Brown Butter Caramel Snickerdoodles
Soft and chewy snickerdoodles made with a unique reduced apple cider for extra flavor, then drizzled with a rich brown butter caramel sauce.
Soft and chewy snickerdoodles made with a unique reduced apple cider for extra flavor, then drizzled with a rich brown butter caramel sauce.
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In a medium saucepan over medium-high heat, bring the apple cider to a boil. Reduce the heat and let it simmer until it has reduced to about 1/2 cup of liquid. Set aside to cool completely.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and 1/2 cup of granulated sugar until light and fluffy.
Add the cooled, reduced apple cider and vanilla extract to the butter mixture. Mix on low speed until just combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, 1 tsp of cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
In a shallow bowl, combine 1 cup of granulated sugar and 2 tbsp of cinnamon for the coating. Mix well.
Using a cookie scoop, portion the dough and roll it into balls with your hands.
Roll each dough ball in the cinnamon-sugar mixture until it's fully coated.
Place the coated dough balls on a parchment-lined baking sheet, leaving a few inches of space between each one.
Bake until the edges are set and the centers are soft. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Once cooled, drizzle the cookies with brown butter caramel sauce, if desired.
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