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Salted Caramel Snickerdoodles Recipe

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4.1 from 38 reviews

These Salted Caramel Snickerdoodles combine the classic cinnamon-sugar coated cookie with a gooey salted caramel center that adds a delicious twist. Soft and chewy with a crispy sugar crust and a rich handmade caramel filling, they make the perfect indulgent treat for any occasion.

  • Total Time: 1 hour 15 minutes
  • Yield: 15 servings

Ingredients

For the Cookie Dough

  • 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 Salted 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 sprinkling)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F and line two cookie trays with parchment paper for baking.
  2. Make the Cookie Dough: In the bowl of a mixer fitted with a paddle attachment, blend the butter and granulated sugar together until fully combined. With the mixer running, add the eggs one at a time, ensuring each is fully mixed in before adding the next.
  3. Add Dry Ingredients: To the butter and sugar mixture, add vanilla extract, salt, baking soda, and cream of tartar; mix well to combine all ingredients uniformly.
  4. Incorporate Flour: Gradually mix in the all-purpose flour until a cohesive dough forms.
  5. Prepare Sugar Coating: In a small bowl, combine the granulated sugar, ground cinnamon, and pumpkin pie spice to create the coating for the cookies.
  6. Shape the Cookies: Scoop large amounts of dough (about 2 inches in diameter) into your palm. Roll each into a smooth ball.
  7. Coat the Dough Balls: Roll each dough ball in the prepared sugar coating until completely covered, then place on lined cookie trays, spacing them generously (4 to 6 per tray).
  8. Flatten the Cookies: Press each dough ball gently with flat fingers to reduce their height by half, then sprinkle a little extra sugar coating on top.
  9. Bake the Cookies: Bake in the preheated oven for approximately 15 minutes. If baking two trays at once, rotate them halfway through to ensure even baking.
  10. Cut out Centers: Remove cookies from the oven and while still warm but not too hot, use a heart-shaped cookie cutter to carefully cut out the center from each cookie.
  11. Cool the Cookies: Allow the cookies to cool completely on the trays.
  12. Arrange for Caramel Filling: Once cooled, group cookies close together on one parchment-lined tray. Prepare a second lined tray for any excess caramel.
  13. Make the Caramel: In a medium pot with ample space, combine dark brown sugar, unsalted butter, sweetened condensed milk, and corn syrup. Heat over medium-low, stirring frequently until it begins to boil. Once boiling, reduce stirring to occasional and cook until the caramel reaches 242 degrees F on a candy thermometer.
  14. Finish Caramel: Remove pot from heat immediately and stir in the vanilla extract.
  15. Fill Cookies with Caramel: Quickly spoon or pour the caramel into the heart-shaped cutouts of each cookie. Pour any leftover caramel onto the second tray lined with parchment paper.
  16. Sprinkle Salt: Let the caramel set for a few minutes, then sprinkle flaky salt over the tops of the filled cookies for a salted caramel finish.
  17. Final Cooling: Allow cookies to cool completely before serving to let the caramel fully set.

Notes

  • Make sure cookies are warm but not hot when cutting out centers to prevent cracking.
  • Use a candy thermometer to achieve the perfect caramel consistency at 242°F.
  • Space cookies properly on baking trays to allow even heat circulation and prevent spreading together.
  • Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
  • Flake salt enhances the caramel’s flavor and adds a pleasant crunch but is optional based on dietary preferences.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/salted-caramel-snickerdoodles-recipe/