Smitten Kitchen's Gooey Cinnamon Squares

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Smitten Kitchen's Gooey Cinnamon Squares
Prep 20 mins Start to Finish 4 hrs


Soft Cookie Base
  • 1 1/2 cups  all-purpose flour
  • 1 teaspoon  cream of tartar
  • 1/2 teaspoon  baking soda
  • 1/4 teaspoon  salt
  • 1/2 cup  (1 stick) unsalted butter, room temperature
  • 3/4 cup  sugar
  • 1 large egg
  • 1/4 cup  milk
Gooey Layer
  • 1/4 cup  light corn syrup
  • 1/4 cup  milk
  • 1 tablespoon  vanilla extract
  • 12 tablespoons  (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup  plus 2 tbsp sugar
  • 1/4 teaspoon  salt
  • 1 large egg
  • 1 1/4 cups  all-purpose flour
  • 1 1/2 teaspoons  cinnamon


1. Heat oven to 350 F. Line the bottom of a 9-by-13-inch cake pan with parchment, allowing the ends to hang over at least 2 inches. Coat pan and parchment with cooking spray. Set aside.

2. Make the cookie base: Stir together the flour, cream of tartar, baking soda, and salt; set aside. In an electric mixer, cream the butter and sugar until light and fluffy, 2 min. Add the egg and milk and beat until combined. Stir in flour mixture until just incorporated. Spread dough into an even layer in the prepared pan; set aside.

3. Make the gooey layer: Whisk together the corn syrup, milk, and vanilla in a bowl and set aside. In an electric mixer cream butter, 1 cup sugar and salt until 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 and spread into an even layer.

4. Mix together the remaining 2 tbsp sugar and cinnamon; sprinkle over the gooey layer. Bake until edges have set and center is still gooey, 35 min. Let cool completely, about 3 hr. Lift from pan using the parchment; cut into 1-inch squares. Can be kept covered at room temperature for 3 days.

Nutrition Facts

  • cal.(kcal)65,
  • Fat, total(g)3,
  • chol.(mg)12,
  • sat. fat(g)2,
  • carb.(g)9,
  • fiber(g)0,
  • pro.(g)1,
  • sodium(mg)25,
  • Mark as Free Exchange()0,
  • Percent Daily Values are based on a 2,000 calorie diet
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