Easy Cinnamon Sugar Blondies: Sweet Fall Treat

Ingredients for Easy Cinnamon Sugar Blondies

• Unsalted Butter: This is your base, your flavor carrier! Don’t even think about margarine, hon. We want that rich, buttery taste that makes these blondies so chewy and delicious.
• Light Brown Sugar: The secret to that deep, caramel-y chewiness. I tried dark brown sugar once, and it was a bit too molasses-y for these, light brown is where it’s at for that classic blondie vibe.
• Granulated Sugar: A touch of white sugar balances the sweetness and helps with that crisp-chewy edge. I usually keep a big bag on hand, because, well, baking!
• Large Eggs: Binds everything together. Make sure they’re at room temperature, it really does make a difference in how smoothly everything mixes. I forgot once, and the batter was just a little lumpy, oops!
• Vanilla Extract: Honestly, don’t skimp on the good stuff. A splash of quality vanilla just elevates all those other flavors. It’s like a warm hug for your taste buds.
• All-Purpose Flour: Just regular old flour. I don’t sift it for blondies, I like a little rustic charm, and it usually works out fine.
• Baking Powder: Gives these blondies just enough lift without making them cakey. We want fudgy, not fluffy!
• Salt: Essential! It balances the sweetness and makes all the other flavors pop. Seriously, don’t forget it, it’s a game-changer.
• Ground Cinnamon (for batter): This is where the magic starts for our easy cinnamon sugar blondies. I love the smell of it mixing in, it just screams autumn.
• Granulated Sugar (for topping): For that sweet, crackly cinnamon-sugar crust.
• Ground Cinnamon (for topping): More cinnamon for that glorious topping!

How to Make Easy Cinnamon Sugar Blondies

Prep Your Pan:

First things first, get your 8×8 inch baking pan ready. I line mine with parchment paper, leaving an overhang on the sides. Trust me on this, it makes lifting the blondies out so much easier. I learned this the hard way after scraping a batch out with a spatula, which was not pretty. Preheat your oven to 350°F (175°C) too, because waiting is the hardest part!

Melt the Butter & Sugars:

In a medium microwave-safe bowl, melt your unsalted butter. Once it’s liquid gold, whisk in the light brown sugar and granulated sugar until it’s all smooth and glossy. This step is crucial for that chewy texture. I once didn’t whisk enough, and had little sugar granules in my blondies, which was, well, crunchy in the wrong way.

Add Wet Ingredients:

Let the butter-sugar mixture cool for just a minute or two you don’t want to scramble your eggs! Then, whisk in your large eggs, one at a time, until fully incorporated. Follow with the vanilla extract. It should look rich and inviting, smelling sweet already, honestly.

Combine Dry Ingredients:

In a separate bowl, whisk together your all-purpose flour, baking powder, salt, and ground cinnamon. Just a quick whisk to make sure everything’s evenly distributed. This is where I always get a little flour puff on my nose, a baker’s badge of honor, I guess!

Mix Batter & Bake:

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Don’t overmix! Overmixing develops gluten, and we want fudgy blondies, not tough ones. Pour the batter into your prepared pan, spreading it evenly. It’ll look a little thick, that’s okay!

Cinnamon Sugar Topping & Finish:

In a small bowl, mix the extra granulated sugar and ground cinnamon for the topping. Sprinkle this mixture generously over the blondie batter in the pan. Pop it into your preheated oven and bake for 25-30 minutes. The edges should be golden brown, and a toothpick inserted into the center should come out with moist crumbs, not wet batter. Let them cool completely before cutting for the neatest squares. The smell filling your kitchen? Pure autumn bliss!

