Friday, November 1, 2013

Sea Salt & Caramel Snickerdoodle Cookies

Quick! Raid your children's Halloween stash, take all of the Rolo's. You need 35, don't have enough? Get in the car and drive to the closest gas station/grocery store. You will want to make these cookies today.

These are by far some of my favorite cookies I have made. They seemed to encompass everything that makes a perfect cookie, soft, salty, sweet, gooey, and of course, unbelievably yummy. I have already planned on making them again next week to send to my sister-in-law during her finals. I rarely make things this close together, so you know they have to be good.

I have recently fallen in love with Vietnamese Cinnamon from Penzey's. I used an entire container in just 2 weeks, it smells so delicious and sweet, I can't wait to go pick up another jar. If you ever find yourself in a Penzey's or browsing their website, definitely pick some up! *This is not a paid advertisement, I just wanted to share and express my love with you guys!

Source: The Comfort of Cooking


For Cinnamon-Sugar Topping:
1/4 cup of Granulated Sugar
1 tablespoon of Cinnamon

For Cookies:
1 1/2 cups of Granulated Sugar
1 cup of Unsalted Butter, softened
2 Large Eggs
1/4 teaspoon of Vanilla
2 3/4 cups of Flour
2 teaspoons of Cream of Tartar
1 teaspoon of Baking Soda
1/8 teaspoon of Salt
5 packages of Rolo Candies, about 35 individual pieces, unwrapped
Coarse Sea Salt

First, pre-heat your oven to 375 degrees. Prepare your baking sheet with parchment paper or a silpat mat.

Now, combine the cinnamon and sugar for the topping in a shallow dish, set aside.

Next, in your mixing bowl or a large bowl, beat the sugar and butter until light and fluffy on medium speed. Add the eggs in one at a time, then the vanilla.

Now, in a small bowl, combine the flour, cream of tartar, baking soda, and salt. Add into the dough with the speed on low, until the dough is all combined.

Use one tablespoon of dough, flatten it in your hand, place a rolo in the middle and roll the dough around it into a ball. Roll in the cinnamon sugar and place on your prepared baking sheet, leaving enough room for the cookies to spread. I fit 12 cookies per baking sheet. Sprinkle with sea salt.

Bake 7-8 minutes. The cookies will not appear to be done, let cool for 5 minutes on the pan and then transfer to a wire rack to cool completely.


Happy Cooking,
The Barbee Housewife

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