Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

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.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

30 mins
1 hr
10 mins
1 hr 40 mins
20 cookies


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 375°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.

  • Bake 10 to 12 minutes or until bottoms are light brown. Remove; cool on wire racks.

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.

Nutrition Facts

268 calories; fat 11g; cholesterol 43mg; saturated fat 7g; carbohydrates 39g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 22g; protein 3g; vitamin a 310.9IU; vitamin c 0.1mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.1mg; folate 37mcg; vitamin b12 0.1mcg; sodium 226mg; potassium 58mg; calcium 51mg; iron 1.1mg.