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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For the cookies
- 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
For the filling
- 6 chewy caramel squares, quartered
- sea salt, optional
For the coating
- 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