Storage Tips for Your Cinnamon Sugar Blondies

These easy cinnamon sugar blondies store pretty well, which is great because they rarely last long in my house! Once they’re completely cool (and I mean completely, otherwise you’ll get condensation), store them in an airtight container at room temperature for up to 3-4 days. I tried putting them in the fridge once, thinking they’d last longer, but they got a bit too firm for my liking. If you want to warm them up a tiny bit, a few seconds in the microwave is fine, but honestly, they’re just as good at room temp. Freezing is also an option, wrap individual blondies tightly in plastic wrap, then foil, and they’ll keep for up to 2-3 months. Just thaw them on the counter when a craving hits!

Easy Cinnamon Sugar Blondies: Ingredient Substitutions

Life happens, and sometimes you don’t have exactly what the recipe calls for. For these easy cinnamon sugar blondies, you’ve got options! If you’re out of light brown sugar, you can make your own by mixing 1 cup of granulated sugar with 1 tablespoon of molasses I tried it once, and it worked, kinda, gave a slightly darker flavor. For the butter, I wouldn’t recommend swapping it out, as it’s key to the texture, but if you absolutely must, a good quality plant-based butter might work, though I haven’t personally perfected that swap. No vanilla extract? A tiny pinch of almond extract could work in a pinch, but it changes the flavor profile quite a bit. Feel free to experiment with different spices too, a tiny bit of nutmeg or allspice alongside the cinnamon could be lovely for an even warmer fall vibe.

Serving Your Easy Cinnamon Sugar Blondies

Oh, the ways to enjoy these easy cinnamon sugar blondies! They’re fantastic on their own, especially with a cup of hot coffee or a warm mug of spiced apple cider that combo just screams “fall evening.” Sometimes, I’ll warm one up slightly and add a scoop of vanilla bean ice cream, maybe a drizzle of caramel sauce if I’m feeling extra. For a morning treat (because why not?), they’re surprisingly good with a dollop of plain Greek yogurt. And honestly, these blondies and a good book on a rainy afternoon? Yes please. They’re also a hit at potlucks, always disappearing fast.

The Sweet Story of Blondies: My Cinnamon Sugar Blondies Journey

Blondies, as we know them, are often considered the “vanilla” cousin to the rich, chocolatey brownie, making their first appearances in American cookbooks around the late 19th and early 20th centuries. They really gained popularity as home bakers experimented with different bar cookies. For me, these easy cinnamon sugar blondies are less about a specific historical origin and more about a personal tradition. My grandma used to make a simple, buttery bar, and while hers didn’t have the cinnamon sugar topping, it had that same comforting chew. I added the cinnamon-sugar twist one fall when I was trying to recreate that warm, spicy feeling of autumn leaves and cozy afternoons. It felt like taking a classic and giving it my own little seasonal hug, making it truly special in my kitchen.

Frequently Asked Questions about Easy Cinnamon Sugar Blondies

→ Can I add nuts to these cinnamon sugar blondies?

Absolutely! I’ve tossed in a half cup of chopped pecans or walnuts before, and they add a lovely crunch. Just fold them into the batter when you add the dry ingredients. It’s a nice textural contrast, honestly.

→ What if I don’t have parchment paper for the pan?

You can grease and flour your pan really well instead. Just make sure to get into all the corners. I’ve done it, and while it’s a bit harder to remove, it still works. Just be gentle when lifting them out.

→ My blondies came out too cakey, what happened?

That usually means you might have overmixed the batter, which develops the gluten too much. Or, maybe you added too much flour. Next time, mix until just combined and measure flour by weight if you can. I’ve had cakey blondies, it’s a learning curve!

→ How do I know when the cinnamon sugar blondies are done baking?

Look for golden-brown edges and a center that looks set but still a little soft. A toothpick inserted into the center should come out with moist crumbs, not wet batter. If it comes out clean, they’re probably overbaked. Trust your instincts!

→ Can I use different spices for the topping?

Oh, for sure! While I love the classic cinnamon sugar, you could try a pinch of nutmeg or even a tiny bit of cardamom for a different twist. I haven’t tried pumpkin pie spice, but that sounds like a fun experiment! Make it your own, hon.