Easy Caramel Filled Snickerdoodle Recipe
This Easy Snickerdoodle Recipe is like nothing before. Filled with gooey caramel and crisp cinnamon sugar edges will make for all the smiles. A glass of milk will pair nicely with these treats!
Servings: 24 cookies (approx.)
- 1 c butter, softened
- 1 ⅓ c sugar
- 2 ¾ c flour
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cream of tartar
- 24-28 soft caramels
Preheat oven to 375° F.
In a medium bowl, cream the butter and sugar using a hand or standing mixer until light and fluffy (about 2-4 minutes.). Add in the eggs and vanilla and mix until fully incorprated.
In a separate bowl, whisk together flour, salt, cream of tartar and baking soda. Slowly add the dry ingredients into the wet and mix just until combined.
Roll the dough into small balls and then press into them (as shown above) to make a small imprint. Place the caramel in the dough and close the dough over top of it to make a ball. Make sure there is enough dough surrounding the caramel so that it doesn't melt through the bottom of the cookie completely.
Mix the sugar and cinnamon for rolling together and then roll each ball into the mixture to fully coat. Place on a cookie sheet (I always line mine with parchment) 2 ½ inches apart. Bake for 10-12 minutes or until edges become golden.
Cool on a cooling rack (don't worry, taste several when getting them there, I know that's what we are all gonna do!) and store in an airtight container.