Caramel Stuffed Snickerdoodles
Soft, tangy cinnamon sugar snickerdoodles wrapped around a soft caramel candy that melts into a gooey center as they bake.
Servings: 24 cookies
Calories: 215kcal
Cost: 3
Equipment
- mixing bowls
- electric hand mixer or stand mixer
- whisk
- rubber spatula
- measuring cups and spoons
- small plate or tray for freezing caramels
- Cookie scoop about 2 tablespoon size
- 2 baking sheets
- parchment paper
- shallow bowl for cinnamon sugar coating
- wire cooling rack
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 24 soft caramel candies, unwrapped and frozen
- 1/4 cup granulated sugar (for rolling)
- 2 tsp ground cinnamon (for rolling)
- flaky sea salt, optional, for finishing
Instructions
- Freeze the unwrapped caramel candies on a small plate for at least 30 minutes until firm.
- Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl and set aside.
- Cream the softened butter with the 1½ cups granulated sugar for 2 to 3 minutes until pale and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract, scraping down the bowl between additions.
- Stir in the dry ingredients just until no streaks of flour remain.
- Cover the dough and chill for 1 hour.
- Preheat the oven to 375°F and line two baking sheets with parchment paper. Stir together the 1/4 cup granulated sugar and ground cinnamon in a shallow bowl.
- Scoop about 2 tablespoons of dough and flatten it into a disc. Place a frozen caramel in the center, wrap the dough completely around it, pinch the seams closed, and roll into a smooth ball, checking for any thin spots.
- Roll each dough ball in the cinnamon sugar and place them 3 inches apart on the prepared baking sheets.
- Bake one baking sheet at a time at 375°F for 9 to 11 minutes, until the edges are set and the centers remain puffed and pale.
- Cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack. Sprinkle with flaky sea salt while warm if desired.
Notes
Store in an airtight container at room temperature for up to 4 days. Warm each cookie in the microwave for 8 to 10 seconds to soften the caramel center again. Assembled unbaked cookie dough balls freeze well for up to 2 months. Roll in cinnamon sugar just before baking and bake directly from frozen, adding 2 to 3 extra minutes.