Soft Snickerdoodle Cookies with Caramel Bits
Take the classic all-time favorite snickerdoodle cookies recipe to a whole new ooey gooey level with yummy soft caramel bits.These chewy cookies are made without cream of tartar, so chances are, you probably have everything you need in your cupboard – except the caramels. Pick up a package of them and you’re all set to make this melt in your mouth delicious sugar cookie recipe!
Why You’ll Love this Snickerdoodle Recipe
Snickerdoodle cookies are one of the most popular cookie recipes there is – and my kids love them. Rather than an old fashioned rolled cut out sugar cookie recipe, this soft dough is rolled in cinnamon and sugar before being baked, so it’s much quicker and easier.
Snickerdoodle cookies are perfect for lunches, snacks, or dessert – and go great with a glass of milk or cup of tea or coffee.
(For the full recipe, please refer to the printable recipe card at the bottom of this post.)
- ½ cup butter, softened to room temperature
- 1 ½ cups white sugar
- 2 large eggs
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 ¾ cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon cinnamon
- 12 caramels
Instructions for these soft snickerdoodle cookies
- Heat oven to 325 degrees.
- Prepare 2 cookie sheets by placing parchment paper on them.
- Unwrap 12 caramel pieces and cut them into small bits. As you chop them apart, separate the pieces and place them in a single layer on a large baking sheet and place in the freezer when you are finished.
- In the bowl of your stand mixer, place the softened butter and first amount of sugar. Cream together by beating at the highest speed possible for about 3 minutes.
- Add the eggs and cream together for another 3 minutes. Scrape down sides and the bottom of the bowl periodically to make sure everything is getting mixed well.
- Sprinkle the baking powder and salt into the creamed mixture and beat again for another 2 minutes
- Add the flour all at once and mix together until all incorporated. The dough will be thick. Be sure to scrape the sides of the bowl to make sure everything is mixed well.
- Remove the caramel bits from the freezer and pour into the dough mixture, reserving a few pieces to place on the top of the cookie dough balls. Mix together dough just until the caramel bits are scattered evenly throughout.
- Drop dough by a generous tablespoon amount for each cookie on the cookie sheet. (A cookie scoop helps with this.) You should end up with 12 equal cookie dough portions on each pan.
- Mix the remaining ¼ cup sugar and cinnamon together in a small bowl and pour into a small plate.
- Roll each dough portion into a ball, and then roll into the cinnamon-sugar mixture.
- Press a few caramel bits in the top of each cookie.
- Bake one pan at a time at 325 degrees for 12 minutes. Let them cool completely on the cookie sheet before transferring them to a wire rack.
Tips & Tricks for Caramel Snickerdoodle Cookies
- The most time consuming part of this recipe is chopping the caramels into little bits. Grab a few friends or family members to do it together to speed up the process. Or, you may want to use purchased toffee bits instead.
Frequently asked questions about snickerdoodle cookies with caramel
Do snickerdoodles always have cream of tartar?
Snickerdoodles typically call for cream of tartar and baking soda. However, many home bakers don’t have cream of tartar in their pantry. This alternative method of replacing both with baking powder yields equally good results without the hassle of purchasing (little used) cream of tartar!
Why are snickerdoodles called snickerdoodles?
The Snickerdoodles cookie recipe has been around since the late 1800s and originated in Germany. The whimsical name “snickerdoodle” may have derived from its original German name.
Can I substitute anything else for the caramels?
Yes! You can substitute ¾ cup English toffee pieces or toffee chips (like Heath toffee bits) for the caramels. However, they would result in a crunchier bite instead of this soft caramel option.
Does this toffee doodle snickerdoodle dough need to be refrigerated?
Some people prefer to chill the dough so that it doesn’t spread out too flat while baking. However, with this method of mixing and baking at 325 degrees, I have never had trouble with them going too flat.
Why are my snickerdoodles flat?
It could be from a number of factors. Try refrigerating the dough until firm and then bake it. The chilling process helps absorb some of the moisture that may be making them go flat.
Is Snickerdoodles a Christmas cookie recipe?
It sure can be! It’s essentially a type of sugar cookie, so why wouldn’t Santa gobble it up?? It makes a wonderful cookie for the holiday season – or any time of the year!
For these cookies I used all my basic cookie baking supplies.
(Don’t forget to check out my Amazon storefront for some of my favorite kitchen tools!)
Storage of these baked sugar cookies
To keep these baked cookies fresh while being stored, cool them completely before sealing them in an airtight container or freezer bag. They will keep approximately 3-7 days on the counter at room temperature.
If you would like to store these for a longer period of time, place them in an airtight container and freeze them for up to 6 months.
Top tip: Don’t Overbake!
For soft and chewy snickerdoodle cookies, make sure not to overbake them. Take them out of the oven at the slightest hint of golden brown.
Related Cookie Recipes:
- Church Window Cookies | Easy Holiday Treat Recipe
- Glazed Fresh Apple Cookies
- Old Fashioned Rolled Cut Out Sugar Cookies
- Peanut Butter Chocolate Chip Cookies
- No Bake Chocolate Oatmeal Cookies
- 75+ Christmas cookie recipes with pictures
- Jam Sandwich Cookies with Sugar Cookie Dough
You can find this recipe on my Easy Recipes Pinterest Board:
This recipe was adapted from the simple snickerdoodle cookie recipe on Kids Activities Blog.
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Can you just use the caramel bits?