Caramel Stuffed Snickerdoodles !
What You'll Need
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 3/4 cup flour
- 1 cup sugar
- 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
How to Make It
- Preheat the oven to 375 degrees.
- In a large bowl cream together the butter and 1 cup of sugar. Add egg and vanilla and beat until blended.
- 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.
- Mix 1/4 cup sugar and 1 Tbsp cinnamon together in a shallow dish and set aside.
- 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.
- Bake for 10-12 minutes. Cool on cookie sheets for a few minutes, then transfer to a cooling rack to cook completely.
- Store in a tightly sealed container for up to one week. Do not refrigerate as it will harden the caramel.
