One of my many sweet cravings with this second pregnancy has been plenty of cinnamon sugar. I am in love with cinnamon toast, warm tortillas with butter and cinnamon sugar, snickerdoodles, fresh fruit with cinnamon sugar on top and coffee (on the rare occasions that I do drink it) with whipped cream and cinnamon on top. These gooey cinnamon squares are a perfect bite of cinnamon sugar heaven. It's a cross between a gooey cake and snickerdoodle cookies into one decadent treat. Shamefully, I may have already made this dessert twice before posting this recipe. It's that good. I do plan on having these on the menu for Elena's birthday or any upcoming big events beforehand, too.
These are best enjoyed the day they are baked. I highly prefer them warm from the oven with a large glass of ice cold milk. I made the mistake of halving the recipe the first time, and realized they went too fast. Make a batch today and thank me later!
Adaped from The Smitten Kitchen Cookbook
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For the cookie base:
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature, plus extra for the pan
3/4 cup granulated sugar
1 large egg
1/4 cup milk
For the Gooey Cinnamon Layer:
1/4 cup light corn syrup or honey
1/4 cup milk or half-n-half or heavy cream
1 tablespoon vanilla extract
12 tablespoons unsalted butter (1 1/2 sticks), room temperature
1 cup granulated sugar
1/4 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
For the Topping:
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
Preheat the oven to 350 degrees. Line the bottom of an 9x13 baking pan with parchment paper, allowing the ends to hang over at least 2 inches. Coat pan with butter or cooking spray. Set aside.
Prepare the cookie base. In a medium bowl, whisk together the flour, cream of tartar baking soda and salt. In the bowl of the stand mixer, cream the butter with sugar until light and fluffy, about 2 minutes. Add the egg and milk and beat until combined. Stir in flour mixture until incorporated. Spread dough in an even layer in the prepared baking pan. Set aside.
Prepare the gooey layer. In a small bowl, whisk together corn syrup, milk, and vanilla. Set aside. In the bowl of the stand mixer (doesn't need to be cleaned from the previous use), cream the butter, sugar and salt until light and fluffy. Add the egg and beat until combined. Add the flour and corn syrup mixture alternately, mixing each time until all ingredients are incorporated. Dollop over the cookie base with a spatula or butter knife into an even layer.
Make the topping. In a small bowl, mix together the sugar and cinnamon. Sprinkle liberally over the gooey layer. Bake until the edges have set and center is still gooey, about 25 to 30 minutes. Gooey layer may rise and fall, but will still be a bit liquidy under the cinnamon crust. Let cool completely on rack. Lift from pan using the parchment and cut into 1-inch squares. Squares can be kept covered at room temperature up to 1 week, if they last that long.
Yield: 7 dozen 1-inch squares
Review: Ahhh-mazing. These gooey cinnamon squares are like candy, you can't stop popping them in your mouth. Yes, I have been cooking like crazy out of Deb's cookbook, but this woman is genius. I still have a couple recipes to post that I have made and every recipe has been a winner so far. Buy her cookbook if you haven't already.
And my crazy cookie monster. You know I couldn't resist sharing this picture. She's going to hate me in 15 years for posting this.