Another fun find on facebook that I altered to out taste. I mean who doesn’t like a snickerdoodle? and caramel? and cinnamon sugar? Put them all together and you have something really special for the fall season.
CARAMEL STUFFED AUTUMN SNICKERDOODLES yields 12 cookies adapted from DELISH
3/4 cup spiced apple cider
1 1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup butter (1 stick), softened
2/3 cup packed brown sugar
1 teaspoon molasses
1 egg
1 teaspoon PURE vanilla
Cinnamon sugar, for rolling
12 unwrapped caramel candies, cut into 4 pieces each
- Preheat oven to 350° and line two baking sheets with silicone mats or parchment paper.
- In a small saucepan over medium-high heat, bring the apple cider to a simmer, cooking until reduced to about 2 tablespoons. Let cool.
- In a medium bowl, sift together the flour, cinnamon, baking soda, baking powder and salt. Set aside.
- In a large bowl using a hand mixer, beat together butter and brown sugar.
- Add egg, vanilla, molasses and apple cider mixing until well blended.
- Add flour and mix JUST until combined.
- Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand.
- Press 4 caramel pieces into the center of the dough, covering and sealing the caramel entirely with dough.
- Reshape it into a ball and roll in cinnamon-sugar.
- Place on cookie sheet and repeat with remaining dough and caramels.
- Freeze for 20 minutes.
- Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes.
- Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
Linking up to FULL Plate Thursday.
We are Snickerdoodle lovers here and your cookies look fantastic! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you are having a good week and come back to see us real soon!
Miz Helen