Soft Caramel Snickerdoodles Recipe
I am a huge snickerdoodle fan, but add a little caramel in there, and I am in heaven. These Soft Caramel Snickerdoodles are so easy to make and taste amazing.
Serving30
Ingredients
- 1 cup butter (unsalted), (room temperature)
- 1¼ cup sugar, divided
- ⅔ cup packed light brown sugar
- 2 eggs
- 1½ teaspoons vanilla
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1½ teaspoons ground cinnamon
- 12 soft caramels, quartered
Instructions
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper.
- In a large bowl, using a hand mixer, cream together the butter, 1 cup granulated sugar, and the brown sugar. Add the eggs and vanilla and beat until smooth.
- In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. Add the flour mixture to the butter mixture and stir until smooth. Cover the dough and refrigerate for 10-15 minutes.
- In a small bowl, mix together the remaining 1/4 cup granulated sugar and the cinnamon. Roll the dough into 1 1/2 inch balls. Make an impression in the top of each cookie with your thumb and place 2 caramel pieces in each cookie. Pinch the top closed and roll the dough into a ball around the caramel. Roll the cookies in the cinnamon-sugar mixture and place on the prepared baking sheet about 1 inch apart.
- Bake for 10-12 minutes, or until the edges are slightly crisp. You want the centers to still be soft. Let cool on the baking sheet for 3 minutes and then transfer to a wire rack.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 171 kcal · Carbohydrates: 26 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 27 mg · Sodium: 106 mg · Potassium: 52 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 207 IU · Vitamin C: 1 mg · Calcium: 24 mg · Iron: 1 mg