White Chocolate Caramel Snickerdoodles
Soft & buttery cookie rolled in cinnamon and sugar, topped with a white chocolate caramel sauce and finished with a dash of coarse sea salt. Snickerdoodles have never tasted so good.
½ cup butter, softened
½ cup shortening
1 ½ cups white sugar
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
1 tablespoon coarse sea salt
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl combine 2 tablespoons sugar and the cinnamon, stir and set aside.
Using a stand mixer or by hand, cream together butter, shortening, 1 ½ cups sugar, eggs and vanilla. Stir in flour, cream of tartar, soda and salt.
Spoon dough by the tablespoon and roll into a ball. Roll ball in the sugar cinnamon mixture, and place on pan
2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard.
Remove immediately from baking sheets.
Once all of the cookies are baked. Make White Chocolate Caramel Sauce.
Let the sauce cool for 5 minute, then spread while the sauce is still warm on the cookie, “frost” all cookies with caramel.
This is easiest to do while the caramel is warm, but not hot. Once all of the cookies are topped with caramel, sprinkle each cookies with a pinch of sea salt, serve immediately or let save for later.
Do not stack on top of one another until caramel is completely hardened.