Gooey Cinnamon Squares
2016-04-23 17:00:31
Yields 16
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Cookie base
- 1 1/2 cups flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/4 cup milk
Gooey Layer
- 1/4 cup light corn syrup
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 sticks butter, softened
- 1 cup plus 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 egg
- 1 1/4 cups flour
- 1 1/2 teaspoons cinnamon
Instructions
- Preheat the oven to 350 degrees. Spray a 9X13 cake pan heavily with pam, coating all the sides. Make the cookie layer: In a small bowl stir together the flour, cream of tartar, baking soda, and salt. In a large bowl, beat the butter and sugar together until fluffy, 5 minutes. Add the egg and milk until combined. Stir in the dry ingredients and spread the dough into the pan, smoothing with a rubber spatula. Make the gooey layer: In a small bowl, stir together the corn syrup, milk, and vanilla. In a large bowl, beat together the butter, sugar, and salt until fluffy, 5 minutes. Add the egg until combined. Add the corn syrup mixture until combined. Add the flour mixture 1/4 cup at a time until combined. Pour over the cookie base and smooth with a rubber spatula. Mix together the remaining 2 tablespoons sugar and cinnamon in a small bowl and sprinkle over the gooey layer, coating heavily. Bake for 30-35 minutes, or until the edges have set but the center is still gooey. Let cool completely, for at least 3 hours before cutting into 1 inch squares.
Notes
- Best kept at room temperature!
Adapted from Smitten Kitchen Cookbook
Adapted from Smitten Kitchen Cookbook
SALT & PREPPY https://www.saltandpreppy.com/
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