These cinnamon sugar blondies remind me of fall weekends when Mom baked while I did homework at the kitchen table. That smell of cinnamon and brown sugar? Pure comfort. Now, I bake these when life feels a little too fast and I need something sweet, simple, and cozy.
Table of Contents
Why You’ll Love These Cinnamon Sugar Blondies
They’re chewy, buttery, and full of warm spice. No frosting. No mixer. Just a bowl, a spoon, and 10 minutes of effort. Perfect for holidays, lunchboxes, or late-night cravings. I’ve brought them to bake sales and potlucks—never came home with leftovers. If you love anything spiced, you’ll also go crazy for these chewy pumpkin snickerdoodle cookies with warm spices.
Print
Cinnamon Sugar Blondies – Soft, Buttery, and Cinnamon-Kissed Treats
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12–16 blondies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, chewy, and packed with cinnamon sugar flavor—these blondies are a cozy treat ready in under an hour.
Ingredients
1 cup unsalted butter, melted
1 1/2 cups brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
Topping:
1/4 cup granulated sugar
1 tablespoon cinnamon
Instructions
1. Preheat oven to 350°F and grease or line a 9×9-inch pan.
2. Whisk melted butter and brown sugar. Add eggs one at a time, then vanilla.
3. In a separate bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
4. Fold dry ingredients into wet until just combined.
5. Spread batter evenly in the pan.
6. Mix cinnamon sugar topping and sprinkle over the batter.
7. Bake 30–35 minutes, until a toothpick comes out with moist crumbs.
8. Cool 10–15 minutes in the pan, then transfer to a rack and slice.
Notes
Let cool before slicing for clean edges.
Store in an airtight container for 3–4 days.
Freeze for up to 3 months. Reheat in oven or microwave.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 21g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Ingredients You’ll Need
For the Blondie Base
I use pantry staples here. Nothing fancy.
- 1 cup unsalted butter, melted
- 1 ½ cups packed brown sugar
- 2 large eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
For the Cinnamon Sugar Topping
This gives that crisp, golden crust. So simple, so good.
- ¼ cup granulated sugar
- 1 tbsp cinnamon
If you like spiced bakes, you might enjoy these frosted apple butter sugar cookies for sweet, spiced indulgence.
How to Make Cinnamon Sugar Blondies (Step-by-Step)
Step 1 – Preheat & Prep
Set oven to 350°F. Grease or line a 9×9 pan. I use parchment—easier cleanup.
Step 2 – Mix Wet Ingredients
Whisk melted butter and brown sugar. Add eggs one at a time. Stir in vanilla. Smells amazing already.
Step 3 – Mix Dry Ingredients
In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Simple, right?
Step 4 – Combine & Spread
Stir dry into wet—just until combined. Don’t overmix. Pour into the pan and spread evenly.
I always sneak a taste of the batter here. No shame.
Step 5 – Add Topping & Bake
Mix cinnamon and sugar. Sprinkle all over the top. Bake 30–35 minutes. Check with a toothpick—look for moist crumbs.
Want another fun twist? Try these maple-glazed apple blondies for a fall twist on classic bars.
Step 6 – Cool & Slice
Cool in pan for 15 minutes. Move to a rack. Slice when fully cooled. Or don’t wait—I usually grab a warm corner piece.
Tips for Perfect Blondies
- Don’t overmix. It makes them tough.
- Don’t overbake. Moist crumbs = done.
- Let them cool. You’ll get clean slices and gooey centers.
Storage & Freezing
Store in a sealed container at room temp for 3–4 days. Wrap and freeze for up to 3 months. Reheat in the oven or microwave. They’re just as good the next day—maybe better.
Easy Variations & Add-Ins
You can toss in white chocolate chips, pecans, or a maple glaze. Sometimes I do a pumpkin version around October, inspired by these chewy pumpkin snickerdoodle cookies with warm spices. Cozy and fun.
Frequently Asked Questions
Can I make these blondies ahead?
Yes! They hold up well and taste even better the next day.
Can I use white sugar?
You can—but brown sugar gives that chewy, caramel texture. Totally worth it.
Can I double this recipe?
Absolutely. Use a 9×13 pan. Bake a little longer and test with a toothpick.
Final Thoughts
These blondies are the kind of treat you bake once—and then again the next weekend. They’re simple, soft, and perfect with coffee or ice cream. Whether you’re baking for friends or just yourself (no judgment), this one’s a keeper.
Try other cozy favorites like maple-glazed apple blondies for a fall twist or frosted apple butter sugar cookies.