Caramel Stuffed Snickerdoodle Cookies
 
Prep time
Cook time
Total time
 
Classic sugar cookie recipe with a twist. Snickerdoodle cinnamon-sugar topping with a smooth, melted caramel center. More on SouthernFATTY.com!
Serves: 24 cookies
Ingredients
Sugar Cookie Base
  • 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)
Finishing
  • cinnamon, ground
  • finishing sugar
Instructions
  1. Pre-heat oven to 350 F / 180 C.
  2. Cream butter in mixer until light.
  3. Add sugar and mix until combined and smooth.
  4. Mix in egg until fully incorporated.
  5. Combine and sift or whisk all dry ingredients.
  6. Add in small batches and mix until fully combined.
  7. Mix in vanilla.
  8. Optionally, chill the dough for better shaped cookies.
  9. Use a small scoop, get a ball of dough (about 20g) and press caramel into center. Roll until smooth.
  10. Press one half of the cookie into the cinnamon/sugar mix well. Cover an entire half of the ball.
  11. Place on prepared pan with bare side down.
  12. Bake until lightly golden around bottoms, about 10 minutes.
  13. Cool and enjoy! - Best enjoyed warm. Heat momentarily for 5-6 seconds in microwave of soften caramel before enjoying cold cookies.
  14. More on SouthernFATTY.com
Notes
2015 - SouthernFATTY.com
Nutrition Information
Serving size: 1 cookie
Recipe by Southern FATTY at https://www.southernfatty.com/caramel-stuffed-snickerdoodle-cookies/