gooey snickerdoodle squares

have you ever wondered what would happen 

if you turned your favorite cookie flavor 

into more of a cake/brownie format?

if you love snickerdoodles, this is your lucky day!

this is basically the classic cookie reformatted in a gooey cake square.

this recipe was great.

two notes:

1. it will dirty nearly every bowl in your kitchen :)

2. always always be sure your butter is room temp

(i am never patient enough for this!) :)

recipe via smitten kitchen

ingredients

...bottom layer...

1 1/2 cups flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temp

3/4 cup sugar

1/4 cup milk

...gooey middle...

1/4 cup light corn syrup

1/4 cup milk

1 tablespoon vanilla extract

12 tablespoons (1 1/2 sticks) unsalted butter, room temp

1 cup plus 2 tablespoons sugar

1/4 teaspoon salt

1 large egg

1 1/4 cups flour

...topping...

1 1/2 teaspoons cinnamon

2 tablespoons sugar

directions

1. heat oven to 350 degrees. 

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 base layer: 

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.