon-sugar swirl ripple across the top, promising pure, nostalgic comfort.

The first time I baked these blondies, it was a rainy Saturday when I was knee-high to a grasshopper, and the family wanted something sweet but not quite a cookie. My grandma handed me her well-worn wooden spoon and whispered, “Make it gooey, and don’t skimp on the cinnamon.” I was instantly hooked. The bars came out chewy at the edges, sticky in the center, and so indulgent that my little brother tried (unsuccessfully) to sneak a second piece before dinner. That was the kind of moment where you pause, take a deep breath, and just know you’re onto something truly special.

Honestly, these Snickerdoodle Blondies are dangerously easy. You don’t need a mixer or any fancy tricks—just a bowl, a whisk, and a craving for something sweet. My family can’t stop sneaking pieces off the cooling rack (and I can’t really blame them). They’ve become a staple at potlucks, bake sales, and those late-night “just one bite” moments. I wish I’d stumbled upon this recipe years ago. It’s the kind of treat that brightens up your dessert table, wows at parties, and brings everyone back for seconds. I’ve tested them more times than I can count (in the name of research, of course), and let me tell you—bookmark this one. It’s like a warm hug in bar form, and once you try them, you’ll never go back to plain old brownies again.

Why You’ll Love This Recipe

After years of baking, tweaking, and a few sticky-fingered taste tests, I can honestly say these Gooey Snickerdoodle Blondies with Cinnamon Swirl are in a league of their own. They’re not just another blondie—they’re the kind that you crave before you’ve even finished the last square. Here’s why these bars stand out from the rest:

• Quick & Easy: Everything comes together in under 45 minutes, with only about 10 minutes of hands-on work—perfect for busy weeknights or when you need a last-minute bake sale treat.
• Simple Ingredients: You probably have all the basics in your pantry right now. No fancy flours, no hard-to-find spices—just good old-fashioned butter, sugar, and cinnamon doing their thing.
• Perfect for Any Occasion: These blondies shine at potlucks, parties, or as a sweet treat for your kids after school. They’re also crowd-pleasers for holidays when something a little different from the usual cookie tray is needed.
• Crowd-Pleaser: My family, friends, and even picky eaters can’t resist them. They’re always the first to disappear at gatherings, and I’ve gotten requests for the recipe more times than I can count.
• Unbelievably Delicious: The texture is dense and chewy, with a gooey middle and a crackly cinnamon top. The flavor is classic snickerdoodle, but with a buttery richness and cinnamon swirl that makes every bite a little celebration.

What makes these blondies different? The secret is in the swirl. Instead of just mixing cinnamon into the dough, you layer and swirl a cinnamon-sugar ribbon right into the batter, creating pockets of flavor that melt into the blondies as they bake. No dry, bland bars here—every bite is infused with that signature snickerdoodle warmth.

This recipe isn’t just good—it’s the kind that makes you close your eyes and sigh after the first bite. It’s comfort food, but without the hassle (and with less clean-up, thank goodness). You get the best of both worlds: the nostalgic taste of snickerdoodle cookies with the gooey satisfaction of a blondie. Whether you’re trying to impress guests or just treat yourself on a cozy night in, these bars deliver every time. Trust me, they’re about to become your new go-to dessert.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature snickerdoodle texture—dense, chewy, and a little bit gooey in all the right ways. Most of these are pantry staples, and you can easily tweak a few for dietary needs or seasonal twists. Here’s everything you’ll need:

• For the Blondie Batter:
  • 1 cup (226g) unsalted butter, melted and slightly cooled (for richness and chewiness)
  • 2 cups (400g) light brown sugar, packed (brings moisture and caramel notes)
  • 2 large eggs, room temperature (helps bind and add structure)
  • 2 teaspoons pure vanilla extract (for depth and warmth—use a good brand like Nielsen-Massey if you can!)
  • 2 cups (250g) all-purpose flour (King Arthur is my go-to for consistent results)
  • 1 teaspoon baking powder (helps with just the right rise)
  • 1/2 teaspoon salt (balances the sweetness and boosts flavor)
• For the Cinnamon Swirl:
  • 1/3 cup (67g) granulated sugar
  • 1 1/2 tablespoons ground cinnamon (go bold here—Saigon cinnamon brings a punch!)
• For the Cinnamon-Sugar Topping:
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Ingredient Tips & Substitutions:

• If you need gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend (I like Bob’s Red Mill for this).
• For dairy-free, use a good vegan butter—just make sure it’s the stick type for consistent results.
• Want a deeper caramel flavor? Try dark brown sugar instead of light.
• No vanilla extract? Almond extract gives a unique twist (just use half the amount).
• If you’re out of eggs, a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and rested) will do in a pinch, though the bars will be a tad more dense.
• In summer, I sometimes add a handful of chopped pecans or swirl in a little apple butter for a fall vibe—so good!

Honestly, these ingredients are as flexible as your cravings. The star is always that cinnamon swirl—don’t skimp on it, and you’ll be rewarded with gooey, cinnamon-laced perfection every single time.

