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Caramel Stuffed Snickerdoodles with Fleur de sel

Preparing for Thanksgiving is both a physical and mental feat.  There is a lot that falls in between going head-to-head in cart wars at the grocery store and the dreaded clean-up of a feast for the masses. First you will need to lay out a meal plan and hope that it suits the tastes of everyone joining… then hours of prepping, only to realize at least once, but usually twice or more, that you need to revisit the supermarket… finding room for of all the ingredients needed to prepare the typical 1300-calorie per person meal… all while trying to keep up the holiday spirit and not lose your mind.

There’s a whole array of Holiday treats that are essential for a Thanksgiving meal- but I believe COOKIES to be essential for Thanksgiving sanity. Snickerdoodles are one of my favorite types of cookies… stuff them with caramel, add some sea salt to your mix of cinnamon and sugar, and you’re sure to have a breath of sweet relief from the day’s stress with each bite you take.

Yield: 4 Dozen small cookies

Prep Time: 30 minutes

Cook Time: 12 minutes

Ingredients:

  • 1-1/2 Cups Sugar
  • 1 Cup Salted Butter, Room temperature
  • 2 Eggs, slightly beaten
  • 1 Tsp. Vanilla Extract
  • 2-3/4 Cups All Purpose Flour, sifted
  • 1-1/2 Tsp. Cream of Tartar
  • 1 Tsp. Baking Soda
  • Pinch of Salt
  • Cinnamon & Sugar for dusting
  • Fleur de sel for dusting
  • Chewy Caramel Candies cut into small pieces

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Instructions:

  1. Preheat the oven to 350°
  2. Whisk together All Purpose Flour, Cream of Tartar, and Baking Soda in a bowl and set aside.
  3. Whip butter and sugar together in a mixer fitted with paddle attachment until velvety texture is acheived and sugar is completely mixed into butter.
  4. Scrape down sides of bowl, add Eggs and Vanilla, and mix to combine.
  5. In two separate additions add the Flour mix, whipping to combine in between each addition.
  6. Once all ingredients are added to mixing bowl and they come together to form a dough, roll into a ball, and turn out onto floured surface.
  7. Using a table spoon, scoop consistently sized portions out and roll each one into a ball.
  8. Once all cookies are rolled, add the caramel to the center and re-roll the cookie dough around it.
  9. Arrange the cookie dough on a baking sheet lined with parchment paper. Be sure to leave 1-1/2 inches spaces between each cookie.
  10. Spoon cinnamon and sugar over the top of each cookie so that they are all evenly coated.
  11. Generously sprinkle Fleur de sel over the cookies once they’ve been dusted with Cinnamon and Sugar.
  12. Place tray in the center of the oven and bake for 6 minutes, rotate the tray, and continue to bake for another 2-4 minutes, or until they cookies are golden brown, but soft in the center.
  13. Remove cookies from oven and leave to cool on a rack.
  14. Store in an air tight container for 3-4 days, or until you eat and enjoy each and every one.

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