Comments on: Caramel Appledoodles

By: Lauren

Lauren — Tue, 11 Mar 2014 22:56:38 +0000

These were fantastic! Loved every bit of them! So chewy and delicious! They’re even great cold (my boyfriend put his in the fridge for some reason, but they were still great)!

Definitely something that will become a normal part of my fall baking!

By: My Blog / Website» Blog Archive Caramel Appledoodles » My Blog / Website

Sat, 22 Feb 2014 02:45:36 +0000

[…] Seen on PreventionRD, The Jey of Cooking and Gimme Some […]

By: Caramel Appledoodles

Caramel Appledoodles — Wed, 01 Feb 2012 03:01:05 +0000

[…] The Jey of Cooking, and Prevention RD has a version that she made a little healthier. Print and […]

By: Stacey

Stacey — Fri, 09 Dec 2011 01:32:50 +0000

So, I made these. They taste REALLY good. But, just as a note and so others learn from my lesson, don’t let the dough sit overnight. I made the dough last night and wasn’t able to bake them because of the hour wait while the dough chilled. So, when I went to bake them today, the dough was incredibly moist and had given off a bunch of liquid. I stirred it back in and added 1/4-1/3 cup of flour to get to manageable. They were too moist to roll into balls, so I just dropped the dough into the sugar mixture and rolled it around until it was covered and “ball-like.” They really spread during cooking and are still a little sticky. I will try again and see how the dough cooperates as I do like the taste.

By: Stacy

Stacy — Mon, 05 Dec 2011 19:16:55 +0000

In reply to Nicole. Sounds wonderful! Thanks for the quick reply. Can't wait to make them this weekend.

By: Nicole

Nicole — Mon, 05 Dec 2011 19:13:31 +0000

Oops…it cut off. Here’s the rest. Let me know and I can forward you the recipe via email, too!

Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.

In a large bowl, cream together the margarine butter and 1 cup of white sugar until light and fluffy. Beat in the egg and 3 tablespoons maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup sugar and 1/4 cup maple syrup. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.

Bake 8 to 9 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks. Yield: 3 dozen.

Nutrition Information (per cookie): 79 calories; 2.6 g. fat; 6 mg. cholesterol; 30 mg. sodium; 13.5 g. carbohydrate; 0 g. fiber; 0.8 g. protein.

By: Nicole

Nicole — Mon, 05 Dec 2011 19:12:36 +0000

In reply to Stacy.

I apologize. That link has been acting up forever and I just keep thinking, “Well, I’m going to post them again this year!” and I just haven’t gotten around to it yet. Here’s the recipe! 🙂 Hope you enjoy just as much as I did!

Maple Snickerdoodle as seen at Carrie’s Sweet Life, from Allrecipes.com

2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 cup (1 stick) butter, softened
1 1/2 cups white sugar, divided*
1 egg
1/4 cup + 3 Tbsp real maple syrup, divided*

Directions:

Preheat oven to 350

By: Stacy

Stacy — Mon, 05 Dec 2011 17:56:33 +0000

You referenced maple snickerdoodles which sound amazing. Unfortunately when I try to use the link in the recipe index it doesn’t work. Is there any way I can get the recipe? I want to make them for an upcoming holiday party. Thanks!

By: Brianna

Brianna — Fri, 02 Dec 2011 21:06:23 +0000

Mmm what a fun twist on snickerdoodles! I’d be afraid I’d eat half the caramels before they went in the cookies 🙂

By: Heather

Heather — Fri, 02 Dec 2011 18:15:49 +0000

These look great and perfect for this time of the year!

What an awesome co-worker you are to bring such yummy things into work! I wish I worked with you, I would gladly take treats like these off your hands 🙂