Week 2 of my personal challenge to work my way through the Smitten Kitchen Cookbook.
Gooey cinnamon squares. This recipe is so so good and one of the best desserts treats I have ever made. They are gooey, cakey, and yummy. It is a snickerdoodle cookie in bar form! No one can resist that. They will go so fast in your house. They didn't last a day in my kitchen!
Snickerdoodle Gooey Bars
Serving size: 1 baking dish of squares
Total Time: 50 minutes
Source: Recipe adapted from SmittenKitchen cookbook.
Cookie Base:
8 tablespoons of unsalted butter, softened
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar (you can replace this and the baking soda with 2 teaspoons baking powder)
1/2 teaspoon baking soda
1/3 teaspoon salt
3/4 cup sugar
1 egg
1/4 cup milk
Gooey Cakey Layer:
1/4 cup honey or corn syrup or golden syrup
1/4 cup milk
1 teaspoon vanilla extract
12 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1 egg
1 1/4 cup all-purpose flour
Topping:
2 tablespoons sugar
1 1/2 teaspoons cinnamon
Step 1: Preheat the oven to 350 degrees and grease a 9x13 inch baking pan.
Step 2: To make the cookie base. In a bowl, combine the flour, cream of tartar, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until pale and creamy.
Step 3: Add the egg and milk to the butter mixture, mixing until incorporated. Add the flour mixture. Spread batter into the bottom of the prepared baking pan.
Step 4: In a small bowl, whisk together the honey or corn syrup, milk, and vanilla. In the bowl of a stand mixer fitted with a paddle attachment beat the butter and sugar on medium-high speed until pale and creamy.
Step 5: 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.
Step 6: In a small bowl, combine the sugar and ground cinnamon to make the topping. Sprinkle evenly over the batter. Bake until the top is golden brown, 30-35 minutes. It will be a little wet and jiggly when you take it out. The gooey layer won't set until the squares have cooled completely. Let cool, then slice into 2-inch squares.
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