Description
Salted Caramel Snickerdoodles combine the classic cinnamon-sugar coated cookie with a rich, homemade salted caramel center. These soft and chewy cookies feature a perfect blend of sweet and salty flavors, enhanced by a warm caramel filling sealed inside a tender snickerdoodle cookie, making for an indulgent treat perfect for any occasion.
Ingredients
Scale
For the Cookies:
- 2 1/2 Cups all-purpose flour
- 1 Cup unsalted butter
- 1 Cup granulated sugar
- 2 eggs
- 1 1/2 Teaspoons cream of tartar
- 1 Teaspoon salt
- 1/2 Teaspoon baking soda
- 1 Teaspoon vanilla extract
For the Sugar Coating:
- 1/4 Cup granulated sugar
- 1 Tablespoon ground cinnamon
- 1/4 Teaspoon pumpkin pie spice
For the Caramel:
- 1 Cup dark brown sugar
- 1/2 Cup unsalted butter
- 7 Ounces sweetened condensed milk
- 4 Ounces corn syrup
- 1 Tablespoon vanilla extract
- Salt flakes for topping
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F. Line two cookie trays with parchment paper to prepare for baking.
- Make the Cookie Dough: In the bowl of a mixer fitted with the paddle attachment, cream together the butter and sugar until combined and fluffy. While the mixer is running, add eggs one at a time.
- Add Flavorings and Leavening: Mix in vanilla extract, salt, baking soda, and cream of tartar until well incorporated.
- Incorporate Flour: Gradually add the all-purpose flour and mix until a dough forms and all ingredients are fully combined.
- Prepare Sugar Coating: In a small bowl, combine granulated sugar, ground cinnamon, and pumpkin pie spice for the coating.
- Shape Dough Balls: Scoop large portions of dough (approx. 2-inch balls) and roll each ball in your hands to smooth the surface.
- Coat Cookies: Roll each dough ball in the prepared sugar coating mixture until evenly covered, then place on the lined cookie trays, spacing 4 to 6 cookies per tray.
- Flatten Cookies: Gently press each dough ball down to about half its original height, then sprinkle a little extra sugar coating on top.
- Bake Cookies: Bake at 350 degrees F for approximately 15 minutes, rotating trays halfway if baking two trays simultaneously, until cookies are set and lightly golden.
- Cut Out Centers: Remove from oven; while still warm but cool enough to handle, use a heart-shaped cookie cutter to carefully cut out the center from each cookie.
- Cool Cookies: Let the cookies cool completely on the trays.
- Arrange Cookies for Filling: Once cooled, place cookies close together on a parchment-lined tray. Prepare a second lined tray for any leftover caramel.
- Make Caramel: In a medium pot, combine dark brown sugar, unsalted butter, sweetened condensed milk, and corn syrup. Heat over medium-low, stirring frequently until it reaches a boil. Once boiling, stir occasionally and cook until caramel hits 242°F (soft ball stage). Remove from heat and stir in vanilla extract immediately.
- Fill Cookie Centers: Working quickly, spoon the warm caramel into the heart-shaped cutouts on each cookie. Pour any leftover caramel onto the second parchment-lined tray to cool.
- Add Salt Topping: Sprinkle flake salt on top of each caramel-filled cookie to enhance the salted caramel flavor.
- Final Cooling: Let the caramel set and cookies cool completely before serving to allow caramel to firm up perfectly.
Notes
- Ensure the caramel reaches 242°F for the right consistency (soft ball stage) to avoid runny or overly hard caramel.
- Use parchment paper for easy removal and clean-up of cookies and caramel drips.
- Press cookies gently when flattening to avoid cracking during baking.
- Handle cookies carefully after baking as they are soft and warm during cutting.
- If desired, leftover caramel can be stored in the refrigerator and reheated gently for other desserts.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
