Deliciously Chewy Easy Cinnamon Sugar Blondies

Easy Cinnamon Sugar Blondies are my go to dessert when I want something sweet and cozy, but I do not want to fuss with frosting or fancy layers. You know those days when you are craving a cinnamon sugar vibe like a snickerdoodle, but also want a bar cookie that feels buttery and satisfying?

This is that recipe. These blondies come out soft in the middle, a little crisp on the edges, and topped with a crackly cinnamon sugar layer that makes the whole kitchen smell amazing. I started making them for quick potlucks and lazy weekends, and now they are basically on repeat. If you have a bowl, a whisk, and a pan, you are in business.

Key Ingredients for Soft, Chewy Blondies

This recipe is simple, but every ingredient has a job, and the little choices matter if you want that chewy bite. When I make Easy Cinnamon Sugar Blondies, I keep the ingredient list short and dependable, like a good pair of jeans.

• Brown sugar for moisture and that caramel flavor
• Butter for richness and the classic blondie taste
• Eggs to bind and give structure without making them cakey
• Vanilla to round out the sweetness
• Flour for the base
• Baking powder for a gentle lift
• Salt so the sweetness does not taste flat
• Cinnamon sugar topping for that warm, sparkly finish

If you are in a cozy baking mood, you might also like my weekend line up that includes Christmas sugar cookies when you want something classic and shareable.

Brown sugar, butter, eggs, vanilla

This is the heart of the blondie. Brown sugar is what makes these bars taste deep and buttery instead of just sweet. I use light brown sugar most of the time, but dark brown sugar works too if you want more molasses flavor.

For butter, I melt it and let it cool for a couple minutes. Not piping hot, just warm. If it is too hot, it can mess with the eggs. Then I whisk the butter and brown sugar together until it looks glossy and a bit thicker. That little step helps you get that shiny top later.

Eggs go in next, and I whisk like I mean it for about 30 seconds. Nothing crazy, but enough to bring it together smoothly. Vanilla is last in this group, and it really makes the cinnamon pop. It is one of those small things you miss when it is gone.

On nights when I have extra brown sugar to use up, I also make pineapple brown sugar Mississippi bites. Totally different vibe, but the brown sugar magic is the same.

Flour, baking powder, salt

This part is where people accidentally turn blondies into cake, so let us keep it easy. Add the dry ingredients and stir just until you stop seeing streaks of flour. That is it. Overmixing makes the texture tougher and less chewy.

I recommend spooning flour into your measuring cup and leveling it off. Scooping straight from the bag can pack it in and make your blondies dry. Also, do not skip the salt. Even if you are using salted butter, a small pinch helps everything taste more balanced.

And baking powder is not there to make them fluffy. It is just a little lift so the middle is not too dense. If you like quick sides for dinner while these bake, my maple brown sugar glazed carrots are a great throw in the oven situation too.

Cinnamon sugar topping

The topping is what makes these feel special, like you did more work than you actually did. It is just cinnamon and sugar mixed together, but when it hits the warm batter, it melts a bit and turns into that crackly, sweet crust.

I usually do about 2 tablespoons sugar to 1 to 1 and a half teaspoons cinnamon, but you can adjust. If you like a bolder cinnamon bite, add a little more cinnamon. If you want it sweeter and more sparkly, add a touch more sugar.

My tip is to sprinkle evenly all the way to the edges. Those corner pieces with extra topping are the ones everyone fights over.

How to Make Cinnamon Sugar Blondies (Step-by-Step)

Here is my simple flow for Easy Cinnamon Sugar Blondies, written like I would text it to a friend.

What you do:

• Preheat your oven to 350 F.
• Line an 8×8 pan with parchment paper or grease it well.
• Melt butter, then whisk it with brown sugar until glossy.
• Whisk in eggs and vanilla until smooth.
• Stir in flour, baking powder, and salt just until combined.
• Spread batter into the pan. It is thick, so take a minute to smooth it.
• Sprinkle cinnamon sugar topping evenly across the top.
• Bake, cool, slice, and try not to eat the first one standing over the counter.

If you are a pumpkin and cinnamon person in general, you would probably love cinnamon swirl pumpkin bread minis too. Same cozy smell, different shape.

Baking Time, Pan Size & Doneness Tips

I usually bake these in an 8×8 pan for thicker blondies. In my oven, they land around 22 to 28 minutes. If you use a 9×9 pan, they will be thinner and bake faster, so start checking around 18 to 22 minutes.

