Caramel Cream Filled Snickerdoodles

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 Cinnamon sugar
  • 2 tsp Cream of tartar
  • 1 1/2 cups Granulated sugar
  • 1/2 tsp Nutmeg, freshly ground
  • 1/4 tsp Salt

• Dairy

  • 1 cup Butter, unsalted

• Desserts

  • 36 Caramel cream candies

Found on sweetrecipeas.com

Description

Ingredients

• 1 cup unsalted butter , at room temperature
• 1½ cups granulated sugar
• 2 eggs
• 2 ¾ cups all-purpose flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• ¼ tsp. salt
• ½ tsp. freshly ground nutmeg
• Cinnamon sugar for rolling cookies in
• 36 Caramel Cream Candies

Directions

• Unwrap Caramel Cream candies and place in freezer for an hour.
• Heat oven to 375F.
• Using a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.
• Add eggs, one at a time, scraping down the bowl after each addition.
• Add the flour, baking soda, cream of tartar, salt, and nutmeg with the mixer on slow until all ingredients are fully incorporated.
• Cover with plastic wrap and let sit for an hour in fridge.
• Roll the cookie into a ball.
• Flatten the ball with your hands to a flat disc.
• Place one frozen Caramel Cream in the center.
• Wrap the dough around the candy making sure no candy is visible.
• If needed, you can add more dough to the cookie to cover the whole caramel.
• Roll back into a ball and roll in cinnamon sugar.
• Place on a baking sheet lined with parchment paper.
• Bake for 12 minutes.
• Let cool on cookie sheet for a few minutes and then remove to a wire rack.
• When hot the caramel will be hot and the frosting disappears. But once cooled it returns back to a soft caramel and cream center.