• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Redhead Baker logo
  • Home
  • Recipes
  • About Me
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About Me
  • Contact
  • ×

    Home » Recipes » Desserts and Sweets

    Caramel-Stuffed Apple Cider Snickerdoodle Cookies

    Published: Dec 11, 2013 · Modified: Sep 18, 2020 by Coleen · This post may contain affiliate links.

    #Caramel Stuffed Apple Cider #Cookies #FBCookieSwap

    This is my third year baking for the Great Food Blogger Cookie Swap. It started with a thought by Lindsay from Love and Olive Oil and Julie from The Little Kitchen, and has turned into a huge cookie swap event, raising thousands of dollars for Cookies for Kids Cancer.

    fbcookieswap2013_badgewhite

    Each year, the swap gets bigger and better. This year, not only is OXO partnering with the swap, but Dixie Crystals, Gold Medal Flour, and Grandma's Molasses have joined up, too. Between the blogger entry fee to participate in the swap, and the matches pledged by the partners, we raised nearly $14,000 for Cookies for Kids Cancer!

    As part of the swap, I received Cranberry White Chocolate Cookies from Solid Gold Eats; Mini Dark Chocolate Peppermint Truffle Brownies from The Chocolate Cult; and Sparkling Lemon Pillow Cookies from The Monday Box.

    The cookie recipe I chose was in part because of the amount of apple cider I had left over from Thanksgiving. I found these apple cider snickerdoodle cookies on FoodNetwork.com, and decided to adapt them slightly by placing a chewy caramel candy in the center of each cookie.

    #Caramel Stuffed Apple Cider #Cookies #FBCookieSwap

    Keep a close eye on the cider while it boils, particularly near the end, so that you don't boil too much away. This part can be done up to a day ahead; store the cider syrup covered in the refrigerator. It will solidify while chilled, so heat it in the microwave just enough to make it liquid again before adding to the cookie dough.

    One issue I had with the first batch of these cookies was that the melted caramel would fall out of the bottom of the cookies as they cooled on the rack. I tried cooling them on wax paper instead, but found that the cooled caramel would make the cookies stick (and here I thought nothing stuck to wax paper!). So finally, I cooled the cookies upside down on the cooling rack, which worked well.

    #Caramel Stuffed Apple Cider #Cookies #FBCookieSwap

    Don't forget to visit Love & Olive Oil and The Little Kitchen on Monday to see ALL of the Great Food Blogger Cookie Swap recipes!

    Are you a food blogger who missed this year's swap? Fill out this form to be notified when sign-ups are open for next year's swap!

    Caramel-Stuffed Apple Cider Snickerdoodle Cookies

    Adapted from FoodNetwork.com

    Ingredients

    • 2 ½ cups apple cider
    • 3 cups all-purpose flour
    • 2 teaspoon cream of tartar
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon kosher salt
    • 1 cup unsalted butter, at room temperature
    • 1 cup granulated sugar, plus 6 tablespoons for rolling
    • ½ cup packed light brown sugar
    • 2 large eggs
    • 4 teaspoons apple pie spice*
    • 1 (11-oz) bag chewy caramel candies, unwrapped

    * I didn't have cardamom, so I just left it out.

    Directions

    1. Heat the cider in a medium saucepan over medium-high heat until it comes to a boil. Continue to cook until syrupy and reduced to about ¼ of a cup, 25 to 30 minutes. Set aside to cool slightly, store covered in the refrigerator for up to a day.
    2. Preheat the oven to 400 degrees.
    3. Cut each caramel in half, and form each half into a ball. Set aside.
    4. Whisk the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl until aerated and evenly distributed.
    5. Cream the butter with 1 cup of the granulated sugar and the light brown sugar in the bowl of a stand mixer on medium-high speed until fluffy and smooth, 2 to 3 minutes. Scrape down the bowl.
    6. Beat in eggs one at a time, beating well and scraping between additions, then beat in the cider.
    7. Stir in the flour mixture on low speed just until combined.
    8. In a shallow dish, stir together the remaining 6 tablespoons of granulated sugar and the apple pie spice.
    9. Scoop golf ball-sized balls of dough. Press a caramel ball into the center of each dough ball, and using lightly moistened hands if the dough is too sticky, roll the dough ball until the caramel candy is completely encased. Then roll in the spiced sugar mixture. Place the dough balls 3 inches apart on parchment-lined baking sheets.
    10. Bake until the edges are just set but centers are still soft, about 9 minutes, rotating the pans halfway through the baking time to ensure even baking.
    11. Cool 2 to 3 minutes on the baking sheet, and then transfer to a wire rack, placing cookies upside down, to cool completely.

    Number of servings (yield): 3 dozen cookies

    More Desserts and Sweets

    • Lemon Meringue Cheesecake
    • Lemon Pound Cake
    • Caramel Apple Crumb Cake
    • King Bundt Cake

    Reader Interactions

    Comments

    1. Wendy says

      December 11, 2013 at 11:59 am

      Thank you, Colleen, for these wonderful cookies!! When they first arrived, the apple-caramel smell made it imperative to eat one right away. They had been out in freezing temperatures and the caramel was kind of hard. I thought," If the caramel was chewy on these, they would be perfect." Guess what happened when they warmed up to room temperature? The caramel was chewy, and they were perfect! Big plus, they stay fresh and chewy for well over a week. These will be finding their way into a care package soon! Thanks, again. 🙂

      Reply
    2. The Chocolate Priestess says

      December 12, 2013 at 10:48 am

      Haven't had a chance yet to try your cookies but I mentioned them in my post and linked back to you.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Popular Posts

    Lemoncello Tiramisu

    A short rib on the bone over mashed potatoes with gravy.

    Instant Pot Red Wine Short Ribs

    Chocolate espresso cookies are rich and fudgy. Espresso powder enriches the flavor of the chocolate and adds coffee flavor, too. #Choctoberfest

    Chocolate Espresso Cookies #Choctoberfest

    Peach butter is smoother and less sweet than peach preserves, resulting in a purer peach flavor. Canning peach butter preserves the flavor all year long. #SundaySupper

    Peach Butter

    Key lime pie parfaits — all the flavor of the pie without the work! This no-bake layered dessert is quick and easy to make. #BrunchWeek TheRedheadBaker.com

    Key Lime Pie Parfaits

    Creme Anglaise

    Irish Oatmeal Bread #StPatricksDay | theredheadbaker.com

    Irish Oatmeal Bread

    Chicken tacos are spiced with ancho chile powder and topped with cilantro slaw and avocado cream. This delicious meal is ready in under 30 minutes!

    Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

    Contact

    • Email me
    • Media Kit
    • FAQ coming soon!

    About

    • Privacy Policy
    • Copyright Policy
    • Accessability Policy

    Footer

    Newsletter

    • Sign up for newsletters and updates through email

    Footer

    About

    • Privacy Policy
    • Copyright Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit
    • FAQ coming soon!

    As an Amazon Associate I earn a small percentage from qualifying purchases.

    Protected By Pixsy

    The Redhead Baker is a registered trademark.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme

    20 shares