Caramel Snickerdoodle Cookies

These Caramel Snickerdoodle Cookies are a delicious take on the traditional snickerdoodle cookie. The caramel sauce adds a rich and buttery flavor that complements the cinnamon-sugar coating perfectly. Theyre soft, chewy, and simply delicious

Ingredients:

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

Instructions:

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Beat in the eggs one at a time, then stir in the vanilla extract and caramel sauce

In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until well combined

Cover the cookie dough and refrigerate for at least 1 hour to firm up

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a small bowl, mix together the remaining 1/4 cup of granulated sugar and ground cinnamon for rolling

Take a tablespoon of chilled cookie dough, roll it into a ball, and then roll it in the cinnamon-sugar mixture

Place the coated cookie dough balls onto the prepared baking sheet, leaving space between them

Flatten each cookie slightly with the back of a spoon or your fingers

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely

Enjoy these delicious Caramel Snickerdoodle Cookies