What’s better than snickerdoodles? Snickerdoodles with a caramel center! Add a few flakes of sea salt for even more delicious flavor.
Welcome to Day Four of Christmas Cookies Week! Snickerdoodles have a silly name, but they are a seriously delicious cookie. Cinnamon-spiced cookie is rolled in cinnamon sugar, then baked, which results in a cookies that’s crisp at the edges and chewy in the middle.
What could possibly make snickerdoodles even better?? Stuffing the balls of cookie dough with chewy caramels … maybe even top them with a few flakes of sea salt.
I first had a salted-caramel-stuffed snickerdoodle cookie when a dozen of them were sent to me through the now-defunct Great Food Blogger Cookie Swap. I still remember those cookies to this day, and how I couldn’t stop eating them.
Christmas Cookie Week provided the perfect excuse to make a batch (or two, or three) of them for myself. They don’t take much more effort than traditional snickerdoodles.
Now, if you’re in a hurry, you can skip the chilling stage. However, you’ll get a slightly thicker cookie if you can chill the dough even for just an hour. It really makes a difference.
Supposedly, you can store these in an air-tight container for up to a week, but mine never last that long!
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- 1 1/4 cup +2 tbsp all-purpose flour
- 1 1/2 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 3/4 tsp vanilla extract
- 6 chewy caramel squares quartered
- sea salt optional
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
In a small bowl, stir together the flour, baking soda, cinnamon and salt. Set aside. Line two baking sheets with parchment or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Scrape down the sides and bottom of the bowl, then beat in the egg and vanilla extract.
Add the dry ingredients to the dough and mix just until combined. Cover the bowl and chill the dough for at least 1 hour, up to 24 hours.
Preheat your oven to 375 degrees F. Line two sheet pans with parchment paper or silicone baking mats.
Scoop the dough with a small cookie scoop. Flatten to a disc shape. Place a caramel square in the center, then wrap the dough around the caramel and roll between your hands into a ball. Repeat with the remaining dough and caramel squares.
Stir together the sugar and cinnamon for the coating. Roll each dough ball in the cinnamon sugar, and place 2 inches apart on the prepared baking sheets.
Bake for 8 minutes. Cool on the sheet pan for 2 minutes, then remove to a wire rack to cool completely.
See more Christmas Cookie recipes!
- Candied Ginger Shortbread by Palatable Pastime
- Caramel-Stuffed Snickerdoodles by The Redhead Baker (recipe above)
- Chocolate Cake Mix Christmas M&M Cookies by Family Around the Table
- Chocolate Chip Mint Cookies by A Day in the Life on the Farm
- Chocolate Peanut Butter Swirl Cookies by Frugal Pantry
- Cinnamon Cranberry Pudding Cookies by Jonesin’ For Taste
- Coffee-Kissed Pizzelle by Culinary Adventures with Camilla
- Dark Chocolate Dipped Orange Biscotti by Making the Most of Naptime
- Easy Bourbon Cherry Chocolate Press Cookies by Girl Abroad
- Frosted Peppermint Sugar Cookies by My Southern Sweet Tooth
- Gingerdoodles by Making Miracles
- Ginger Chocolate Chip Cookies by Kate’s Recipe Box
- Mexican Chocolate Chip Crinkle Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peppermint Sandies by Corn, Beans, Pigs & Kids
- Pignoli Cookies by Love and Confections
- Pistachio Cranberry Macaron by A Kitchen Hoor’s Adventures
- Place Setting Sugar Cookies by The Freshman Cook
- Santa’s Chocolate Chip Cookies by Soulfully Made
- Santa’s Thumbprint Cookies by Cindy’s Recipes and Writings
- Soft Cinnamon Sugar Cookies by Daily Dish Recipes