The Best Chewy Cinnamon Sugar Blondies: A Tested Homemade Recipe

BY Emily Parker November 20, 2025

A close-up shot of baked, sliced chewy Cinnamon Sugar Blondies with a visible cinnamon swirl.

These Cinnamon Sugar Blondies deliver everything you love about snickerdoodles but in an easier, soft, chewy bar form. The combination of melted butter, rich brown sugar, and a generous cinnamon-sugar topping creates a blondie with a perfectly tender center and lightly crisp top. This recipe focuses on simple ingredients and a straightforward method, making it ideal for quick baking sessions, holidays, or last-minute desserts.

By using melted butter and a high ratio of brown sugar, these blondies stay moist and chewy while developing a deep, caramel-like flavor. The cinnamon-sugar coating brings the classic snickerdoodle finish that makes each bite warm and comforting. If you’re looking for a dependable, easy dessert that consistently bakes up soft, flavorful, and crowd-pleasing, this Cinnamon Sugar Blondies recipe is the perfect choice.

Table of Contents

Essential Ingredients for Superb Cinnamon Sugar Blondies

A truly great blondie is built on high-quality, simple ingredients. Unlike a brownie, the blondie relies entirely on butter, vanilla, and brown sugar for its deep, caramel-like flavor.

Key Ingredients and Tested Substitutions

Here is what you’ll need to bake the ultimate recipe:

Unsalted Butter: Melting the butter is essential here. It creates a richer, chewier texture than creaming softened butter. If you only have salted butter, omit the added salt in the recipe.
Light Brown Sugar: This is the MVP. The molasses in brown sugar provides moisture and that signature caramel flavor and chewiness. Do not substitute with only white sugar.
Eggs and Egg Yolk: Using one extra egg yolk adds richness and helps keep the bars tender and moist without making them cakey.
Vanilla Extract: Use a high-quality pure vanilla extract to enhance the butterscotch notes.
All-Purpose Flour: Measure correctly by spooning the flour into the measuring cup and leveling it off.
Baking Powder and Salt: The leavener and the flavor enhancer, respectively.
Cinnamon-Sugar Mixture: A blend of granulated sugar and ground cinnamon is layered into the batter for that classic snickerdoodle swirl.

All essential ingredients for Cinnamon Sugar Blondies, including butter, brown sugar, flour, and cinnamon.

Tested Substitutions:

Butter: You can use high-quality, plant-based butter sticks for a dairy-free version, but the texture may be slightly less chewy.
Brown Sugar: Dark brown sugar can be used for a deeper, more pronounced molasses flavor.
Gluten-Free Flour: A 1:1 gluten-free baking blend that includes xanthan gum generally works well in this recipe, though the bars might be slightly more delicate.

Equipment Checklist

8×8-inch metal baking pan (a lighter pan helps prevent overly dark edges)
Parchment paper (crucial for easy removal)
Large mixing bowl
Whisk and rubber spatula
Measuring cups and spoons

How to Master the dish Batter

The beauty of blondies is their simplicity. The process is fast, but paying attention to the details of the batter mixing guarantees that perfect texture.

Step-by-Step Instructions for the Perfect Bake

Prep the Pan: Preheat your oven to $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
Combine Wet Ingredients: Melt the butter, then immediately whisk it vigorously with the brown sugar in a large bowl. Whisk for about 30 seconds until fully combined. This step is key to melting some of the sugar.
Add Eggs and Vanilla: Whisk in the eggs and the extra egg yolk one at a time until just combined, followed by the vanilla extract. Whisking too much here can incorporate too much air, leading to a cakier blondie.
Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until just a few streaks of flour remain. Do not overmix.
Layer and Swirl: Spread half of the blondie batter evenly into the prepared pan. Sprinkle half of your cinnamon-sugar mixture evenly over the batter. Gently dollop the remaining batter over the cinnamon sugar layer and spread it carefully. Sprinkle the remaining cinnamon sugar on top, then use a toothpick or the tip of a knife to gently swirl the top layer (about 4–5 swirls).
Bake: Bake for 28–32 minutes.

