So you should probably prepare yourself to be bombarded with Smitten Kitchen Cookbook recipes for a while. This was another one that I let Alex choose, and I was secretly glad he did. I really wanted to try these, but managed to talk myself out of it due to the incredibly large amounts of butter, sugar and um...butter. But when he asked for them, I oh-so-kindly relented and then made him my sous-chef.
The recipe, according to Smitten Kitchen, is a combination of snickerdoodles and St. Louis gooey butter cake. Now, I've only had gooey butter cake once, and it was a Paula Deen recipe that someone brought to a party. It was TERRIBLE. Too much powdered sugar, too much butter, all just coating your mouth. Ick. So, needless to say, I was a bit hesitant, but I trust SK. I love snickerdoodles and I love butter...so, how could it be bad?
Oh. My. It's good. You know you're biting into something that will kill your diet in one fell swoop, but you don't care. I do recommend cutting it into little squares, because it's so rich, but otherwise, it's just perfect as written. When you let it sit for a few hours, or even chill in the fridge, the layers become more defined, and you're left with a buttery cake layer topped with a creamy sweet custard that meld together perfectly. YUM.
So it uses a lot of butter. So what? YOLO, right?
Gooey Cinnamon Squares
Adapted from Smitten Kitchen Cookbook
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 (or honey. I was worried honey would change the flavor, but it doesn't at all)
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:
Preheat oven to 350 degrees F and line a 9x13 inch baking pan with parchment paper with a 2-inch overhang.
To make the cookie base:
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.
