A gooey, salted caramel filling makes these thumbprint cookies special.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3jYVqzdWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Salted Caramel SnickerdoodlesRecipe courtesy of Food Network KitchenTotal: 2 hr 20 minActive: 45 minYield: 30 cookiesLevel: IntermediateIngredientsSnickerdoodle Dough:2 1/4 cups all-purpose flour (see Cook's Note)1 teaspoon cream of tartar1/2 teaspoon kosher salt1 1/4 cup sugar1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled1/2 teaspoon pure vanilla extract1 large egg, at room temperature4 teaspoons ground cinnamonSalted Caramel Filling:1/4 cup sugar1 1/2 tablespoons unsalted butter, at room temperature2 tablespoons heavy cream, at room temperature1/8 teaspoon kosher saltFlaky sea salt, for sprinklingDirectionsMake the snickerdoodle cookies: Line 2 baking sheets with parchment paper. Whisk together the flour, cream of tartar and kosher salt in a medium bowl until evenly combined. Whisk 1 cup of the sugar, the butter, vanilla and egg together in a large bowl until well combined. Pour in the flour mixture and stir with a spoon until the dough just combines.Stir together the remaining 1/4 cup sugar and the cinnamon in a small bowl. Using a 1/2-ounce ice cream scoop or a tablespoon, portion and roll the dough into 30 (1-inch) balls. Roll each ball in the cinnamon-sugar to coat, and then transfer to the prepared baking sheet, spacing the balls 2 inches apart. Using the end of a wooden spoon or your index finger, press each dough ball in the center to create a deep divot. Refrigerate the dough balls on the baking sheets for 30 minutes.Preheat the oven to 400 degrees F. Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until light golden brown on the bottom, about 12 minutes. Let the cookies cool for 1 minute on the baking sheets, and then transfer them to a wire rack to cool completely.Make the salted caramel filling: Pour the sugar in a small saucepan and place over medium heat. Cook the sugar, stirring occasionally, until it turns liquid and deep amber brown. Remove the pan from the heat and stir in the butter until smooth. Add the cream and kosher salt and stir until incorporated. Fill the divot in each cookie with the hot caramel and sprinkle with sea salt. Let the caramel cool for 30 minutes to set before serving.Cook's Note When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #SaltedCaramelSnickerdoodles #12DaysOfCookies #FoodNetworkSalted Caramel Snickerdoodles | Food Networkhttps://youtu.be/jQbulc5QuUE
