Introduction
These Salted Caramel Snickerdoodles are a delicious twist on the classic cookie. Soft and chewy with a rich caramel center, they are coated in a cinnamon-sugar blend that adds the perfect crunch. The addition of flaky sea salt balances out the sweetness, making them utterly irresistible.
Ingredients
– 180g unsalted butter, at room temperature
– 200g granulated sugar
– 50g light brown sugar
– 1 large egg
– 1 tsp vanilla extract
– 260g all-purpose flour
– 1 ½ tsp cream of tartar
– ½ tsp baking soda
– ½ tsp salt
– 200g soft caramels, unwrapped
– 2 tsp cinnamon
– 60g granulated sugar (for coating)
– Flaky sea salt, for sprinkling
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 18 cookies
Directions
1. In a large mixing bowl, cream together the butter, granulated sugar, and light brown sugar until light and fluffy.
2. Add the egg and vanilla extract and mix until well combined.
3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
4. Chill the dough in the refrigerator for at least 30 minutes.
5. Preheat the oven to 175°C. Line baking sheets with parchment paper.
6. In a small bowl, mix the 60g of granulated sugar and cinnamon.
7. Scoop out dough, flatten slightly, and place a soft caramel in the center. Wrap the dough around the caramel, sealing it completely. Roll the dough balls in the cinnamon-sugar mixture.
8. Place the cookies on the prepared baking sheets, spacing them about 5cm apart.
9. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
10. Remove from the oven and immediately sprinkle with flaky sea salt. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
11. Enjoy warm for a gooey caramel center or store in an airtight container.
Detailed Directions and Instructions
Step 1
In a large mixing bowl, cream together the butter, granulated sugar, and light brown sugar until light and fluffy.
Step 2
Add the egg and vanilla extract and mix until well combined.
Step 3
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
Step 4
Chill the dough in the refrigerator for at least 30 minutes.
Step 5
Preheat the oven to 175°C. Line baking sheets with parchment paper.
Step 6
In a small bowl, mix the 60g of granulated sugar and cinnamon.
Step 7
Scoop out the dough, flatten it slightly, and place a soft caramel in the center. Wrap the dough around the caramel, sealing it completely. Roll the dough balls in the cinnamon-sugar mixture.
Step 8
Place the cookies on the prepared baking sheets, spacing them about 5cm apart.
Step 9
Bake for 10-12 minutes, until the edges are set but the centers are still soft.
Step 10
Remove from the oven and immediately sprinkle with flaky sea salt. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 11
Enjoy warm for a gooey caramel center or store in an airtight container.
Notes
Storage
Store cookies in an airtight container to maintain freshness.
Caramel Options
Make sure to use soft caramels for the best melting result.
Chilling the Dough
Chilling the dough is crucial for preventing the cookies from spreading too much during baking.
Gooey Center
For an extra gooey center, slightly underbake the cookies, keeping the centers soft.
Storage Instructions
Room Temperature
Store the cookies in an airtight container at room temperature for up to 5 days.
Refrigerator
If you prefer a longer shelf life, you can store them in the refrigerator for up to 2 weeks.
Freezing
For extended storage, you can freeze the cookies. Place them in an airtight container or a zip-top freezer bag, and they will keep for up to 3 months. To enjoy, simply thaw at room temperature or warm them briefly in the microwave.
Serving Suggestions
Serve these Salted Caramel Snickerdoodles warm, fresh from the oven for a gooey caramel treat. Pair them with a glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert. They also make a delightful addition to cookie platters for parties, holiday gatherings, or as gifts for loved ones.
Nutritional Information
(per cookie)
– Calories: 180
– Total Fat: 8g
– Saturated Fat: 5g
– Cholesterol: 20mg
– Sodium: 150mg
– Total Carbohydrates: 27g
– Dietary Fiber: 0g
– Sugars: 12g
– Protein: 1g
Please note that nutritional values may vary based on the specific brands of ingredients used.
