CARAMEL SNICKERDOODLE COOKIES RECIPE
Quick and easy caramel snickerdoodle cookies recipe, made with simple ingredients. It's a twist on classic soft and chewy snickerdoodles. Perfect for Fall.
Provided by CakeWhiz
Categories Dessert
Time 1h22m
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream together the butter, granulated sugar and brown sugar.
- Add the egg and egg yolk and mix until thoroughly combined.
- Dump this dry mixture into the wet mixture and mix until just combined. Don't over-mix!
- In a separate bowl, whisk together the flour, cinnamon powder, cream of tartar, baking soda and salt.
- Chill this dough for at least an hour so that it's easier to handle.
- Scoop out small portions of the dough and shape them into small balls. Flatten them on the palm of your hands and place a caramel in the center. Then, roll them into a ball shapes again.
- In a small bowl, combine cinnamon and sugar.
- Roll the cookie dough balls in this bowl of cinnamon sugar. Place them on a cookie tray, lined with parchment paper. If you like, you can flatten them slightly with the palm of your hands (results in thinner cookies).
- Bake at 350 degrees for 10-12 minutes or until the edges are firm and golden brown and the centers are slightly soft. Enjoy!
Nutrition Facts : Calories 218 kcal, Carbohydrate 33 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 189 mg, Sugar 20 g, ServingSize 1 serving
SALTED CARAMEL SNICKERDOODLES
This recipe is sponsored by Truist Financial. A gooey, salted caramel filling and a sprinkle of cinnamon-sugar make these cookies extra special.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Make the snickerdoodle cookies: Line 2 baking sheets with parchment paper. Whisk together the flour, cream of tartar and kosher salt in a medium bowl until evenly combined. Whisk 1 cup of the sugar, the butter, vanilla and egg together in a large bowl until well combined. Pour in the flour mixture and stir with a spoon until the dough just combines.
- Stir together the remaining 1/4 cup sugar and the cinnamon in a small bowl. Using a 1/2-ounce ice cream scoop or a tablespoon, portion and roll the dough into 30 (1-inch) balls. Roll each ball in the cinnamon-sugar to coat, and then transfer to the prepared baking sheets, spacing the balls 2 inches apart. Using the end of a wooden spoon or your index finger, press each dough ball in the center to create a deep divot. Refrigerate the dough balls on the baking sheets for 30 minutes.
- Preheat the oven to 400 degrees F. Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until light golden brown on the bottom, about 12 minutes. Let the cookies cool for 1 minute on the baking sheets, and then transfer them to a wire rack to cool completely.
- Make the salted caramel filling: Pour the sugar in a small saucepan and place over medium heat. Cook the sugar, stirring occasionally, until it turns liquid and deep amber brown. Remove the pan from the heat and stir in the butter until smooth. Add the cream and kosher salt and stir until incorporated. Fill the divot in each cookie with the hot caramel and sprinkle with sea salt. Let the caramel cool for 30 minutes to set before serving.
SALTED CARAMEL-STUFFED SNICKERDOODLES
Put a fun twist on a classic snickerdoodle cookie by filling the center with gooey, soft dulce de leche.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 40
Number Of Ingredients 12
Steps:
- Line cookie sheet with waxed paper or foil. Spoon 40 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (will not freeze solid).
- Heat oven to 400°F. In large bowl, mix 1 1/2 cups sugar, the butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and 1/4 teaspoon salt.
- Shape dough into 1 1/4-inch balls. Press thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn't stick. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
- Mix 1/4 cup sugar, 1/2 teaspoon salt and the cinnamon. Roll balls in sugar mixture. Place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set (centers will be soft). Cool 2 minutes on cookie sheet. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 14 g, TransFat 0 g
CARAMEL SURPRISE SNICKER DOODLE COOKIES RECIPE - (4.4/5)
Provided by á-13856
Number Of Ingredients 15
Steps:
- Instructions 1. Heat a pan over medium heat. Add the sliced butter and whisk until melted. Continue to whisk as the butter begins to cook. As it browns it will start to foam and will have a nutty aroma. Pay careful attention not to burn the butter, it can turn quickly. Remove from the heat and allow to cool. 2.While the butter is cooling, whisk together the flour, baking soda, cream of tartar, cinnamon and salt in a medium bowl. 3. Once the butter has cooled, cream it with the brown sugar in the bowl of your stand mixer until smooth. 4. Add the eggs one at a time and beat well after each addition. 5. Mix in the vanilla and buttermilk, mixing until it is combined. 6. Add in the dry ingredients and mix until just combined. 7. Cover the dough and chill for at least 8 hours or overnight. (The cookies bake better when chilled overnight.) 8. When ready to bake, preheat the oven to 350 degrees and line your cookie sheet with parchment paper or SILPAT. 9. In a small bowl, combine the 1/4 cup sugar and cinnamon and set aside. 10. Roll at least 2 Tbsp of the chilled dough into a ball, making a small indention with your thumb in the center the dough. (Try not to let the heat of your hands soften the dough too much.) Place a 1/2 piece of the caramel into the well and then fold the sides of dough around the caramel. Use your hands to seal & shape the dough into a ball. (Again remembering not to let the heat of your hands soften the dough too much.) 11. Toss the dough ball in the cinnamon & sugar mixture and place on the prepared cookie sheet. Bake for 8-10 minutes. Allow cookies to cool on the pan for 3-4 minutes before removing them to a wire rack to cool completely. Enjoy!! These are so frickin' good! ~Kristi
EASY SALTED CARAMEL SNICKERDOODLES
This twist on a classic snickerdoodle cookie is extra delicious when stuffed with a dollop of dulce de leche.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 21
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed paper or cooking parchment paper. Spoon 21 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (will not freeze solid).
