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Gooey Cinnamon Squares

I have never been a big Snickerdoodle person. Given the choice, I will always choose chocolate chip over a Snickerdoodle. It seems weird, since some of my favorite treats are churros, elephant ears…just about anything else with cinnamon and sugar. When I saw this recipe for gooey cinnamon squares, I knew I had to make them. And holy crap. They are like Snickerdoodles elevated to the highest level.

Gooey Cinnamon Squares

These portable (yet trust me, gooey) treats are perfect just about any time of year. Make them for anyone who loves a snickerdoodle…they won’t be disappointed. Even before I put these in the oven, I could tell they were going to be prettttty awesome.

Gooey Cinnamon Squares

The gooey part is key – when I made these the edges may have gotten a little crisp, so beware of that. Slightly under-baked is ok in this situation.

Gooey Cinnamon Squares

Per Usual, Smitten Kitchen just kills it. I have about 12398210938120 more of her recipes archived in hopes I can get to them all one day, so get ready for more.

Gooey Cinnamon Squares
from the Smitten Kitchen Cookbook
makes about 6 dozen squares


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 honey
  • 1/4 cup milk (I used nonfat)
  • 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


  • 2 tbsp sugar
  • 1 1/2 tsp cinnamon


1. Heat oven to 350 F. Spray the bottom and sides of a 9-by-13-inch cake pan with nonstick 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 honey, 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 honey 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, about 25 minutes. The gooey layer will rise and fall in the oven but will still be a bit gooey under the cinnamon crust when the squares are done. Let cool on a rack, for at least an hour, then cut into small squares.