Ingredient Substitutions
Butter
For a dairy-free option, use coconut oil or a plant-based butter substitute.
Granulated Sugar
You can substitute granulated sugar with coconut sugar for a more natural sweetener, though it may slightly alter the texture and taste.
Brown Sugar
If light brown sugar isn’t available, dark brown sugar can be used for a richer flavor.
All-Purpose Flour
For a gluten-free alternative, use a gluten-free all-purpose flour blend.
Caramels
If soft caramels are not available, use caramel sauce; however, note that the texture of the cookies will differ. Ensure to reduce the amount of sugar in the recipe if using caramel sauce due to its sweetness.
Cinnamon
You may substitute ground cinnamon with a mix of nutmeg and allspice for a different flavor profile.
Cook techniques
Creaming Butter and Sugars
Cream the unsalted butter with granulated and light brown sugar until the mixture is light and fluffy. This process incorporates air, helping the cookies rise and become tender.
Chilling the Dough
After mixing the wet and dry ingredients, chill the cookie dough for at least 30 minutes. This step solidifies the fats in the dough, preventing spreading during baking, which helps maintain a chewy texture.
Wrapping Caramel
Scoop out a portion of dough, flatten it slightly, place a soft caramel in the center, and wrap the dough around the caramel completely. Ensure it is sealed well to prevent the caramel from leaking during baking.
Rolling in Cinnamon-Sugar
Roll the filled dough balls in a mixture of cinnamon and granulated sugar before baking. This adds a flavorful, crunchy exterior that complements the soft cookie inside.
Proper Baking Time
Bake the cookies until the edges are set but the centers are still soft. Overbaking can lead to a dry texture, so keep a close eye on them in the final minutes.
Cooling on Baking Sheet
After baking, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them firm up slightly, ensuring a better texture.
FAQ
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but be mindful to reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.
What type of caramel should I use?
Soft caramels work best for this recipe as they melt perfectly inside the cookie. Look for caramels labeled as “soft” or “chewy.”
Can I freeze the dough?
Absolutely! You can freeze the unbaked dough balls. Just make sure to shape them before freezing, and you can bake them directly from the freezer, adding a couple of extra minutes to the baking time.
How should I store the cookies?
Store the cookies in an airtight container at room temperature. They are best enjoyed fresh but can last for several days.
Can I add nuts to the recipe?
Yes, feel free to add chopped nuts such as pecans or walnuts for additional texture and flavor. Just mix them into the dough along with the dry ingredients.
Conclusion
These Salted Caramel Snickerdoodles are a delightful fusion of textures and flavors. With their soft, chewy consistency and surprise caramel center, combined with a hint of cinnamon and a sprinkle of flaky sea salt, they offer a unique take on the traditional snickerdoodle. Perfect for any occasion, whether you’re indulging yourself or sharing them with friends and family, these cookies are sure to impress and satisfy sweet cravings.
Chocolate Chip Snickerdoodles
Add chocolate chips to the classic snickerdoodle dough for a rich, gooey twist. The combination of cinnamon and chocolate will make these cookies a crowd favorite.
Pumpkin Spice Snickerdoodles
Incorporate pumpkin puree and pumpkin pie spices into the dough for a fall-inspired treat. The warm spices pair beautifully with the cinnamon-sugar coating.
Peanut Butter Caramel Snickerdoodles
Swirl creamy peanut butter into the snickerdoodle dough for a nutty flavor. Add a touch of caramel for an indulgent experience.
Almond Joy Snickerdoodles
Fold shredded coconut and chocolate chunks into the dough, and sprinkle with crushed almonds for a tropical twist reminiscent of the classic candy bar.
Maple Pecan Snickerdoodles
Replace some of the sugar with maple syrup and mix in chopped pecans for a nutty, sweet flavor that evokes autumn day vibes.
Mint Chocolate Snickerdoodles
Add mint extract to the dough and fold in chocolate chunks for a refreshing, minty treat that will delight chocolate lovers.