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Caramel Snickerdoodles

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That’s right, these cookies are stuffed with caramel for a gooey surprise!  Snickerdoodles are a great cookie for stuffing because they are so soft and pillowy. I made a batch of  my apple cider caramels yesterday, so I stuffed a few of those little guys inside and WOW!  It isn’t too much trouble to make your own caramels, but feel free to buy a bag to make life simpler.

Caramel Snickerdoodles

Snickerdoodles are really basic to make, sift the dry ingredients, cream the butter and sugar, add the eggs, and then mix in the dry stuff.  What makes them puff up so much and then get soft, is the cream of tartar.  “What is cream of tartar?’ was a question that came up at a brunch last week friends, and none of us really knew.  We knew we used it in meringues, but that was about it.  Turns out I actually did know, because we use tartaric acid in wine making, and cream of tartar is a by-product that forms in the barrel when it gets too cold.  Ever had “wine diamonds” in the bottom of your glass, that is basically crystalized cream of tartar!  It is an acid, and reacts with the baking soda when they both get wet in the mixing bowl, then heated in the oven.  So, that’s why they puff up!

After you mix the dough, let it chill at least 30 minutes.  Scoop 1 Tbs of dough and wrap it around a piece of caramel.

caramel in cookie dough

Roll the dough into a ball and cover with the sugar and cinnamon mixture.

roll the dough in sugar

Space on a baking sheet with either parchment paper or a silpat, about 2 inches apart, and bake at 400F for 8-10 minutes.  They are done when the cookies are light golden brown and just “set” on top.  Don’t over bake them!   Remove from the oven and allow to cool a few minutes on the pan before lifting onto a wire rack.

caramel snickerdoodles

Yes, they are just that ooey-gooey and wonderful!

Caramel Snickerdoodles
Cuisine: Cookies
  • 2½ cups all purpose flour
  • 2 tsp cream of tatar
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 2 sticks of butter
  • 1½ cup sugar + ¼ cup for the topping
  • ½ tsp vanilla
  • 2 eggs
  • 1½ Tbs ground cinnamon
  • about 40 pieces of caramel, unwrapped
  1. Preheat oven to 400F
  2. Sift flour, cream of tartar, baking soda and salt together in a bowl.
  3. In an electric mixer cream butter and sugar until light and fluffy.
  4. Add eggs and vanilla to butter and sugar, and continue mixing.
  5. Slowly add the flour, ⅓ at a time to the mixing bowl, and mix until just incorporated.
  6. Cover with plastic wrap and chill for 30 minutes.
  7. Mix ¼ cup of sugar and cinnamon in a dish.
  8. Form 1 Tbs of dough around a caramel piece and roll into a ball.
  9. Coat with sugar and cinnamon.
  10. Place on a cookie sheet, lined with parchment or a silpat, about 2 inches apart.
  11. Bake 8-10 minutes, until light golden and "set".
  12. Remove from the oven, let sit on the pan for a few minutes before lifting onto a wire cooling rack.


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