17 Sep Cinnamon Challenge
As someone who seriously lacks coordination and also loves baking, occasionally I create Lucille Ball-style accidents in the kitchen. I can’t even count the number of times that I have ended up with powdered sugar slung across the counter or thin layer of silver luster dust on every surface. One time I even dropped freshly made crème brûlée on the counter–I actually cried while hysterically laughing when that happened (glad nobody was there to witness it or I may have been committed).
This time around, I almost accidentally took the cinnamon challenge. My mother’s love for snickerdoodles combined with my obsession for cream cheese brought about the desire to make some super stellar snickerdoodle sandwiches. As I’m sure you’re aware, one of the main ingredients of a snickerdoodle is cinnamon. While measuring my cinnamon for the coating of the cookies, my hand slipped and I dropped the incredibly fine powder from a decent height resulting in an apocalyptic-sized cloud of powdered tears (my new name for cinnamon). Of course, my immediate reaction was to lean into it in order to assess the damage–not my smartest move.
I suppose there’s a reason that watching cinnamon challenge videos can be so hysterical. While simultaneously coughing and rubbing my eyes, it occurred to me that I should have probably filmed myself. Lesson learned.
Since I was making snickerdoodle sandwiches, I decided to double the below recipe for the cookies. With this recipe, I discovered the incredible benefits of cream of tartar in a cookie. It allowed the cookies to be chewy and crunchy at the same time.
I love cream cheese so much that I would literally be happy eating it straight out of the wrapper… gross, right? But I seriously love it that much. As a result, I prefer to use an incredibly simple cream cheese frosting recipe as not to mess with success. The below recipe is great for stuff like this but not the best when it comes to piping. The warmth of your hand will melt it easily so I would shy away from it when looking for ornate cupcake topping. I did not double the recipe, and I still have plenty left over.
After making the cream cheese frosting, I used a piping bag to spread an even amount on a cookie and then smooshed (yes, that’s the technical term) another cookie down on top of it. The result was the glorious calorie-filled “cookie” that you saw above. Despite the fact that I had just created a calorie bomb, these cookies were eaten faster than any other cookie I have made in a good long time. Sometimes, simplicity is the name of the game.