Salted Caramel Snickerdoodles Recipe
Traditional snickerdoodle cookies taken to the next level with sea salt and caramel.
Ingredients
- 1 cup butter
- 1 1/2 cups sugar
- 2 large eggs
- 2 3/4 cup all purpose flour
- 2 teaspoons cream of tartar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon sea salt, divided
- 2 tablespoons sugar
- 2 teaspoon cinnamon
- 1 dozen caramels*
Instructions
- Heat oven to 400 degrees.
- Cream together butter (at room temp) and sugars, then add eggs one at a time.
- Combine flour, cream of tartar, baking soda and 1/4 teaspoon salt, then add this to the butter mixture.
- Using a small cookie scoop or a table spoon scoop out dough into a ball, flatten slightly then add a caramel (cut in half if they are really big). Sprinkle the caramel with sea salt, top with more dough, roll the dough around the caramel into a ball.
- Combine the 2 tablespoons sugar and 2 teaspoons cinnamon with 1/4 teaspoon sea salt then roll the balls into the sugar/ cinnamon mixture.
- Place balls 2 inches apart on a baking sheet and bake for 8-10 minutes.
Notes
*For the best results use soft caramels. If the caramels are hard before baking they will also return to being hard after the cookies are cooled. If you're using salted caramels, use less sea salt on top of the caramels. I used Piranske Soline Fleur de Sel from Liberty Heights Fresh for the salt and Fleur de Sel Caramels from Whole Foods.