wiped out. [gooey cinnamon squares]

July 8th, 2013 by | comments

IMG_3783If you’re a fan of snickerdoodles, I’m gonna go ahead and say that you’d love these cinnamon squares. They’re basically a snickerdoodle cookie in gooey cake form. What could be better than that?! I brought these to a 4th of July BBQ and not a single bar was left on the tray. I’ll most definitely be making these again soon.


Print
gooey cinnamon squares
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Cookie base recipe:
  • 8 tbsp. salted butter, at room temperature, plus more for the pan
  • 1½ cups flour
  • 1 tsp. cream of tartar
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup sugar
  • 1 large egg, at room temperature
  • ¼ cup 2% milk
  • Gooey layer recipe:
  • ¼ cup light corn syrup
  • ¼ cup heavy whipping cream
  • 1 tbsp. vanilla extract
  • 12 tbsp. (1½ sticks) salted butter, at room temperature
  • 1 cup plus 2 tbsp. sugar
  • ¼ tsp. salt
  • 1 large egg, at room temperature
  • 1¼ cups flour
  • Topping recipe:
  • 4 tbsp. sugar
  • 3 tsp. ground cinnamon
Instructions
  1. Preheat oven to 350 degrees. Line the bottom of a 9-by-13-inch cake pan with at least 2-inch sides with parchment paper and butter the paper and sides of the pan. Set aside.
  2. For the cookie base: Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. In the bowl of an electric mixer, beat the 8 tbsp. butter with sugar until light and fluffy. Add the egg and milk, and beat until combined, scraping down bowl and then beating for 10 seconds more. Beat in dry ingredients until just combined.
  3. Dollop cookie base over the bottom of the prepared pan and spread it into an even layer with an offset spatula. Set pan aside.
  4. For the gooey layer: Whisk liquid sweetener, whipping cream and vanilla together in a small bowl and set aside.
  5. In the bowl of an electric mixer, cream the butter, sugar and salt until light and fluffy. Beat in the egg, scrape down the sides of bowl, and mix for 10 seconds more. Add ⅓ of flour and mix, then ½ of vanilla mixture and mix. Repeat again, twice, until all of the flour has been mixed until just combined.
  6. Dollop over the cookie base and spread carefully with an offset spatula.
  7. For the topping: Mix the sugar and cinnamon in a small dish and sprinkle over the entire gooey layer.
  8. Bake bars for 25-30 minutes, until the cookies have bronzed on top. The gooey layer will rise and fall in the oven but will still be a bit liquidy under the cinnamon crust when the squares are done. Let cool completely on a rack, then cut into 1-inch squares.
Notes
Recipe from Smitten Kitchen.

 

IMG_3800IMG_3809

// share //