Caramel Snickerdoodles

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

   Tip: Use a digital thermometer to ensure accurate oven temperature.

2. 2

   Cream the butter and sugars together until light and fluffy, about 3-4 minutes.

   Tip: Be careful not to overmix.

3. 3

   Beat in the eggs one at a time, followed by the cream of tartar and vanilla extract.

   Tip: Make sure to scrape down the sides of the bowl.

4. 4

   In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

   Tip: Use a wire whisk for best results.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

   Tip: Don't overmix.

6. 6

   Roll the dough into balls, about 1.5 cm in diameter.

   Tip: Use a small cookie scoop for uniformity.

7. 7

   Roll each ball in sugar to coat, then place on the prepared baking tray.

   Tip: Use a gentle touch to avoid compacting the dough.

8. 8

   Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.

   Tip: Keep an eye on them after 8 minutes.

9. 9

   Remove from the oven and let cool for 5 minutes.

   Tip: Use a wire rack to cool completely.

10. 10

    Drizzle the caramel sauce over the cooled cookies and sprinkle with sea salt.

    Tip: Let the caramel set before serving.

11. 11

    Serve warm and enjoy!

    Tip: Store leftovers in an airtight container.