Caramel Stuffed Snickerdoodle Cookies
- 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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Recipe by Southern FATTY at https://www.southernfatty.com/caramel-stuffed-snickerdoodle-cookies/
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