Ever since the seasons changed, I’ve been seeing snickerdoodle recipes pop up left and right. I couldn’t get the image of a snickerdoodle out of my head so one day, on the way to work, I stopped by a market and bought a bag of the cookies. Sadly, the cookies were beyond mediocre. 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 turning them into apple cider caramel stuffed snickerdoodles.
**Helpful tips and common mistakes
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.
Before we make the caramel, we have to reduce apple cider. By reducing the apple cider, we are concentrating the flavors, making it as pronounced as possible. Keep an eye on the cider because it can easily burn once it starts to get thick.
Once the cider is ready, combine it with the other ingredients including heavy cream, sugar, corn syrup, and butter. Bring the mixture to a boil, then reduce the heat and continue to simmer the caramel until it reaches 248 degrees F. You want it to be at the right temperature since this will determine how soft or hard the candy will be. Here are the stages of candy development to give you a better idea:
- 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 its shape but is still sticky
The ideal temperatures for caramel candies are between 245-250 degrees F when they can be shaped but are 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. This one slab does make quite a bit of caramel candies which means extra to snack on!
Now it’s 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.
Form the dough into 24 dough portions and stuff each with a piece of the apple cider caramel. Roll them into a ball and coat the outside with cinnamon and sugar. We’re going to take an extra step and chill the dough to prevent the cookies from spreading too much in the oven.
Spread the cookies out on a baking sheet and bake them at 375 degrees F for 8 minutes. Your oven temperature may differ from mine but I found that 8 minutes was the perfect amount of time.
The apple cider 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. Delicious!
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.