Irresistible Cinnamon Gooey Butter Bars: The Ultimate Snickerdoodle Meets Gooey Butter Cake Recipe
Prepare your taste buds for a truly unforgettable dessert experience! These Cinnamon Gooey Butter Bars are a magical fusion, expertly blending the beloved chewiness and spice of a classic snickerdoodle cookie with the rich, melt-in-your-mouth tenderness of a traditional gooey butter cake. The result is a treat that is luxuriously soft, bursting with comforting flavor, and undeniably irresistible.
Imagine the cozy, comforting embrace of a classic snickerdoodle cookie blended seamlessly with the rich, melt-in-your-mouth experience of a gooey butter cake. That’s precisely what awaits you with these incredible Cinnamon Gooey Butter Bars. They are a triumph of texture and flavor, combining a chewy, spiced cookie base with a luxuriously soft, slightly gooey center, all crowned with a delightful crisp cinnamon-sugar lid. This isn’t just a dessert; it’s a culinary hug that promises to delight every palate and become an instant favorite.
Why These Cinnamon Gooey Butter Bars Are a Must-Try
What makes these gooey butter bars stand out from the crowd? It’s all about the layers and the harmonious balance of textures and tastes. Each bite delivers a symphony of flavors:
- A foundational Snickerdoodle-like cookie base that offers a perfect balance of chewiness and comforting cinnamon spice.
- A supremely soft, creamy, and gloriously gooey cake-like center that melts in your mouth, defining the “gooey” in these bars.
- A delicate yet satisfyingly crispy lid of cinnamon sugar on top, adding a delightful crunch and an extra layer of aromatic sweetness.
Don’t let their humble appearance fool you; these cinnamon gooey butter bars are truly extraordinary! Whether you’re hosting a party, gathering with friends, or simply craving a cozy treat, a batch of these bars will be a guaranteed hit. Be prepared for a chorus of “Can I have the recipe?” – because everyone will want to recreate this deliciousness.
Ingredients You’ll Need for Cinnamon Gooey Butter Bars
One of the beauties of this recipe is that it calls for commonly found ingredients, meaning you likely have most, if not all, of them already in your kitchen. From basic pantry staples like flour and sugar to essential baking components like butter and eggs, you’ll be well on your way to creating these delectable cinnamon gooey butter bars. (The full, detailed recipe with exact measurements can be found at the end of this article).
Using quality ingredients, especially fresh butter at room temperature and good vanilla extract, can make a noticeable difference in the final taste and texture of your homemade treats. They don’t need fancy ingredients to shine, just a little love and attention.
How to Make Cinnamon Gooey Butter Bars: Step-by-Step Guide
Creating these layered masterpieces is simpler than you might think. We’ll break down the process into three main components: the cookie base, the gooey butter layer, and the signature cinnamon sugar topping.
- Prepare the Snickerdoodle Cookie Base. The foundation of these amazing bars is a tender, snickerdoodle-inspired cookie base. We’ll utilize the creaming method – a classic baking technique where butter and sugar are beaten together until light and fluffy. This aeration process is key to achieving that perfect chewy-soft texture. Once the egg is incorporated, you’ll gradually add your dry ingredients in two additions, alternating with milk, to create a pliable dough. Don’t worry if it seems thick; that’s exactly what you want! Dolloping the dough evenly into your 9×13-inch baking pan, which should be lined with parchment paper, then using an offset spatula to spread it into an even layer, ensures consistent baking.
- Craft the Gooey Butter Layer. Next comes the star of the show – the super soft and wonderfully gooey butter cake layer. This layer shares similarities with the cookie base, making it incredibly straightforward to prepare – you can even reuse your mixer bowl without washing it! Begin by creaming butter and sugar together until light and fluffy, then beat in the egg. In a separate bowl, whisk together milk, light corn syrup (crucial for that signature gooey texture!), and vanilla. Then, gradually add the dry ingredients in three additions, alternating with the liquid mixture, until just combined. Gently dollop and spread this luscious batter evenly over the top of your prepared cookie base.
- Top with Abundant Cinnamon Sugar. The grand finale before baking is a generous sprinkle of cinnamon sugar. Combine your granulated sugar and ground cinnamon, then sprinkle this aromatic mixture evenly over the gooey butter batter. It may seem like a lot, but trust the process – using the full amount ensures every bite delivers that iconic snickerdoodle spice and creates a beautiful, crispy topping.
