Ever since the seasons changed, I’ve been seeing snickerdoodle recipes pop up left and right. The images of snickerdoodles were so deeply engraved in my mind that one day, on the way to work, I had to stop by a market and buy myself a bag of the cookies. Sadly, the market did not carry the one item I desired. Weeks later, my craving still not satisfied, I finally forced myself to whip up a batch of these cinnamon sugar cookies. Since I was going to bake a fresh batch of snickerdoodles, I decided to make these extra special by stuffing them with apple cider caramels.

Apple cider caramel stuffed snickerdoodles

1 hr, 30 Total Time

Yields 24 cookies

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Ingredients

Caramel
• 2 cup apple cider
• 2/3 cups heavy cream, divided
• 1 tsp ground cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp allspice
• 1 1/2 cups granulated sugar
• 1/3 cup corn syrup
• 1/3 cup heavy cream
• 1/4 cup water
• 1/2 cup butter, cubed
Snickerdoodles
• 1 cup butter, softened at room temperature
• 1 1/2 cup sugar
• 2 eggs
• 2 3/4 cup all purpose flour
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• 3 tbsp sugar
• 1 tbsp cinnamon

Instructions

1. Prepare the caramel. Line 8 inch baking pan with parchment paper and spray with cooking spray.
2. Pour the apple cider in a medium saucepan and bring to a boil on high heat. Continue to cook until the cider has reduced to 1/3 cup, about 20 minutes. Let cool. Add 2/3 cup heavy cream, cinnamon, nutmeg, and allspice.
3. In a separate large saucepan, add sugar, corn syrup, 1/3 cup heavy cream and 1/4 cup water. Bring to a soft simmer on low heat until the syrup reaches 234 degrees F. 
4. Remove from heat and slowly add the apple cider mixture, whisking constantly. Add small chunks of the butter, stirring until fully incorporated. Return the pan to low heat and simmer until the temperature reaches 248 degrees F. Remove from heat and pour the caramel into the prepared baking pan. Let cool. Cut into 3/4 inch squares. 
5. Preheat oven to 350 degrees F.
6. Prepare the snickerdoodles. Cream together the butter with the sugar in a large mixing bowl until fluffy and pale in color, about 3-4 minutes. Add the egg and whisk until combined.
7. Combine the dry ingredients from the flour - salt in a separate bowl. Add the dry ingredients to the butter mixture and stir until well-combined. Cover and chill cookie dough and an ungreased cookie sheet for 10-15 minutes in the refrigerator.
8. Meanwhile, mix the 3 tbsp sugar with the cinnamon in a small bowl. Set aside.
9. Remove the cookie dough and baking sheet from the refrigerator. Scoop 1 inch balls of the cookie dough. Make an indentation in the center and insert a caramel. Cover the caramel with the cookie dough, making sure it is completely encased in the dough. Roll the ball in the sugar mixture and lay on the cookie sheet. Repeat with the remaining dough.
10. Bake cookies for 10-12 minutes or until golden brown. Let cool on sheet for 1 minute. Transfer to wire rack and let cool completely.

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https://www.cherryonmysundae.com/2013/10/apple-cider-caramel-stuffed.html

**Helpful tips and common mistakes

When trying to come up with these cookies, I actually was very much reminded of the brown butter Nutella stuffed chocolate chip cookies that I made last year. Both are equally delicious in their own way, one filled with chocolatey goodness, the other with warm caramel and fall flavors.

These apple cider caramel stuffed snickerdoodles are a little trickier to prepare because of the caramel; however, if you have a candy thermometer you can’t go wrong. I cannot stress the importance of having a thermometer when preparing this caramel since it will be difficult to tell at which stage the caramel is at. 

Unlike other caramels where the sugar is either melted with water or by itself until caramelized, this specific one requires you to make a syrup base first which is then slowly cooked with the seasonings to make a caramel. Why the different technique? Because rather than simply making a caramel sauce, you are preparing caramel candies. The temperature at which the caramel is cooked until will determine the consistency and texture of the candy. Below is a list of the stages of the candy developing at specific temperatures:

• Soft ball stage (235 degrees F): the syrup can easily be formed into a ball when in cold water, but flattens once removed
• Firm ball stage (245-250 degrees F): the syrup is formed into a stable ball but can easily be manipulated into different shapes
• Hard ball (250-266 degrees F): the syrup firmly holds it shape but is still sticky

The ideal temperatures for caramel candies are between 245-250 degrees F when it can be shaped but is still pliable.Let the caramel cool completely before cutting it into shapes. If the layer of caramel is too thin, you can fold the caramel in half and gently press down; the two layers will combine to form one thick slab. The one slab should yield about 32 caramel candies, which means extra to snack on!Now time to prepare the cookie dough. After mixing all of the ingredients together, the dough may look crumbly but it can easily be formed into balls.
Chilling the dough will make it easy to shape. As you continue to touch the dough, the heat from your hands will warm up the dough and make it stick to your hands. Return the dough to the refrigerator if it becomes too difficult to handle.
Stuff with the caramel and coat in the cinnamon sugar mixture.
Bake for 10 minutes and let cool before diving into these sinfully delicious treats! The caramel alone is phenomenal but stuffed inside a snickerdoodle? Words cannot express my happiness. The apple cider caramel tastes exactly like apple pie filling and even smells like the pie. The snickerdoodles are incredibly soft and not too sweet, making it just the right amount of sweetness with the caramel. My craving is finally satisfied!

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.