- Heat oven to 375°F. Make cookie dough as directed on cookie mix pouch.
- Shape heaping tablespoons of dough into 21 balls. Using lightly floured hands, press thumb into center of each cookie to make deep indentation, but do not press all the way through. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn't stick. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
- In small bowl, mix cinnamon sugar mixture from cookie pouch and the salt. Roll balls in sugar mixture. Place 3 inches apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or until set (centers will be soft). Cool 2 minutes on cooking sheet. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 16 g, TransFat 0 g
CARAMEL SNICKERDOODLE BARS
What did I do when I couldn't decide between two of my favorite desserts? Combined them! This snickerdoodle-blondie hybrid is even better with my other favorite ingredient: caramel. Great treats that everyone will love. Refrigerate leftovers.
Provided by Shane
Categories Desserts Cookies Snickerdoodle Recipes
Time 2h15m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang over each side.
- Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
- Whisk flour, baking powder, and salt together in a separate bowl. Beat flour mixture gradually into the creamed butter mixture until batter is combined. Spread batter in the bottom of the lined baking pan.
- Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter.
- Bake in the preheated oven until edges are light brown, 25 to 30 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
- Spread dulce de leche over cooled crust.
- Combine white chocolate, heavy cream, and light corn syrup in a small saucepan. Cook and stir over low heat until smooth, about 5 minutes. Let cool slightly, about 5 minutes.
- Spread white chocolate mixture over dulce de leche. Sprinkle remaining cinnamon sugar on top. Cover baking pan and refrigerate until firm, at least 1 hour.
- Lift out of the baking pan using the parchment paper ends. Cut into bars.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 59.1 g, Cholesterol 47.4 mg, Fat 15.6 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.5 g, Sodium 282.8 mg, Sugar 43.2 g
SOFT CARAMEL SNICKERDOODLES RECIPE
I am a huge snickerdoodle fan, but add a little caramel in there, and I am in heaven. These Soft Caramel Snickerdoodles are so easy to make and taste amazing.
Provided by Camille Beckstrand
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper.
- In a large bowl, using a hand mixer, cream together the butter, 1 cup granulated sugar, and the brown sugar. Add the eggs and vanilla and beat until smooth.
- In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. Add the flour mixture to the butter mixture and stir until smooth. Cover the dough and refrigerate for 10-15 minutes.
- In a small bowl, mix together the remaining 1/4 cup granulated sugar and the cinnamon. Roll the dough into 1 1/2 inch balls. Make an impression in the top of each cookie with your thumb and place 2 caramel pieces in each cookie. Pinch the top closed and roll the dough into a ball around the caramel. Roll the cookies in the cinnamon-sugar mixture and place on the prepared baking sheet about 1 inch apart.
- Bake for 10-12 minutes, or until the edges are slightly crisp. You want the centers to still be soft. Let cool on the baking sheet for 3 minutes and then transfer to a wire rack.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 171 kcal, Carbohydrate 26 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 27 mg, Sodium 106 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
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SOFT CARAMEL SNICKERDOODLES - SALLY'S BAKING ADDICTION
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4.4/5 (9)Category Cookies
- Whisk the flour, baking powder, baking soda, cream of tartar, and salt together until combined. Set aside.
- 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.
- 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.
- 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.
SALTED CARAMEL SNICKERDOODLES - JUST A TASTE
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5/5 (6)Total Time 17 minsCategory DessertCalories 237 per serving
- In the bowl of stand mixer fitted with the paddle attachment, cream together the butter and 1 1/2 cups of sugar until light and fluffy, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating just until combined.
- Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
- When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper or Silpats.
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