Caramel Stuffed Snickerdoodles



1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
1 3/4 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
18 caramels, unwrapped
For Rolling:
1/4 cup sugar
1 tablespoon cinnamon

1.Preheat the oven to 375 degrees.
2.In a large bowl cream together the butter and 1 cup of sugar. Add egg and vanilla and beat until blended.
3.In a separate bowl, sift together the flour, salt, baking powder and cinnamon. Add to the wet ingredients and mix well until a nice dough forms.
4.Mix 1/4 cup sugar and 1 Tbsp cinnamon together in a shallow dish and set aside.
5.Divide dough and roll into balls about 2 Tbsp in size. (Using a cookie scoop is very helpful for this). Flatten each ball of dough with the palm of your hand and place a caramel in the center. Wrap the dough completely around the caramel and roll into a ball again. Roll in the cinnamon sugar mixture and place on an ungreased cookie sheet about 2 inches apart.

6.Bake for 10-12 minutes. Cool on cookie sheets for a few minutes, then transfer to a cooling rack to cook completely.
7.Store in a tightly sealed container for up to one week. Do not refrigerate as it will harden the caramel.


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