Gooey Cinnamon Squares

I've been wanting to make these for a while.  I was going to make them for a friend's birthday in January, but they were overseas.  So I made them for my brother's wedding as an alternative to the Nutella Cupcakes.  Although no one really ate them at the wedding, so everyone took some home.  I was flooded with texts and calls that they loved them.  Plus, everyone at work loved them. 

 {Gooey Cinnamon Squares}

In fact, my mother loved them so much, she demanded I make her a batch for Mother's Day (yes-she really did demand, and she has the entire batch frozen, ready for her whims).  They are not too sweet, and the cinnamon sugar goodness on top will win anyone over.  They remind me of a snickerdoodle--buttery cookie goodness covered in a crunchy cinnamon sugar top.

 {Spreading out the cookie base}

 {Spreading out the gooey layer}

 {Mixing cinnamon sugar and a view of the recipe}

 {Top with cinnamon sugar}

 {Cutting Gooey Cinnamon Squares}

One year ago:  Bee Sting Cake (Bienenstich)

Gooey Cinnamon Squares
from smitten kitchen cookbook

Makes 24 squares

Prep time: 20 minutes
Cook time: 30 minutes

Cookie Base
8 tablespoons butter, at room temperature
3/4 cup sugar
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, room temperature
1/4 milk. room temperature

Gooey Layer
14 tablespoons butter, room temperature
1 1/4 cup sugar
1/4 teaspoon salt
1/4 cup honey (KY Proud!)
1/4 cup milk or heavy cream
1 tablespoon vanilla
1 egg, room temperature
1 1/4 cups flour

Topping
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 350.
2. Line a 9x13 casserole dish with parchment paper; grease parchment paper with non-stick spray.
3. Cookie base:  Cream butter and sugar until light and fluffy.  Meanwhile, whisk dry ingredients together in a small bowl.  Once butter and sugar are light and fluffy, add egg and milk, and beat until combined.  Scrape down sides and add dry ingredients mixing until just combined.  Spoon cookie base into prepared casserole dish and smooth with an offset spatula.  Set aside.
4. Gooey layer:  Cream butter and sugar together until light and fluffy.  Meanwhile, whisk honey, milk and vanilla together until well combined.  Once butter and sugar are light and fluffy, add egg and beat until combined.  Add 1/3 of flour and mix batter; then add 1/2 of honey mixture and mix batter.  Repeat again, and then add remaining flour.  Dollop gooey layer over cookie base and spread with an offset spatula.
5. Topping:  Mix cinnamon and sugar together until well combined.
6. Sprinkle topping over gooey layer.
7. Bake for 25-30 minutes or until golden brown on top.
8. Cool completely before cutting.
9. Serve.

PS--Don't forget to sign up for my giveaway because today is the last day!!!  I will be announcing the winner tomorrow!

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