Equipment Needed

You don’t need a fancy kitchen to whip up these Gooey Snickerdoodle Blondies. Here’s what I use every time:

• Mixing bowls: You’ll need one large and one medium. Glass or stainless steel work just fine.
• Whisk & rubber spatula: A whisk helps blend the wet ingredients smoothly, and a spatula makes scraping every last bit of batter out a breeze.
• 8×8-inch (20x20cm) square baking pan: The perfect size for thick, gooey blondies. If you only have a 9×9, reduce the baking time by a few minutes.
• Parchment paper: Lining your pan makes for easy lifting and zero sticking (trust me, you don’t want to lose any of those gooey centers!).
• Measuring cups & spoons: Accuracy matters here, especially for the flour and cinnamon swirl.
• Butter knife or skewer: For swirling the cinnamon into the batter.

If you’re on a budget, I’ve made these in a well-greased glass dish and used a fork for swirling—works in a pinch! Just watch the edges, as glass can bake a bit faster. For specialty tools, keep your whisk and spatula clean and dry—nothing’s worse than clumpy batter or stuck-on sugar swirl. A sturdy, affordable rubber spatula is my best friend for recipes like this (and the one my grandma always used).

Preparation Method

1. Preheat & Prep:
   • Preheat your oven to 350°F (175°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease the paper for extra insurance.
2. Mix Wet Ingredients:
   • In a large bowl, whisk together 1 cup (226g) melted butter and 2 cups (400g) packed light brown sugar until smooth and glossy, about 1 minute.
   • Add 2 large eggs and 2 teaspoons vanilla extract. Whisk until fully combined and the mixture lightens in color (about 30 seconds).
3. Combine Dry Ingredients:
   • In a separate bowl, stir together 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
   • Gradually fold the dry mixture into the wet ingredients using a rubber spatula. Mix just until you see no more flour streaks—don’t overmix, or the blondies will be tough.
4. Make the Cinnamon Swirl:
   • In a small bowl, mix 1/3 cup (67g) granulated sugar with 1 1/2 tablespoons ground cinnamon until combined.
5. Layer & Swirl:
   • Spread half of the blondie batter evenly into your prepared pan. The batter is thick and sticky—use an offset spatula or greased fingers.
   • Sprinkle half the cinnamon-sugar mixture evenly over the batter layer.
   • Drop spoonfuls of the remaining batter on top, then gently spread to cover (don’t worry if it’s not perfect).
   • Top with the remaining cinnamon-sugar mixture.
   • Using a butter knife or skewer, swirl the cinnamon mixture into the batter with a few gentle figure-eight motions. Too much swirling will blend everything—aim for visible ribbons.
6. Add Topping:
   • In a small bowl, mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon. Sprinkle evenly over the top for that classic snickerdoodle sparkle.
7. Bake:
   • Bake for 28-32 minutes. The edges should be set and lightly golden, but the center will still seem soft—don’t overbake! A toothpick inserted in the middle should come out with a few moist crumbs, not wet batter.
8. Cool & Slice:
   • Let the blondies cool in the pan on a rack for at least 1 hour. This helps them set up and makes slicing easier.
   • Lift out using the parchment overhang, then cut into 16 squares (or 9 for jumbo pieces!).

Troubleshooting tips: If your blondies seem greasy, double-check your butter measurement. If they’re dry, try reducing the bake time by 2-3 minutes next time. For super gooey centers, err on the side of underbaking—they’ll firm up as they cool. And remember: patience is key! Cutting too soon means you’ll get messy (but delicious) pieces.

Cooking Tips & Techniques

I’ve learned a few tricks over the years to make these Gooey Snickerdoodle Blondies foolproof:

• Don’t Overmix: Once the flour goes in, mix just until combined. Overworking the batter makes the blondies tough instead of chewy.
• Swirl, Don’t Stir: When adding the cinnamon swirl, less is more. You want distinct ribbons, not a muddled batter. Use a light touch and stop once you see pretty swirls.
• Check for Doneness Early: Ovens run hot or cold. Start checking at 27 minutes. The edges should look set, but the middle will be soft and slightly underdone—this is what creates that gooey texture as they cool.
• Cool Completely: I know it’s hard, but if you cut the blondies too soon, they’ll fall apart. Let them cool for at least an hour (pop them in the fridge for 20 minutes if you just can’t wait).
• Moisture Control: If your kitchen is humid or you use a glass pan, the blondies might bake faster. Metal pans give the best results for chewy, dense centers.
• Batch Size Matters: Doubling the recipe? Bake in a 9×13-inch (23x33cm) pan for 32-36 minutes, watching the center closely.

Common mistakes? I’ve overbaked them before—dry, crumbly bars are heartbreaking. I’ve also forgotten the salt (they tasted flat). Once, I swirled the cinnamon so much it disappeared! Now, I swirl gently, check my oven early, and always use parchment for clean edges. Baking is a balance of patience and curiosity—these tips will keep your blondies gooey and perfect every time.