Hand swirling the cinnamon-sugar topping into the blondie batter using a small knife or toothpick.

The Science of Baking: Achieving That Chewy Texture

Based on my experience adjusting flavors for different palates and textures, achieving a chewy blondie is all about controlling the moisture and structure:

Melted Butter: Using hot, melted butter helps dissolve more of the sugar, which inhibits gluten formation, resulting in a dense, chewy bar rather than a cake-like one.
Brown Sugar Dominance: The high ratio of brown sugar to white sugar and flour keeps the interior moist. The acidic molasses in the brown sugar also reacts favorably with the baking powder, providing just enough lift without creating a fluffy cake structure.
Do Not Overbake: This is the most crucial tip. Overbaking is the single greatest cause of dry, tough blondies.

Tested Tips: When Are Your Blondies Truly Done?

Knowing when to pull your blondies from the oven is what separates a good bar from a fantastic, gooey one.

Visual Cues: The edges should be set, lightly golden brown, and pulling slightly away from the sides of the pan.
The Center: The center should still look slightly soft or under-baked and perhaps a little jiggly.
The Toothpick Test (Blondie Edition): Unlike cakes, where the toothpick should come out clean, the toothpick inserted into the center of a blondie should come out with moist crumbs attached, not wet batter, and not completely dry. If it comes out clean, the blondies are overbaked.

Once removed, let the recipe cool completely in the pan for at least two hours (preferably until room temperature) before cutting. They continue to set during this time, resulting in cleaner, chewier squares.

Storage, Freezing, and Serving Your Cinnamon Sugar Blondies

These blondies are perfect for making ahead! Proper handling ensures they stay fresh and delicious.

Creative Serving Suggestions and Flavor Variations

While delicious on their own, a simple accompaniment elevates the experience:

Classic Comfort: Serve warm with a scoop of vanilla bean ice cream and a drizzle of caramel sauce.
Holiday Cheer: Add a sprinkle of toasted pecans or walnuts to the batter for crunch.
Morning Treat: These are excellent alongside a strong cup of coffee or a cold glass of milk.

When you’re looking for other satisfying comfort foods, remember that pasta dishes can also be surprisingly easy and comforting. For a simple weeknight meal, consider learning how to make delicious White Spaghetti Bolognese or a refreshing Shrimp Spaghetti with Tomato Sauce. If you prefer citrus and seafood, my tested recipe for Lemon Ricotta Pasta with Shrimp is a must-try. And for something truly decadent, check out my favorite Creamy Pasta Recipes.

Nutritional Considerations

Storage: Store the uncut blondies tightly covered at room temperature for up to 3–4 days.
Freezing: Cut blondies can be frozen! Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw at room temperature.

This content is for educational purposes only and does not replace professional dietary or medical advice.

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Frequently Asked Questions (FAQs)

1. Why are my blondies dry and crumbly?

The most common culprit is overmixing the flour or overbaking. Overmixing develops the gluten too much, leading to a tough texture. Overbaking removes too much moisture. Remember the toothpick test: aim for moist crumbs, not a clean stick.

2. Can I use butter that is just softened, not melted?

While you can use softened butter, melted butter is strongly recommended for this Cinnamon Sugar Blondies recipe. Melting the butter creates a denser, chewier texture, while softened, creamed butter incorporates air, resulting in a lighter, cake-like structure.

3. How do I get a crackly top on my blondies?

The secret to a crackly top (sometimes called a fudge-like top) is related to the initial mixing of melted butter and sugar and the temperature of the eggs. Whisking the melted butter and brown sugar until just combined and using room-temperature eggs helps create a slight meringue-like layer on the surface that sets into a crackle during baking.

4. Can I double this recipe?

Yes, you can double the recipe. You will need to bake it in a 9×13-inch pan. The baking time will be longer, likely 35–45 minutes, so start checking for the moist crumb stage around 35 minutes.

The Best Chewy Cinnamon Sugar Blondies: A Tested Homemade Recipe