- Bake to Perfection (But Don’t Overbake!): Baking is where the magic happens, but it’s also the most critical step to get right for that perfect gooey center. These bars are done when the edges have browned to a beautiful golden hue, but the center still jiggles slightly and appears mostly set when the pan is gently shaken. This usually takes between 25-35 minutes. Always err on the side of underbaking rather than overbaking to preserve that desirable gooey texture.
- Cool Completely. Patience is a virtue, especially when it comes to these bars. Allowing them to cool completely to room temperature is non-negotiable. This crucial step lets the gooey middle fully set and achieve its intended decadent texture, which can take an hour or even more. Rushing this process can result in a messy, unset center, so resist the urge to cut into them too early!
- Slice, Serve, and Enjoy! Once perfectly cooled and set, use a sharp, non-serrated knife to cut the bars into 24 even squares. For the cleanest slices, wipe the knife clean with a damp cloth in between each cut. Arrange them on a platter and prepare for compliments – these bars are destined to disappear quickly!
Mastering the Bake: The Challenge of Not Overbaking
The quest for the perfect gooey butter bar hinges on avoiding the dreaded overbake. It’s a common baking dilemma – that nagging voice that insists “maybe just a minute or two more…” – often leading us to bake things longer than necessary. Our fear of underbaking often trumps our concern for overbaking, and we push our baked goods a little beyond their prime.
While sometimes a slight overbake goes unnoticed, with these gooey cinnamon squares, it’s a game-changer. Overbaking means losing that signature soft, luscious, gooey middle that makes these bars so utterly divine. Instead of a gooey delight, you’re left with a denser, more cake-like texture, which is good, but not the gooey experience we’re aiming for. To achieve gooey perfection, pay close attention to the visual cues: the cinnamon sugar topping should be crisp and golden, the edges beautifully browned, but the very center should still show a slight, gentle jiggle when the pan is gently shaken. It will firm up beautifully as it cools, I promise. Trust your instincts, and trust the cooling process!
More Tips for Baking Perfect Cinnamon Gooey Butter Bars
Achieving bakery-quality gooey butter bars at home is entirely possible with a few expert tips:
- Corn Syrup Alternatives: Light corn syrup is a traditional ingredient in gooey butter cake for its ability to prevent sugar crystallization and maintain that signature soft, moist texture. However, if you prefer, honey or maple syrup can be used as direct substitutes, lending slightly different but equally delicious flavor notes to your bars.
- Choosing the Right Milk: For the richest flavor and most decadent texture, whole milk is highly recommended. Its higher fat content contributes significantly to the overall gooeyness and creaminess of the bars. While 2% milk will also work great, yielding fantastic results, it’s advisable to steer clear of 1% or skim milk, as their lower fat content can impact the desired richness and gooey consistency.
- Scraping the Mixer Bowl: This often-overlooked step is critical for ensuring a perfectly uniform batter. Ingredients, especially butter and sugar, tend to stick to the bottom and sides of the mixing bowl. Frequently stopping your electric mixer and using a flexible spatula to scrape down the entire bowl – during creaming the butter and sugar, after adding the egg, and during dry/wet ingredient additions – guarantees all ingredients are thoroughly combined. This prevents pockets of unmixed ingredients and leads to an evenly baked bar.
- No Need to Wash Between Layers: A small but mighty time-saver! Since both the cookie base and gooey butter layer utilize similar ingredients and preparation methods, you can often use the same mixer bowl without washing it in between. Just ensure you scrape the bowl out thoroughly after making the cookie dough before proceeding to the gooey layer.
- Parchment Paper is Your Friend: Lining your 9×13-inch baking pan with parchment paper is a simple trick that simplifies the entire process. It prevents sticking and creates convenient “handles” that allow you to effortlessly lift the cooled slab of bars out of the pan. This makes slicing infinitely easier and cleaner, leaving no sticky residue behind.
- For the Cleanest Slices: Patience with cooling is paramount for picture-perfect squares. A completely cooled bar will be much easier to slice cleanly. Additionally, using a sharp, non-serrated knife and wiping the blade clean with a damp cloth after each cut will result in impeccably neat edges, showcasing the beautiful layers of your gooey butter bars.
