I am almost finished with my holiday baking craziness and finished some cute little Christmas buckets for some special ladies. I know they will get their surprises later tonight, and they might be reading my blog right now. But I just wanted to give something special to you...just because I love the holiday baking spirit, and because you are awesome. That's all. ;-)
After my baking craziness, I wanted to start wrapping presents. What a concept, instead of placing gifts into cute Christmas themed gift bags but to my avail I had run out of tape. Christmas fail on my part. I forgot to take inventory on wrapping supplies, but I had plenty of Christmas wrapping paper yet no tape. Luckily I had a plate of these Caramel Appledoodles to enjoy instead of my Christmas wrapping duties.
These are sweet caramel-y apple goodness on a plate. Thank Nicole and Jey for teasing me with their cookie posts for finally baking these up. I truly love the simplicity of old-fashioned snickerdoodles because what's not to love about sugar and cinnamon..it's always nice. Hehe. Yet, with the addition of the apple and caramel bits, this irresistable cookie is taken to a higher sugar-y blissful heaven. You might want to make a double batch because they might be hard to share with others. I'll wrap gifts tonight, and probably enjoy another plate of cookies, too.
Adapted from Prevention RD & The Jey of Cooking
8 tablespoons (1 stick) unsalted butter, room temperature
2/3 cup brown sugar
2/3 granulated sugar
2 cups all-purpose flour
2 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon fresh nutmeg
1 medium apple, peeled, cored and finely diced
1 cup soft caramels, finely chopped (i.e. Kraft Caramel Bits or Werther's Soft & Chewy Caramels)
1/3 cup sugar
1 tablespoon cinnamon
pinch of nutmeg
In the bowl of the stand mixer, cream the butter and sugars together until light and fluffy. Add the eggs and mix until combined.
In a medium bowl, whisk together the flour, cornstarch, baking soda, salt and nutmeg. Slowly add the flour mixture to the wet ingredients and mix until on low speed until combined. Fold in the chopped apple and caramel bits. Let cookie dough mixture chill in refrigerator for 1 hour.
When ready to bake the cookies, preheat the oven to 350 degrees. Line your baking sheets with parchment paper or silpat baking mat.
In a small bowl, mix the 1/3 cup sugar, cinnamon and nutmeg until combined. Using a tablespoon or small cookie scooper, roll the balls of cookie dough in the sugar mixture. Place on prepared baking sheets about 3 inches apart.
Bake for 14 to 16 minutes, turning the pan midway baking time (only if you don't have a convection oven).
Let cookies rest on baking sheets for at least 5 minutes before placing on cooling racks. Enjoy immediately and try not to eat them all.
Yield: 40 cookies
Other Christmas Homemade Ideas:
Peppermint Bark Cheesecake Truffles by The Nifty Foodie
White Chocolate Cranberry Pecan Cookies by The Granola Chronicles
Homemade Peppermint Marshmallows with Homemade Hot Chocolate Mix from me
Cookie Update: Guess who is 19 weeks already!! We finally got our Christmas tree up and decorated. I love it! Next week, we get our 2nd trimester ultrasound and Eric and I are so excited to see how big our little cookie is baking. We won't be finding out the gender of the baby because we chose to be surprised at birth. Am I having a girl or boy? I'll let you keep guessing. ;-)