Caramel Stuffed Snickerdoodles
Soft cinnamon-sugar snickerdoodle cookies stuffed with buttery caramel candies and baked until lightly golden. A delicious homemade cookie for Christmas, fall baking, and holiday cookie exchanges.
Ingredients
- Cookie Dough
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- Caramel Filling
- 18 soft caramel squares unwrapped
- Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and 1 cup sugar until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk flour, baking soda, cream of tartar, and salt. Add to the wet ingredients and mix until a soft dough forms.
- Combine 1/4 cup sugar and cinnamon in a small bowl.
- Scoop approximately 1 1/2 tablespoons of dough and flatten gently.
- Place one caramel candy in the center and wrap the dough completely around it. Roll into a smooth ball.
- Roll the stuffed dough ball in cinnamon sugar.
- Arrange cookies 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes until puffed and lightly golden around the edges.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Make sure the caramel is completely enclosed to prevent leaking.
Use soft caramel candies for the best texture.
Chill sticky dough for 20–30 minutes if necessary.
Avoid overbaking to keep the cookies tender.
Caramel filling will be very hot immediately after baking.
Store in an airtight container for 3–4 days at room temperature.