Doneness is the trickiest part because the center should look set but still soft. Here is what I look for:

Signs they are ready:

• Edges look golden and slightly pulled away from the pan
• Top looks crackly and dry, not wet
• A toothpick comes out with a few moist crumbs, not raw batter

Let them cool at least 30 minutes before slicing. If you cut too soon, you will still get something delicious, but it will be messy and more like a gooey scoop than a bar.

Pro Tips for Ultra-Chewy, Crackly-Top Blondies

These are the little things I have learned after making Easy Cinnamon Sugar Blondies way too many times.

My best tips:

Whisk the butter and brown sugar well. That helps the top look shiny and pretty.

Do not overmix after adding flour. Stir just until combined, then stop.

Do not overbake. The blondies keep cooking a bit as they cool, and that is how you get a chewy center instead of a dry one.

Cool completely if you want clean slices. Warm slices are great, but they are not neat.

Common Mistakes to Avoid*

I have made all of these mistakes at least once, so you do not have to.

Using too much flour is the biggest one. Measure gently. Too much flour makes them dry.

Baking too long is the other big one. Even 3 extra minutes can push them from chewy to kind of crumbly.

Adding the topping too early can happen if your batter sits around while the oven preheats. The topping starts to melt into the batter and you lose that crackly effect. Mix topping right before it goes on.

Skipping parchment paper is not a deal breaker, but it makes your life easier. You can lift the whole slab out and slice without scratching your pan.

Easy Variations & Add-Ins (White Chocolate, Nuts, Churro Style)

Once you have the base recipe down, you can play. This is where Easy Cinnamon Sugar Blondies get fun.

White chocolate chips: Stir in about 1 cup for creamy sweet pockets.

Chopped nuts: Pecans or walnuts add crunch. I do about 1/2 cup so they do not take over.

Churro style: Add a tiny pinch of extra cinnamon into the batter, then do a heavier cinnamon sugar topping. For extra churro vibes, brush the top lightly with melted butter right after baking and sprinkle a little more cinnamon sugar.

Extra cozy: A pinch of nutmeg makes the cinnamon feel deeper without tasting like eggnog.

How to Store, Freeze & Make Ahead

I love desserts that do not fall apart the next day. These hold up really well.

To store: Keep them in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can refrigerate them, but let them sit out a bit before eating so they soften back up.

To freeze: Slice them, wrap each piece in plastic wrap, then put them in a freezer bag. Freeze up to 2 months. Thaw at room temp for an hour or so.

Make ahead: You can bake them the day before a party. The flavor actually gets even better after they sit overnight.

Serving Ideas for Holidays, Fall & Potlucks

These are the bars I bring when I need a guaranteed win. Easy Cinnamon Sugar Blondies feel seasonal without being fussy, so they work for fall gatherings, holiday cookie trays, and those random work potlucks where you barely know anyone.

Serving ideas I actually use:

• Serve warm with vanilla ice cream for a simple dessert night
• Cut small squares for cookie trays and buffet tables
• Pack them in lunchboxes as a sweet surprise
• Dust with a tiny bit of powdered sugar right before serving if you want them to look extra nice

If you are building a potluck spread, add something fresh next to them like easy cucumber dill salad. It balances out the sweetness in a really nice way.

Common Questions

1) Can I use dark brown sugar instead of light?
Yes. Dark brown sugar makes them a little richer and slightly darker, and it works great.

2) Why are my blondies cakey?
Usually it is too much flour, overmixing, or baking too long. Pull them when a toothpick has moist crumbs, not when it is totally clean.

3) Can I double the recipe?
Yes. Use a 9×13 pan and start checking around 22 minutes, then add time as needed.

4) Do I have to line the pan with parchment?
No, but it makes lifting and slicing so much easier. If you skip it, grease the pan really well.

5) Can I make them gluten free?
You can try a 1 to 1 gluten free baking flour blend. The texture may be slightly different, but it usually still works nicely for bar cookies.

A sweet little wrap up before you bake

If you want a dessert that is fast, cozy, and not overly complicated, Easy Cinnamon Sugar Blondies are it. You get that chewy center, that buttery vanilla brown sugar base, and the cinnamon sugar top that tastes like pure comfort. If you want to compare notes with another take, check out Cinnamon Sugar Blondies – Tabs & Tidbits, because it is always fun to see how other bakers do it. Bake a batch, slice them up, and share them with someone you like, or keep them tucked away for your own snack breaks. Either way, I think you are going to want to make these again next week.

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