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What’s Cooking: Raise the bar for dessert at this year’s potluck

(NC) Forget pies and sheet cakes – show off your baking chops with these Spiced Caramel Snickerdoodles. Made with caramel and cinnamon, these cookies can do no wrong.

Featuring delicious flavours, this cookie has got a little something to suit everyone’s taste buds. Another crowd-pleaser? The simplicity of baking with Becel; use it 1:1 as a swap for butter to bake soft and chewy cookies every time.

Spiced Caramel Snickerdoodles

Prep time: 10 minutes
Cook time: 10 minutes
Makes: 26


½ cup (125 mL) Becel Original margarine
1 1/3 cups (325 mL) all-purpose flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) cream of tartar
¼ tsp (1 mL) salt
¾ cup (175 mL) granulated sugar, divided
¼ cup (60 mL) firmly packed light brown sugar
1 egg
1 tsp (5 mL) vanilla extract
½ cup (125 mL) sea salt caramel chips
2 tsp (10 mL) ground cinnamon
½ tsp (2 mL) each of ground ginger and nutmeg
¼ tsp (1 mL) cayenne pepper


Preheat oven to 375°F (190°C). Combine flour, baking soda, cream of tartar and salt; set aside.
Beat together margarine, ½ cup (125 mL) granulated sugar and brown sugar in a large bowl. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in sea salt caramel chips.

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Stir together remaining sugar, cinnamon, ginger, nutmeg and cayenne pepper in a shallow bowl or plate.

Roll tablespoonfuls of dough into balls. Roll balls in sugar mixture, then place on ungreased baking sheets, about 2 inches (5 cm) apart.

Bake for 8 to 10 minutes or until edges are golden. Let cool for 2 minutes on rack; transfer cookies directly to rack and let cool completely.

Tip: For Spiced Caramel Snickerdoodle Sandwich Cookies, simply spread cream cheese frosting and store-bought caramel sauce between two cookies.

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