Caramel-Filled Snickerdoodles PRINT
I made these and have some critiques. Not enough caramel and too crispy of a cookie. Does anyone have a definitive answer about making a chewy cookie versus a crunchy cookie? Is it a fat issue? A gluten issue?
Also, I’d love to add more caramel, but I’m not sure I can fit as many rolos in the center as it would take to satisfy me.
p.s. this isn’t my photo, it’s Grace Mannon’s from A Southern Grace blog.
|2¾||cups all-purpose flour|
|2||teaspoons cream of tartar|
|1||teaspoon baking soda|
|8||tablespoons (1 stick) unsalted butter|
|½||cup pure vegetable shortening|
|1¾||cups sugar, plus more if needed|
|2||tablespoons ground cinnamon, plus more if needed|
Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough. Break the ball into two and place the caramel into the middle. Form one large ball and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.