Quick and easy stuffed caramel snickerdoodles recipe, homemade with simple ingredients. These spiced cookies are soft and chewy and perfect for Fall.
These are one of the best cookies you can make during Fall and Thanksgiving. The cinnamon spiced dough balls are filled with ooey gooey caramel, and the flavor combination is downright incredible. This recipe was slightly adapted by my Classic Snickerdoodles Cookies and Snickerdoodle Bars , which people love.
Table of contents
Key ingredients for best stuffed snickerdoodle cookies
- Eggs- Use large eggs for best results.
- Butter- I use this instead of shortening because it creates the best texture. Shortening makes the cookies very greasy.
- Sugars- You will need a combination of both brown sugar and granulated sugar to make this recipe divine.
- Flour- I recommend using all-purpose flour, because it is what most people have in their pantry and is versatile.
- Cinnamon powder- This is an essential ingredient for snickerdoodles, because it brings that iconic flavor.
- Cream of tartar- Is the main ingredient responsible for giving these cookies a bit of a tangy flavor and chewy texture. It also helps activate the baking soda.
- Baking soda- This is the perfect rising agent to make them puff up nicely.
- Salt- I love the combination of salty and sweet and its just what we need to compliment the caramel filling.
- Soft caramel candies- There are so many flavors of caramel candies ins stores now. Use whatever flavor you like!
How to make easy caramel snickerdoodles recipe from scratch?
- Beat together- Butter and sugar.
- Whisk in- The egg and egg yolk.
- Mix in- Flour, baking soda, cream of tartar, cinnamon powder, and salt.
- Make balls- Then flatten them.
- Stuff them- With a caramel and roll them into balls again.
- Roll- Balls in cinnamon sugar mixture.
- Place- On lined baking sheet.
- Bake- And enjoy!
Use brown butter- Brown butter first and then use that in this recipe instead of regular butter.
Turn them into bars- Spread the dough in an 8 or 9 inch square baking pan and press some caramel pieces into the dough. Or even toss some chocolate chips or chopped nuts into the dough. Bake and enjoy. You can also ice it with Buttercream Frosting or Cream Cheese Frosting after it cools.
Omit caramel- And make a simple but delicious spiced cookies.
Fill them- With another candy like chocolate truffles or salted caramel or Reese's peanut butter cup. If you are a fan of stuffed cookies, be sure to try these Peppermint Filled Cookies , these Chocolate Rolo Cookies, and especially these Chocolate Caramel Cookies.
Toss some add-ins- Into the dough, such as mini chocolate chips or chopped nuts.
Try other spices- Like ground cardamom, cloves, nutmeg or pumpkin spice.
Omit cream of tartar- Replace the baking soda and cream of tartar quantities in this recipe with 2 teaspoon baking powder. However, I still urge you not to omit it, because it is better with cream of tartar!
Thicker cookies- Make dough balls, then roll them in cinnamon sugar and place them on a cookie tray but don't flatten them. Then just bake as usual.
Thinner cookies- Flatten the dough ball slightly and bake a little longer than normal (1 or 2 extra minutes).
Tips and techniques
Don't use 2 eggs- It's 1 whole egg plus 1 egg yolk. If you use 2 eggs, your dough will be too wet.
Prevent spreading- By always chilling the dough for at least 1 hour.
Don't skimp on cinnamon- These cookies are packed with cinnamon powder and that’s what makes them so flavorful.
Keep them soft- The longer you bake these cookies, the crispier they will get. They will be ready when the edges start to set and become golden brown and the center is still slightly soft.
Don't replace butter- With shortening, margarine, or coconut oil, because that will alter the texture dramatically.
It's a classic cookie that's very popular during the holiday season, especially during Fall, Thanksgiving and Christmas. It has a soft and chewy texture and a strong spiced cinnamon flavor. The main difference between this cookie and all other cookies out there is the use of cream of tartar.
It gives these cookies its traditional tangy taste and also enhances the chewy texture. It also helps the cookies to rise and become puffy. Most importantly, it helps to activate the baking soda.
Replace baking soda and cream of tartar quantities in this recipe with 2 teaspoon baking powder. Another option is to use 2 teaspoon baking soda and 1.5 teaspoon vinegar or lemon juice.
Your measurements were not correct and you may have added more liquid ingredients than required. Another reason could be that your oven was too hot. The butter melted very quickly and started spreading before the other ingredients had a chance to firm up into a proper form.
Storage of homemade cookies
Room temperature- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
Fridge- Place in a sealed container and keep in the fridge for up to 1 week.
Freezer- The dough can be made into small balls and frozen to be baked later (Bake within 1 month). Make sure they are packed in sealed freezer bags.
More Easy Classic Cookie Recipes
- Chocolate Cherry Cookies (Black Forest Cookies)
- Best Chocolate Chip Cookies (Soft and Chewy)
- Fudgy Chewy Triple Chocolate Cookies
- Easy Peanut Butter Blossoms Recipe
- Salted Caramel Chocolate Chip Cookies
- Classic Spritz Cookies
- Crackle Cookies (Crinkle Sugar Cookies)
- Red Velvet Crinkle Cookies
- Classic No Bake Cookies Recipe
Stuffed Caramel Snickerdoodles
Cinnamon Sugar Topping
- 22 Soft caramel candies
- In a mixing bowl, cream together the butter, granulated sugar and brown sugar.
- Add the egg and egg yolk and mix until thoroughly combined.
- Dump this dry mixture into the wet mixture and mix until just combined. Don't over-mix!
- In a separate bowl, whisk together the flour, cinnamon powder, cream of tartar, baking soda and salt.
- Chill this dough for at least an hour so that it's easier to handle.
- Scoop out small portions of the dough and shape them into small balls. Flatten them on the palm of your hands and place a caramel in the center. Then, roll them into a ball shapes again.
- In a small bowl, combine cinnamon and sugar.
- Roll the cookie dough balls in this bowl of cinnamon sugar. Place them on a cookie tray, lined with parchment paper. If you like, you can flatten them slightly with the palm of your hands (results in thinner cookies).
- Bake at 350 degrees F for 10-12 minutes or until the edges are firm and golden brown and the centers are slightly soft. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.