Caramel Crescent Snickerdoodles Recipe 455

SALTED CARAMEL SNICKERDOODLES

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.

CARAMEL SNICKERDOODLE COOKIES RECIPE

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!

CARAMEL SNICKERDOODLES

Steps:

• With an electric mixer cream together butter and sugar until light and fluffy. Add in egg and vanilla and mix until combined.
• In a separate bowl combine dry ingredients - flour, baking powder and salt, and mix to combine.
• Slowly add flour mixture to butter mixture, mixing well between each addition. NOTE: The dough should not be sticky and should not be crumbly. If it is sticky, mix in flour one tablespoon at a time until it becomes not sticky. If the mixture is crumbly, mix in water one teaspoon at a time until the dough holds together.
• Mix cinnamon and sugar together and place in a shallow bowl.
• Measure dough with a 1/4 cup measure. Divide the dough in half, placing a caramel in between the layers and then press the edges back together so that there are no cracks. The final shape should be a thick disc. Roll each disc to coat well in the cinnamon sugar mixture and place on a cookie sheet lined with a silpat liner or parchment paper.
• Bake at 350˚F for 12-15 minutes or until the center is just set. Let cool 2 minutes then cool on a wire rack. Enjoy!

CARAMEL CRESCENT SNICKERDOODLES RECIPE - (4.5/5)

Steps:

• Combine cinnamon and sugar. Cut out about a 2 inch by 2 inch piece of dough and wrap it gently and snuggled around one caramel candy. Roll it in the cinnamon sugar mixture. Place them onto a baking sheet about 1inch or so apart. Bake them at 350˚F for about 12 minutes, or until they're firm and slightly puffy. Let them cool for just a few, but these have to be eaten warm, for maximum caramel flow. SIDE NOTE: Unless you want to play hockey and use these as pucks, nuke them for a couple of seconds or warm them in a low oven for a few minutes before eating them, just to get them gooey again!

EASY CARAMEL FILLED SNICKERDOODLE RECIPE

Steps:

• Preheat oven to 375° F.
• In a medium bowl, cream the butter and sugar using a hand or standing mixer until light and fluffy (about 2-4 minutes.). Add in the eggs and vanilla and mix until fully incorprated.
• In a separate bowl, whisk together flour, salt, cream of tartar and baking soda. Slowly add the dry ingredients into the wet and mix just until combined.
• Roll the dough into small balls and then press into them (as shown above) to make a small imprint. Place the caramel in the dough and close the dough over top of it to make a ball. Make sure there is enough dough surrounding the caramel so that it doesn't melt through the bottom of the cookie completely. You can opt for just 1/2 of a caramel in each cookie if preferred.
• Mix the sugar and cinnamon for rolling together and then roll each ball into the mixture to fully coat. Place on a cookie sheet (I always line mine with parchment) 2 1/2 inches apart. Bake for 10-12 minutes or until edges become golden.
• Cool on a cooling rack (don't worry, taste several when getting them there, I know that's what we are all gonna do!) and store in an airtight container.

CARAMEL CRESCENT SNICKERDOODLES FROM PILLSBURY

Steps:

• Cut out about a 2″x2″ piece of dough and wrap it gently and snuggled around one Caramel. Roll it in the Cinnamon Sugar...
• Place them onto a baking sheet about 1″ or so apart...
• Bake them at 350 degrees for about 12 minutes, or until they're firm and slightly puffy.
• Let them cool for just a few, but these have to be eaten warm, for maximum Caramel flow...
• **SIDE NOTE: Unless you want to play Hockey and use these as pucks, nuke them for a couple of seconds OR warm them in a low oven for a few minutes before eating them, just to get them gooey again!