Caramel-Filled Cinnamon Sugar Cookies
To start things off in sweet style, these Carmel-filled cinnamon sugar cookies are going to rock your world. I’d have to say they’re one of my favorite cookies of all time, and there’s even a secret ingredient! They’re made from two layers of pie crust. (Shh. Don’t tell.)
The soft caramel in the middle and the cinnamon sugar coating makes them absolutely wonderful and completely addictive. Trust me ... stock up on pie crusts.
2 refrigerator pie crusts, room temperature
16 soft caramel candies
1 cup sugar
3 Tbsp cinnamon
1/2 cup (1 stick) unsalted butter, melted
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Unroll pie crusts onto your work surface. Using a small circle cookie cutter or the rim of a drinking glass, cut as many circles as possible from each pie crust. Ball up the scraps and roll them out again to use as much dough as possible. You will probably get about 30 circles.
3. Warm up the caramels in your hands and work them a little to make them soft and pliable. Place one in the center of half the cookie circles.
4. Using a small pastry brush and a little bit of water, dampen the edges around the circles. Then cover with another circle and crimp the edges closed with a fork or your fingertip.
5. Bake at 400 degrees for 8-10 minutes, until the edges are brown and crispy. Let them cool on the tray for a minute, then transfer to a wire rack to cool.
6. In a small bowl, melt the butter in the microwave. In a second small bowl, mix the sugar and cinnamon.
7. One at a time, place each cookie in the butter and flip to cover both sides. Transfer to the cinnamon sugar and coat completely. Return to the rack to dry. Then enjoy the flaky goodness of these delicious cookies!
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