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Spiced Caramel Snickerdoodles

  • Cooking time10 min
  • Prep time10 min
  • Makes 26 cookies
recipe image Spiced Caramel Snickerdoodles

Ingredients

  • 1/2 cup Becel® Original margarine
  • 1 1/3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1/4 tsp. salt
  • 3/4 cup granulated sugar , divided
  • 1/4 cup firmly packed light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 cup HERSHEY'S® CHIPITS® Sea Salt Caramel Chips
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. cayenne pepper
Calories110.00
Total Fat5.00 g
Saturated Fat1.500 g
Trans Fat0.000 g
Cholesterol3 mg
Sodium135 mg
Total Carbs15.00 g
Dietary Fiber-1.0 g
Sugars11.00 g
Protein1.00 g
Vitamin D0.000 %
Calcium2 %
Iron0.00 %
Potassium0.000 %

Instructions

  1. Preheat oven to 375°F (190°C). Combine flour, baking soda, cream of tartar and salt; set aside.
  2. Beat together Becel® Original, 1/2 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.
  3. Stir together remaining sugar, cinnamon, ginger, nutmeg and cayenne pepper in a shallow bowl or plate.
  4. Roll tablespoonfuls of dough into balls. Roll balls in sugar mixture, then place on ungreased baking sheets, about 2 inches (5 cm) apart.
  5. 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.