Caramel-Studded Snickerdoodles
Take a break from the hectic holiday season with these Caramel-Studded Snickerdoodles and your favorite Bigelow tea! These cookies are perfect for holiday cookie trays too!
Servings: 48 cookies
Ingredients
- ½ cup butter softened
- ½ cup shortening
- 1 ½ cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons white distilled vinegar
- 1 teaspoon baking soda
- 1 bag caramel bits 11 oz.
- 3 tablespoons slightly heaping white sugar
- 3 ½ teaspoons ground cinnamon
Instructions
- Preheat oven to 400°F.
- Cream together butter, shortening, 1½ cups sugar, the eggs and vanilla extract. Blend in the flour, vinegar, and baking soda. Stir in the caramel bits. Shape dough by rounded spoonfuls into balls.
- Mix the 3 tbsp. sugar and the cinnamon in a small bowl. Rolls balls of dough in cinnamon-sugar mixture. Place 2 in. apart on ungreased baking sheets.
- Bake exactly 8 minutes. Remove from oven and let cool on baking sheets about 2-3 minutes. Transfer to cooling rack to cool completely.
Notes
- You can also use chocolate chips if you aren't a fan of caramel.
Nutrition
Calories: 113kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 12mg | Sodium: 54mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 72IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 0.4mg
