Caramel-Filled Snickerdoodles

The Baker's Daughter The Baker's Daughter
Leave a review

I’m pretty sure I’ve mentioned before that I am quite fond of cinnamon. This has led me to try many variations of ‘snickerdoodles’. For those of you not cookie obsessed- snickerdoodles are a simple cookie dough rolled in cinnamon sugar. I have tried pumpkin snickerdoodles, chocolate snickerdoodles etc… Today I decided to fill my snickerdoodles, and with caramel chips quite popular right now, they seemed like a good choice.

I know they were a good choice – my cookie jar is almost empty in just 24 hours!

Yields approximately 4 dozen

1h 30m 15
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Gluten, Wheat

Directions

  1. Beat margarine, eggs and sugars together.

  2. In a separate bowl, mix flour cream of tartar, baking soda and salt together.

  3. Add dry ingredients to margarine and mix until incorporated.

  4. Chill dough for at least one hour.

  5. Preheat oven to 350 degrees Fahrenheit.

  6. Mix 1/2 cup sugar and three tablespoons cinnamon in a small bowl.

  7. Scoop a tablespoon of dough, flatten in your palm and fill with caramel chips – approximately 15 pieces. And roll into a ball.

  8. Roll ball into cinnamon sugar mixture, coating well.

  9. Place cookies on lined baking sheets, approximately one and 1/2 inches apart.

  10. Bake for 12 to 15 minutes, until golden brown at the edges.

Notes:
Freeze baked cookies in an airtight container for up to 2–3 months, or freeze the filled dough balls and bake directly from frozen, adding about 1–2 extra minutes to the bake time.

This recipe image was generated using AI.

Suggested Recipes

Explore

caramel cookies freezer-friendly snickerdoodles the baker's daughter
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments