If you’ve ever wanted a quick dessert that feels a little more special than your average cookie,
these cinnamon sugar blondies are one to keep in your back pocket.
They come together fast—
mixed in one bowl and baked in under 30 minutes—
yet still deliver that soft, chewy texture with a crisp cinnamon-sugar topping.
The edges set just enough while the center stays tender,
and that sugary top adds a light crunch that makes them hard to stop at just one.
It’s a simple recipe, but that’s really the point. No complicated steps, no waiting around—just a reliable batch of blondies that turn out just right every time.
For the Cinnamon Sugar Blondies
- Butter – melted butter gives these blondies their rich flavor and helps create that soft, chewy texture.
- Brown Sugar – adds sweetness and moisture, while also giving the bars a deeper, slightly caramel-like flavor.
- Egg – binds everything together and contributes to the soft, tender center.
- Vanilla Extract – enhances the overall flavor and adds a warm, bakery-style aroma.
- Flour – provides structure to the bars without making them too dense.
- Salt – just a pinch balances the sweetness and rounds out the flavor.
For the Cinnamon Sugar Topping
- Sugar – creates that lightly crisp, crackly top layer as the blondies bake.
- Cinnamon – adds warmth and a classic cozy flavor that pairs perfectly with the sweet topping.
Cinnamon Sugar Blondie Bars
Soft, chewy blondie bars finished with a delicate cinnamon-sugar crust. Quick to prepare and baked in under half an hour.
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PinServings: 16 bars
Notes
Ingredients
- 1/2 cup butter, melted
- 1 cup brown sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup flour
- Pinch of salt
- 5 teaspoons sugar
- 1 teaspoon cinnamon
Instructions
- Set your oven to 350°F and prepare an 8×8-inch baking dish by lining it with parchment paper.
- In a medium bowl, mix together the melted butter and brown sugar until combined.
- Add the beaten egg and vanilla extract, stirring until incorporated.
- Mix in the flour and salt, stirring just until everything comes together.
- Spread the batter evenly into the prepared pan. In a small bowl, combine the sugar and cinnamon, then sprinkle this mixture evenly over the top.
- Bake for 22 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Allow the bars to cool before slicing into portions.
Calories: 141 kcal | Carbohydrates: 20 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 3 g | Cholesterol: 26 mg | Sodium: 59 mg | Potassium: 30 mg | Sugar: 14 g | Vitamin A: 195 IU | Calcium: 17 mg | Iron: 0.5 mg
- Why did my blondies turn out dry?
The most common reason is overbaking. Blondies should be soft in the center when you take them out—they’ll continue to set as they cool. Also, be careful not to add too much flour, or they can lose that chewy texture. - How do I know when the blondies are done?
Look for set edges and a soft center. A toothpick inserted in the middle should come out with a few moist crumbs, not completely clean. That’s the sweet spot for perfectly chewy blondies. - Can I add chocolate chips or other mix-ins?
Absolutely! This recipe is a great base. You can stir in chocolate chips, nuts, or even swirl in caramel. Just don’t overload the batter so it still bakes evenly. - Why aren’t my blondies chewy?
If your blondies turned out more cakey, it’s usually from overmixing the batter or baking too long. Mix just until combined and keep a close eye on baking time. - How should I store leftover blondies?
Once cooled, store them in an airtight container at room temperature. They’ll stay soft and fresh for a few days—if they last that long!
