Salted Caramel Snickerdoodle Cookies are the perfect blend of sweet and salty, combining the classic cinnamon flavor of snickerdoodles with a rich, gooey salted caramel center. These cookies are ideal for any occasion, whether you’re hosting a gathering, celebrating a holiday, or simply indulging in a sweet treat. With their soft, chewy texture and delightful flavor, these cookies are sure to impress family and friends alike!
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 1/4 cup coarse sea salt for sprinkling
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and ground cinnamon.
Step 5: Mix Dry Ingredients into Wet Mixture
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Step 6: Form Cookies
Using a cookie scoop or tablespoon, scoop out a portion of dough and flatten it slightly in your hand. Place a small dollop of salted caramel sauce in the center and wrap the dough around it, rolling it into a ball.
Step 7: Coat in Cinnamon Sugar
In a small bowl, mix together 1/4 cup sugar and 1 tablespoon cinnamon. Roll each cookie ball in the cinnamon sugar mixture until fully coated.
Step 8: Bake the Cookies
Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Step 9: Sprinkle with Sea Salt
Immediately after removing from the oven, sprinkle the warm cookies with coarse sea salt for that perfect salted caramel finish.
Step 10: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Salted Caramel Snickerdoodle Cookies!
FAQs
Can I use store-bought caramel sauce?
Yes, store-bought salted caramel sauce works perfectly for this recipe and saves time!
How do I store leftover cookies?
Store your cookies in an airtight container at room temperature for up to a week or in the fridge for longer freshness.
Can I freeze these cookies?
Yes, you can freeze the cookie dough before baking. Just wrap it tightly in plastic wrap and store it in a freezer bag. When you’re ready to bake, thaw it in the fridge overnight and then bake as directed.
What can I substitute for the cream of tartar?
If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder, but keep in mind that it may slightly alter the texture of the cookies.