During all of this holiday madness (baking, eating, baking, eating, eating, eating), cookies sometime get a bad wrap. Super-simple, sure. But sometimes they just are under appreciated at the holiday parties. We’re going to fix that today.
Caramel Stuffed (you heard me!) Snickerdoodle Cookies for the win.
The first time I remember making a basic sugar cookie dough was an absolute disaster. I cooked a lot of random things during college that I was quite proud of, but those were not one of them. I blame finals or something. I remember that they totally turned into piles of butter patties (sounds worse than it was, I think) with chunks (another horrible word) of dough pieces just laying there like they found a shallow public pool to chill in. Just. Horrid.
Luckily for y’all, I’ve improved upon those baking disaster days and developed the world’s best simple snickerdoodle recipe. I know people say everything is the best. These are the best cupcakes you’ve ever had! This fruitcake is just the absolute best! (said nobody. ever.) I don’t think that I use “best” often, but this time it’s a go. Save those superlatives for when they really matter, y’all.
Packed full of butter (actually incorporated properly this time) and simple ingredients, rolled in cinnamon + finishing sugar, because you neeeeeeed that crunch, these are soft and chewy and just everything perfect in a sn’doodle. [Speaking of doodles, I wouldn’t mind someone sending me a goldendoodle, please. Be sure to put holes in the box when you mail it.]
I starting planning these out when a friend / fellow local Nashville blogger, Lindsey of Love & Olive Oil, and her bestestest friend Julie from The Little Kitchen hosted their annual charity cookie event, the Food Blogger Cookie Swap. I’ve participated in this before (with Cornflake Cookies — my ultimate favorite cookie), and it’s a great way to share and receive some deeeelicious cookies from fellow blog buddies around the country.
All of the participating blogs donate a little cash money to the Cookies for Kids’ Cancer group. A lot of you know, but I work at a local University as a cancer research biologist as my 9-5. I see the need for additional funding in this field on a daily basis in a very personal way. It’s great to see something as simple as some cookies and a bit of butter by bloggers to give back a bit during the holiday season.
Set a few of these out for Santa. Don’t go crazy or anything. Just a couple is all he needs. The rest you’re going to want to keep.
I pop these in the microwave for 5-6 seconds and forget about all of the troubles in the world. Everything is perfect when you have a snickerdoodle cookie with creamy caramel in the middle. Everything.
Happy holidays, y’all!
- 1 cup (230g) butter, softened
- 1 and ⅔ cup (330g) sugar, white granulated
- 1 egg
- 2 cups (250 g) flour, AP
- ½ teaspoon (11g) salt
- ½ teaspoon baking powder
- ⅛ teaspoon nutmeg, freshly ground
- 1 teaspoon vanilla bean paste or extract
- caramels (store-bought or homemade)
- cinnamon, ground
- finishing sugar
- Pre-heat oven to 350 F / 180 C.
- Cream butter in mixer until light.
- Add sugar and mix until combined and smooth.
- Mix in egg until fully incorporated.
- Combine and sift or whisk all dry ingredients.
- Add in small batches and mix until fully combined.
- Mix in vanilla.
- Optionally, chill the dough for better shaped cookies.
- Use a small scoop, get a ball of dough (about 20g) and press caramel into center. Roll until smooth.
- Press one half of the cookie into the cinnamon/sugar mix well. Cover an entire half of the ball.
- Place on prepared pan with bare side down.
- Bake until lightly golden around bottoms, about 10 minutes.
- Cool and enjoy! - Best enjoyed warm. Heat momentarily for 5-6 seconds in microwave of soften caramel before enjoying cold cookies.
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