The trick to these cookies, and what makes them so divine, is that unexpected caramel filling. It’s a lovely little surprise that elevates an already delicious treat. When you bite into a warm cookie and hit that gooey center – well, I’m convinced there’s no better comfort. It’s perfect for sharing and warming up those special gatherings.
Now, these cookies aren’t just for special occasions. Whenever you’re in need of a little pick-me-up or planning a quiet weekend at home, these could be your next kitchen adventure. The simplicity and ease make them a real joy to bake, even on a day when you’re not feeling up to a challenge. Go ahead, grab your mixing bowl, and create some warm kitchen memories with this delightful recipe. Trust me, once you try these, they’ll become a staple in your baking repertoire!
How to Make Caramel Stuffed Snickerdoodles
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Ingredients:
- 1 cup (200g) granulated sugar
- 12 soft caramels, cut in half
- 1 cup (16 Tbsp; 226g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar (for rolling)
- 3 cups (375g) all-purpose flour
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 2 large eggs, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions:
- Start by combining flour, baking powder, baking soda, cream of tartar, and salt in a mixing bowl. Give it a good whisk to mix and set aside.
- In a large separate bowl, use a mixer to cream the softened butter for about 2 minutes. Gradually add in both 1 cup sugar and beat until the mixture is fluffy and light. Incorporate eggs and vanilla extract, ensuring to scrape the sides as needed.
- Slowly pour the dry ingredients into the wet mix, using low speed. The resulting dough will still be thick. Shape the dough into a ball and wrap it tightly in plastic or aluminum foil. Chill in the refrigerator for at least an hour, or up to three days.
- Once chilled, remove the dough. If chilled for more than four hours, allow it to rest at room temperature for approximately 20 minutes for easier handling.
- Set your oven to preheat at 350°F and line two large baking sheets with parchment paper or silicone mats.
- Combine the 1/4 cup sugar with ground cinnamon in a small bowl for a cinnamon-sugar topping.
- Scoop just under 2 tablespoons of dough, dividing it into two parts. Indent one with your thumb, place a caramel half, cover with the other dough and form into a ball. Coat the ball in the cinnamon-sugar mix and set onto the baking sheet. Repeat until done.
- Bake in the preheated oven for 11-13 minutes or until the edges are lightly browned while the centers remain soft. Allow to cool on the sheet for 5 minutes before transferring to a wire rack.
Customizing Snickerdoodles: Alternative Ingredients
If you’re out of soft caramels, opt for caramel squares or even chewy caramel candies. Don’t have cream of tartar? Replace it with lemon juice to achieve a similar texture. And for a zingy twist, swap vanilla extract with almond essence. Just remember, experimentation is key in making this recipe your own!
Storing Solutions for Your Caramel Treats
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you’ve got more than you can enjoy, freeze them in a sealed bag for up to 2 months. When you’re ready to indulge, thaw overnight or reheat gently in the oven for that fresh-out-the-oven warmth.
How to Serve These Gooey Delights
Pair these rich cookies with a glass of cold milk or a hot cup of coffee – they complement the gooey goodness perfectly. For a complete treat delight, serve alongside a dollop of whipped cream or vanilla ice cream. They also make delightful party favors when wrapped up in colorful wraps!
What You Need to Know Before Making These Cookies
Ensure all your ingredients are at the right temperature – soft butter is a must for creamy dough, and room-temp eggs help blend flawlessly. Don’t skip the chilling step; it intensifies the flavor and improves texture. If possible, use silicone mats for even baking and easy clean-up. Enjoy the process as much as the final bite!
Adding a Seasonal Spin to Your Cookies
For a fall twist, try adding pumpkin spice to your cinnamon mixture. In the warmer months, experiment with a lemon zest-infused sugar for citrusy freshness. Winter calls for a touch of nutmeg, while spring brings a chance to add lavender for a fragrant twist. Adjust according to the seasons for year-round enjoyment.
FAQs:
Can I use margarine instead of butter?
While you can substitute margarine for butter, your cookies may not have the same rich, buttery flavor that comes with using real butter. Margarine might alter the texture, making the cookies less moist compared to when real butter is used. Stick to unsalted butter for the best results.
How can I keep the caramel centers from hardening?
The key is to enjoy these cookies while they’re warm! However, if they do cool, gently warming them in a microwave for a few seconds can soften the caramel once again. Should the caramels harden, it’s likely because they were overbaked, so keep a close eye on bake time.
What if my dough is too sticky to handle?
If your dough is overly sticky, it might not have chilled long enough. Ensure that your dough is adequately chilled before handling. If it persists, lightly dust your hands with flour before shaping the dough balls. Ensuring proper dough feel is part of achieving perfect cookies.
Can these cookies be made gluten-free?
Absolutely, you can craft these cookies gluten-free! Simply substitute the all-purpose flour with your preferred gluten-free flour blend. Opt for a blend that states it’s a cup-for-cup replacement to ensure the best results in both taste and texture.
Is there a substitute for cream of tartar?
If you’re out of cream of tartar, you can substitute it with baking powder. For every teaspoon of cream of tartar and baking soda, replace with 1.5 teaspoons of baking powder. This ensures your cookies maintain the soft, chewy texture that’s characteristic of snickerdoodles.
What’s the best way to achieve a soft center?
Aiming for slightly underbaked centers is the secret to a soft, gooey middle. Carefully watch the bake time and remove the cookies just as the edges begin to brown. This technique assures a tender bite into the delightful caramel center.
Caramel Stuffed Snickerdoodles
Equipment
- Mixer
- Baking sheets
- Parchment paper or silicone mats
Ingredients
For Cookies:
- 3 cups all-purpose flour 375g
- 1 cup granulated sugar 200g
- 1 cup unsalted butter softened (16 Tbsp; 226g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 large eggs at room temperature
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pure vanilla extract
- 12 pieces soft caramels cut in half
For Cinnamon-Sugar Topping:
- 1/4 cup granulated sugar for rolling (50g)
Instructions
- In a mixing bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Whisk together until well mixed and set aside.
- In another large bowl, use a mixer to beat the softened butter until creamy, about 2 minutes. Then add in both sugars and beat until fluffy and light. Next, mix in the eggs and vanilla extract, scraping the bowl as needed.
- Gradually add the dry mixture to the wet ingredients on low speed. The dough should end up thick. Wrap the dough tightly in plastic wrap or aluminum foil and let it chill in the fridge for 1 hour or up to 3 days.
- After chilling, take out the dough. If it’s been in the fridge for more than 4 hours, let it sit at room temperature for about 20 minutes for easier scooping.
- Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone mats.
- Prepare the cinnamon-sugar topping by mixing together granulated sugar and ground cinnamon.
- Take a little less than 2 tablespoons of dough, divide it in half. Make a thumbprint in one half, place a caramel half inside, and cover with the other dough half, rolling to form a smooth ball. Roll this in the cinnamon-sugar mixture and place on the baking tray. Repeat for the rest.
- Bake for about 11-13 minutes, or until the edges look lightly browned. It’s normal for the centers to be soft. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.
- These cookies are wonderful during the weekend or for any gathering! Enjoy!
