Whenever we go to Panera Bread, my boyfriend and I always get two cookies. He gets chocolate chip and I always go for a snickerdoodle because they're my favorite comfort cookie. The little kids in my family are the only ones who thoroughly enjoy the sweet desserts I make, so snickerdoodles and their mildly sweet taste are the favorites of the adults. With that in mind, I always know baking snickerdoodles will mean there will be no leftovers. I also like cookies to have more of a bite, so I add crushed pretzels into my snickerdoodle dough for a nice crunch. Drizzling caramel sauce on top then makes it the perfect sweet and salty combination.
As I was baking these, Sophia got to taste the first batch and she was so delighted with the snickerdoodles. She excitedly exclaimed that "These cookies taste like Cinnamon Toast Crunch! I need milk so it can be like cereal." I had such a laugh when I realized all the cookies missing from the cooling rack were because Sophia was walking by and grabbing a few to eat while watching Sanjay and Craig.
This cookie recipe is also a part of an online Cookie Swap Party made by my friends, Katherine Turro and Madeline Hall. Be sure to visit all the other blogs for their delicious cookie recipes! I know I'll be bookmarking them all to make sure I have a good variety of cookies for Christmas celebrations. Keep scrolling down the page for my recipe!
Katherine's Speculoos Button Cookies from Katherine in Brooklyn
Madeline's Chocolate Dipped Matcha and Ginger Shortbread Cookies from Madeline Marie
Erika's Walnut Pepita Chocolate Chip Cookies from Nommable
Haley's GF + Vegan Gingerbread Men from Soul + Spoon
Liz's Chocolate Peppermint Coconut Macaroons from Pumpkin & Peanut Butter
Becca & Anna's Almond Spritz Cookies from Flours in Your Hair
Amanda's Coconut Peanut Butter Cookies (vegan) from Maple Alps
Lyndsey's Flaxseed & Pistachio Shortbread with White Chocolate Ganache Glaze from Lyndsey Eden
Elise's Speculoos Coffee Caramel Slices from Les Filles de Madeleine
Lucia's Salted Dark Chocolate Cookies from The Foodwright
Allison's Dark Chocolate Butterscotch Cookies from Seek Satiation
Snickerdoodle & Caramel Sauce Recipe
Yields: 3 Dozen
Cookie Dough Ingredients:
1 cup salted butter, melted (2 sticks)
1 1/2 cups sugar
2 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup broken up pretzels
2 tablespoons sugar
1 teaspoon cinnamon
1. Preheat the oven to 350 degrees F.
2. In a large bowl, melt two sticks of butter.
3. Add in 1 1/2 cups of sugar and two eggs. Whisk together until creamy.
4. Add 2 3/4 cups of flour, 1 teaspoon of baking soda, 2 teaspoons of cream of tartar, 2 teaspoons of cinnamon, and 1/4 teaspoons of salt.
5. Break up 3/4 cup’s worth of pretzel sticks and mix into cookie dough. (Pretzel twists will also work but I find pretzel sticks to be easier to break into pieces.)
6. In a small bowl, mix together 2 tablespoons of sugar and 1 teaspoon of cinnamon to roll dough balls into.
7. Roll dough into 1 inch - 1 1/2 inch balls, and then cover in the cinnamon sugar mixture.
8. Place on baking sheets and bake for 10 minutes.
9. Cool the cookies before drizzling with caramel sauce.
Caramel Sauce Ingredients:
1 1/2 sticks of butter
1 1/2 cups of packed dark brown sugar
1 cup of packed light brown sugar
3/4 cup of whole milk
1/4 teaspoon salt
1 tablespoon powdered sugar
Caramel Sauce Steps:
1. In a large saucepan, melt butter over low heat.
2. Add 1 1/2 cups of dark brown sugar & 1 cup of light brown sugar, 3/4 cup of milk, 1/4 teaspoon of salt, and bring to a boil.
3. Lower the heat to medium and boil for 5 minutes.
5. In a small bowl, mix together some caramel and 1 tablespoon of powdered sugar until smooth. I like adding powdered sugar because it helps it to harden on the cookies. I find it helps with storing the cookies so it doesn't turn into a sticky mess.
6. Place caramel mixture into a plastic sandwich bag and cut off the corner of the bag.
7. Drizzle over cookies.