• Preheat the oven to 350°F (175°C). Line an 8×8, 8×10, or 9×10-inch baking dish with parchment paper for easy lifting.
• Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

  Make the base: In a large bowl, whisk together melted butter, brown sugar, cane sugar, and 2 tablespoons Snickerdoodle Spice Mix for at least 3 minutes, until glossy and slightly thickened.

  Add the eggs: Whisk in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla.

  Add dry ingredients: Using a spatula, gently fold in the flour mixture just until combined. Do not overmix.

  Assemble: Spread batter evenly into the prepared pan.

  Add the swirl: In a small bowl, stir together melted butter and 2 tablespoons Snickerdoodle Spice Mix until smooth. Drizzle this mixture evenly over the batter and use a butter knife to lightly swirl it through.

  Finish with topping: Evenly sprinkle 1 tablespoon Snickerdoodle Spice Mix over the top for that signature snickerdoodle sugar crust.

  Bake:

  For thicker blondies (8×8 pan): 31–33 minutes

  For thinner blondies (9×9 or 9×10 pan): 27–29 minutes

  The edges should be golden and the center set with soft crumbs.

  Cool completely before slicing.

Notes

• Pan size: 8×8 gives thicker, softer blondies. Larger pans yield thinner, slightly crispier bars.

  Storage: Keeps up to 4 days at room temperature or 2 months in the freezer.

  Spice mix: Gari’s Snickerdoodle Spice Mix is the secret — cinnamon, cardamom, and sugar blend for that signature snickerdoodle warmth.