Day 7 - Browned Butter Caramel Snickerdoodles

5:00 AM


Check back for more recipes from this year's 12 Days of Cookies!


Remember that caramel sauce I made a little while ago?  You'll definitely want to make up another batch for these cookies (and for some other cookies coming later)!  *Note: I cooked the caramel sauce a bit longer to make it a little thicker.  Also, you'll probably want to just make up a big batch of browned butter for this, and a few other recipes coming up.

Browned Butter Caramel Snickerdoodles
This is an amazing twist on an old classic 

  • 2 tsp cinnamon
  • 2 Tbsp sugar
  • 1 c. browned butter (cooled to room temperature)
  • 1 ½ c. sugar
  • 2 eggs (at room temperature)
  • 2 ¾ c. flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp salt
  • Caramel sauce 
Line a baking sheet (that fits in your freezer) with parchment paper. Spoon small half-teaspoon sized dollops of caramel onto the parchment and put in freezer. 

Preheat oven to 400 degrees F.  In a small bowl, mix together the cinnamon and 2 Tbsp sugar.

In a medium bowl, sift together the flour, cream of tartar, baking soda, and salt.  Set aside.

In a large bowl, cream together browned butter and sugar. Add the eggs and mix until well combined.  Gradually incorporate the flour mixture. Cover the mixing bowl and place in the fridge for 30 min to an hour to chill.  You want the dough just firm enough that it doesn't melt all over your hands when working with it.   


Scoop into heaping tablespoons using a small ice-cream or cookie scoop. Push a finger into the dough ball and drop in one of the semi-frozen caramel balls.  Pinch dough closed around it and gently roll back into a ball. Drop balls into cinnamon-sugar mixture and roll to coat.  Place about 2 inches apart on a baking sheet.

Bake 8-10 minutes, until cookies are lightly browned, but still soft. 


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