Caramel-Stuffed Snickerdoodles

A caramel filling takes this classic snickerdoodle cookie recipe to the next level. Great for the holidays, these easy snickerdoodles will be gone in a hurry.

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Caramel-Stuffed Snickerdoodles

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  • Makes: 20 servings
  • Serving Size: 1 cookie
  • Makes: 20 cookies
  • Prep: 30 mins
  • Chill: 1 hr
  • Bake: 10 mins 375°F

Caramel-Stuffed Snickerdoodles

Directions

  1. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add the 1 1/2 cups sugar, the baking soda, cream of tartar, the 1/2 tsp. apple pie spice, and the salt. Beat until combined, scraping bowl as needed. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 1 hour or until easy to handle.
  2. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper. In a shallow dish combine the 1/4 cup sugar and the 2 tsp. apple pie spice. Shape dough into 1 1/2-inch balls (about 2 Tbsp. each). 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 balls in the sugar mixture to coat. Place 2 inches apart on prepared cookie sheets.
  3. Bake 10 to 12 minutes or until bottoms are light brown. Remove; cool on wire racks.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Caramel-Stuffed Snickerdoodles)

  • Per serving:
  • 268 kcal ,
  • 11 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 43 mg chol. ,
  • 226 mg sodium ,
  • 39 g carb. ,
  • 1 g fiber ,
  • 22 g sugar ,
  • 3 g pro.
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