Salted Caramel Snickerdoodles Recipe

There’s nothing quite like the moment when you combine butter, sugar, and a little bit of magic to create the pure bliss that is salted caramel thumbprint cookies—trust me, you’re going to want to taste this sweet-salty masterpiece with a buttery twist!

I adore melding the classic cozy taste of snickerdoodles with the lusciousness of salted caramel. In my recipe, the soft, buttery cookies are undertones of rich caramel flavor.

Ground cinnamon melds beautifully with the taste of cookies, and a sprinkle of coarse sea salt takes them to a whole new level. These cookies would be amazing without the caramel sauce—but they might be even better with it.

Ingredients

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• Butter: Provides richness and moisture; essential for cookies’ soft texture.
• Granulated Sugar: Offers sweetness and aids in spreading; caramelizes for flavor.
• Brown Sugar: Adds moisture and a hint of molasses; deepens caramel notes.
• Eggs: Bind ingredients; add structure and maintain softness in the cookies.
• Vanilla Extract: Enhances overall flavor; complements caramel and cinnamon notes.
• Flour: Forms the base; provides structure, contains proteins and complex carbs.
• Baking Soda: Helps dough rise; creates a tender texture in the cookies.
• Cream of Tartar: Stabilizes cookies’ texture; prevents sugar crystallization.
• Cinnamon: Adds warm spice flavor; pairs perfectly with the caramel.
• Salted Caramel Sauce: Lends gooey, rich caramel flavor, balancing sweetness with saltiness.

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Ingredient Quantities

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• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup salted caramel sauce
• Coarse sea salt, for sprinkling

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How to Make this

1. Set your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.

2. In a big bowl, blend together the softened butter, sugar granulated, and sugar brown light until the mixture is fluffy and light.

3. One at a time, beat the eggs, making sure each one is fully incorporated before adding the next. Then add in the vanilla extract.

4. In another bowl, whisk the flour, baking soda, cream of tartar, salt, and cinnamon together.

5. Slowly combine the dry components with the wet components, mixing until the two are just united.

6. With the use of a tablespoon, portion out the dough into individual servings. Roll each serving into a ball. Arrange the balls of dough on the prepared baking sheets, spacing them about 2 inches apart.

7. Make an indentation in the center of each dough ball using your thumb or the back of a small spoon.

8. Each indentation should be filled with approximately 1 teaspoon of salted caramel sauce.

9. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet or line it with parchment paper. In a medium bowl, mix together the flour, baking soda, and salt. In a large bowl, cream together the butter, peanut butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Beat in the eggs, one at a time, and then gradually stir in the flour mixture. Drop the dough in generous tablespoonfuls onto the prepared cookie sheet, and bake for 10-12 minutes, or until the edges of the cookies are lightly golden.

10. Let the cookies rest on the baking sheets for a few minutes before moving them to a wire rack. While the caramel is still warm, give each cookie a sprinkle of coarse sea salt. Then, allow the cookies to cool completely.

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or hand mixer
7. Whisk
8. Measuring cups and spoons
9. Tablespoon
10. Small spoon
11. Wire rack

FAQ

• What type of butter should I use?To regulate the salt content in the recipe, use unsalted butter.
• Can I substitute baking soda for baking powder?Exactly follow the recipe or the cookies may not turn out as expected, especially if you’re aiming for the best texture and rise.
• Can I use store-bought salted caramel sauce?Certainly, prepackaged salted caramel is perfectly acceptable, yet crafting your own can yield a depth of flavor that’s simply unattainable with the store-bought stuff.
• How do I know when the cookies are done?When the edges are golden, but the centers may still look slightly soft, the cookies are ready.
• Can I make the dough ahead of time?Refrigerate the dough for a day after making it, and let it warm slightly before baking. This is how you can make the dough slightly warmer with just enough time to make it ready for the oven.
• What is the purpose of cream of tartar?A tangy flavor and a stabilized texture come from the cream of tartar in our chocolate chip cook. It’s also an essential ingredient in other meringue and soufflé recipes.

Salted Caramel Snickerdoodles Recipe Substitutions and Variations

1 cup unsalted butter, softened – Replace with 1 cup coconut oil.
1 1/2 cups granulated sugar – Replace with 1 1/4 cups coconut sugar.
1/2 cup packed light brown sugar. Substitute: 1/2 cup maple syrup (reduce other liquids slightly).
Two large eggs—Substitute using half a cup of unsweetened applesauce.
1 / 2 teaspoon of cream of tartar. Substitute with 1 teaspoon of lemon juice or white vinegar, plus an additional 1 / 2 teaspoon of baking soda.

Pro Tips

1. Softened Butter Make sure the butter is properly softened to room temperature before beating it with the sugars. This ensures it blends well and creates a creamy, fluffy texture in the dough.

2. Creaming Technique Take your time when creaming the butter and sugars together. Beat them for at least 3-5 minutes until the mixture is very light, pale, and fluffy. This process incorporates air into the dough, leading to a better cookie texture.

3. Chilling the Dough Consider chilling the dough for about 20-30 minutes before forming the balls. This can help the cookies maintain their shape better while baking and prevent excessive spreading.

4. Indentation and Caramel Press firmly but gently when making the indentation to avoid cracking the dough. Also, ensure the caramel sauce is thick; a runny sauce can spread too much during baking.

5. Sea Salt Sprinkling Sprinkle the coarse sea salt on top of the caramel center while it is still warm to allow the salt to adhere properly and enhance the salted caramel flavor contrast.