Description
Salted Caramel Snickerdoodles
Ingredients
Scale
Salted Caramel
- 400g granulated sugar
- 1 tsp kosher salt
Snickerdoodles
- 225g unsalted butter, at room temperature
- 150g ground caramel (see salted caramel recipe)
- 100g granulated sugar
- 50g dark brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 350g all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 200g caramel chunks (from salted caramel recipe)
- 50g granulated sugar (for rolling)
- ½ tsp cinnamon
- Flaky Sea Salt to finish
Instructions
SALTED CARAMEL
- Line a half baking sheet with a silpat mat, and have nearby.
- Place the sugar in a medium saucepan, and place over medium heat. Heat the sugar, stirring occasionally with a whisk, until all of the sugar has melted (the sugar will clump as you heat, but continue to stir - it will soon smooth out). Continue to cook the caramel until it is amber in colour and just beginning to smoke slightly. Immediately pour onto the prepared lined baking sheet, and sprinkle with the salt. Allow to cool completely. Break into large chunks, and weigh out 200g of the caramel. Place into a ziploc bag and hit with a rolling pin until it forms small chunks. Set aside. Place the remainder of the caramel into the work bowl of a food processor, and pulse until finely ground. Measure out 150g and set aside to use in the cookie mixture.
SNICKERDOODLES
- Preheat the oven to 350˚f (180˚c). Line 2-3 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, ground caramel, granulated sugar and brown sugar on high speed for 4-5 minutes. Lower the speed of the mixer, add the egg and vanilla, and mix until combined. Sift together the flour, baking soda and salt, and add to the mixture. Mix on low until just combined. Remove the bowl from the mixer and stir in the 200g caramel chunks by hand, ensuring they are evenly distributed.
- Using a 1 Tbsp (#60) cookie scoop, scoop out balls of dough and place on a prepared baking sheet. Roll each into a ball, roll evenly in the cinnamon sugar mixture, and space evenly on a baking sheet, leaving room to spread (Note - you will have to bake these in several batches, but I prefer to roll them all at once).
- Before baking, place the baking sheet in the freezer for 5-10 minutes to allow the dough to firm slightly, the transfer to the oven. Bake the cookies for 11-12 minutes, until they are golden brown and have puffed up. Remove from the oven and allow to cool completely on the baking sheet before transferring to a wire rack.
- Store cookies in an airtight container.