Caramel Snickerdoodles are characterized by a cracked surface. These cookies are soft and thick in the center and slightly crispy around the edges. They have a nice cinnamon touch because the dough is rolled in a mixture of granulated sugar and cinnamon before baking. The caramel in the center is a wonderful addition to this cookie.
Tools & Equipment
- 2 large baking sheets
- 2 silicone baking mats
- Medium bowl
- Silicone spatula
- Stand mixer fitted with paddle attachment
- Tablespoon
- Whisk
Recipe Tips
Filling: if you don’t like caramel, you can just leave it out. Or substitute it with chocolate (white, milk or dark chocolate).
Chill: let your cookie dough chill for at least 1 hour to avoid spreading. This way your cookies become thick and soft.
Make in advance: you can prepare your cookie dough and chill it in the fridge for up to 3 days. If the dough is refrigerated for more than 3 hours, let it rest at room temperature for about 30 minutes to make it easier to handle.
Storage: the cookies can be stored in an airtight container at room temperature for up to 2 weeks.
How to make Caramel Snickerdoodles
Measure all ingredients, line two large baking sheets with silicone baking mats and set aside.
Mix flour, baking powder, baking soda, cream of tartar and salt together and set aside. In a large bowl beat the butter on high speed until you get a completely smooth and creamy mixture, for about 2 minutes.
Add the granulated and brown sugar and beat on medium-high until light and fluffy, for 2 minutes.
Beat the eggs and vanilla extract on high speed for about 1:30 minutes. Scrape down the sides and bottom of the bowl. With the mixer on low speed, slowly mix the dry ingredients into the wet ingredients until combined. The dough will be thick. Cover the dough with plastic wrap and refrigerate for 1 hour.
Prepare the ingredients for the topping by mixing them together. Set aside. Remove the cookie dough from the fridge and preheat the oven to 177°C / 350°F.
Spoon out 2 tablespoons (about 40g) of cookie dough. Break in half and press a caramel into it. Place the other half of your cookie dough on top and roll it into a smooth ball. Roll in cinnamon-sugar topping and place the ball on the baking sheet.
Bake for 13-15 minutes or until slightly browned and crispy at the sides. Allow them to cool on the baking sheet for 5 minutes.
Transfer the cookies to a wire rack to cool completely.
My Summary for Caramel Snickerdoodles
Difficulty: simple.
Taste: buttery, sweet with a light hint of cinnamon.
Texture: slightly crispy at the edges and soft in the center.
PROS: they are easy to make. You can make simple snickerdoodles or stuff them as you like, for example with caramel or chocolate. This way you can quickly make several variations.
CONS: none.