Black and White Snickerdoodles

25 Oct

Yes, those are my boots in the picture.

Now….how the heck did something so wonderful come to exist? I know this is what you are wondering. I know you’re also wondering who on earth is responsible for such a thing.

Well, yours truly of course. I am guilty as charged. I did this. I breeded two amazing cookies together. I did it. Me.

The reasoning behind it, however, is slightly lackluster. In fact, I’m ashamed to say it stemmed from laziness.

It was my day off. I wanted to bake for you….I did. I wanted my laundry to be done, my floors to be swept, my bathroom and kitchen scrubbed as well. I just didn’t feel like it.

I’ve been wanting to make black and white cookies for ages. I’ve also had snickerdoodles on the brain thanks to a young dishwasher making me reminisce about baking snickerdoodles in family studies as well as food and nutrition class, with her entertaining renditions of school life.

I didn’t want to make both. The recipe for the black and white cookies was also way too big and demanded lots of steps that I didn’t want to do.

Solution? Combine the two.

This was the perfect compromise.

The taste: no compromise. The cinnamon is perfect. The chocolate and vanilla icing are super sweet. But they all go surprisingly well together. You should try this.

Just make some snickerdoodles (easy peasy)

Then flip em’ over and give them a good icing….

I made a mini one just for me.

I ate it.

Black and White Snickerdoodles

4 tbsp unsalted butter, softened

1/3 cup brown sugar

1/3 cup white sugar

1 egg

1 cup all purpose flour

1 tbsp cornstarch

1/2 tsp baking soda

1/4 tsp kosher salt.

Cinnamon sugar:

1/2 cup sugar

2 tbsp ground cinnamon

Cream the butter until it’s soft, smooth and light.

Add both of the sugars to the creamed butter and mix until they are fully incorporated, and lighter in color. Add salt.

Add the egg to the mixture and beat until the batter looks uniform.

Sift the flour, cornstarch and baking soda, and fold, in two additions to create cookie dough.

Form balls of dough and plop them in cinnamon sugar, swirling to coat.

On a parchment lined cookie sheet, place the dough balls 3 inches apart. Flatten the dough slightly and sprinkle about half a tablespoons worth of cinnamon sugar on the flattened surface.

Bake at 350F. Set the first timer for 7 minutes. Turn the pan around and set a second timer for 7 minutes. You are looking for golden edges and a blonde middle.

Icing:

1 1/2 cups powdered sugar

1/8 t cinnamon

1 T light corn syrup

1 1/2 t +2 T water

1/4 t vanilla

1/4 cup unsweetened cocoa powder

Make icings while cookies cool. Stir together confectioners sugar, cinnamon, corn syrup, vanilla and 1 1/2 teaspoons + 1 tablespoon of water in a small bowl until smooth. Transfer half the icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to the same consistency of white icing.

Turn cookies flat side up, then spread white icing over half of each chocolate over the other half.

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