Gooey Cinnamon Squares

Gooey Cinnamon Squares

When I first started blogging recipes 5 years ago it was largely because of what was happening over at Smitten Kitchen, my favorite food blog. Deb’s recipes and posts made me interested in food in a way I never had before. I wanted to be a better cook and I discovered a love for baking.

It sounds very odd to say that because of Deb I went to culinary school and started a food blog (or maybe it’s because of that first job I had out of college where I had nothing to do but surf the internet all day and drool over food), but it’s sort of true.

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I was so excited for The Smitten Kitchen Cookbook which came out last year. I’ve made more recipes from it in the last few months than I have from other cookbooks that have been on my shelf for years. I’ve baked these gooey cinnamon squares a few times now and they are wonderfully dangerous. They’re like a cross between a snickerdoodle cookie and a gooey butter cake— and I can’t stop eating them.

Gooey Cinnamon Squares

Deb came to Salt Lake City last week to promote her cookbook and a few local bloggers and I had the chance to sit down and chat with her for an hour. It was sublime to have that kind of almost 1:1 conversation and she is even sweeter in person. Thanks Deb, for inspiring us all.

Now quick, go bake these gooey cinnamon squares!

Gooey Cinnamon Squares

The challenge to not over bake

It’s hard to know when to take things out of the oven, at least for me. I’m constantly peeking into the oven and thinking to myself “maybe just a few more minutes…” Often our fear of under baking trumps our concern of over baking and we bake things a little longer than we should.

Sometimes it’s not really noticeable, other times it is. If you bake these gooey cinnamon squares for too long, you lose the gooey layer and the best thing about them. Take these out of the oven when the cinnamon sugar is crisp, the edges have browned, but the gooey layer is still very gooey and seemingly under baked. It will firm up when it cools, I promise.

Gooey Cinnamon Squares

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Gooey Cinnamon Squares

Yield: 24 squares

Gooey Cinnamon Squares

Half gooey butter cake and half snickerdoodle cookie, these squares are irresistible.

Ingredients

    Cookie base:
  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 3/4 cup (150 grams) sugar
  • 1 large egg
  • 1/4 cup (60 ml) whole milk
  • 1 1/2 cup (188 grams) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Gooey layer:
  • 1/4 cup (60 ml) light corn syrup
  • 1/4 cup (60 ml) whole milk
  • 1 tablespoon vanilla extract
  • 3/4 cup (170 grams) unsalted butter, at room temperature
  • 1 cup (200 grams) sugar
  • 1 large egg
  • 1/4 teaspoon salt
  • 1 cup (125 grams) all-purpose flour
  • Topping:
  • 2 tablespoons sugar
  • 1 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350 degrees F and line a 9x13 inch baking pan with parchment paper with a 2-inch overhang.
  2. To make the cookie base:
  3. In a large bowl, combine the flour, cream of tartar, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle attachment or a bowl with a hand-held mixer, beat the butter and sugar on medium high speed until pale and creamy.
  4. Add the egg, mixing until incorporated. Add the flour mixture in two additions, alternating with the milk, and mix just until combined. Spread batter into the bottom of the prepared baking pan.
  5. To make the gooey layer:
  6. In a small bowl, whisk together the corn syrup, milk, and vanilla. In the bowl of a stand mixer fitted with a paddle attachment or a bowl with a hand-held mixer, beat the butter and sugar on medium high speed until pale and creamy.
  7. Add the egg, mixing until incorporated, followed by the salt. Add the flour in three additions, alternating with the milk mixture, starting and ending with the flour. Spread the batter evenly over the cookie base in the baking dish.
  8. To make the topping:
  9. In a small bowl, combine the sugar and ground cinnamon to make the topping. Sprinkle evenly over the batter. Bake until top is golden brown, 25-30 minutes. The gooey layer won't set until the squares have cooled completely.
  10. Let cool, then slice into 2-inch squares. Store in an air-tight container at room temperature.

Recipe adapted from The Smitten Kitchen Cookbook.

http://www.completelydelicious.com/gooey-cinnamon-squares/