Soft Caramel Snickerdoodles Recipe (2024)

I am a huge snickerdoodle fan, but add a little caramel in there, and I am in heaven. These Soft Caramel Snickerdoodles are so easy to make and taste amazing. If you are looking for a new cookie recipe, this is one I highly recommend.

Soft Caramel Snickerdoodles Recipe (1)

I have always loved snickerdoodle cookies, but when you put a gooey caramel in the middle as a little surprise, you take it to a whole new level.

Every day when we would get home from school, our mom would have an after school snack ready for us. Some days it was fruit, or vegetables, or crackers, but some days, she would have warm cookies for us.

Those were always the best days. My favorites were Snickerdoodles, but I bet these would have been my favorite if we had known about them back them.

That little touch of soft melted caramel is so yummy and so easy to add.

Our cute friend Jamielyn from I Heart Naptime just released her cookbook, The I Heart Naptime Cookbook.

I am sure that you have seen all of Jamielyn?s amazing creations on Pinterest (such as her Infamous Jell-o Cookies!) and I am always blown away by her amazing creativity and talent.

This book is loaded with over 100 recipes that can be thrown together in less than an hour (like while your children nap) and they all look and taste amazing.

Soft Caramel Snickerdoodles Recipe (2)

These cookies definitely didn’t disappoint! They were soft and chewy – the way a snickerdoodle should be, but that gooey caramel in the middle sent them over the top.

This book is absolutely beautiful and every recipe is family-friendly – this is definitely a book you want to add to your collection.

Soft Caramel Snickerdoodles Recipe (3)

  • Really any pre made and packaged caramel you find at the store would work for this recipe, but I prefer using Kraft caramels.
  • They are the perfect shape, and they melt nicely in these bad boys.
  • We have also made these cookies using Rolo candies and they were also delicious and super easy to press into the cookie dough.

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looking for more desserts? here are a few of our favorites:

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  • Samoas Popcorn
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Soft Caramel Snickerdoodles Recipe (4)

Serves: 30

Soft Caramel Snickerdoodles Recipe

I am a huge snickerdoodle fan, but add a little caramel in there, and I am in heaven. These Soft Caramel Snickerdoodles are so easy to make and taste amazing.

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

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Ingredients

  • 1 cup unsalted butter (room temperature)
  • cup sugar divided
  • cup packed light brown sugar
  • 2 eggs
  • teaspoons vanilla
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • teaspoons ground cinnamon
  • 12 soft caramels quartered

Instructions

  • Preheat the oven to 350 degrees.

  • Line two baking sheets with parchment paper.

  • In a large bowl, using a hand mixer, cream together the butter, 1 cup granulated sugar, and the brown sugar. Add the eggs and vanilla and beat until smooth.

  • In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. Add the flour mixture to the butter mixture and stir until smooth. Cover the dough and refrigerate for 10-15 minutes.

  • In a small bowl, mix together the remaining 1/4 cup granulated sugar and the cinnamon. Roll the dough into 1 1/2 inch balls. Make an impression in the top of each cookie with your thumb and place 2 caramel pieces in each cookie. Pinch the top closed and roll the dough into a ball around the caramel. Roll the cookies in the cinnamon-sugar mixture and place on the prepared baking sheet about 1 inch apart.

  • Bake for 10-12 minutes, or until the edges are slightly crisp. You want the centers to still be soft. Let cool on the baking sheet for 3 minutes and then transfer to a wire rack.

  • Store in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 171 kcal · Carbohydrates: 26 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 27 mg · Sodium: 106 mg · Potassium: 52 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 207 IU · Vitamin C: 1 mg · Calcium: 24 mg · Iron: 1 mg

Recipe Details

Course: Dessert

Cuisine: American

Recipe source: I Heart Naptime Cookbook

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Soft Caramel Snickerdoodles Recipe (5)

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Soft Caramel Snickerdoodles Recipe (6)

About The Author:

Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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Soft Caramel Snickerdoodles Recipe (2024)

FAQs

Why do my Snickerdoodle cookies get hard? ›

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.

How do you make cookies more moist? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Why did my snickerdoodles come out cakey? ›

Generally when baking, cakey texture is from more flour and less sugar. The ratio of fat, sugar and flour is what achieves the texture of the cookie. Also, when you are whipping the eggs in the recipe as well.

How do you soften snickerdoodle cookies? ›

Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.

How do you soften snickerdoodles? ›

Simply lay the bread at the bottom of the container and pile your cookies on top of it, seal the lid, and wait a few hours. The cookies will soak up all the moisture from the bread and by the next morning, they will taste as good as the day they came out of the oven gooey.

What can I substitute for cream of tartar in snickerdoodles? ›

You can either replace cream of tartar with baking powder at a 1:1.5 ratio (1 teaspoon cream of tartar : 1 ½ teaspoons baking powder), or you can replace cream of tartar with the combination of baking soda and either lemon juice or vinegar (as with this recipe).

What happens if you don't use cream of tartar? ›

Without cream of tartar, you'll get the same baked good in the end, but the consistency may not be as flawless. If you're worried about your cake coming out too flat or your lemon meringue pie going runny, adding cream of tartar is an effective way to prevent it.

Does cream of tartar keep cookies soft? ›

What Does Cream of Tartar Do in Cookies? Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

What is the secret to soft cookies? ›

It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch. That's right, the flavorless thickening agent used for soups, stews, and curries is also the secret weapon for baked goods that boast a silky-smooth mouthfeel.

What's the secret to making soft cookies? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

What is the secret to soft chewy cookies? ›

Rest the Dough A secret baker's trick is to rest your cookie dough in the fridge. You can rest it for at least an hour, which will evaporate some of the water and increase the sugar content, helping to keep your baked cookies chewy.

How do you tell if a snickerdoodle is done? ›

How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.

Why does snickerdoodle dough need to be refrigerated? ›

Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.

Why are my snickerdoodles spreading so much? ›

If your ratios of flour, butter and sugar off, the cookie might spread too quickly. This can occur if you aren't precise with your measurements. If your recipe calls for 1 cup of sugar, for example, and you add a slightly heaping cup instead of leveling off the cup precisely, you'll end up with too much.

Why do my cookies get hard right after I bake them? ›

They go from soft to hard because they start to dry out, and it begins as soon as you pull them from the oven. (Yikes.) Whatever moisture is left in the cookies is always in a state of evaporation. At the same time, the sugars and starches are solidifying.

Why do my cookies turn out so hard? ›

According to The Kitchn, this occurs when you over-mix the dough. Mixing the dough naturally causes gluten to develop in the flour, and while you do need a good amount of gluten to give your cookies structure, too much of it will result in hard cookies.

Why did my cookies get hard so fast? ›

Over-baking is perhaps the most obvious - too long in the oven and your cookies will dry out, so make sure you time it right. Overworking your dough is another common problem, causing excess gluten strands to form, and making your cookie hard and tough. Fat content can be a cause.

Why don t my snickerdoodles crack? ›

If yours aren't cracking, your oven may not be hot enough or your ingredients may not be fresh enough! Are snickerdoodles supposed to be undercooked? I always recommend slightly underbaking your cookies and then letting them finish baking through cooling on the pan.

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