Cinnamon Challenge

snickerdoodles

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.

snickerdoodles
snickerdoodles

Snickerdoodles

September 17, 2014

This recipe is courtesy of Inspired Taste, found at: http://bit.ly/1KxxtcN

Ingredients

2 1/2 Cups of all-purpose flour

2 Teaspoons of Cream of Tartar

1 Teaspoon of Baking Soda

1/2 Teaspoon of Kosher Salt

16 Tablespoons (2 sticks) of Unsalted Butter, at room temperature

1 1/2 Cups of White Granulated Sugar

2 Large Eggs, at room temperature

1/4 Cup of Granulated Sugar (for coating)

1 1/2 Tablespoons of Ground Cinnamon (for coating)

Directions

Whisk flour, cream of tartar, baking soda, and salt together and then set aside.

In a large bowl, using a handheld mixer (or stand mixer with paddle attachment) on medium, beat the butter, 1 1/2 cups sugar, and vanilla together until light and fluffy (3 to 4 minutes). Reduce speed to low. Add the eggs one at a time, beating well after each addition.

Scrape the sides and bottom of the bowl and then add the flour mixture in three parts, just mixing until it disappears. Wrap dough with plastic wrap and chill for at least 30 minutes or up to 3 days.

In a small bowl, mix 1/4 cup granulated sugar and cinnamon for the coating.

Preheat your over to 400 degrees F. Line baking sheets with parchment paper.

Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon mixture and place 2 inches apart onto baking sheets.

Bake the cookies for 8 to 10 minutes, or until the cookies have puffed a little and the tops look set. The cookies should be light golden. Cool on baking sheet for 5 minutes then transfer to a cooling rack to cool completely (cookies will fall a bit as they cool).

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Snickerdoodles

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.

whisk2
whisk2

Simple Cream Cheese Frosting

September 17, 2014

Ingredients

2 (8 ounce) packages of Cream Cheese, room temperature

1/2 Cup of Butter, room temperature

2 Cups of Sifted Confectioner's Sugar

1 Teaspoon of Vanilla Extract

Directions

In a medium bowl, cream together the cream cheese and butter until creamy.

Add vanilla.

Gradually stir in the confectioner's sugar.

Store in the refrigerator after use.

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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.