Cinnamon Sugar Blondies – Soft, Chewy, and Irresistibly Cozy.

If you love cinnamon sugar and chewy dessert bars, you’re in for a treat. These Cinnamon Sugar Blondies are buttery, soft, and perfectly spiced, with a crisp cinnamon-sugar crust on top that gives each bite a little extra texture. Think of them as the perfect mash-up between a classic blondie and a snickerdoodle — rich and chewy inside, with that warm cinnamon aroma wafting through your kitchen as they bake.

I created this recipe one autumn afternoon when I wanted something easy to whip up, but with a nostalgic, cozy flavor. I didn’t feel like chilling dough or scooping cookies — I just wanted to stir, bake, and enjoy. Blondies are perfect for that. They’re simple to make, require no mixer, and bake into gorgeous, golden bars that slice cleanly and travel well.

These blondies are ideal for potlucks, bake sales, or quiet nights in with a cup of tea. They’re comforting and flavorful without being fussy, and once you try them, they’ll likely become a regular in your dessert rotation.

Ingredients

For the Blondie Batter

1 cup (2 sticks) unsalted butter, melted
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon

For the Cinnamon Sugar Topping

2 tbsp granulated sugar
1 tsp ground cinnamon

Optional: a pinch of coarse sugar for extra crunch on top.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal. Lightly grease the paper.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract.

Tip: Make sure the melted butter has cooled slightly so it doesn’t cook the eggs.

Step 3: Add Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, mixing just until no streaks of flour remain.

The batter will be thick and sticky — that’s exactly what you want for chewy blondies.

Step 4: Spread Batter & Add Topping

Transfer the batter to the prepared pan. Use an offset spatula or the back of a spoon to spread it evenly into the corners.

In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle it evenly over the batter, making sure to cover the surface. If you like extra crunch, add a pinch of coarse sugar on top.

Step 5: Bake

Bake for 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).

The blondies will continue to firm up slightly as they cool, so avoid overbaking if you want that chewy texture.

Step 6: Cool and Slice

Cool the blondies completely in the pan on a wire rack. Once cool, lift them out using the parchment overhang and place on a cutting board.

Use a sharp knife to cut into squares or rectangles. For clean edges, wipe the knife between cuts.

Flavor & Texture Notes

These Cinnamon Sugar Blondies are all about balance. The base is rich and buttery, with a deep caramel note from the brown sugar. The cinnamon in the batter gives it a warm, cozy undertone, while the cinnamon sugar topping creates a thin, crisp layer on top that contrasts beautifully with the soft, chewy interior.

The texture sits somewhere between a cookie bar and a brownie: dense and fudgy at the center, with just enough structure to hold together when sliced. Each bite is sweet without being overwhelming, and the cinnamon flavor lingers pleasantly.

Tips & Variations

Add Nuts: Fold in ½ cup of chopped pecans or walnuts for crunch and a nutty contrast.
Swirl in Cream Cheese: Drop small dollops of sweetened cream cheese on top of the batter and swirl gently before baking for a cinnamon roll-inspired variation.
Brown the Butter: For deeper flavor, brown the butter before mixing with the sugars. Let it cool slightly before adding.
Make it Extra Spicy: Add a pinch of nutmeg or allspice to the batter for a more complex spice profile.
Smaller Batch: Halve the recipe and bake in an 8×8-inch pan for about 20–22 minutes.

Storage & Make-Ahead

Room Temperature: Store blondies in an airtight container at room temperature for up to 4 days.
Refrigerator: They keep well for up to a week in the fridge. Bring to room temperature before serving for best texture.
Freezer: Freeze cooled, sliced blondies in a single layer, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Make-Ahead: You can prepare the batter up to 24 hours in advance. Store covered in the refrigerator, then bring to room temperature before spreading in the pan and baking.

Serving Suggestions

With Coffee or Tea: These blondies pair beautifully with a hot drink for an afternoon pick-me-up.
Ice Cream Topping: Serve warm blondies with a scoop of vanilla or cinnamon ice cream for a simple but impressive dessert.
Holiday Treat Plates: Cut into small squares and include them in holiday cookie assortments — they hold up beautifully and add variety.
Cinnamon Roll Vibes: Drizzle with a light cream cheese glaze for a cinnamon roll–inspired twist.

FAQ

Can I make these blondies gluten-free?

Yes! Substitute a 1:1 gluten-free baking flour blend. The texture may be slightly different but still chewy and delicious.

How do I know when they’re done?

The edges should look set and slightly golden, and the center should have just a little give when gently pressed. A toothpick should come out with moist crumbs but no wet batter.

Can I double the recipe?

Absolutely. Bake in a half-sheet pan and increase baking time slightly, checking at 30 minutes and adding time as needed.

Why are my blondies dry?

Overbaking is the most common culprit. Check them a few minutes early, and remember that they’ll firm up as they cool.

Can I reduce the sugar?

You can reduce the granulated sugar by up to ¼ cup without major changes, but the brown sugar is essential for texture and flavor.

Conclusion

Cinnamon Sugar Blondies are proof that sometimes the simplest recipes bring the most comfort. With their chewy texture, buttery base, and fragrant cinnamon-sugar topping, they’re the kind of dessert that disappears quickly from the pan.

They’re easy to make, travel well, and taste even better the next day — perfect for potlucks, holiday gatherings, or cozy nights at home. Whether you enjoy them plain with a cup of coffee or dressed up with ice cream, these blondies bring a touch of nostalgic warmth to any occasion.

Bake a batch once, and you’ll understand why they quickly become a go-to favorite.