If you’re looking for the perfect cookie to bring joy to your taste buds, look no further than these Caramel Snickerdoodle Cookies! Imagine biting into a warm, soft cookie with that classic snickerdoodle spice—cinnamon and sugar—perfectly balanced with gooey caramel pockets that melt in your mouth. These cookies are sweet, comforting, and just the right amount of indulgent. Seriously, trust me when I say, these cookies will disappear faster than you can say “cookie dough.” Let’s get baking!
Why You’ll Love Caramel Snickerdoodle Cookies
This recipe isn’t just about the sweet, caramel-filled treat—it’s about enjoying every bite with a warm smile. These cookies are perfect for any occasion, whether you’re baking up a storm for a family gathering, treating yourself after a long day, or sharing with friends during the holidays. Here’s why they’re a total game-changer:
Irresistible Flavor: The blend of cinnamon sugar and rich caramel takes the classic snickerdoodle to a whole new level. You won’t be able to stop at just one.
Warm and Cozy: Freshly baked, they give off that wonderful, inviting aroma that fills the whole kitchen and makes everything feel cozy.
Quick and Easy: You don’t need any fancy ingredients or equipment to make these—just a few pantry staples and a little love, and you’re on your way to cookie perfection.
Perfect for Sharing: Whether you’re baking for a crowd or just for yourself, these cookies are so delightful that you’ll want to share the goodness.
Ingredients
Here’s the magic behind these cookies—simple ingredients, but with a little extra caramel sweetness that makes them extra special.
Butter: The base of every good cookie. It gives these cookies that melt-in-your-mouth texture we all crave.
Sugar: Classic white sugar helps create that perfect cookie base and gives the outside a lovely crunch.
Brown Sugar: Adds richness and depth to the sweetness, making the cookies even more flavorful.
Eggs: The binding agent that brings everything together for a perfect dough.
Vanilla Extract: A hint of vanilla brings warmth to the flavor profile.
Flour: The essential ingredient for structure—don’t forget to measure it carefully.
Baking Soda: Helps the cookies rise and become nice and soft.
Cream of Tartar: A must for snickerdoodles to give them that signature tangy flavor and soft texture.
Cinnamon: It’s the heart and soul of a snickerdoodle cookie. It adds that signature warmth and spice.
Caramel: The gooey, chewy center that takes these cookies from good to incredible.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these dreamy cookies:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). You want it nice and hot so the cookies bake to golden perfection.
Prepare Your Cookie Dough: In a large mixing bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs and vanilla extract, mixing until everything is smooth and combined. In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Shape the Dough: Scoop a spoonful of dough, flatten it slightly, and place a small chunk of caramel in the center. Roll the dough around the caramel to seal it inside, then roll the dough ball in cinnamon sugar (a mixture of cinnamon and sugar). Repeat with the remaining dough.
Bake the Cookies: Place the dough balls onto a parchment-lined baking sheet, spacing them a couple of inches apart. Bake for 8-10 minutes or until the edges are golden and the center is soft. Be careful not to overbake; you want that chewy center!
Let the Cookies Cool: Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy: These cookies are best served warm with a glass of milk. But honestly, they’re delicious at any temperature, so enjoy however you like!
How to Serve Caramel Snickerdoodle Cookies
These cookies are delightful on their own, but if you want to take them to the next level, here are a few serving suggestions:
With a Hot Drink: Serve them with a cup of coffee, hot chocolate, or a cozy chai latte. The warm beverage pairs perfectly with the sweet, spiced cookies.
As a Dessert: Serve them as part of a dessert spread, alongside other cookies or a scoop of ice cream.
Gift Them: Package these cookies in a cute box or jar and share them with friends or family as a sweet homemade gift.
Presentation: Serve them on a nice platter or in a cute cookie jar—these cookies look as good as they taste!
Additional Tips
Here are a few extra tips for making the most of this recipe:
Caramel Alternatives: If you don’t have caramel pieces, you can use caramel bits or even drizzle some caramel sauce inside the cookie after baking.
Chill the Dough: If you want your cookies to hold their shape better, chill the dough for 30 minutes before baking. This helps prevent the cookies from spreading too much while baking.
Add Nuts: For a little crunch, you can add chopped pecans or walnuts into the dough.
Storage Tips: Store the cookies in an airtight container for up to 5 days. You can also freeze the dough for up to 3 months and bake the cookies fresh whenever you’re craving them.
FAQ Section
Q1: Can I use store-bought caramel?
A1: Absolutely! Store-bought caramel bits or caramel sauce work perfectly. Just make sure they’re not too runny.
Q2: How do I prevent the cookies from spreading too much?
A2: Chilling the dough for about 30 minutes before baking will help prevent excessive spreading.
Q3: Can I make these cookies gluten-free?
A3: Yes, you can substitute the flour with a gluten-free flour blend, and the recipe should still work wonderfully.
Q4: Can I add more caramel to the cookies?
A4: Sure! Feel free to add more caramel inside the dough if you want extra gooeyness.
Q5: Can I freeze these cookies?
A5: Yes! You can freeze the baked cookies in an airtight container for up to 3 months.
Q6: What if I don’t have cream of tartar?
A6: You can omit it, but it will slightly change the texture and flavor. If you don’t have cream of tartar, a little extra baking soda can work as a substitute.
Q7: How do I reheat these cookies?
A7: To reheat, simply pop them in the microwave for 10-15 seconds to bring back the gooey center.
Q8: Can I add chocolate chips to these cookies?
A8: Definitely! Add some chocolate chips to the dough for an extra indulgent treat.
Q9: Can I use margarine instead of butter?
A9: Yes, margarine can be used as a substitute for butter, but it might slightly change the flavor and texture.
Q10: Can I make these cookies ahead of time?
A10: Yes, you can prepare the dough and store it in the fridge for up to 2 days before baking, or freeze it for later use.
Conclusion
These Caramel Snickerdoodle Cookies are a delicious twist on a classic favorite! They’re soft, chewy, and filled with pockets of gooey caramel that make each bite even more irresistible. Whether you’re baking for a crowd or just treating yourself, these cookies are sure to be a hit. Don’t wait—get your baking gear ready and make these beauties today!
Print
Caramel Snickerdoodle Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Caramel Snickerdoodle Cookies take the classic snickerdoodle to the next level with a gooey caramel center! Soft, chewy, and coated in a sweet cinnamon-sugar blend, they’re the perfect treat for any occasion.
Ingredients
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For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 12 soft caramel candies (like Werther’s or Kraft), unwrapped
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For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make Dough: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Mix in egg and vanilla.
- Add Dry Ingredients: Stir in flour, baking soda, cream of tartar, salt, and cinnamon until a soft dough forms.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix ¼ cup sugar and 1 teaspoon cinnamon.
- Form Cookies: Scoop about 1 ½ tablespoons of dough, flatten it slightly, and place a caramel candy in the center. Wrap the dough around the caramel, sealing it completely. Roll in the cinnamon-sugar mixture and place on the baking sheet.
- Bake: Bake for 9-11 minutes, until edges are set but centers look soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy: Serve warm for a gooey caramel center or store in an airtight container for up to 5 days.
Notes
- For extra gooey caramel, warm the cookies for 10 seconds in the microwave before serving.
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Freeze Dough: Freeze unbaked cookie dough balls for up to 3 months and bake when ready.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg