Description
These caramel stuffed snickerdoodles are soft, spiced, and filled with gooey caramel centers. A cozy twist on the classic cinnamon sugar cookie!
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
16 soft caramel candies, unwrapped
For rolling:
1/4 cup sugar
1 teaspoon cinnamon
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
Add egg and vanilla; mix until well combined.
Gradually mix in dry ingredients to form a dough.
Roll dough into 16 one-inch balls.
Press a caramel candy into the center of each ball and seal the dough around it.
Mix sugar and cinnamon for rolling; coat each dough ball in the mixture.
Place on prepared baking sheet, spacing 2 inches apart.
Bake for 8–10 minutes, until edges are golden and centers are set.
Cool slightly on the sheet before transferring to a wire rack.
Notes
Use sea salt caramels for a sweet-salty variation.
Add a pinch of nutmeg or cardamom to the coating for extra spice.
Drizzle with melted chocolate for a festive finish.
Chill dough if it’s too soft before baking to prevent excessive spreading.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
