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Tender Snickerdoodle Blondies Recipe with Easy Caramel Drizzle

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These tender snickerdoodle blondies feature a soft, buttery texture with a warm cinnamon sugar crust and a luscious caramel drizzle, perfect for a quick and comforting treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • For the cinnamon sugar topping:
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • For the caramel drizzle:
  • ½ cup (100g) granulated sugar
  • 3 tablespoons (42g) unsalted butter
  • ¼ cup (60ml) heavy cream, warmed
  • Pinch of salt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together sifted all-purpose flour, baking soda, salt, and 2 teaspoons cinnamon. Set aside.
  3. In a large bowl, whisk melted unsalted butter with light brown sugar and granulated sugar until smooth and glossy.
  4. Add the egg and vanilla extract to the butter-sugar mixture and whisk until fully incorporated.
  5. Gradually fold the flour mixture into the wet ingredients using a rubber spatula until just combined. Do not overmix.
  6. In a small bowl, mix 2 tablespoons granulated sugar with 1 teaspoon cinnamon for the topping.
  7. Pour the batter into the prepared pan and smooth the top. Evenly sprinkle the cinnamon sugar mixture over the batter.
  8. Bake for 25-28 minutes until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Start checking at 22 minutes.
  9. Remove from oven and cool completely in the pan on a wire rack for at least 30 minutes.
  10. To make the caramel drizzle, combine ½ cup granulated sugar and 3 tablespoons butter in a small saucepan over medium heat. Stir constantly until sugar dissolves and turns deep amber (5-7 minutes).
  11. Remove from heat and slowly whisk in warmed heavy cream and a pinch of salt. Let cool slightly.
  12. Lift blondies out using parchment overhang, cut into squares, and drizzle warm caramel sauce over the top before serving. Optionally sprinkle flaky sea salt.

Notes

Use melted butter for moist and tender blondies. Do not overmix after adding flour to avoid toughness. Start checking blondies early to prevent overbaking. Let blondies cool completely before slicing for clean cuts. Stir caramel constantly and remove from heat as soon as it turns amber to avoid burning. If caramel thickens before drizzling, gently warm it again. Fresh cinnamon and real vanilla extract improve flavor. For gluten-free, substitute flour with a gluten-free baking blend. For dairy-free caramel, use coconut oil and coconut cream.

Nutrition

Keywords: snickerdoodle blondies, caramel drizzle, cinnamon blondies, easy dessert, quick blondies, tender blondies, cinnamon sugar, caramel sauce

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