"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Caramel Snickerdoodles Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Caramel Snickerdoodles, by , is from The Gillmore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Chapman

Category:
Category:

Ingredients:  
Ingredients:  
3 cups (375g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup (230g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
2/3 cup (135g) packed light brown sugar
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
12 soft caramels, cut in half


Topping
1/4 cup (50g) granulated sugar
1 and 1/2 teaspoons ground cinnamon

Directions:
Directions:
1) Whisk the flour, baking powder, baking soda, cream of tartar, and salt together until combined. Set aside.
2) In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter on high speed until completely smooth and creamy, about 2 minutes. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in the eggs and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
3) On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour* and up to 3 days.
4) Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes. This makes the cookie dough easier to scoop and roll.
5) Preheat oven to 350F (177C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
6) Combine the topping ingredients. Set aside.
7) Scoop a scant 2 Tablespoons of cookie dough. Break in half. Make a thumbprint into the bottom of one half and press a caramel half inside, as shown above. Place the other cookie dough half on top and roll the dough between your hands to make a smooth ball. Make sure the caramels are completely wrapped inside. Roll into cinnamon-sugar topping and place on baking sheet. Repeat with remaining cookies.
8) Bake the cookies in batches for 11-13 minutes, or until very lightly browned and crisp looking on the edges. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 3 days. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 5. I suggest freezing the cookie dough as a whole (for up to 3 months), then thawing overnight in the refrigerator before rolling/shaping. The caramels do not freeze very well.

Number Of Servings:
Number Of Servings:
2 dozen

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

25W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!