Salted Caramel Snickerdoodle Sandwiches
Snickerdoodles are great on their own, but if you're going to have more than one, you might as well make a snickerdoodle sandwich. Are we right?
Servings and Ingredients
|1 c. unsalted Hy-Vee butter, softened|
|1 ½ c. plus 2 tablespoons Hy-Vee sugar, divided|
|2 tsp. cream of tartar|
|1 tsp. Hy-Vee baking soda|
|¼ tsp. Hy-Vee salt|
|2 Hy-Vee large eggs|
|2 ¾ c. Hy-Vee all-purpose flour|
|2 tsp. Hy-Vee Saigon cinnamon|
|1 (12.5 ounce) bag Hy-Vee caramels|
|6 tbsp. Hy-Vee heavy whipping cream|
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 ½ cups sugar, cream of tartar, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour using a wooden spoon. Cover and chill dough about 30 minutes or until easy to handle.
- Preheat oven to 375 degrees. In a shallow dish, combine remaining 2 tablespoons sugar and cinnamon in a bowl. Using 1 teaspoon dough, shape dough into balls. Roll balls into sugar mixture to coat. Place 2 inches apart on ungreased cookie sheets.
- Bake for 8 to 10 minutes or until bottoms are light brown. Transfer cookies to wire racks and cool. Meanwhile, in a small saucepan combine caramels and cream. Cook and stir over low heat until caramels are melted. Spread on bottoms of half of the cookies. Top with remaining cookies, bottom sides down. Dip cookie edges into salt flakes. Or, if desired, drizzle caramel mixture over top of cookies and sprinkle with salt flakes.
100 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 20mg
- Sodium: 55mg
- Total Carbohydrates: 15g
- Protein: 1g
Vitamin A 2%
Vitamin C 0%
Hy-Vee Seasons Holiday 2016.