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Caramel Stuffed Snickerdoodles

These vegan snickerdoodles are sure to get everyone's attention when seeking soft and thick snickerdoodles stuffed with creamy caramels .  How could  anyone resist these gooey, chewy bites of caramel and cinnamon cookie love?  Such a sweet surprise inside!
Prep Time15 mins
Cook Time11 mins
Course: Dessert
Cuisine: American
Diet: Vegan
Keyword: caramel, cinnamon, Cookies, snickerdoodles, stuffed snickerdoodles
Servings: 24 Servings

Ingredients

Snickerdoodles

  • 1 cup vegan butter room temperature (we used earth balance)
  • 1 cup granulated sugar
  • 1/4 cup unsweetened applesauce or flax egg 1 tablespoon ground flaxseed + 2 1/2 tablespoons water
  • 1 tablespoon pure vanilla extract
  • 2 3/4 cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 24 caramels we used Cocomels Caramels or Avenue Sweets would be good unless you make your own.

Cinnamon Sugar Coating:

Instructions

  • Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
  • If using flax egg, combine ground flaxseed and water in a small bowl and set aside to thicken for 5-10 minutes.

Cinnamon Sugar Coating:

Snickerdoodles

  • In a large bowl, using a mixer, cream together the vegan butter and sugar for about 1-2 minutes. Mix in the flax egg/applesauce and vanilla to combine.
  • Add the flour, cream of tartar, baking soda, cinnamon and salt and continue mixing with mixer until just combined. Do not over mix.
  • The dough will be quite thick and not too wet or dry and roll the dough in balls or use a medium cookie scoop, about 2 tablespoons.
  • Flatten each ball of dough with the palm of your hand. Place a caramel in the middle of your cookie dough ball and fold dough around it to make the perfect circle dough ball. If you caramels are large, cut them in half for use. Make sure there are no gaps in the cookie dough when you place each ball into cinnamon sugar.
  • Roll the balls in the cinnamon sugar topping.
  • Place on baking sheets and bake for 11 minutes. The cookies will be very soft. Let them cool for about 10 minutes, then transfer to a cooling rack.
  • Transfer to sealed container. Will keep up to one week, do not refrigerate.

Notes

If the dough is crumbly, add a tablespoon or two of non-dairy milk. If too wet for some reason, add a tablespoon of flour. This is a good way to troubleshoot any cookie recipe.
If caramels are warm or super soft, put them in the fridge for 15 minutes or so to firm them up a bit. 
If you don't want to add the caramels, just omit them for straight up snickerdoodles. :)
For non-vegan version, replace vegan butter with butter, applesauce/flaxseed for 1 egg and vegan caramels for Kraft caramels or something similar.