Apple Cider Caramel Stuffed Snickerdoodles
Servings 24 cookies
Ingredients
Apple cider caramels
- 1 cup apple cider (250 ml)
- ½ cup heavy cream (125 ml)
- ½ cup granulated sugar (100 grams)
- ¼ cup light corn syrup (62 ml)
- 2 tablespoons butter (28 grams)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground ginger
Snickerdoodles
- ¾ cup butter, softened at room temperature (170 grams)
- 1 ½ cups granulated sugar (300 grams)
- 2 large eggs, at room temperature
- 2 ¾ cups all-purpose flour (344 grams)
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon sugar
- 3 tablespoons granulated sugar (38 grams)
- 1 tablespoon cinnamon
Instructions
- Bring apple cider to a boil in a medium sauce pot over medium-high heat. Lower the heat to medium and continue to cook the apple cider until it has reduced to 2 tablespoons, about 15 minutes.
- Line an 8-inch baking pan with parchment paper and spray with cooking spray.
- Combine the reduced apple cider with heavy cream, sugar, corn syrup, and butter in a medium saucepot. Bring to a boil over high heat, then reduce heat to medium and cook until a candy thermometer registers 248 degrees F. Remove from heat and stir in cinnamon, nutmeg, allspice, and ground ginger.
- Carefully pour the caramel into the prepared baking pan and let cool completely. Once cooled, cut the caramel into ¾-inch squares.
- Preheat oven to 375 degrees F.
- Prepare the snickerdoodles. Cream together softened butter with sugar in a large mixing bowl until fluffy and pale in color, about 3-4 minutes. Add the eggs and beat until combined.
- Combine the dry ingredients including flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the butter mixture and stir until well-combined. Portion the dough into 24 balls. Make an indentation in the center and insert a caramel. Cover the caramel and shape cookie dough into a ball. Repeat with the remaining dough.
- Make cinnamon sugar. Combine sugar with cinnamon in a medium bowl. Coat the cookie dough in the sugar cinnamon mixture and lay on a lined baking sheet. Chill the dough in the freezer for 15 minutes or in ther fridgerator for 30 minutes.
- Arrange the cookies to fit about 6 on a baking sheet, leaving plenty of space in between the cookies. Bake for 8-10 minutes or until lightly golden brown. Let cool on the baking sheet for 1 minute. Transfer to wire rack and let cool completely.
Notes
You can make the caramels up to 5 days in advance.
