Maldon Salted Caramel Snickerdoodles

Preheat your oven to 180°C (160°C fan), Gas Mark 4. 

In a small bowl, combine the ingredients for the cinnamon sugar and set aside.  

In a large bowl, add the flour, cornstarch, baking powder, bicarb, cream of tartar and salt. Give everything a good mix to combine, then set aside.  

Add the butter and sugars to another large bowl and using an electric hand whisk, beat on high for 2-3 minutes until light and fluffy. Add the condensed milk, egg yolk and vanilla and whisk on low until combined. Whilst continuing to whisk on low, slowly add the dry ingredients until a dough has formed. 

Roll the dough into equal sized balls – they should be around 45g each. Roll each ball in the cinnamon sugar making sure to coat completely. Place the balls onto the baking tray and pop in the fridge for 20 minutes to chill before baking. 

When ready to bake, space the balls evenly across the baking trays and bake for 12-15 minutes until golden round the edges and the top is set. Remove from the oven and allow to cool completely on the tray.  

For the cream cheese frosting, add the room temperature cream cheese and butter to a large bowl and using an electric hand whisk, beat for 3 minutes until light and fluffy. Add the condensed milk, caramel, vanilla and salt and beat again for another 4-5 minutes until the icing becomes smooth and creamy.  

To frost the cookies, place a ½ tablespoon of the icing into the middle of the cookie and then use the back of the spoon to push the icing out and create an even covering across the cookie. Repeat with all the cookies until they have all been iced. 

These are best eaten (and shared!) after baking but will keep in an airtight container in the fridge for up to three days.