Caramel Snickerdoodles

Caramel Snickerdoodles are characterized by a cracked surface. These cookies are soft and thick in the center and slightly crispy around the edges. They have a nice cinnamon touch because the dough is rolled in a mixture of granulated sugar and cinnamon before baking. The caramel in the center is a wonderful addition to this cookie.

Tools & Equipment

• 2 large baking sheets
• 2 silicone baking mats
• Medium bowl
• Silicone spatula
• Stand mixer fitted with paddle attachment
• Tablespoon
• Whisk

Recipe Tips

Filling: if you don’t like caramel, you can just leave it out. Or substitute it with chocolate (white, milk or dark chocolate).

Chill: let your cookie dough chill for at least 1 hour to avoid spreading. This way your cookies become thick and soft. 

Make in advance: you can prepare your cookie dough and chill it in the fridge for up to 3 days. If the dough is refrigerated for more than 3 hours, let it rest at room temperature for about 30 minutes to make it easier to handle.

Storage: the cookies can be stored in an airtight container at room temperature for up to 2 weeks. 

How to make Caramel Snickerdoodles

Measure all ingredients, line two large baking sheets with silicone baking mats and set aside.

Mix flour, baking powder, baking soda, cream of tartar and salt together and set aside. In a large bowl beat the butter on high speed until you get a completely smooth and creamy mixture, for about 2 minutes. 

Add the granulated and brown sugar and beat on medium-high until light and fluffy, for 2 minutes.

Beat the eggs and vanilla extract on high speed for about 1:30 minutes. Scrape down the sides and bottom of the bowl. With the mixer on low speed, slowly mix the dry ingredients into the wet ingredients until combined. The dough will be thick. Cover the dough with plastic wrap and refrigerate for 1 hour.

Prepare the ingredients for the topping by mixing them together. Set aside. Remove the cookie dough from the fridge and preheat the oven to 177°C / 350°F.

Spoon out 2 tablespoons (about 40g) of cookie dough. Break in half and press a caramel into it. Place the other half of your cookie dough on top and roll it into a smooth ball. Roll in cinnamon-sugar topping and place the ball on the baking sheet.

Bake for 13-15 minutes or until slightly browned and crispy at the sides. Allow them to cool on the baking sheet for 5 minutes. 

My Summary for Caramel Snickerdoodles

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Caramel Snickerdoodles

Rating: 5.0/5

( 1 voted )

Serves: 24 Prep Time: 1 hour Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Cookies

• 375g flour (550)
• 3g baking powder
• 5g baking soda
• 4g cream of tartar
• 3g salt
• 230g butter, at room temperature
• 200g granulated sugar
• 135g light brown sugar
• 2 large eggs, at room temperature
• 6g pure vanilla extract
• 12 soft caramels

 

For the Topping

• 50g granulated sugar
• 3g ground cinnamon

Instructions

1. Measure all ingredients and line two large baking sheets with silicone baking mats. Set aside.
2. Mix flour, baking powder, baking soda, cream of tartar and salt together until they are combined. Set aside.
3. In a large bowl, using a stand mixer fitted with a paddle attachment, beat the butter on high speed until you get a completely smooth and creamy mixture, for about 2 minutes. 
4. Add the granulated and brown sugar and beat on medium-high until light and fluffy. 
5. Stir in the eggs and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
6. With the mixer running on low speed, slowly mix the dry ingredients into the wet ingredients until combined. The dough will be thick. Cover the dough tightly with plastic wrap and refrigerate for 1 hour.
7. In the meantime, prepare the ingredients for the topping by mixing them together. Set aside. 
8. Remove the cookie dough from the fridge and preheat the oven to 177°C / 350°F.
9. Spoon out 2 tablespoons of cookie dough. Break in half. Make a small print in the bottom of one half by using your thumb and press a caramel into it. Place the other half of your cookie dough on top and roll it into a smooth ball with your hands. Make sure that the caramel pieces are completely wrapped. Roll in cinnamon-sugar topping and arrange on your baking sheet. Repeat with the remaining cookies.
10. Bake in batches on the center rack for 13-15 minutes or until slightly browned and crispy at the sides. 
11. Because the baked cookies are very soft in the center when you take them out of the oven, allow them to cool on the baking sheet for 5 minutes. 
12. Transfer them to a wire rack to cool completely.

Notes

Recipe adapted from sallysbakeblog.