- Storage Suggestions: These delightful bars maintain their incredible flavor and texture for several days when stored at room temperature in an airtight container (if they last that long!). If you want to keep them fresh for longer, or if you’ve made a large batch, they also freeze beautifully. Wrap individual bars or small batches tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature for a quick, delicious treat whenever a craving strikes!
Frequently Asked Questions (FAQs) About Cinnamon Gooey Butter Bars
Got questions? We’ve got answers to help you master these delicious bars!
- Q: Can I make these bars ahead of time?
- A: Absolutely! These cinnamon gooey butter bars are an excellent make-ahead dessert. Their flavor often deepens slightly overnight, making them perfect for parties or events. Prepare them a day in advance, allow them to cool completely, then store them in an airtight container at room temperature.
- Q: How do I store leftover gooey butter bars?
- A: Store any leftover bars in an airtight container at room temperature for up to 3-4 days. For longer storage, see the freezing tips mentioned above. Avoid refrigerating them, as it can cause the gooey center to firm up and lose its desired soft texture.
- Q: Can I freeze Cinnamon Gooey Butter Bars?
- A: Yes, they freeze wonderfully! Once completely cooled, slice the bars and wrap individual squares tightly in plastic wrap. Then, place the wrapped bars in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature for an hour or two before serving.
- Q: What can I use if I don’t have cream of tartar?
- A: Cream of tartar is traditionally used in snickerdoodles to give them their characteristic tangy flavor and chewy texture. If you don’t have it, you can substitute with 1 ½ teaspoons of baking powder for every 1 teaspoon of cream of tartar and ½ teaspoon of baking soda. While the flavor might be slightly different, it will still yield a delicious bar.
- Q: My gooey layer isn’t setting. What went wrong?
- A: The most common culprit for an unset gooey layer is not allowing the bars to cool completely. The ‘gooey’ texture is designed to firm up as it reaches room temperature. If you cut into them too early, it will appear too soft. Ensure they cool for at least 1-2 hours. Another reason could be severe underbaking, but usually, proper cooling is the key!
More Cozy Cinnamon Recipes to Love
If you’re a fan of the warm, inviting spice of cinnamon, here are a few more recipes you might enjoy:
- Brown Sugar Cinnamon Layer Cake
- Cinnamon-Sugar Scones
- No-Knead Cinnamon Rolls
- Cinnamon-Sugar Pretzel Bites
Shop Tools for This Recipe
To help you create these delightful bars with ease, here are some recommended tools:
This beloved recipe for gooey cinnamon squares was originally published in March 2013 to celebrate the release of Deb Perelman’s wonderful cookbook, The Smitten Kitchen Cookbook. We’ve enjoyed making and sharing this delightful adaptation ever since!
Gooey Cinnamon Squares
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Ingredients
Cookie base:
- ½ cup unsalted butter , at room temperature (113 grams)
- ¾ cup granulated sugar (150 grams)
- 1 large egg
- ¼ cup whole or 2% milk (60 ml)
- 1 ½ cup all-purpose flour (188 grams)
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
Gooey layer:
- ¼ cup light corn syrup (60 ml)
- ¼ cup whole milk (60 ml)
- 1 tablespoon vanilla extract
- ¾ cup unsalted butter , at room temperature (170 grams)
- 1 cup granulated sugar (200 grams)
- 1 large egg
- ¼ teaspoon salt
- 1 cup all-purpose flour (125 grams)
Topping:
- 2 tablespoons granulated sugar
- 1 ½ teaspoon ground cinnamon
Instructions
To make the cookie base:
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Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper.
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In a large bowl, combine the flour, cream of tartar, baking soda, and salt.
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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.
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Add the egg, mixing until incorporated, and scraping down the bowl as needed. Add the flour mixture in 3 additions, alternating with the milk, and mix just until combined. Spread batter into the bottom of the prepared baking pan (Mixture will be thick. Dollop spoonfuls of batter evenly into the pan, then use a spatula to spread batter to the edges).
To make the gooey layer:
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In a small bowl, whisk together the corn syrup, milk, and vanilla.
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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.
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Add the egg, mixing until incorporated, scraping the bowl down as needed. Add the flour and salt 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 (Use the dollop-and-spread method here too for easiest spreading).
To make the topping:
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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. Let bars cool completely to room temperature (the gooey layer won’t set until the squares have cooled completely).
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Let cool, then slice into 2-inch squares. Store in an air-tight container at room temperature.
Notes