In case you wanted to do some last-minute holiday baking to ensure that jolly Saint Nick finds his way to your house this year, these cookies are the answer. My family is hosting Christmas Eve today, so naturally our kitchen has been a hot spot these past few days preparing all sorts of goodies. My mom is quite the cook, and this year is no exception! To help out, my job was to help bake all the sinful treats (don’t worry, I’ll be posting those recipes later too!)
But these cookie recipe simply could not wait to be shared until after Christmas. Why? I’m not very good at math, but I believe the numbers speak for themselves…
One batch makes 24 cookies.
There are 4 people living in my house.
We made the first batch of these cookies 3 days before Christmas.
The day before Christmas Eve, there were 6 cookies left.
The day before Christmas Eve, we made 2 more batches, resulting in 54 cookies remaining (in theory — pretty sure at least 6 from the new batches have been eaten since then…)
Moral of the story? These bad boys almost didn’t make it to Christmas Eve! They’re probably the best cookies I’ve ever made from scratch, and you absolutely have to try them.
Brown Butter Salted Caramel Snickerdoodles: Makes about 24 cookies
- 2½ cups all-purpose Gold Medal flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 cup unsalted butter, sliced
- 1¼ cup dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 tablespoon plain Greek yogurt
- 1 cup caramel squares, cut into ¼’s
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- Coarse Sea salt for sprinkling on completed cookies
- In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
- To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don’t want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.
- While the butter is cooling, cut the carmel squares into ¼’s.
- In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
- Beat in egg, egg yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
- Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
- Once you are ready to bake preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won’t stick to the pan.
- Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used course sea salt)
- Bake for 10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cool for 2-3 minutes, and transfer to a wire cooling rack to cool completely.
Please note! You need to add both one egg AND one egg yolk… I retyped the instructions, but when I made the first batch I misread the instructions and didn’t add both. Spoiler alert, it won’t work without both an egg and egg yolk! Also, try putting them in the microwave 10-15 seconds before eating them! It’ll cause the caramel on the inside to melt taking these cookies to a whole new level.
Give these a try. If they’re good enough for my Dad, they’re good enough for Santa. I hope you all have a wonderful Christmas and happy new year! Happy eating!!