Cinnamon Sugar Blondies – Buttery, Chewy, Irresistible Magic Squares for Every Sweet Craving

I’m about to ruin every other dessert for you. You’re welcome. Most people chase the chocolate high, completely overlooking the warm, buttery hug of a perfectly baked blondie.

I was one of them. Then I created these Cinnamon Sugar Blondies. They are the love child of snickerdoodle cookies and classic brownies, and they are dangerously good.

Forget complicated recipes; this is your new secret weapon. It’s the dessert that makes people think you’re a baking genius, with minimal effort. Let’s get to it.

What’s the secret?

It’s the texture. We’re aiming for a chewy, dense crumb with a crackly top that shatters when you bite into it. The flavor is pure nostalgia.

It tastes like your grandma’s kitchen, if your grandma was a snickerdoodle-obsessed pastry chef. It’s the underrated hero of the bake sale. Why are we so obsessed with chocolate when this exists?

Every time I make a batch, they disappear before they’ve even fully cooled. My friends now request them over my famous fudgy brownies. That’s how you know it’s a winner.

For a fun, unexpected twist, discover the Strawberry Shortcake Sushi Rolls that turn dessert into art.

Ingredients

Gather your squad.

This isn’t a fancy list, but a few key players make all the difference. The star, obviously, is the cinnamon sugar swirl. Trust me, don’t skip it.

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups light brown sugar, packed
• 2 large eggs, room temp
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup granulated sugar
• 2 tbsp ground cinnamon

Step-by-Step Instructions

1. Preheat your oven and prep your pan. Get that oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper. This isn’t a suggestion. It’s your golden ticket to easy removal and clean-up.
2. Whisk the wet ingredients. In a large bowl, whisk the melted butter and brown sugar until it looks like a glossy, caramel river. Then, beat in the eggs and vanilla. The mixture should be smooth and thick.
3. Combine the dry ingredients. In a separate bowl, whisk the flour and salt. This ensures everything is evenly distributed, preventing pockets of bland flour in your finished Cinnamon Sugar Blondies.
4. Create the cinnamon sugar swirl. In a small bowl, mix the granulated sugar and cinnamon. This is your magic dust. Set aside about a quarter of it for the top layer.
5. Bring it all together. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix! A few streaks of flour are totally fine. Overmixing is the enemy of a chewy texture.
6. Layer and bake. Spread half the blondie batter into your prepared pan. Sprinkle with most of your cinnamon sugar. Dollop the remaining batter on top and swirl gently with a knife. Top with the reserved cinnamon sugar. Bake for 25-30 minutes. The top should be set and a toothpick should have a few moist crumbs.

If buttery classics are your thing, try our French Butter Cake for that golden, melt-in-your-mouth indulgence.

Storage Instructions

If they last, here’s how to keep them divine.

At room temperature, store them in an airtight container for up to 4 days. For longer-term storage, they freeze beautifully. Wrap individual squares in plastic wrap and place them in a freezer bag.

They’ll keep for up to 3 months. Thaw at room temperature or pop one frozen in the microwave for 15 seconds. It’s a perfect make-ahead dessert for unexpected guests.

Want something richer? The Burnt Basque Cheesecake brings caramelized perfection to your dessert table.

Why You’ll Love This Cinnamon Sugar Blondies

• One-Bowl Wonder (Almost): Minimal dishes mean maximum happiness. You’re mostly using one bowl, which makes cleanup a non-issue.
• The Ultimate Crowd-Pleaser: This recipe is kid-approved and impresses adults. It’s the perfect potluck dish or after-school treat that everyone will devour.
• Comfort in a Square: The warm spice of cinnamon combined with the rich, buttery base is pure, unadulterated comfort food. It’s a hug for your taste buds.

Common Mistakes to Avoid

• Overmixing the batter. You’ll develop too much gluten and get a cakey, tough blondie. We want chewy, not bread.
• Using cold eggs. Room temp eggs incorporate better, giving you a smoother, more cohesive batter. Just plan ahead.
• Overbaking. These continue to cook as they cool. Take them out when the center is still a tiny bit jiggly for the perfect fudgy center.
• Skipping the parchment paper. You will regret trying to chisel these out of the pan. I speak from experience.

Alternatives and Variations

Feel like mixing it up? For a gluten-free version, use a 1:1 gluten-free flour blend.

To make them vegan, swap the butter for vegan butter and use a flax egg. You can also add mix-ins! Try folding in 1/2 cup of white chocolate chips or chopped pecans into the batter.

For a different spice profile, add a pinch of nutmeg or cardamom to the cinnamon sugar.

For another warm, cinnamon-infused dessert, check out our Baked Apple Crumble—a cozy favorite for chilly evenings.

Final Thoughts

This recipe is a guaranteed hit. It’s simple, soul-warming, and satisfies that sweet tooth without any fuss. IMO, it’s the perfect treat for any occasion.

I hope this becomes your new go-to recipe for these incredible Cinnamon Sugar Blondies. Now, go preheat that oven and tell me in the comments how yours turned out!

Craving more cozy baking ideas? Explore our sweetest blondie and cookie inspirations on Pinterest.