Soft Cinnamon Sugar Blondies – Chewy, Cozy, and Easy to Make

These Soft Cinnamon Sugar Blondies taste like a snickerdoodle and a brownie had the best kind of bake sale baby. They’re chewy in the middle, lightly crisp at the edges, and dusted with a cinnamon-sugar sparkle that makes them feel special without any fuss. You don’t need a mixer, you don’t need fancy ingredients, and they’re ready in under an hour.

Bake them for a weeknight treat, a potluck, or that last-minute craving that won’t wait. They slice clean, travel well, and disappear fast.

Print Recipe

Soft Cinnamon Sugar Blondies - Chewy, Cozy, and Easy to Make

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 16 servings

Ingredients

• 1 cup (225 g) unsalted butter, melted and slightly cooled
• 1 1/2 cups (315 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon, divided
• 2 tablespoons granulated sugar (for topping)

Instructions

• Prep the pan: Heat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting.Lightly grease.
• Make the cinnamon sugar: In a small bowl, combine 2 tablespoons sugar with 1 teaspoon cinnamon. Set aside for topping.
• Whisk the wet ingredients: In a large bowl, whisk melted butter, brown sugar, and 1/4 cup granulated sugar until glossy and combined, about 30 seconds. Whisk in eggs and vanilla until smooth.
• Combine dry ingredients: In a separate bowl, whisk flour, baking powder, salt, and the remaining 1 teaspoon cinnamon.
• Mix the batter: Add dry ingredients to wet and stir with a spatula just until no dry streaks remain.The batter will be thick.
• Pan and top: Spread batter evenly in the pan. Sprinkle the cinnamon sugar topping over the surface for a crinkly, sweet crust.
• Bake: Bake 23–28 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. Do not overbake.
• Cool and slice: Cool in the pan for at least 20–30 minutes.Lift out using the parchment and cut into 16 squares.

What Makes This Recipe So Good

• Texture perfection: Buttery and soft in the center with just the right crinkle on top.
• Simple pantry ingredients: Flour, butter, brown sugar, eggs, cinnamon—nothing complicated.
• Quick and reliable: One bowl, no chilling, and consistent results.
• Warm flavor: Cinnamon and vanilla make these taste cozy and nostalgic, like a snickerdoodle in blondie form.
• Flexible: Easy to adapt with mix-ins or gluten-free swaps.

Ingredients

• 1 cup (225 g) unsalted butter, melted and slightly cooled
• 1 1/2 cups (315 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon, divided
• 2 tablespoons granulated sugar (for topping)

Step-by-Step Instructions

1. Prep the pan: Heat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving overhang for easy lifting.

   Lightly grease.

2. Make the cinnamon sugar: In a small bowl, combine 2 tablespoons sugar with 1 teaspoon cinnamon. Set aside for topping.
3. Whisk the wet ingredients: In a large bowl, whisk melted butter, brown sugar, and 1/4 cup granulated sugar until glossy and combined, about 30 seconds. Whisk in eggs and vanilla until smooth.
4. Combine dry ingredients: In a separate bowl, whisk flour, baking powder, salt, and the remaining 1 teaspoon cinnamon.
5. Mix the batter: Add dry ingredients to wet and stir with a spatula just until no dry streaks remain.

   The batter will be thick.

6. Pan and top: Spread batter evenly in the pan. Sprinkle the cinnamon sugar topping over the surface for a crinkly, sweet crust.
7. Bake: Bake 23–28 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. Do not overbake.
8. Cool and slice: Cool in the pan for at least 20–30 minutes.

   Lift out using the parchment and cut into 16 squares.

How to Store

• Room temperature: Store in an airtight container for 3–4 days. Slip in a slice of bread to keep them extra soft.
• Refrigerator: Keeps for up to 1 week, but allow to come to room temp before serving for best texture.
• Freezer: Wrap individual squares and freeze up to 2 months. Thaw at room temp or warm 10–15 seconds in the microwave.

Health Benefits

• Cinnamon: Offers antioxidants and may help support healthy blood sugar levels.
• Portion control: Dense blondies satisfy with smaller servings, helping curb overindulgence.
• Customizable: You can cut sugar slightly, swap some flour for whole wheat pastry flour, or add nuts for healthy fats.

What Not to Do

• Don’t overbake: Dry, cakey blondies happen fast.

  Pull them when the center looks set but still soft.

• Don’t skip cooling: Slicing too soon leads to gooey edges and crumbling.
• Don’t use hot butter: It can scramble the eggs and make the batter greasy. Let it cool slightly first.
• Don’t overmix: Stir just until combined to avoid tough blondies.

Recipe Variations

• Brown butter blondies: Brown the butter until nutty and amber, cool, then proceed. Deepens the flavor.
• Swirl it: Dollop 1/3 cup cream cheese mixed with 2 tablespoons sugar and 1/2 teaspoon vanilla over the batter; swirl with a knife.
• Nutty crunch: Fold in 1/2 cup chopped pecans or walnuts for texture.
• Chocolate chip: Add 1/2–3/4 cup white or dark chocolate chips for extra richness.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum; check bake time a minute early.
• Maple twist: Replace 2 tablespoons brown sugar with pure maple syrup and add a pinch of nutmeg.

FAQ

Can I double the recipe?

Yes.

Bake in a 9×13-inch pan for 25–32 minutes. Start checking early and look for the same moist-crumb test.

Why are my blondies cakey?

You likely overbaked or added too much flour. Weigh your flour if possible, and pull them when the center is just set.

Can I reduce the sugar?

You can cut the combined sugars by about 1/4 cup without affecting structure too much.

Note that sugar impacts moisture and chew.

Do I need a mixer?

No. A whisk and spatula are enough. The batter comes together quickly by hand.

How do I get clean slices?

Cool completely, lift out with parchment, and use a sharp knife.

Wipe the blade between cuts for neat edges.

Final Thoughts

Soft Cinnamon Sugar Blondies are the kind of dessert you can bake on a whim and feel like a hero. They’re cozy, unfussy, and full of warm spice and buttery chew. Keep the staples on hand, and you’ll always be 30 minutes from a pan of comfort.

Bake, share, and enjoy every soft, cinnamon-kissed square.