Caramel Snaps

Hello, the friends!  Sorry for my long absence.  Holidays and such yadda yadda.  Will be better and such yadda yadda.

Now I will share with you my most favorite cookie.  It is the cookie-est of all cookies, the heart of what every good cookie should be.

It is the caramel snap.  I invented them, yes, me.  (I haven't bothered to Google yet to see if anyone else has also simultaneously invented them a la Picasso and Braques with Cubism...I probably never will, because I DID IT ME!)

I'd been experimenting with caramel sauces, specifically Joy's Almost Burnt Salted Caramel Sauce.  Her recipe made more than I knew what to do with (I'm sorry to admit there are times even I don't know what to do with so much caramel).

Then one night I was craving gingersnaps and I thought, molasses = sticky sweet sugary substance that is key to cookie perfection.

And here I have all of this caramel sauce.

!!

Do it.  Do it.  Do it now.  Put salt in it.

I love you.

Caramel Snaps
adapted from Ginger Snaps on Sally's Baking Addiction (these are my favorite soft ginger snaps)

Makes 2 - 2 1/2 dozen

3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter, softened
3/4 cup dark brown sugar
1/3 cup caramel sauce
1 egg
2 teaspoons vanilla extract
1/3 cup granulated sugar, for rolling

In a large bowl, mix the flour, baking soda and salt.  Set aside.  In the bowl of a stand or handheld mixer, cream the butter for about 1 minute on medium speed.  Add the sugar and beat until light and fluffy, about another 2 minutes.

Add the caramel, egg, and vanilla.  Beat well, about another minute.

Slowly add the dry ingredients to the wet on low speed.  Cover dough with foil and chill for 2 hours or overnight.

Preheat oven to 350F.  Shape dough into 1-inch balls and roll in granulated sugar (I used coconut sugar, because I had it on hand).  Place balls 2 inches apart on greased cookie sheet.  Bake for 6 - 8 minutes, or longer if you like them crispy.  Cookies will be puffy.  PUFFY IS GOOD.