This week I’ve decided to continue the dessert theme with a cookie recipe. I’ve always been partial to snickerdoodles and after finding this recipe at Sally’s Baking Addiction I decided to give it a shot.
The key here is to use a true soft caramel. You want something that you can squish with your fingers in the wrapper. That will make it soft enough to melt when the cookie bakes.
Ingredients:
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2/3 cup packed light brown sugar
2 eggs
1.