From Southern Living Dec 2025 here
1 cup unsalted butter, softened
1/2 cup packed light brown sugar
1 1/4 cups granulated sugar, divided
2 large eggs, at room temperature
3 cups all-purpose flour
2 tsp cream of tartar
1 1/2 tsp baking soda
1/2 tsp kosher salt
1 cup crushed hard caramel candies (such as Werther’s Original) (from about 40 pieces)
2 tsp ground cinnamon
Preheat oven to 375°F. Beat butter, brown sugar, and 3/4 cup granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating just until combined, about 15 seconds.
Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. With mixer on low speed, gradually add to butter mixture, beating just until combined. Fold in caramel candies using a spatula, being sure to scrape down sides and bottom of bowl.
Stir together cinnamon and remaining 1/2 cup granulated sugar in a small bowl. Scoop about 2 tablespoons dough, form into a ball, and roll in cinnamon-sugar mixture. Place balls 3 inches apart on 3 large baking sheets lined with parchment paper (about 12 cookies per sheet).
Bake, 1 pan at a time, until bottoms are light golden brown, about 10 minutes. Let cool on pan on a wire rack 10 minutes; transfer cookies to rack, and let cool completely, about 30 minutes. Store at room temperature in an airtight container up to 3 days.
1/2 cup packed light brown sugar
1 1/4 cups granulated sugar, divided
2 large eggs, at room temperature
3 cups all-purpose flour
2 tsp cream of tartar
1 1/2 tsp baking soda
1/2 tsp kosher salt
1 cup crushed hard caramel candies (such as Werther’s Original) (from about 40 pieces)
2 tsp ground cinnamon
Preheat oven to 375°F. Beat butter, brown sugar, and 3/4 cup granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating just until combined, about 15 seconds.
Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. With mixer on low speed, gradually add to butter mixture, beating just until combined. Fold in caramel candies using a spatula, being sure to scrape down sides and bottom of bowl.
Stir together cinnamon and remaining 1/2 cup granulated sugar in a small bowl. Scoop about 2 tablespoons dough, form into a ball, and roll in cinnamon-sugar mixture. Place balls 3 inches apart on 3 large baking sheets lined with parchment paper (about 12 cookies per sheet).
Bake, 1 pan at a time, until bottoms are light golden brown, about 10 minutes. Let cool on pan on a wire rack 10 minutes; transfer cookies to rack, and let cool completely, about 30 minutes. Store at room temperature in an airtight container up to 3 days.
No comments:
Post a Comment