Recipes and Cooking Caramel-Coffee Snickerdoodles 5.0 (2) Add your rating & review Pump up an ordinary snickerdoodle recipe by stirring in instant espresso powder and drizzling with caramel. This easy fall cookie recipe will be the star of any tailgate or gathering! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 22, 2017 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Chill Time: 1 hrs Bake Time: 10 mins Total Time: 1 hrs 40 mins Servings: 42 Yield: 42 cookies Jump to Nutrition Facts Ingredients 1 cup butter, softened 1 ½ cup packed brown sugar 2 tablespoon instant espresso coffee powder 1 ½ teaspoon baking soda 1 teaspoon cream of tartar ¼ teaspoon salt 2 eggs 1 teaspoon vanilla ¾ cup white whole wheat flour ½ cup amaranth flour 1 ½ cup all-purpose flour ¼ cup granulated sugar 2 teaspoon ground cinnamon 20 vanilla caramels, unwrapped 3 tablespoon half-and-half 1 teaspoon instant espresso coffee powder Directions In a large bowl beat butter with a mixer on medium to high 30 seconds. Add the next five ingredients (through salt). Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs and vanilla. Beat in whole wheat flour and amaranth flour. Beat in as much of the all-purpose flour as you can with the mixer. Stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle. Preheat oven to 375°F. In a small bowl combine granulated sugar and cinnamon. Shape dough into 1-1/4-inch balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake 10 minutes or until bottoms are light brown. Cool on cookie sheet 2 minutes. Remove; cool on wire rack. In a small saucepan heat the remaining ingredients over medium-low heat until melted and smooth, stirring frequently (or microwave 50 seconds, stirring twice). Drizzle over cooled cookies. Let cookies stand until caramel is set. To Store Place cookies in a single layer in an airtight container; cover. Store at room temperature up to 3 days. Rate it Print Nutrition Facts (per serving) 128 Calories 5g Fat 19g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 42 Calories 128 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 21mg 7% Sodium 112mg 5% Total Carbohydrate 19g 7% Total Sugars 11g Protein 2g Calcium 32mg 2% Iron 0.5mg 3% Potassium 47mg 1% Folate, total 9.6mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.