Variations & Adaptations

One of the joys of this recipe is how easily you can make it your own. Here are some of my favorite variations for Gooey Snickerdoodle Blondies with Cinnamon Swirl:

• Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve used Bob’s Red Mill with great results. The texture stays chewy and dense.
• Vegan Blondies: Use a dairy-free butter (like Earth Balance sticks) and replace eggs with flax eggs. The gooeyness holds up surprisingly well, and the flavor is still classic snickerdoodle.
• Fall Spice Twist: Add 1/4 teaspoon ground nutmeg or allspice to the cinnamon swirl for extra warmth. Sometimes I even mix in a few tablespoons of apple butter for a cozy autumn vibe.
• Nutty Crunch: Stir in 1/2 cup (60g) chopped pecans or walnuts for added texture and flavor. Just fold them in with the flour.
• Chocolate Swirl: Sprinkle mini chocolate chips between the layers for a chocolate-cinnamon combo that’s out of this world.
• Allergen Adaptations: For nut allergies, just skip the nuts. For egg allergies, stick with flax eggs. Dairy allergies? Vegan butter to the rescue.

Personally, my favorite twist is swirling in a few spoonfuls of caramel sauce along with the cinnamon-sugar—hello, snickerdoodle caramel bliss! Don’t be afraid to play around with flavors or mix-ins. The base recipe is forgiving and always delicious.

Serving & Storage Suggestions

These Gooey Snickerdoodle Blondies are best served at room temperature or slightly warmed. That’s when the gooey center and crackly cinnamon top really shine. For a pretty presentation, cut them into neat squares and sprinkle with a little extra cinnamon-sugar just before serving.

Pair these bars with a cold glass of milk, hot coffee, or even a scoop of vanilla ice cream for dessert. They’re a perfect after-school snack, a star at potlucks, or a sweet treat for brunch. I sometimes serve them alongside a big fruit salad for a balanced snack spread.

For storage, keep the blondies in an airtight container at room temperature for up to three days. They’ll stay soft and chewy (and honestly, they get even gooier on day two). For longer storage, wrap tightly and freeze for up to two months. Thaw at room temp or microwave for about 10 seconds to revive that gooey texture. If you like them warm, pop a square in the microwave for 8-12 seconds—just enough to soften the center without melting the cinnamon swirl. Over time, the cinnamon flavor deepens, making them even more irresistible.

Nutritional Information & Benefits

Each gooey Snickerdoodle Blondie (based on 16 servings) is roughly 220 calories, with about 10g fat, 32g carbohydrates, and 2g protein. They’re a sweet treat, for sure, but made with real ingredients and no artificial flavors. The cinnamon brings antioxidants and a touch of anti-inflammatory benefit, while the eggs supply a little protein for staying power.

For those watching allergens, they can be adapted to be gluten-free, dairy-free, and nut-free as needed. They’re not low-carb or sugar-free, but hey—sometimes dessert is just dessert! My philosophy? Enjoy in moderation and savor every bite. These bars are the kind of treat that brings a smile and a little boost of happiness (and that, to me, is a wellness win).

Conclusion

If you’re looking for a treat that’s equal parts easy and irresistible, these Gooey Snickerdoodle Blondies with Cinnamon Swirl are calling your name. They bring together everything I love about baking: comforting flavors, simple prep, and the kind of chewy, gooey texture that keeps you coming back for more. Whether you stick with the classic or try one of the fun variations, you’ll find yourself making these bars again and again.

Don’t be afraid to tweak the recipe to fit your family’s tastes—add nuts, make them gluten-free, or swirl in a little caramel for a new twist. I bake these blondies for nearly every occasion, and they never fail to win hearts (or disappear before dinner). If you try them, I’d love to hear how they turn out! Drop a comment below, share your favorite variation, or snap a photo for your Pinterest board. Here’s to gooey bites, cinnamon swirls, and sweet moments shared—happy baking!

FAQs

How do I know when my Snickerdoodle Blondies are done?

The edges should look set and golden, but the center will still seem soft. A toothpick should come out with moist crumbs (not wet batter). They’ll firm up as they cool, so don’t overbake!

Can I double this recipe?

Absolutely! Double all ingredients and bake in a 9×13-inch (23x33cm) pan for 32-36 minutes. Keep an eye on the center for that perfect gooey texture.

What’s the best way to store these blondies?

Keep them in an airtight container at room temperature for up to three days. For longer storage, freeze tightly wrapped for up to two months—just thaw before enjoying.

Can I make these blondies gluten-free or dairy-free?

Yes! Use a 1:1 gluten-free flour blend and a stick-style vegan butter. The bars will be just as chewy and delicious.

Why are my blondies dry or cakey?

This usually means they were overbaked or overmixed. Mix the batter just until combined and start checking for doneness at 27 minutes. For ultimate gooeyness, let them cool completely before cutting.

Print