Side Pannel
Gooey Cinnamon Squares
Gooey Cinnamon Squares
- Recipe Submitted by maryjosh on 03/21/2019
Ingredients List
- 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
Directions
TO MAKE THE COOKIE BASE:
Preheat oven to 350 degrees F and line a 9x13 inch baking pan with parchment paper with a 2-inch overhang.
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.
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.
TO MAKE THE GOOEY LAYER:
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.
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.
TO MAKE THE TOPPING:
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.
Let cool, then slice into 2-inch squares. Store in an air-tight container at room temperature.
Preheat oven to 350 degrees F and line a 9x13 inch baking pan with parchment paper with a 2-inch overhang.
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.
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.
TO MAKE THE GOOEY LAYER:
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.
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.
TO MAKE THE TOPPING:
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.
Let cool, then slice into 2-inch squares. Store in an air-tight container at room temperature.
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