• Prep Time: 25 minutes
  • Cooking Time: 30 minutes
  • Serves: 4 dozen

White Chocolate Caramel Snickerdoodles

  • Recipe Submitted by on

Category: Desserts, Chocolate

 Ingredients List

  • ½ cup butter, softened
  • ½ cup shortening
  • 1 ½ cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon
  • Recipe for White Chocolate Caramel Sauce
  • 1 tablespoon coarse sea salt


Preheat oven to 400 degrees F (200 degrees C).

In a small bowl combine 2 tablespoons sugar and the cinnamon, stir and set aside.

Using a stand mixer or by hand, cream together butter, shortening, 1 ½ cups sugar, eggs and vanilla. Stir in flour, cream of tartar, soda and salt.

Spoon dough by the tablespoon and roll into a ball. Roll ball in the sugar cinnamon mixture, and place on pan

2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard.

Remove immediately from baking sheets.

Once all of the cookies are baked. Make White Chocolate Caramel Sauce.

Let the sauce cool for 5 minute, then spread while the sauce is still warm on the cookie, “frost” all cookies with caramel.

This is easiest to do while the caramel is warm, but not hot. Once all of the cookies are topped with caramel, sprinkle each cookies with a pinch of sea salt, serve immediately or let save for later.

Do not stack on top of one another until caramel is completely hardened.

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