Soft Caramel Snickerdoodles
Ingredients
The cookie dough
-
3
cups
all-purpose flour
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
cream of tartar
-
½
teaspoon
salt
-
1
cup
unsalted butter
-
1
cup
granulated sugar
-
⅔
cup
packed light brown sugar
-
2
large
eggs
-
1½
teaspoons
pure vanilla extract
-
12
soft caramels
cut in half
The topping
-
¼
cup
granulated sugar
-
1½
teaspoons
ground cinnamon
Instructions
- Whisk together the flour, baking powder, baking soda, cream of tartar, and salt.
- In a large bowl, beat the butter until creamy, then add the sugars and beat until fluffy.
- Add the eggs and vanilla, mixing until combined.
- Slowly mix the dry ingredients into the wet ingredients until combined, then chill the dough for 1 hour.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Prepare the topping by mixing the sugar and cinnamon together.
- Scoop a portion of dough, place a caramel half in the center, and cover it with more dough, rolling it into a ball.
- Roll the dough balls in the cinnamon-sugar mixture and place them on the baking sheets.
- Bake for 11-13 minutes until lightly browned, then cool on the baking sheets for 5 minutes before transferring to a rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
1g
Sodium
100mg
Cholesterol
30mg
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